ES2221590B1 - "PROCEDURE FOR INDUSTRIAL MANUFACTURING AND PACKING OF MOLDED BREAD PAN." - Google Patents

Abstract

Procedure for the manufacturing and industrial packaging of crusty bread without crust. The procedure consists in proceeding to cool the bread, after removing the crust, and eventually after slicing it, until reaching a temperature between 8ºC and 14ºC and wrapping the bread without crust and eventually slicing, in a wrapping of a sheet that produces a Barrier effect to the loss of water vapor that closes and seals and then enters the conventional packaging bag.

Description

Procedure for manufacturing and packaging industrial bread crust without crust.

They are well known in the bakery sector Industrial various methods for manufacturing and packaging industrial bread. Most of these procedures they comprise the phases of preparation of the dough containing water, flour and yeast, with the optional addition of various additives such such as sugar, flavorings, preservatives, etc., chopped dough obtained according to the weight of the desired bread, rest of the dough, introduction of the dough into a mold, fermentation of the dough, cooking, bread demoulding, room temperature cooling, optional slicing of bread and packaging it in a bag of form conjugated with that of the piece of bread to be packaged, the which is closed at one end and opened by the other that it is closed by strangulation of its end and with the help of a hose that knots on the strangulation.

The manufacturing and packaging process industrial crustless bread rolls, however, presents a series of new problems that cannot be solved with usual breadmaking and packaging procedures with bark

On the one hand, the crusty bread crust exerts a protective effect of bread with respect to external agents. Bark of bread, having a lower degree of moisture than crumb, decreases the attraction of microorganisms found in the atmosphere towards bread, which instead find a more conducive habitat in the bread without crust because the crumb is wetter.

On the other hand, it is known that the conservation of the consumption characteristics of the bread in a durable way They depend on the degree of humidity that it retains.

The bark acts as a protective layer, delaying moisture loss, favoring bread preservation during more time, in conditions suitable for consumption.

When extracting the bark, this protective effect it is lost and the bread is exposed to a faster loss of moisture than crusty bread.

In addition, when the crust is extracted, the bread formed for just the crumb presents great problems for its manipulation of face to its transport and slicing and packaging processes. The bread of mold without bark, at room temperature, it is of a lot nature more ductile than bread with crust and easily adheres to All types of surfaces.

In order to avoid the inconveniences of handling of bread without crust mentioned, are planned systems that subject the bread, once dispossessed of the crust, to a prolonged heating or resting at room temperature that hardens the surface of the bread. However, this harms the characteristics of the bread, because it dries its outer surface losing humidity as a whole, thus damaging the final quality of the product and advancing its aging.

Another inconvenience that is also common to the traditional packaging of crusty loaves of bread, is that of the violability of the container, since, when there is only one bag closed with a knotted hose, it is perfectly possible to open the bag that contains it, manipulate its contents and return to close it before the product is sold, without the consumer I can tell about it.

In patent application no. 200401535 same applicant describes a procedure that consists of subject the bread, once cooked and cooled to room temperature, to a phase of cooling at low temperature for a while default before debarking, slicing and packaging with a foil and a product bag. This improves handling of the product and its conservation.

The inventors have discovered that the process of low temperature cooling can also be done after debarking phases, in which case the conditions of Product handling in the slicing and packaging process.

The cooling process after suppressing the bark has the advantage that it allows to reduce the time of cooling of the bread, since the presence of the crust delays the crumb cooling process.

In this case, the debarking phases, low temperature cooled, sliced and packaged are made in a clean room.

In an alternative procedure, also included within the same invention, we proceed to the phase of sliced before proceeding to cool the bread at low temperature. In this case, the debarking, slicing, cooling to low phases Temperature and packaging are done in a clean room.

To facilitate understanding, they are accompanied by illustrative and non-limiting example title some drawings of a scheme of the process object of the invention and the product final packaging obtained.

Figure 1 corresponds to a representation schematic of the phases of a manufacturing process industrial bread maker according to the procedure traditional.

Figure 2 corresponds to a representation schematic of the novel phases that constitute the object of the invention.

Figure 3 corresponds to a schematic view of the bread wrapping phase in a container prior to its Introduction in the bag.

Figure 4 corresponds to a schematic view of a bread in the previous container.

Figure 5 corresponds to a schematic view of the introduction phase of the bread wrapped in the previous container in the bag.

Figure 6 is a schematic view of the bread wrapped in the previous container and inside the bag, ready for sale.

Figure 7 corresponds to a representation schematic of an alternative process according to the invention.

As shown in Figure 1, the usual industrial breadmaking process it comprises a stage (1) in which the dough (2) is manufactured, in a kneader machine, not represented in the scheme, but which can be of various types and that generally includes a hopper (3) in which the dough is subjected to a process of mixing its products constituents, which at least include flour, water and yeast in variable proportions

Portions of are extracted from the kneading machine regular dough (4), depending on the desired bread weight produce, and that are usually allowed to stand for a phase (5).

The portions (4) are usually laminated in one phase (6), and then rolled in a phase (7), producing parts (8). One or more of them are placed in molds (9) where they are left ferment for a predetermined time until the mass of the product has grown as a result of the fermentation process as indicated in phase (10).

Then, as represented in the scheme, in phase (11) the dough is cooked in a mold, until the desired cooking point is reached. Bliss cooking can be done in ovens of various types, not represented in the figures.

Then, in phase (12), we proceed to extract the bread from the mold, which can also be done according to various procedures, and let the bread cool to temperature environment (phase (13)) before proceeding to its packaging, within a bag. Prior to said packaging, the bread can be cut in slices or not, depending on the case.

As depicted in Figure 2, below we proceed to the phases that characterize this invention and that consist in proceeding, in a clean room, to remove the bark outside of the bread (phase (14)), until obtaining a bread (15) without crust and then subject the bread to a cooling process at low temperature (16), for example, at a temperature comprised between -4ºC and 4ºC, until the breads reach a temperature predetermined, between 8ºC and 14ºC.

Then, and still inside the room clean, the bread may eventually be sliced as indicated in the phase (22) to get a block of slices (18). The operation slicing can be done in better conditions by present procedure thanks to the low temperature at which find the crumb of bread, and that gives it a consistency higher than the one at room temperature. In addition, with it  get the bread's moisture conditions to be the best for its consumability

In figure 3 it is represented, in the form schematic, the phase in which the bread (18) without crust and sliced is wrapped in a sheet (19) of a material that prevents loss water vapor, such as polypropylene, which can be carried out using machines of known type, such as manufactured by the Hartman, Record or Ilapack companies.

The wrapped bread block (18) is closed watertight form, for example by heat sealing, and you get a package (20), as shown in figure 4, which subsequently placed inside the conventional bag (21), such and as depicted in figure 5 and closed by the hose (17), as shown in figure 6.

In alternative mode, as depicted in the Figure 7, you can proceed to the slicing operation (22) before of the cooling phase (16) at low temperature, in which case, the cooling serves to better manipulate the bread in the phase in the that the bread is wrapped in the sheet (19) before introducing it in the bag (21).

Everything that does not affect, alter, change or modify the essence of the procedure described, it will be variable to The effects of the present invention.

Claims (8)

1. Procedure for the industrial manufacture and packaging of crusty bread without crust, of the type that include the kneading, crushing, doughing, molding, fermentation, cooking, demoulding, cooling at room temperature and debarking, characterized because it comprises a phase of cooling the bread at low temperature, for a predetermined time, after the debarking phase. 2. Process for the industrial manufacturing and packaging of crustless bread, according to claim 1, characterized in that the low temperature cooling is prior to the slicing and packaging phases. 3. Process for the industrial manufacture and packaging of crustless bread, according to claim 1, characterized in that low temperature cooling occurs after slicing and before packaging. 4. Process for the industrial manufacturing and packaging of crustless bread, according to the preceding claims, characterized in that the cooling process occurs until the temperature of the bread is between 8 ° C and 14 ° C. 5. Procedure for the industrial manufacturing and packaging of crustless bread, according to claims 1 to 3, characterized in that the debarking and cooling, slicing and packaging process is carried out in a clean room. 6. Procedure for the industrial manufacture and packaging of crustless bread, according to claim 3, characterized in that the process of debarking, slicing, cooling and packaging is carried out in a clean room. 7. Process for the industrial manufacturing and packaging of crustless bread, according to any of the preceding claims, characterized in that once the bread has been subjected to the debarking and slicing phases it is wrapped in a sheet of a material that produces a Barrier effect to the loss of water vapor, it is sealed, and then it is introduced into the final packaging bag. 8. Process for the industrial manufacture and packaging of crustless bread, according to claim 7, characterized in that the wrapping sheet is made of polypropylene.