Pastry product and method of making same

• US 4,362,751 A
• Filed: 09/27/1978
• Issued: 12/07/1982
• Est. Priority Date: 08/17/1976
• Status: Expired due to Term

• Current Assignee: Soremartec Chaussee de La Hulpe
• Original Assignee: Ferrero SPA
• Inventors: Dogliotti, Amilcare
• Primary Examiner(s): Jones, Raymond N.
• Assistant Examiner(s): Hatcher, Elizabeth A.
• Application Number:
  US05/946,275
• Time in Patent Office: 1,532 Days
• Field of Search: 426/23, 426/89, 426/94, 426/103, 426/244, 426/303, 426/306, 426/497
• US Class Current: 426/94
• CPC Class Codes: A21D 13/24 coated after baking
• CPC Class Codes: A21D 13/32 filled or to be filled after baking, e.g. sandwiches
• CPC Class Codes: A23G 3/2015 the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting device
• CPC Class Codes: A23G 3/34 Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
• CPC Class Codes: A23G 3/54 Composite products, e.g. layered, coated, filled

Abstract

A pocket-size cake comprising a preferably parallelepipedic portion of bread component completely enrobed with chocolate and impregnated with a spirituous sugar-containing liqueur in a proportion of at least 1 wt. part liqueur to 1 wt. part bread component, the liqueur providing at least 35 ml ethyl alcohol and at least 25 grams sugar in each 100 grams bread component. The chocolate contains at least 30 wt. % edible fat and the bread component has a prevailingly cellular structure composed of substantially closed cells. The portion of bread component preferably consists of two layers bonded together by a layer of cream. A commercial method of making the cake is also disclosed.

Claims

1. A pastry product of pocket size preservable in a sealed package for extended periods of time without degradation in consistency and taste comprising:

(a) a portion of baked 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;

(b) a coating of chocolate completely enveloping said portion of bread;

(c) the said liqueur providing at least 35 ml ethyl alcohol and at least 25 grams sugar in each 100 grams bread;

(d) said chocolate containing at least 30 wt.% of edible fat;

(e) the said 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.

2. A product according to claim 1, wherein the said sugar is saccharose or glucose.

3. A product according to claim 1, wherein that the liqueur proportion is from 1.3 to 1.5 parts by weight.

4. A product according to claim 1, wherein the edible fat is cocoa butter or a mixture of the latter with cow butter.

5. A product according to claim 1, wherein the total area of said apertures does not exceed 10% of said total internal area.

6. A product according to claim 1, wherein the said portion of bread consists of two superposed layers bonded together by a relatively thin layer of cream.

7. A product according to claim 1, wherein the said portion of bread is of parallelepipedic shape.

8. A product according to claim 7, wherein the thickness of the said portion of bread does not substantially exceed 3 cm.

9. A product according to claim 8, wherein the size of said portion of bread is substantially 5×

3×

2.5 cm.

10. A product according to claim 1, wherein said liqueur is an aqueous alcoholic liqueur.

11. A product according to claim 1, wherein said chocolate completely encloses said bread, providing a fluid-tight envelope therearound.

12. A product according to claim 1, which upon consumption by a consumer, exhibits practically no tendency of liqueur draining or drippage.