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US 2026/0191209 A1Published application
Method of making bread crumbs
OwnerManseok Eominventor
Life of this patent
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Abstract
The present invention is a method of making bread crumbs that includes a dough mixing process, a dough kneading process, a first dough proofing process, a dough shaping process, a dough flattening process, a dough scrolling process, a dough roping process, a dough folding process, a dough braiding process, a dough twisting process, a second dough proofing process, a baking process, a cooling process, and a grinding process.
Claims20
A method of making bread crumbs, comprising:
- a dough mixing process of combining, in baker's percentages, about 100% high gluten flour, about 5% sugar, about 2% salt, about 4% yeast, about 10% milk, about 10% to about 15% egg, about 7% margarine, and about 50% to about 55% water to form a dough mixture;
- a dough kneading process of kneading the dough mixture for 6 to 8 minutes;
- a first dough proofing process of allowing the kneaded dough mixture to rest in an opened container at a room-temperature of 25° C. to 32° C. for 20 to 30 minutes to undergo fermentation and rise;
- a dough shaping process of molding the proofed dough mixture into a round-shaped dough piece;
- a dough flattening process of rolling the shaped dough piece with a rolling pin to form a dough sheet;
- a dough scrolling process of rolling the flattened dough piece to form a scroll;
- a dough roping process of rolling out the scrolled dough piece to elongate and form a strand;
- a dough folding process of folding the roped dough piece in half to create two strands of equal length;
- a dough braiding process of intertwining the folded dough piece by applying a rotational force in a specific pattern to create striations within the dough piece;
- a dough twisting process of twisting the braided dough piece at a specific angle and speed to further enhance the striations within the braided dough pieces;
- a second dough proofing process of allowing the twisted dough piece to rest in an opened container at a room-temperature of 25° C. to 32° C. for 35 to 45 minutes to undergo further fermentation and rise;
- a baking process of baking the proofed dough piece at about 180° C. for 35 to 45 minutes;
- a cooling process of allowing the baked dough piece to cool to rest in an opened container at a room-temperature of 25° C. to 32° C. for about 30 minutes;
- and
- a grinding process of grinding the cooled dough piece by inserting the cooled dough piece lengthwise into a shredder machine to create elongated-shaped crumbs.
12 more elements
A method of making bread crumbs, comprising:
- a dough mixing process of combining high gluten flour, sugar, salt, yeast, milk, egg, margarine, and water to form a dough mixture;
- a dough kneading process of kneading the dough mixture for 6 to 8 minutes;
- a first dough proofing process of allowing the kneaded dough mixture to rest in an opened container at a room-temperature of 25° C. to 32° C. for 20 to 30 minutes to undergo fermentation and rise;
- a dough shaping process of molding the proofed dough mixture into a round-shaped dough piece;
- a dough flattening process of rolling the shaped dough piece with a rolling pin to form a dough sheet;
- a dough scrolling process of rolling the flattened dough piece to form a scroll;
- a dough roping process of rolling out the scrolled dough piece to elongate and form a strand;
- a dough folding process of folding the roped dough piece in half to create two strands of equal length;
- a dough braiding process of intertwining the folded dough piece by applying a rotational force in a specific pattern to create striations within the dough piece;
- a dough twisting process of twisting the braided dough piece at a specific angle and speed to further enhance the striations within the braided dough piece;
- a second dough proofing process of allowing the twisted dough piece to rest in an opened container at a room-temperature of 25° C. to 32° C. for 35 to 45 minutes to undergo further fermentation and rise;
- a baking process of baking the proofed dough piece without being pre-heating at about 180° C. for 35 to 45 minutes;
- a cooling process of allowing the baked dough piece to cool to rest in an opened container at a room-temperature of 25° C. to 32° C. for about 30 minutes;
- a grinding process of grinding the cooled dough piece by inserting the cooled dough piece lengthwise into a shredder machine to create elongated-shaped crumbs;
- and
- a sieving process of sieving the elongated-shaped crumbs to ensure uniform size distribution.
13 more elements
A method of making bread crumbs, comprising:
- a dough mixing process of combining, in baker's percentages, about 100% high gluten flour, about 5% sugar, about 2% salt, about 4% yeast, about 10% milk, about 10% to about 15% egg, about 7% margarine, and about 50% to about 55% water to form a dough mixture;
- a dough kneading process of kneading the dough mixture for 6 to 8 minutes;
- a first dough proofing process of allowing the kneaded dough mixture to rest in an opened container at a room-temperature of 25° C. to 32° C. for 20 to 30 minutes to undergo fermentation and rise;
- a dough shaping process of molding the proofed dough mixture into round-shaped dough pieces;
- a dough flattening process of rolling the shaped dough pieces with a rolling pin to form dough sheets;
- a dough scrolling process of rolling the flattened dough pieces to form scrolls;
- a dough roping process of rolling out the scrolled dough pieces to elongate and form strands;
- a dough braiding process of intertwining the roped dough pieces by applying a rotational force in a specific pattern to create striations within the dough pieces;
- a dough twisting process of twisting the braided dough pieces at a specific angle and speed to further enhance the striations within the braided dough pieces;
- a second dough proofing process of allowing the twisted dough pieces to rest in an opened container at a room-temperature of 25° C. to 32° C. for 35 to 45 minutes to undergo further fermentation and rise;
- a baking process of baking the proofed dough pieces at about 180° C. for 35 to 45 minutes;
- a cooling process of allowing the baked dough pieces to cool to rest in an opened container at a room-temperature of 25° C. to 32° C. for about 30 minutes;
- and
- a grinding process of grinding the cooled dough piece by inserting the cooled dough pieces lengthwise into a shredder machine to create elongated-shaped crumbs.
11 more elements
Dependencies are inferred from the claim text.