Food preparation method
AssigneeConbis Pty Ltd.
InventorRonald Bower
Life of this patent
Estimating the term…
Abstract
A food preparation method for teething rusks (200) includes the steps of mixing flour (10), yeast (11) and water (12) in a mixer (13) to form a "well-developed" dough (100). The dough (100) passes through a kneading machine (14) sheeting machine (15) and is allowed to "rest" on a resting conveyor (16). A cutting machine (17) cuts the dough (100) into strips (101) and the fingers of dough (102), the fingers (102) being proved in a prover (18) before being at least partially baked in an oven (19). The baked rusks (200) are conditioned under controlled heat and humidity conditions in a conditioner (20) before being allowed to cool in the packing room (21) and packed in packaging machine (22) for distribution and sale.
Claims11
A food preparation method, suitable for the batch preparation of teething rusks, including the steps of:
- a) mixing ingredients comprising flour, yeast, water to form a dough;
- b) cutting the dough into strips;
- c) proving the dough strips under controlled conditions effective to maintain the strips without splitting and that the carbox dioxide generated by the yeast forms fine, evenly distributed holes within the dough;
- d) baking the dough strips to form respective baked products;
- e) conditioning the baked products under controlled heat and humidity conditions, the heat being in the range of 34 to 37 degree C. and the relative humidity being decreased in a plurality of steps from 90% relative humidity to 65% relative humidity;
- and
- f) allowing the baked products to cool under controlled humidity conditions to produce baked products with a smooth outer texture.
Dependencies are inferred from the claim text.