AT263662B - Verfahren zur Herstellung einer freifließenden, trockenen, backfertigen Mischung - Google Patents

Verfahren zur Herstellung einer freifließenden, trockenen, backfertigen Mischung

Info

Publication number
AT263662B
AT263662B AT360766A AT360766A AT263662B AT 263662 B AT263662 B AT 263662B AT 360766 A AT360766 A AT 360766A AT 360766 A AT360766 A AT 360766A AT 263662 B AT263662 B AT 263662B
Authority
AT
Austria
Prior art keywords
ready
dry
making
free flowing
bake
Prior art date
Application number
AT360766A
Other languages
German (de)
English (en)
Original Assignee
Procter & Gamble
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 Procter & Gamble filed Critical Procter & Gamble
Application granted granted Critical
Publication of AT263662B publication Critical patent/AT263662B/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A23D9/05—Forming free-flowing pieces

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)
AT360766A 1965-04-15 1966-04-15 Verfahren zur Herstellung einer freifließenden, trockenen, backfertigen Mischung AT263662B (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US448313A US3384494A (en) 1965-04-15 1965-04-15 Process for preparing pastry crust mixes

Publications (1)

Publication Number Publication Date
AT263662B true AT263662B (de) 1968-07-25

Family

ID=23779803

Family Applications (1)

Application Number Title Priority Date Filing Date
AT360766A AT263662B (de) 1965-04-15 1966-04-15 Verfahren zur Herstellung einer freifließenden, trockenen, backfertigen Mischung

Country Status (5)

Country Link
US (1) US3384494A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
AT (1) AT263662B (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
BE (1) BE679494A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
GB (1) GB1089379A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
NL (1) NL6604950A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3973046A (en) * 1971-06-23 1976-08-03 N.V. Houdstermaatschappij Holland Agro Method for preparing a mixture of finely crystallized fat and a powder
US4738861A (en) * 1984-06-18 1988-04-19 Blain William A Continuous pretzel dough manufacture
US4691625A (en) * 1984-06-18 1987-09-08 Nabisco Brands, Inc. Continuous pretzel dough manufacture
CA1323798C (en) * 1987-10-06 1993-11-02 Robert James Belanger Flakes of baking shortening or lard
US5208060A (en) * 1992-03-04 1993-05-04 Van Den Bergh Foods Co., Division Of Conopco, Inc. Reduced fat pies and methods of preparing the pies
US5766664A (en) * 1992-09-28 1998-06-16 Nestec S.A. Pie crust dough having a reduced fat content and method of making
DE19718205C2 (de) * 1997-04-30 2002-10-24 Walter Rau Neusser Oel Und Fet Industriell hergestellte, lagerfähige Vormischung für Backwaren
EP1728432A3 (en) * 2005-05-04 2006-12-13 N.V. Vandemoortele Pre-mix for bakery products comprising a shortening
EP1719412A1 (en) * 2005-05-04 2006-11-08 N.V. Vandemoortele Pre-mix for bakery products comprising a shortening
WO2011050122A1 (en) * 2009-10-23 2011-04-28 General Mills, Inc. Method for making flaked shortening, flaked shortening compositions, and dough compositions
EP2706863B1 (en) * 2011-05-09 2017-10-04 General Mills, Inc. Fat compositions including shortening particles and shortening compositions without added non-interesterified hardstock fat, and related products
GB201218910D0 (en) * 2012-10-22 2012-12-05 Pastry Room The Ltd Methods and apparatus relating to the preparation of pastry

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2555902A (en) * 1946-11-02 1951-06-05 Gen Mills Inc Preparation of baking mixes
US2522591A (en) * 1947-03-03 1950-09-19 Lucius H Wilson Process for making pastry
US2499586A (en) * 1948-01-22 1950-03-07 Ford Bacon & Davis Inc Method of making culinary mixes
US2686721A (en) * 1952-04-11 1954-08-17 Gen Mills Inc Piecrust mix
US3257213A (en) * 1962-05-16 1966-06-21 Procter & Gamble Method of preparing high shortening-containing pastry mix
US3255016A (en) * 1963-09-12 1966-06-07 Quaker Oats Co Dry roll-in pastry mix

Also Published As

Publication number Publication date
NL6604950A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1966-10-17
GB1089379A (en) 1967-11-01
US3384494A (en) 1968-05-21
BE679494A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1966-10-14

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