ATE323415T1 - Verfahren zur herstellung eines neuen krapfens - Google Patents

Verfahren zur herstellung eines neuen krapfens

Info

Publication number
ATE323415T1
ATE323415T1 AT00968142T AT00968142T ATE323415T1 AT E323415 T1 ATE323415 T1 AT E323415T1 AT 00968142 T AT00968142 T AT 00968142T AT 00968142 T AT00968142 T AT 00968142T AT E323415 T1 ATE323415 T1 AT E323415T1
Authority
AT
Austria
Prior art keywords
producing
baking
cooking fat
coated
donut
Prior art date
Application number
AT00968142T
Other languages
English (en)
Inventor
Jeffrey Hutchinson
Original Assignee
Donuts & Company Ltd
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9887038&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE323415(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Donuts & Company Ltd filed Critical Donuts & Company Ltd
Application granted granted Critical
Publication of ATE323415T1 publication Critical patent/ATE323415T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/08—Apparatus for baking in baking fat or oil, e.g. for making 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Diaphragms For Electromechanical Transducers (AREA)
  • Control And Safety Of Cranes (AREA)
  • Load-Engaging Elements For Cranes (AREA)
AT00968142T 2000-03-07 2000-10-18 Verfahren zur herstellung eines neuen krapfens ATE323415T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB0005340A GB2359975B (en) 2000-03-07 2000-03-07 Method and apparatus for a new doughnut

Publications (1)

Publication Number Publication Date
ATE323415T1 true ATE323415T1 (de) 2006-05-15

Family

ID=9887038

Family Applications (1)

Application Number Title Priority Date Filing Date
AT00968142T ATE323415T1 (de) 2000-03-07 2000-10-18 Verfahren zur herstellung eines neuen krapfens

Country Status (9)

Country Link
US (1) US20010031300A1 (de)
EP (1) EP1263291B1 (de)
AT (1) ATE323415T1 (de)
AU (1) AU2000278094A1 (de)
DE (1) DE60027477T2 (de)
ES (1) ES2264423T3 (de)
GB (1) GB2359975B (de)
PT (1) PT1263291E (de)
WO (1) WO2001065945A1 (de)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100527963C (zh) * 2004-02-06 2009-08-19 不二制油株式会社 烘烤面粉制品的制作方法
EP1700526A1 (de) * 2005-03-10 2006-09-13 Nederlandse Organisatie voor toegepast-natuurwetenschappelijk Onderzoek TNO Verfahren zum Fritieren von Lebensmittelpartikeln
ES2549411T3 (es) * 2006-03-10 2015-10-27 Nederlandse Organisatie Voor Toegepast- Natuurwetenschappelijk Onderzoek Tno Método para la fritura final de rosquillas
EP2468103B1 (de) 2007-08-13 2017-10-04 Puratos N.V. Gedämpftes kuchen-donut-produkt
AU2010253526B2 (en) * 2009-05-29 2015-05-21 Bakery Supplies Europe Holding B.V. A method of preparing a fully cooked farinaceous product
US20110300265A1 (en) * 2010-06-08 2011-12-08 Caravan Ingredients Inc. Pan release compositions for preparation of long shelf life, bakery products
WO2011162465A1 (ko) * 2010-06-25 2011-12-29 주식회사 크라운제과 도넛형 케익 및 그 제조방법
PT2725909E (pt) * 2011-06-30 2015-10-14 Bakery Supplies Europ Holding B V Um método de preparação de um produto farináceo totalmente cozido

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4293572A (en) * 1978-02-28 1981-10-06 International Telephone And Telegraph Corporation Process for applying a moisture barrier coating to baked and fried food products
GB2015315A (en) * 1978-02-28 1979-09-12 Itt Edible moisture barrier compositions
US4175483A (en) * 1978-05-18 1979-11-27 Mcgraw-Edison Company Donut maker appliance with improved means for coating batter with cooking oil
JPS5955140A (ja) * 1982-09-22 1984-03-30 株式会社デンマ−ク パン類の製造法
JPH03127941A (ja) * 1989-10-13 1991-05-31 Kimio Hayashi 油脂風味を有する食品の製造方法
EP0647112B1 (de) * 1992-05-26 1997-10-15 Vos Industries Ltd Kochgerät
US5989603A (en) * 1997-01-10 1999-11-23 The Pillsbury Company Emulsion glaze for dough products

Also Published As

Publication number Publication date
PT1263291E (pt) 2006-09-29
DE60027477T2 (de) 2006-12-07
ES2264423T3 (es) 2007-01-01
EP1263291B1 (de) 2006-04-19
EP1263291A1 (de) 2002-12-11
US20010031300A1 (en) 2001-10-18
GB2359975A (en) 2001-09-12
AU2000278094A1 (en) 2001-09-17
WO2001065945A1 (en) 2001-09-13
GB2359975B (en) 2002-08-14
DE60027477D1 (de) 2006-05-24
GB0005340D0 (en) 2000-04-26

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