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 (OSRAM)
AT (1) AT263662B (OSRAM)
BE (1) BE679494A (OSRAM)
GB (1) GB1089379A (OSRAM)
NL (1) NL6604950A (OSRAM)

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
EP1719412A1 (en) * 2005-05-04 2006-11-08 N.V. Vandemoortele Pre-mix for bakery products comprising a shortening
EP1728432A3 (en) * 2005-05-04 2006-12-13 N.V. Vandemoortele Pre-mix for bakery products comprising a shortening
US20110097471A1 (en) * 2009-10-23 2011-04-28 Arlinghaus Mark E Method for making flaked shortening, flaked shortening compositions, and dough compositions
CA2835102C (en) 2011-05-09 2019-08-06 General Mills, Inc. Fat compositions and related methods, 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
US3384494A (en) 1968-05-21
GB1089379A (en) 1967-11-01
NL6604950A (OSRAM) 1966-10-17
BE679494A (OSRAM) 1966-10-14

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