Process for the production of a shelf-stable filled sponge-type bakery product

A process for the production of packaged shelf-stable sponge-type bakery product having a casing of chemically leavened cake and filling inside said casing, which comprises the steps of:

• a) preparation of a first batter comprising sugar, flour, animal and/or vegetable fats and/or oils, at least one leavening agent, starch, egg products, optionally water and optionally at least one ingredient characterizing the taste and the appearance of the packaged shelf-stable bakery product;
• b) emulsification and dosing of said first batter on a baking surface, wherein said emulsification is carried out by passing the first batter in a turboemulsifier and with the incorporation of between 26% and 30% air by volume of the first batter;
• c) steam baking of said first batter dosed on the flat baking surface to form a layer of semi-baked mixture;
• d) placing the semi-baked mixture in a baking mould of semispherical shape which gives to said layer of semi-baked mixture a concave shape;
• e) dosing of a filling inside said layer of the semi-baked mixture obtained in step d), thus obtaining an open and filled semi-finished product;
• f) preparation of a second batter comprising sugar, flour, animal and/or vegetable fats and/or oils, at least one leavening agent, starch, egg products, optionally water and optionally at least one ingredient characterizing the taste and the appearance of the packaged shelf-stable bakery product;
• g) emulsification and dosing of said second batter obtained in step f) on said open and filled semi-finished product of step e), thus obtaining a covered and filled semi-finished product, wherein said emulsification is carried out by passing the second batter in a turboemulsifier and with the incorporation of between 35% and 40% air by volume of the second batter;
• h) steam baking of said covered semi-finished product obtain in step g) to form the bakery product that comprises the casing of the chemically leavened cake and filling inside the casing, wherein the cake casing has a humidity content of between 20% and 30%;
• i) cooling of said baked and filled bakery product;
• and
• j) packaging of said baked and filled bakery product.