Method of making pastry products

Claim 1

A method of obtaining a pastry product of pocket size comprising a portion of sweet bread impregnated with a spirituous sugar-containing liqueur in a proportion of at least 1 part by weight liqueur to 1 part by weight bread, a coating of chocolate completely enveloping said portion of bread, the liqueur providing at least 35 ml ethyl alcohol and at least 25 grams sugar in each 100 grams bread, the chocolate containing at least 30 wt.% of edible fat and the bread having prevailingly a cellular structure in which the total area of the eventual apertures through which a cell communicates with its adjacent cells does not exceed 30% of the total internal area of the cell, said pastry product being preservable in a sealed package for extended periods of time without degradation in consistency and taste, comprising the steps of: (i) preparing a bakery dough from wheat flour, sugar, natural yeast, added proteins and water, wherein: the added proteins amount to 20-30 wt.% referred to the flour, 1/3 to 2/3 proportion of the added proteins consists of gluten, both vital and devitalized, the amount of devitalized gluten constitutes from 1/5 to 2/5 of the added proteins; (ii) raising said dough in the from of a thin layer of an initial thickness not exceeding substantially 1 cm, until a 40% to 60% proportion of its complete raising capacity is reached; (iii) baking the so raised layer of dough; (iv) impregnating the resulting carpet of bread with a spirituous sugar-containing liqueur in a weight proportion of at least 1 part liqueur to 1 part bread, with the said liqueur providing at least 35 ml ethyl alcohol and at least 25 g sugar per each 100 g bread; (v) severing into portions the impregnated bread, and (vi) enrobing the portions with a chocolate containing at least 30 wt.% edible fat.

Claim 2

A method of obtaining a pastry product of pocket size comprising a portion of sweet bread impregnated with a spirituous sugar-containing liqueur in a proportion of at least 1 part by weight liqueur to 1 part by weight bread, a coating of chocolate completely enveloping said portion of bread, the liqueur providing at least 35 ml ethyl alcohol and at least 25 grams sugar in each 100 grams bread, the chocolate containing at least 30 wt.% of edible fat and the bread having prevailingly a cellular structure in which the total area of the eventual apertures through which a cell communicates with its adjacent cells does not exceed 30% of the total internal area of the cell, said pastry product being preservable in a sealed package for extended periods of time without degradation in consistency and taste, comprising the steps of: (i) preparing a bakery dough from wheat flour, sugar, natural yeast, added proteins and water, wherein: the added proteins amount to 20-30 wt.% referred to the flour, 1/3 to 2/3 proportion of the added proteins consists of gluten, both vital and devitalized, the amount of devitalized gluten constitutes from 1/5 to 2/5 of the added proteins; (ii) raising said dough in the from of a thin layer of an initial thickness not exceeding substantially 1 cm, until a 40% to 60% proportion of its complete raising capacity is reached; (iii) baking the so raised layer of dough; (iv) impregnating the resulting carpet of bread with a spirituous sugar-containing liqueur in a weight proportion of at least 1 part liqueur to 1 part bread, with the said liqueur providing at least 35 ml ethyl alcohol and at least 25 g sugar per each 100 g bread; (v) severing into portions the impregnated bread, and (vi) enrobing the portions with a chocolate containing at least 30 wt.% edible fat.