Method for making a fruit pastry bar

Abstract

A method comprising the steps of providing an elongate mould (30) with a substantially U-shaped cross-section with a bottom lining made of raw pastry dough (52) covering the bottom wall of the mould and the side walls thereof over only part of the height thereof above the bottom wall, depositing a pastry preparation (58) on the pastry dough, filling the dough and the pastry preparation with fruit or fruit chunks (62) mixed with a gelling composition by pouring same into the mould until full, and baking the resulting mould-filled pastry dough and pastry preparation.

Description

technical field [0001] The present invention intends to provide a method for use in the production, in particular on an industrial scale, of fruit pastries in bars, and more particularly in the production of pastries in the form of individual portions. Background technique [0002] Consumers have a strong preference for individual servings of fruit pastries, typically flan. Fruit pastries having other shapes, especially bars, have many advantages: they are easy to hold in the hand, like individually wrapped sugar bars, and they are easy to store. These pastries are generally used in fast food restaurants or canteens, but they are by no means limited to the above-mentioned fields. [0003] However, making bars of fruit pastry presents certain difficulties, especially if the relative amounts of pastry need to be controlled. Especially with individual servings, it is difficult to imagine a ring of pastry covering the entire height of the fruit, as doing so would result in too...

AI Technical Summary

Problems solved by technology

Especially for individual pastries, it is difficult to imagine a ring of pastry covering the entire height of the fruit, as this would make the amount of pastry too much for the amount of fruit

This raises the question of whether the pastry has sufficient strength and can maintain its bar shape

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