FRUIT BREAD HAVING A DECORATED TOP, A METHOD FOR PRODUCING SAID FRUIT BREAD AS WELL AS A MASKING CREAM FOR USE IN SAID METHOD

Abstract: The invention relates to a fruit bread having a decorated top, a method for producing said fruit bread as well as a masking cream for use in said method. The known fruit breads suffer from the drawback that their top layers often become unsightly after some time during to moisture absorption or due the fact that the coating is fallen from the top. A known solution for this problem is dipping the bread into creamery butter and thereupon dredging the same with sugar. This method is however not compatible with the production on large scale. The use of other fats is not compatible with the soften textured Dutch kinds of bread. This problem has been solved according to the invention by the use of a new type of masking cream comprising of 40 to 50 % by wt of fats, 30 to 45 % by wt of sugar, 1 to 20 % by wt of milk powder and 8 - 20 % by wt of milk derivatives, 0 to 2 % by wt of flavour material and binder. Said masking cream is applied onto the top of the bread and the decorating material is strewed thereon.

Description: Fruit bread having a decorated top, a method for producing said fruit bread as well as a masking cream for use in said method. The invention relates to fruit bread having a decorated top, to a method for producing said fruit bread as well as to a masking cream for use in said method. Fruit bread having a decorated top is known in general. Often such a decoration consists of a powdered sugar layer which is dredged onto the bread. Such a known layer exhibits the drawback that due to powdered sugar falling from the bread or due to its absorption of moisture this layer often becomes unsightly after some time. Onto this layer there may again be provided a garnish, for example candied bigarraux, cut orange peel, flaked almonds. Previously one has indeed attempted to obtain a layer having better keeping qualities by dipping a doubled floor baked bread into molten creamery butter and thereupon dredging the same with sugar. Thereby the creamery butter also produced the effect that the softness of the bread was retained for a longer period of time. However in practice such a procedure presented great problems because the consecutive dipping and dredging operation is not compatible with the production on large scale. In Germany where one generally eats a harder kind of bread fruit bread is sometimes coated with fat of pigs or lard, the yet warm fat then being dredged with sugar (melis sugar) which penetrates into the fat thus providing in cooperation with the congelation a hard sealing layer not passing moisture anymore. Usually such bread is baked quite some time before the envisaged consumption date and stored in deepfrozen condition. When applied to the softer textured Dutch kinds of bread which are baked at most one or two weeks before the envisaged consumption date and are not stored in the deep-freezer such a method however does not yield a satisfactory result. The Dutch bread shrinks causing such a fat layer to crumble off. It has now been found that one may obtain satisfactory results indeed when appropriately applying a layer of a masking cream comprised of 40-50 z by weight of fats, 30-45 % by weight of sugar, 1-20 % by weight of milk powder (preferably whole milk powder) and 8-20 % by weight of milk derivatives, 0- 2 % by weight of flavouring material and binder, and then strewing decorating material thereon. It is particularly surprising that the desired results may be obtained hereby because masking creams known per se as well as other known products for coating bakery products like fondant and white chocolate, will crumble off from bread this being caused by the shrinkage of the bread and will accordingly not yield good results. When practising the invention the fruit bread is prepared from the usual starting materials and a layer is applied at a temperature of 35-50"C after baking and cooling down to 20-30 C. The masking cream in excess is blown off preferably in a direction at an oblique angle with respect to the direction in which the bread is moved. A suitable angle is 60-85 . Over a length of the conveyor belt of from 5 to 15 meters, preferably 9 meters the applied mass cools down to the congealing point (usually 250 C) whereupon the powdered sugar is applied thereon. A proper cooling down is of importance because a good effect is not obtained if the masking cream is yet too warm when strewing the decorating material thereon, whereas at too low a fat temperature the masking cream will form a layer of too high a viscosity. In practice the masking cream used in accordance with the invention will congeal completely within 1 minute after the addition of the sugar. A usual masking cream is not conducive to satisfactory results because the congealing time will then amount to about half an hour resulting in the formation of cracks in the layer and thus causing crumbling off. The masking cream used in accordance with the invention differs from the usual masking cream in that the latter contains more fat, less sugar, less milk derivatives and less milk powder than the present masking cream. In the method according to the invention it is preferred to use whole milk powder as the milk powder. The masking cream should contain a sufficient amount of proteins, particularly milk proteins. These may of course be provided by the milk powder. However it is also possible to use milk proteins and a large amount of other fats together with a small amount of whole milk powder. It is preferred to use saccharose as the sugar and to use lecithin as a suitable binder. It is preferred to use vegetable fats having a chain length of 12 carbon atoms, palm kernels and soya as the fats. Example I. Fruit bread was prepared in the usual way starting from the following constituents: 100 parts by weight of wheat flour 2 parts by weight of common salt 24 parts by weight of currant bread powder* 10 parts by weight of yeast 3 parts by weight of bread improver* 3 parts by weight wheat protein containing powder* 60 parts by weight of water 100 parts by weight of semi-tropical fruits (currants, raisins). This mixture was kneaded in a Wendel kneader at a speed of 240 rpm for 5i minutes. After the addition of the semi-tropical fruits the kneading was continued at a decreased number of revolutions (80 rpm) for 2i minutes. The dough temperature was 270C and the first rise took 30 minutes. After modelling the bread was allowed a second rise for yet another 35 minutes. The bread was baked at 240-2500C for 30 minutes and then allowed to cool down for 90 minutes. The masking cream was applied to this bread by spraying a layer of masking cream at 400C onto this bread being then at a temperature of 35 C. The masking cream in excess was blown off in the direction at an oblique angle with respect to the direction in which the bread was moved. Thereupon the bread was conveyed on a conveyor belt over a distance of 9 meters whereby the applied mass cooled to 250C where it was dredged with powdered sugar. Immediately thereafter the bread may be packed without detrimentally affecting the appearance of the applied layer. The top layer obtained adhered well and remained also good for a long period of time. The bread was evaluated as follows. Bread evaluation. The bread was evaluated in accordance with the standards of the Vereniging Station voor Maalderij an Bakkerij (Association Station for Grindery and Bakery) at Wageningen. Masked crust quality: 9 shape: 8 finish: 8 volume: 8 structure: 7 colour of crumb: 7. Significance of the rating figures: 6 3 just passing 7 = amply sufficient 8 = good 9 = very good. The taste was assessed by a test panel both 3 days and 14 days after the production. after 3 days after 14 days taste of crumb fully flavoured flavoured, good excellent taste of crumb + masked crust fully flavoured, flavoured, very good excellent Variations in taste and colour of the masking cream. The taste and the colour of the masking cream may be adapted to the time of year or the event for which the decorated fruit bread is marketed. For Easter the colour of the cream may be yellowish with a lemon flavour. At great days with regard to the royal family the colour may be orange with an orange flavour. With Christmas the cream may have a neutral colour combined with snow white powdered sugar. * Currant bread powder is a composition comprised of 30-40 Z by weight of dextrose 30-40 X by weight powdery animal fat 10-15 Z by weight of milk derivatives flavouring materials colouring agents emulsifier blend vitamin C. * The bread improver used is a water emulsified animal fat with saccharose. * The wheat protein containing powder consists of vital wheat gluten powder combined with an emulsifier blend. Example Ia. Example I was repeated though using a filling of 80 parts by weight of semi-tropical fruits per each 100 parts by weight of wheat flour. The evaluation obtained is similar to that of example I. Example Ib. Example I was repeated though now using a filling of 120 parts by weight of semi-tropical fruits per each 100 parts by weight of wheat flour. The evaluation of the bread obtained was similar to that of example I. Example II. The recipe of example I was repeated while modelling 660 g portions of dough and including 150 g almond paste in the dough. The bread was baked in the manner described in example I whereupon the following evaluation was made. Bread evaluation. The bread was evaluated in accordance with the standards of the Vereniging Station voor Maalderij en Bakkerij at Wageningen. Masked crust quality: 9 shape: 8 finish: 8 volume: 8 structure: 7 colour of crumb: 7 Significance of the rating figures: 6 = just passing 7 = amply sufficient 8 = good good 9 = very good. The taste was assessed by a test panel both three days and 14 days after the production. after 3 days after 14 days taste of crumb fully flavoured, excellent flavoured, good taste of crumb + fully flavoured, excellent flavoured, very masked crust good Example III. Example II was repeated though including 200 g of almond paste per 660 g of dough. Upon baking this resulted in a loaf having a final weight of 800 g. The evaluation was as follows: Bread evaluation. The bread was evaluated in accordance with the standards of the Vereniging Station voor Maalderij en Bakkerij at Wageningen. Masked crust quality: 9 shape: 8 finish: 8 volume: 8 structure: 7 colour of crumb: 7 Significance of the rating figures: 6 - just passing 7 = amply sufficient 8 P good 9 = very good The taste was assessed by a test panel both 3 days and 14 days after the production. after 3 days after 14 days taste of crumb fully flavoured, flavoured excellent good taste of crumb + masked crust fully flavoured, flavoured excellent very good Example IV. For the purpose of comparison fruit bread was decorated with Van Esso masking cream usually employed in decorating cake. The layer ob tained showed an unsatisfactory appearance. Apart from difficulties experienced during the production due to a congealing time of over half an hour the decoration layer exhibited broad cracks accompanied by crumbling off from the crust of the fruit bread. As a consequence thereof the fruit bread showed an unattractive appearance. The masking cream used in the tests had the following composition: vegetable fats having a chain length of 12 carbon atoms, palm kernel, and soya 46.5 % sugar 38.5 % lactose/milk proteins 12.0 x whole milk powder 3.0 % lecithin 0.355%

Claims: C L A I H S. 1. Fruit bread having a decorated top characterized in that the top is provided with a masking cream comprising 40-50 Z by weight of fats 30-45 Z by weight of sugar 1-20 X by weight of milk powder (preferably whole milk powder) and 8-20 Z by weight of milk derivatives 0- 2 X by weight of flavouring materials and binder having strewn thereon a decorating material. 2. The fruit bread according to claim 1 characterized in that the masking cream comprises 45-48 % by weight of fats, 35-40 % by weight of sugar, 10-15 % by weight of lactose/milk proteins, 4.0-5.0 Z by weight of whole milk powder and 0.3 - 0.4 Z by weight of lecithin. 3. A method for producing fruit bread according to claim 1 or 2 characterized in that the masking cream at a temperature of from 35 to 500C is applied to the bread at a temperature of from 20 to 300C and the masking cream in excess is blown off whereupon the applied layer of masking cream is allowed to cool down to the congealing point and then covered with powdered sugar. 4. The method according to claim 3, characterized in that the masking cream in excess is blown off in a direction at an oblique angle with respect to the direction in which the bread is moved. 5. A masking cream suitable for use in the method of claim 3 or 4 characterized in that a masking cream is prepared having the following composition 40-50 % by weight of fats, 30-45 % by weight of sugar, 1-20 x by weight of milk powder (preferably whole milk powder) and 8-20 Z by weight of milk derivatives, 0- 2 % by weight of flavouring materials and binder, whereupon a decorating material is strewn. 6. A masking cream suitable for use in the method of claim 3 or 4 characterized in that a masking cream is prepared having the following composition. 45-48 x by weight of fats, 35-40 Z by weight of sugar, 10-15 % by weight of lactose/milk proteins, 4- 5 % by weight of whole milk powder and 0.3 0.4 Z by weight of lecithin.

Inventors: DE GRAAF, GERRIT
Applicants: DE GRAAF'S BAKKERIJEN B.V.
Application year: 1982
Main classification: A21D13
IPC codes: A21D13