Process for the production of a shelf-stable filled sponge-type bakery product

Abstract

A process is described for the production of a packaged shelf-stable sponge-type bakery product. The process includes a) preparation of a first mixture batter containing sugar, flour, oils and/or fats etc.; b) emulsification and dosing of the first batter on a baking surface; c) pre-steaming baking the first batter with the formation of 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 mixture 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 of the baked and filled bakery product.

1 . A bakery product having a casing of chemically leavened cake and a filling inside said casing, wherein said casing has a humidity content of between 20% and 30%, which bakery product is obtained according to the steps of:
 a) preparating of a first batter comprising sugar, flour, animal and/or vegetable fats and/or oils, at least one leavening agent, starch, egg products, optionally water and optionally at least one ingredient characterizing the taste and the appearance of the bakery product;   b) emulsifiying and dosing of said first batter on a baking surface, wherein said emulsiflyng is carried out by passing the first batter in a turboemulsifier and with the incorporation of between 26% and 30% air by volume of the first batter;   c) steam baking of said first batter dosed on the flat baking surface to form a layer of semi-baked mixture;   d) placing the semi-baked mixture in a baking mould of semispherical shape which gives to said layer of semi-baked mixture a concave shape;   e) dosing of a filling inside said layer of the semi-baked mixture obtained in step d), thus obtaining an open and filled semi-finished product;   f) preparing of a second batter comprising sugar, flour, animal and/or vegetable fats and/or oils, at least one leavening agent, starch, egg products, optionally water and optionally at least one ingredient characterizing the taste and the appearance of the bakery product;   g) emulsifiying and dosing of said second batter obtained in step f) on said open and filled semi-finished product of step e), thus obtaining a covered and filled semi-finished product, wherein said emulsifiying is carried out by passing the second batter in a turboemulsifier and with the incorporation of between 35% and 40% air by volume of the second batter;   h) steam baking of said covered semi-finished product obtain in step g) to form the bakery product that comprises the casing of the chemically leavened cake and filling inside the casing, wherein the cake casing has a humidity content of between 20% and 30%;   i) cooling of said baked and filled bakery product; and   j) packaging of said baked and filled bakery product.   
     
     
         2 . The bakery product according to  claim 1 , which does not contain artificial preservatives. 
     
     
         3 . The bakery product according to  claim 1 , wherein the bakery product is gluten free. 
     
     
         4 . The bakery product according to  claim 1 , which has a shelf life of at least 3 months at room temperature. 
     
     
         5 . The bakery product according to  claim 1 , wherein said bakery product has a flat and circular base, with diameter of about 7-8 cm, and a height of approximately 2.5-3.5 cm at the point in which the height is greatest. 
     
     
         6 . The bakery product according to  claim 1 , wherein said bakery product has a content of fats between 8 and 16% by weight based on weight of the finished product. 
     
     
         7 . The bakery product according to  claim 1 , wherein the bakery product has a value of humidity of said casing of cake of about 28%