Importance

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Abstract

Applicants have devised a new and improved method of making bialys that reduces the cost of production by eliminating the relatively expensive step of shaping each piece of dough manually and also insures greater uniformity in the shape of the bialys. After each piece of dough is relaxed by first proofing, it is positioned under a heated die that is shaped to press the dough into a form which becomes the basis of the bialy shape, with a flat, relatively dense center portion completely surrounded by a softer outer rim portion. The heat and pressure applied to the flat center portion of the bialy kills all the yeast cells in that portion of the bialy, while permitting yeast growth to continue within the outer rim portion. The density of the flat center portion becomes sufficient to prevent the outer rim from shrinking back on to the center, as the outer rim expands due to the induced growth from the yeast. Holes are punctured in the center portion of the docking pins formed on the die to permit steam and other gases to be released from the center portion during second proofing and bake off. Any suitable condiments, such as meat, cheese or sauce, may be placed on the flat center portion of the bialy, which is then proofed a second time before it is placed in a hot oven for bake off.

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First Claim