AR079084A1 - Producto de masa que incluye componentes de masa laminados y no laminados - Google Patents
Producto de masa que incluye componentes de masa laminados y no laminadosInfo
- Publication number
- AR079084A1 AR079084A1 ARP100104289A ARP100104289A AR079084A1 AR 079084 A1 AR079084 A1 AR 079084A1 AR P100104289 A ARP100104289 A AR P100104289A AR P100104289 A ARP100104289 A AR P100104289A AR 079084 A1 AR079084 A1 AR 079084A1
- Authority
- AR
- Argentina
- Prior art keywords
- dough
- unlaminated
- mass
- component
- layer
- Prior art date
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
- 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
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
- A21D13/14—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with fillings
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
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
Se describe un producto de masa compuesto que incluye un componente de masa laminada y un componente de masa no laminada. El componente de masa laminada incluye al menos una capa de grasa, tal como una capa de grasa para hojaldrar, y al menos una capa de masa. El espesor del componente de masa no laminada es mayor que el espesor de una capa de masa en el componente de masa laminada. Alternativamente, el peso del componente de masa no laminada es mayor que el peso de una capa de masa en el laminado. El componente de masa laminada y el componente de masa no laminada conservan, cada uno, sus características individuales en el producto de masa compuesto.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US26300809P | 2009-11-20 | 2009-11-20 |
Publications (1)
Publication Number | Publication Date |
---|---|
AR079084A1 true AR079084A1 (es) | 2011-12-21 |
Family
ID=44060020
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP100104289A AR079084A1 (es) | 2009-11-20 | 2010-11-19 | Producto de masa que incluye componentes de masa laminados y no laminados |
Country Status (5)
Country | Link |
---|---|
US (1) | US20110123681A1 (es) |
EP (1) | EP2501240A4 (es) |
AR (1) | AR079084A1 (es) |
CA (1) | CA2781296A1 (es) |
WO (1) | WO2011063219A1 (es) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20230066329A1 (en) * | 2021-08-20 | 2023-03-02 | Brill, Inc. | Filled bakery product |
Family Cites Families (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4455333A (en) * | 1979-12-26 | 1984-06-19 | The Procter & Gamble Company | Doughs and cookies providing storage-stable texture variability |
US4623542A (en) * | 1982-03-05 | 1986-11-18 | The Pillsbury Company | High stability, high flavor, breakfast pastry and method for preparing the same |
US4612198A (en) * | 1982-03-05 | 1986-09-16 | The Pillsbury Company | High stability, high flavor, breakfast pastry and method for preparing the same |
US4842882A (en) * | 1984-02-27 | 1989-06-27 | The Pillsbury Co. | Method of making dough crust product |
US4741908A (en) * | 1985-08-01 | 1988-05-03 | Oscar Mayer | Enrobed food products and method of manufacture |
US4752484A (en) * | 1986-12-23 | 1988-06-21 | The Procter & Gamble Company | Dual-textured cookie products containing a unique saccharide mixture |
JP2736910B2 (ja) * | 1989-01-10 | 1998-04-08 | 日東製粉株式会社 | 電子レンジ用ピザクラスト |
US5238692A (en) * | 1990-03-05 | 1993-08-24 | House Food Industries Co., Ltd. | Process for producing baked confectionery product with at least one green leaf attached thereto |
US5182123A (en) * | 1990-03-15 | 1993-01-26 | Asahi Denka Kogyo Kabushiki Kaisha | Composite laminated dough |
DE69200736T2 (de) * | 1991-03-11 | 1995-04-27 | Unilever Nv | Blätterteiglaminate. |
FR2688658A1 (fr) * | 1992-03-20 | 1993-09-24 | Ceres Sa Nv | Patons de croissants et autres produits de boulangerie, surgeles, prets a cuire, procede pour leur fabrication, et produits cuits obtenus. |
US5384142A (en) * | 1993-06-21 | 1995-01-24 | Recot, Inc. | Process for preparing textured dough products |
US6267998B1 (en) * | 1998-04-03 | 2001-07-31 | Kellogg Company Of W. K. Kellogg Institute | Multi-layer toaster product and method for making same |
AU1594802A (en) * | 2000-10-17 | 2002-04-29 | Nestle Sa | Method for producing a dough-based product |
US20030096039A1 (en) * | 2001-09-12 | 2003-05-22 | Lauen Stacey M. | Raw dough or baked product that can be prepared in an oven or microwave oven in the form of a pizza slice with an enclosed filling that is covered with a crust |
US20030049353A1 (en) * | 2001-09-12 | 2003-03-13 | Schwan's Sales Enterprises, Inc. | Raw dough or baked product that can be prepared in an oven or microwave oven in the form of a pizza slice with an enclosed filling that is covered with a crust |
US6827958B2 (en) * | 2001-12-27 | 2004-12-07 | Morrison Lamothe Inc. | Toaster pastry |
US20040052908A1 (en) * | 2002-09-18 | 2004-03-18 | Boyle Janet L | Tender laminated biscuits |
US20040208957A1 (en) * | 2003-04-17 | 2004-10-21 | The Pillsbury Company | Dough made with encapsulated soda |
US20050025862A1 (en) * | 2003-07-29 | 2005-02-03 | Schwan's Food Manufacturing, Inc. | Multi-component dough |
US20060073239A1 (en) * | 2004-10-01 | 2006-04-06 | Boyle Janet L | Filled pastry |
ITMI20070229A1 (it) * | 2007-02-08 | 2008-08-09 | G M Piccoli S R L | Prodotto alimentare da forno e procedimento per la sua preparazione |
US9119410B2 (en) * | 2008-02-29 | 2015-09-01 | Intercontinental Great Brands Llc | Filled, baked crispy snack having a high moisture content |
-
2010
- 2010-11-19 AR ARP100104289A patent/AR079084A1/es unknown
- 2010-11-19 WO PCT/US2010/057401 patent/WO2011063219A1/en active Application Filing
- 2010-11-19 CA CA2781296A patent/CA2781296A1/en not_active Abandoned
- 2010-11-19 EP EP10832251.2A patent/EP2501240A4/en not_active Withdrawn
- 2010-11-19 US US12/950,316 patent/US20110123681A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
EP2501240A1 (en) | 2012-09-26 |
WO2011063219A1 (en) | 2011-05-26 |
EP2501240A4 (en) | 2017-05-31 |
US20110123681A1 (en) | 2011-05-26 |
CA2781296A1 (en) | 2011-05-26 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FB | Suspension of granting procedure |