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US 2020/0260742 A1Published application
Method for using leftover ice-cream by mixing the ice-cream with flour and yeast, and bakery products having various flavours obtained with said mixtures
AssigneeRACCA STUDIOS S.r.l.s.
InventorAlessandro Racca
Life of this patent
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Abstract
A method for using leftover ice-cream to produce bakery products such as croissants, brioches, doughnuts or similar characterized in that leftover ice-cream, as a liquid component, is added to a basic mixture of yeast and flour, resulting in the formation of a leavened floury dough suitable for oven baking.
Claims7
1) A method for using leftover ice-cream with the production of bakery products such as croissants, brioches, doughnuts or similar characterized by the following operative phases:
- formation of a sourdough, croissant flour, salt and malt mixture by addition of 1,600 grams of croissant flour 340/360 W and 1,250 grams of ice-cream to 400 grams of sourdough;
- mixing for 20′ until fully blended, bringing the final temperature of the mixture to 20-22 degrees C.;
- leaving to rest at ambient temperature for at least 1.5 hours, keeping in the refrigerator at plus 4 degrees C. for 12 hours;
- sheeting and portioning as required with 1,000 grams of butter;
- placing in a retarder-proofer for at least 12 hours at 26 degrees C.;
- baking at 200 degrees C. in a static oven for 14/16′ or fan oven at 180 degrees C. for 12/13′.
3 more elements
6) A chocolate croissant obtained by means of a mixture of:
- Wholemeal CROISSANT flour 340W
- g
- 1500
- Milk chocolate ice-cream
- g
- 800
- Salt
- g
- 20
- Powdered brewer's yeast
- g
- 10
- Total
- g
- 2330
- Mix for 20′ until fully blended.
- Final temperature of the mixture 20° C.-22° C.
- Leave to rest at ambient temperature for at least 2 hours, keep in the refrigerator at +4° C.
- Sheet and portion 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 in a fan oven at 180° C.
18 more elements
7) Pistachio doughnut obtained from a mixture of:
- CROISSANT flour
- g
- 1500
- Pistachio ice-cream
- g
- 1000
- Salt
- g
- 20
- Powdered brewer's yeast
- g
- 10
- Total
- g
- 2530
- Mix for 20′ until fully blended.
- Final temperature of the mixture 20° C.-22° C.
- Leave to rest at ambient temperature for at least 2 hours, keep in the refrigerator at +4° C.
- Portion as required and fry in olive oil at 175° C./180° C.
- Fill with confectioner's custard or spreadable pistachio cream.
17 more elements
Dependencies are inferred from the claim text.