Patent ID: 6113952
Filing Date: 2000-09-05
Classification: A21D

Abstract:
A process for the manufacture of deep-frozen raw croissant dough pieces which can be directly baked without thawing or fermenting, which comprises the following steps:a) preparing a yeast dough containing flour, water, yeast, glucono-delta-lactone in an amount of 2 to 10 parts by weight per 1,000 parts by weight of flour, and a water-retaining agent selected from the group consisting of carboxymethylcellulose, derivatives of carboxymethylcellulose, guar gum, xanthan and an alginate, said water-retaining agent being present in an amount of 2 to 10 parts by weight per 1,000 parts by weight of flour;b) rolling out the yeast dough obtained in step (a) into sheet form and without subjecting said yeast dough to a fermentation step, applying a layer of fat thereon to provide a layered, intermediate product;c) folding the layered intermediate product obtained in step (b) so that the total number of fat layers is greater than 50;d) rolling out the folded dough until the desired thickness is obtained, and producing dough pieces from said dough; ande) deep-freezing the dough pieces without subjecting said dough pieces to a prior fermentation step.