Claims
- 1. A method of manufacturing a baked product from dough in a wrapper cover of a certain volume, the method comprising the steps of dosing the dough into the wrapper cover volume, sealing the dough in the wrapper cover volume, and baking the product sealed in the wrapper cover volume, wherein the wrapper cover has a porous structure over at least a part of the baking volume and is capable of passing water vapor from the product to the baking oven atmosphere in order to attain a crust formation over said at least a part of the baking volume; and wherein said wrapper cover over the at least part of the baking volume, has a water vapor transmission of 150-250 g/m2*day at room temperature.
- 2. A method according to claim 1, wherein a wrapper cover is used over the at least a part of the baking volume, the wrapper being elastically deformable.
- 3. A method according to claim 2, wherein a dough is used having water-flour ratio of 110-75%.
- 4. A method according to claim 2, wherein the porous wrapper cover material is treated after the baking step in order to reduce its permeability.
- 5. A method according to claim 2, wherein the dough dosed into the wrapper cover volume is allowed to raise before the baking.
- 6. A method according to claim 2, wherein a dough is used having water-flour ratio of 80-70%.
- 7. A method according to claim 2, wherein a wrapper cover is used having an extensibility of about 12-20% under a one-sided pressure differential of 30 kPa.
- 8. A method according to claim 7, wherein a dough is used having water-flour ratio of 110-75%.
- 9. A method according to claim 7, wherein the porous wrapper cover material is treated after the baking step in order to reduce its permeability.
- 10. A method according to claim 7, wherein the dough dosed into the wrapper cover volume is allowed to raise before the baking.
- 11. A method according to claim 7, wherein a dough is used having water-flour ratio of 80-70%.
- 12. A method according to claim 1, wherein a dough is used having water-flour ratio of 110-75%.
- 13. A method according to claim 12, wherein the porous wrapper cover material is treated after the baking step in order to reduce its permeability.
- 14. A method according to claim 12, wherein the dough is dosed into the wrapper cover volume in the amount of 15-95% of its total volume.
- 15. A method according to claim 14, wherein the porous wrapper cover material is treated after the baking step in order to reduce its permeability.
- 16. A method according to claim 1, wherein the porous wrapper cover material is treated after the baking step in order to reduce its permeability.
- 17. A method according to claim 1, wherein the dough dosed into the wrapper cover volume is allowed to raise before the baking.
- 18. The method of claim 1, wherein the material for said wrapper is from 45-50% regenerated cellulose, 20-25% long-fiber paper and remainder being plasticizer and water.
- 19. A method according to claim 1, wherein a dough is used having water-flour ratio of 80-70%.
Priority Claims (1)
Number |
Date |
Country |
Kind |
964850 |
Dec 1996 |
FI |
|
CROSS-REFERENCE TO RELATED APPLICATION
This application is a continuation-in-part of U.S. patent application Ser. No. 09/319,221 filed Jun. 3, 1999, now abandoned, which is the national phase of PCT/FI97/00739 filed Dec. 1, 1997.
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Continuation in Parts (1)
|
Number |
Date |
Country |
Parent |
09/319221 |
|
US |
Child |
09/693916 |
|
US |