AR100617A1 - Galletita de múltiples texturas - Google Patents
Galletita de múltiples texturasInfo
- Publication number
- AR100617A1 AR100617A1 ARP150101652A ARP150101652A AR100617A1 AR 100617 A1 AR100617 A1 AR 100617A1 AR P150101652 A ARP150101652 A AR P150101652A AR P150101652 A ARP150101652 A AR P150101652A AR 100617 A1 AR100617 A1 AR 100617A1
- Authority
- AR
- Argentina
- Prior art keywords
- galletite
- multiple texture
- mixture
- flour
- weight
- 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
- 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
- A21D13/13—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with coatings
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
La presente se refiere a un precursor de galletita que comprende una primera mezcla y una segunda mezcla, donde la primera mezcla comprende al menos el 20% en peso de harina, y donde la segunda mezcla comprende el 10% en peso o menos de harina.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP14170413.0A EP2949217B1 (en) | 2014-05-28 | 2014-05-28 | Multi-texture cookie |
Publications (1)
Publication Number | Publication Date |
---|---|
AR100617A1 true AR100617A1 (es) | 2016-10-19 |
Family
ID=50819662
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP150101652A AR100617A1 (es) | 2014-05-28 | 2015-05-27 | Galletita de múltiples texturas |
Country Status (9)
Country | Link |
---|---|
US (1) | US20170094982A1 (es) |
EP (1) | EP2949217B1 (es) |
CN (1) | CN106413408B (es) |
AR (1) | AR100617A1 (es) |
BR (1) | BR112016020400B1 (es) |
ES (1) | ES2724241T3 (es) |
MX (1) | MX2016015483A (es) |
PL (1) | PL2949217T3 (es) |
WO (1) | WO2015180975A1 (es) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6401837B1 (ja) | 2017-08-10 | 2018-10-10 | デクセリアルズ株式会社 | 偏光板及び光学機器 |
US20230345952A1 (en) * | 2022-04-29 | 2023-11-02 | Société des Produits Nestlé S.A. | Multi-texture confectionery product |
Family Cites Families (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4219580A (en) * | 1978-06-29 | 1980-08-26 | Pfizer Inc. | Flour substitutes |
US4251201A (en) | 1978-09-18 | 1981-02-17 | Krysiak Janusz D | Extrusion apparatus |
DE3071957D1 (en) | 1979-12-26 | 1987-06-04 | Procter & Gamble | Food product in form of doughs and cookies and method of making thereof |
US4584203A (en) | 1983-03-16 | 1986-04-22 | The Procter & Gamble Co. | Dough rolling process for laminated cookies |
US4882185A (en) | 1983-06-24 | 1989-11-21 | Nabisco Brands, Inc. | Method and apparatus for severing a coextrusion for making an enrobed food piece |
AU3273084A (en) * | 1983-09-20 | 1985-03-28 | Nabisco Brands Incorporated | Baked products containing non-crystallizable sugar |
NZ214086A (en) | 1984-11-09 | 1988-01-08 | Nabisco Brands Inc | Method and dough composition for making shelf-stable soft or chewy cookies |
US5080919A (en) * | 1985-02-15 | 1992-01-14 | Nabisco Brands, Inc. | Cookies with reduced sucrose content and doughs for production thereof |
EP0208509B1 (en) | 1985-07-05 | 1992-10-07 | United Biscuits (Uk) Limited | Baked products with shelf stable texture |
US4840803A (en) | 1985-10-10 | 1989-06-20 | Nabisco Brands, Inc. | Process and dough composition for producing multi-textured cookies containing hard fats |
US4717570A (en) | 1985-10-10 | 1988-01-05 | Nabisco Brands, Inc. | Process and dough composition for producing multi-textured cookies |
EP0372596A3 (en) * | 1988-11-07 | 1990-08-01 | The Procter & Gamble Company | Cookies made with low aw fibercontaining fillings |
JP2902763B2 (ja) * | 1990-10-04 | 1999-06-07 | 旭電化工業株式会社 | 練り込み用油中水型乳化油脂組成物 |
US6280783B1 (en) * | 1996-12-19 | 2001-08-28 | Nestec Sa | Ready to bake refrigerated sweet dough |
US20060078660A1 (en) * | 2001-04-30 | 2006-04-13 | Merrie Martin | Ready to bake layered dough product and methods |
US20030044487A1 (en) * | 2001-08-30 | 2003-03-06 | Antonio-Helio Waszyk | Chilled dough extrusions for producing baked products having multiple textures |
US8741369B2 (en) * | 2005-03-21 | 2014-06-03 | Kraft Foods Group Brands Llc | Microwaveable dough compositions |
CA2712253A1 (en) * | 2008-01-25 | 2009-07-30 | Nestec S.A. | Microwavable cookie dough and packaging therefor |
US10470471B2 (en) * | 2012-12-28 | 2019-11-12 | Kao Corporation | Baked confectionery |
-
2014
- 2014-05-28 ES ES14170413T patent/ES2724241T3/es active Active
- 2014-05-28 EP EP14170413.0A patent/EP2949217B1/en active Active
- 2014-05-28 PL PL14170413T patent/PL2949217T3/pl unknown
-
2015
- 2015-05-15 BR BR112016020400-0A patent/BR112016020400B1/pt active IP Right Grant
- 2015-05-15 US US15/302,155 patent/US20170094982A1/en active Pending
- 2015-05-15 MX MX2016015483A patent/MX2016015483A/es active IP Right Grant
- 2015-05-15 CN CN201580027554.3A patent/CN106413408B/zh active Active
- 2015-05-15 WO PCT/EP2015/060807 patent/WO2015180975A1/en active Application Filing
- 2015-05-27 AR ARP150101652A patent/AR100617A1/es unknown
Also Published As
Publication number | Publication date |
---|---|
BR112016020400A2 (pt) | 2018-07-10 |
EP2949217B1 (en) | 2019-02-27 |
BR112016020400B1 (pt) | 2022-03-03 |
PL2949217T3 (pl) | 2019-07-31 |
US20170094982A1 (en) | 2017-04-06 |
MX2016015483A (es) | 2017-03-23 |
EP2949217A1 (en) | 2015-12-02 |
CN106413408A (zh) | 2017-02-15 |
ES2724241T3 (es) | 2019-09-09 |
CN106413408B (zh) | 2020-02-14 |
WO2015180975A1 (en) | 2015-12-03 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FB | Suspension of granting procedure |