AR038250A1 - Masa congelada y productos horneados - Google Patents

Masa congelada y productos horneados

Info

Publication number
AR038250A1
AR038250A1 ARP030100305A ARP030100305A AR038250A1 AR 038250 A1 AR038250 A1 AR 038250A1 AR P030100305 A ARP030100305 A AR P030100305A AR P030100305 A ARP030100305 A AR P030100305A AR 038250 A1 AR038250 A1 AR 038250A1
Authority
AR
Argentina
Prior art keywords
dough
frozen
baked products
frozen mass
baked
Prior art date
Application number
ARP030100305A
Other languages
English (en)
Original Assignee
Rich Products Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Rich Products Corp filed Critical Rich Products Corp
Publication of AR038250A1 publication Critical patent/AR038250A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Preparación de una masa congelada no laminada, no pre-comprobada que puede ir directamente del congelador al horno para producir un producto horneado de alta calidad en un corto período de tiempo. Se mezclan harina, agua, levadura y acondicionador de masa para formar la masa. La masa se deja en reposo preferiblemente durante aproximadamente 10 ó más y luego se congela. La masa congelada puede ser luego descongelada, comprobada y horneada, preferiblemente en un horno de multi-fases. La masa tiene preferiblemente un volumen específico de menos de 1,5 y preferiblemente produce un producto horneado que tiene un volumen específico de aproximadamente 4 cc/g ó más.
ARP030100305A 2002-01-31 2003-01-31 Masa congelada y productos horneados AR038250A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US35249902P 2002-01-31 2002-01-31

Publications (1)

Publication Number Publication Date
AR038250A1 true AR038250A1 (es) 2005-01-05

Family

ID=27663098

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP030100305A AR038250A1 (es) 2002-01-31 2003-01-31 Masa congelada y productos horneados

Country Status (6)

Country Link
US (1) US20030165605A1 (es)
AR (1) AR038250A1 (es)
CA (1) CA2474369A1 (es)
MY (1) MY139547A (es)
TW (1) TWI309969B (es)
WO (1) WO2003063595A1 (es)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1016038B5 (nl) * 2003-01-24 2011-03-01 Borgesius Holding Bv Bakken van brood uit ingevroren deegstukken en bereiding van dergelijke deegstukken.
EP1662885B1 (en) * 2003-09-11 2007-09-12 CSM Nederland B.V. A method of baking frozen dough pieces
US20050158439A1 (en) * 2003-11-26 2005-07-21 Dave Zhang Non-sheeted freezer-to-oven dough with a simplified leavening system
US7704535B2 (en) * 2004-03-12 2010-04-27 Rich Products Corporation Freezer to retarder to oven dough
US20060083840A1 (en) * 2004-10-14 2006-04-20 Casper Jeffrey L Dough Compositions and related methods, involving high-gluten content
US20060083841A1 (en) * 2004-10-14 2006-04-20 Casper Jeffrey L High expansion dough compositions and methods
US8057834B2 (en) 2004-10-14 2011-11-15 Kwitek Benjamin J Portable cinnamon roll and method for making
EP1799040A1 (en) * 2004-10-14 2007-06-27 General Mills Marketing, Inc. Refrigerated, developed, chemically-leavened dough compositions comprising concentrated protein ingredient
MX2008008182A (es) 2005-12-23 2008-11-14 Rich Products Corp Metodo para producir masa congelada.
US8795753B2 (en) 2005-12-23 2014-08-05 Rich Products Corporation Method for reducing proofing time for baked and other products
CA2726473A1 (en) * 2008-06-13 2009-12-17 General Mills Marketing, Inc. Dough compositions and methods including starch having a low, high-temperature viscosity
CA2767082C (en) * 2009-07-03 2017-07-11 Cargill, Incorporated A particulate flavour delivery system, a method of making it and use thereof
BR112016012927A2 (pt) * 2013-12-19 2017-08-08 Dow Global Technologies Llc Massa melhorada
US10575544B1 (en) 2015-11-03 2020-03-03 J. Guido's Foods, LLC Appetize food product and a method for making the same
CA2985607A1 (en) * 2016-11-15 2018-05-15 Sfc Global Supply Chain, Inc. Non-proofed non-fermented yeast rising dough and method for making the same
CN110896977A (zh) * 2019-12-02 2020-03-24 黄家栋 蛋糕预拌粉、冷冻蛋糕糊及其制作方法、蛋糕制作方法
IT202000018973A1 (it) * 2020-08-04 2022-02-04 Ristosh@re srl Processo di produzione di un impasto per pizze o focacce con farina di semi di canapa

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3620763A (en) * 1969-02-24 1971-11-16 Pillsbury Co Refrigerated batter products and method for preparing same
US4406911A (en) * 1980-06-30 1983-09-27 General Foods Corporation Method of producing and baking frozen yeast leavened dough
US4374151A (en) * 1980-11-24 1983-02-15 General Foods Corporation Frozen dough for bakery products
US4847104A (en) * 1981-12-02 1989-07-11 General Foods Corporation Frozen dough having improved frozen storage shelf life
US4966778A (en) * 1981-12-02 1990-10-30 Kraft General Foods, Inc. Method for producing frozen proofed dough
JPS61173735A (ja) * 1985-01-28 1986-08-05 日清製粉株式会社 イ−スト発酵食品の冷凍生地の製法
US4743452A (en) * 1985-07-17 1988-05-10 Stauffer Chemical Company Method for producing frozen yeast-leavened dough
US4839178A (en) * 1987-06-12 1989-06-13 General Foods Corporation Method for producing a pre-proofed, frozen and unbaked dough having an improved shelf life
US4788067A (en) * 1987-06-23 1988-11-29 General Foods Corporation Preproofed, frozen and 84% baked, crusty bread and method of making same
JPH0640793B2 (ja) * 1987-08-11 1994-06-01 レオン自動機株式会社 パン類の成形保存方法
US5171590A (en) * 1989-02-22 1992-12-15 Ahold Retail Services A.G. Method of preparing frozen pieces of dough and of preparing dough products
NL8900436A (nl) * 1989-02-22 1990-09-17 Albro Bakkerijen Bv Werkwijze voor het bereiden van broodprodukten.
DK348989D0 (da) * 1989-07-14 1989-07-14 Peter Larsen Rullede deje hvor emnerne haeves og nedfryses i raa tilstand
ES2054436T3 (es) * 1990-12-28 1994-08-01 Unilever Nv Pastas mejoradas, pre-fermentadas, ultracongeladas.
US6113952A (en) * 1992-03-20 2000-09-05 N. V. Ceres S.A. Process for the manufacture of deep-frozen, ready for baking dough pieces
AU4063993A (en) * 1992-05-11 1993-12-13 Unilever Plc Deep-frozen, pre-proofed doughs
US5451417A (en) * 1993-04-23 1995-09-19 Van Den Bergh Foods Co., Division Of Conopco, Inc. Just bake frozen dough
EP0653163B1 (en) * 1993-10-29 2000-08-16 Dai-Ichi Kogyo Seiyaku Co., Ltd. Frozen dough conditioners
AU677496B2 (en) * 1993-12-22 1997-04-24 Csm Nederland B.V. Ready-to-bake doughs
DE69506728T2 (de) * 1994-09-27 1999-08-19 Unilever Nv Hefekuchenteig fertig zum aufbacken
JP3107832B2 (ja) * 1995-05-02 2000-11-13 ドウエール，フイリツプ 発酵生地又は発酵折込み生地の製造方法及び該生地をベースとする食品
US5620732A (en) * 1995-06-07 1997-04-15 The Pillsbury Company Method of making ice cream
US5672369A (en) * 1995-06-07 1997-09-30 The Pillsbury Company Alcohol and polyol-containing doughs and method of making
US6365204B1 (en) * 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
US6113852A (en) * 1998-08-17 2000-09-05 Occidental Chemical Corporation Method of preparing a sterile medical article
US6383530B1 (en) * 1999-09-10 2002-05-07 Ajinomoto Co., Inc. Method for the pre-baking treatment of shaped and frozen bread dough
US6589583B1 (en) * 1999-11-01 2003-07-08 The Pillsbury Company Freezer to oven dough products
JP2002034436A (ja) * 2000-07-19 2002-02-05 Okumoto Seifun Kk パン類の製造方法
US6660311B2 (en) * 2001-06-08 2003-12-09 The Pillsbury Company Pre-proofed freezer-to-oven dough compositions, and methods

Also Published As

Publication number Publication date
TWI309969B (en) 2009-05-21
WO2003063595A1 (en) 2003-08-07
MY139547A (en) 2009-10-30
US20030165605A1 (en) 2003-09-04
CA2474369A1 (en) 2003-08-07
TW200302700A (en) 2003-08-16

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