Patent Application
20200260742
The present application claims priority to Italian Patent Application No. 102019000002179 filed on Feb. 14, 2019, the entirety of the disclosure of which is expressly incorporated herein by reference.
Not Applicable
The present invention concerns a mixture for leavened bakery products, such as croissants or similar pastry products, in which the liquid component of the mixture partially or totally consists of ice-cream or ice-cream blend.
This ensures total utilization of the ice-cream, obtaining innovative bakery products which have the flavour of the ice-cream (chocolate, vanilla etc.), while maintaining the fragrance, fluffiness, crispness and organoleptic properties of the product in addition to performing better in terms of proofing, appetisability and conservation.
It is known that in ice-cream parlours, at the end of the day, there is a considerable amount of leftover ice-cream. These leftovers have limited conservation times, and are often thrown away. The aim of the present invention is therefore to use these leftovers as a liquid component in a flour and yeast mixture to create bakery products such as croissants, brioches and/or similar products.
The invention not only ensures utilization of this leftover ice-cream, which would usually be discarded, but bakery products are obtained having healthy, totally natural and appetising flavours which are completely new due to the ice-cream flavours used; furthermore, this method increases the customer footfall in the ice-cream parlour since customers have many different products to choose from.
A further advantage of the process according to the present invention consists in the fact that it controls the temperature of the mixture which, during the mechanical processing, is increased by the friction produced by the mixers. The gluten formation is also controlled due to the low temperature of the mixture, so that the starch is not able to hydrate completely and the protein part prevails, assisted by the hydrocolloids naturally occurring in the ice-cream, and therefore also in the mixture.
Some practical examples of recipes according to the invention are given below.
Basic Mixture for Natural Yeast Croissants
Approximately 1250 grams of cream flavoured ice-cream are added to a mixture of sourdough, croissant flour, salt and malt as above, replacing the butter, sugar, eggs, powdered low-fat milk, water and vanilla.
Furthermore, thanks to the addition of the ice-cream, the mixture is enriched with carob seed flour, guar gum and tara gum which will improve the performance of the mixture.
Mix for 20′ until fully blended.
Final temperature of the mixture 20°-22° C.
Leave to rest at ambient temperature for at least 1.5 hours, keep in the refrigerator at +4° C. for 12 hours.
Sheet and divide into portions as required with 1000 g of butter, performing three 3-folds.
Place in a retarder-proofer for at least 12 hours at 26° C.
Bake at 200° C. in a static oven for 14/16′ or fan oven at 180° C. for 12/13′.
Chocolate Croissants (No Eggs)
Mix for 20′ until fully blended.
Final temperature of the mixture 20°-22° C.
Leave to rest at ambient temperature for at least 2 hours, keep in the refrigerator at +4° C.
Sheet and divide into portions as required with 500 g of butter, performing two 4-folds.
Place in a retarder-proofer for at least 12 hours at 26° C.
Bake at 200° C. in a static oven for 14/16′ or a fan oven at 180° C.
Mix for 20′ until fully blended.
Final temperature of the mixture 20°-22° C.
Leave to rest at ambient temperature for at least 2 hours, keep in the refrigerator at +4° C.
Divide into portions as required and fry in olive oil at 175° C./180° C.
Fill with confectioner's custard or spreadable pistachio cream.
The balance of the recipe is obtained as follows:
weight of the ice-cream−total ice-cream solids=weight of the water contained in the ice-cream
from which 15% is subtracted (mean % of the water bound with solid material of the ice-cream mixture).
The above value is multiplied ×2 and the quantity of flour to be used is obtained.
Other products are added, if necessary, to the flour and the ice-cream according to the recipe/finished product required.
Naturally the present invention is not limited to the above recipe examples, but comprises all possible variations to a mixture of ice-cream with flour and yeast, as claimed in the attached claims.
| Number | Date | Country | Kind |
|---|---|---|---|
| 102019000002179 | Feb 2019 | IT | national |
