Patent ID: 11950600
Assignee: BARILLA G. E R. FRATELLI S.P.A.
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 0:
1. A process for the production of a ready-to-eat shelf-stable packaged focaccia, which process comprises the following series of steps:
a) preparing a dough for focaccia comprising, by weight based on the total weight of the dough, 40-60% flour, 20-35% water, 7-16% vegetable oils and/or fats, of which 1-6% is extra virgin olive oil, 0.5-4% yeast, 0.1-3% salt, 0-15% at least one organoleptically characterising ingredient selected from the group consisting of a vegetable, a fruit, a spice, an aromatic herb, a cheese, a meat, a fish, and a cereal grain; 0-0.1% at least one baking processing aid selected from the group consisting of ascorbic acid and an enzyme-based baking improver, 0-0.8% at least one emulsifier and 0-1.5% dietary fibres;
b) extruding the dough thus prepared in step a) to obtain a plurality of sheets of extruded raw dough for focaccia, and subsequently laminating said plurality of sheets of raw dough for focaccia thus obtaining a layer of laminated raw dough for focaccia;
c) first leavening said layer of laminated raw dough for focaccia thus obtained in step b) at a temperature between 20 and 30° C.;
d) shaping the layer of raw leavened dough for focaccia thus obtained in step c) and forming a plurality of blind holes on the surface of the dough and filling said holes with a saline solution;
e) second leavening the raw dough thus obtained in step d) at a temperature comprised between 30 and 37° C.;
f) oiling the upper surface of the dough thus obtained in step e) and filling said holes with oil;
g) baking the raw dough thus obtained in step f) in an oven at a temperature comprised between 210 and 240° C. to obtain the focaccia; and
h) packaging the focaccia thus obtained in step g), wherein the focaccia has relative humidity comprised between 25 and 32%, and water activity (aw) comprised between 0.85 and 0.92, and wherein the humidity and the water activity are homogenous throughout the focaccia.