公开(公告)号：US10201166B2

公开(公告)日：2019-02-12

申请号：US15562129

申请日：2016-03-30

Applicant: BARILLA G. E R. FRATELLI S.P.A.

Inventor： Roberto Buttini ,  Corrado Ferrari ,  Alessio D'Urso ,  Giancarlo Riboldi

IPC: A21D15/08 ,  A21D13/34 ,  A21D13/14 ,  A23L3/349 ,  C12G3/04 ,  A21D13/24 ,  A21D13/32 ,  A21D13/22 ,  A23G1/30 ,  A23G3/34

Abstract: Process for the production of a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer in the form of slab is disclosed. The steps include providing a semifinished product in the form of an oblong bread roll, obtained from a flour-based dough, leavened with natural yeast, followed by a baking step and then by a step of injecting a hydro-alcoholic solution so as to obtain a bakery product with a controlled moisture content. Thereafter a longitudinal cut on the bakery product is made so as to obtain a lower portion and an upper portion. A layer of melted chocolate is deposited on the upper surface of the lower portion. Also described is a snack obtained by means of the process.

公开(公告)号：US09801393B2

公开(公告)日：2017-10-31

申请号：US15310018

申请日：2015-03-30

Applicant: BARILLA G. E R. FRATELLI S.P.A.

Inventor： Roberto Buttini ,  Corrado Ferrari ,  Alessio D'Urso

IPC: A21D13/08 ,  A21D13/066 ,  A21D2/18 ,  A21D8/06 ,  A21D13/11 ,  A21D13/32 ,  A21D13/14

CPC classification number: A21D13/066 ,  A21D2/186 ,  A21D8/06 ,  A21D13/11 ,  A21D13/14 ,  A21D13/32

Abstract: A process for the production of a shelf-stable bakery product comprising a) preparation of a first batter containing sugar, flour, oils and/or fats etc.; b) emulsification and dosing of the first batter on a baking surface; c) steaming the first batter to form a layer of semi-baked mixture; d) dosing of a filling inside the layer of semi-baked mixture of step c), placed in a baking mold and thus obtaining an open filled semi-finished product; e) preparation of a second batter containing sugar, flour, fats and/or oils etc.; f) emulsification and dosing of the second batter on the open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product; g) steam baking the product obtained in step f) to form a baked and filled bakery product; h) cooling; and i) packaging.

公开(公告)号：US11540521B2

公开(公告)日：2023-01-03

申请号：US15416231

申请日：2017-01-26

Applicant: Barilla G. e R. Fratelli S.p.A

Inventor： Roberto Buttini ,  Corrado Ferrari ,  Giancarlo Riboldi

IPC: A21D15/00 ,  A21D2/14 ,  A23L3/349

Abstract: A process for the production of a soft bakery product with a moisture content of at least 11%, which can be stored at room temperature for at least two months, while keeping its softness characteristics substantially unchanged is disclosed. The process includes the steps of: a) providing a semi-finished product obtained from a flour-based leavened dough; b) baking the semi-finished product in an oven, obtaining a bakery product having a moisture content of between 10% and 35% by weight; and c) injecting water or a hydroalcoholic solution into the product, in an amount such as to bring about an increase of at least 10% of the moisture content of the bakery product.

公开(公告)号：US11412743B2

公开(公告)日：2022-08-16

申请号：US15661462

申请日：2017-07-27

Applicant: Barilla G. e R. Fratelli S.p.A.

Inventor： Roberto Buttini ,  Alessandro Ruggeri ,  Giancarlo Riboldi ,  Corrado Ferrari

IPC: A21D13/41 ,  A21D15/00 ,  A21D6/00 ,  A21D8/06

Abstract: A ready-to-eat baked pizza packaged for long-term storage at room temperature, having an appearance and organoleptic properties comparable to those of a freshly made pizza is disclosed. A process for obtaining a ready-to-eat packaged pizza which can be stored at room temperature, according to the invention, is also described.