ATE348533T1 - Verfahren zur herstellung von cracker - Google Patents

Verfahren zur herstellung von cracker

Info

Publication number
ATE348533T1
ATE348533T1 AT04425116T AT04425116T ATE348533T1 AT E348533 T1 ATE348533 T1 AT E348533T1 AT 04425116 T AT04425116 T AT 04425116T AT 04425116 T AT04425116 T AT 04425116T AT E348533 T1 ATE348533 T1 AT E348533T1
Authority
AT
Austria
Prior art keywords
sheet
hollow body
obtaining
finished products
swelling agent
Prior art date
Application number
AT04425116T
Other languages
English (en)
Inventor
Mario Zanetti
Luigi Coscia
Original Assignee
Barilla Flli G & R
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 Barilla Flli G & R filed Critical Barilla Flli G & R
Application granted granted Critical
Publication of ATE348533T1 publication Critical patent/ATE348533T1/de

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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A21D13/33—Edible containers, e.g. cups or cones
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Steroid Compounds (AREA)
AT04425116T 2004-02-25 2004-02-25 Verfahren zur herstellung von cracker ATE348533T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP04425116A EP1574137B1 (de) 2004-02-25 2004-02-25 Verfahren zur Herstellung von Cracker

Publications (1)

Publication Number Publication Date
ATE348533T1 true ATE348533T1 (de) 2007-01-15

Family

ID=34814459

Family Applications (1)

Application Number Title Priority Date Filing Date
AT04425116T ATE348533T1 (de) 2004-02-25 2004-02-25 Verfahren zur herstellung von cracker

Country Status (7)

Country Link
EP (1) EP1574137B1 (de)
AT (1) ATE348533T1 (de)
DE (1) DE602004003790T2 (de)
DK (1) DK1574137T3 (de)
ES (1) ES2279330T3 (de)
PT (1) PT1574137E (de)
SI (1) SI1574137T1 (de)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101095420B (zh) * 2006-06-29 2011-05-04 天津科技大学 新型低糖低脂酥性饼干及其制备工艺
US20080057157A1 (en) * 2006-08-31 2008-03-06 Helbert Almeida Puffed Cracker-Like Food Products And Method Of Making
EP2962572B1 (de) 2014-06-30 2017-04-12 Fantuzzi, Davide Verfahren zur herstellung von gebackenen erzeugnissen und gebackene erzeugnisse, die entlang ihres umfangs in zwei konkave bestandteile trennbar sind
IT201900019073A1 (it) * 2019-10-16 2021-04-16 Daniele Bolcato Prodotti da forno e relativo metodo di produzione

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT8453458V0 (it) * 1984-06-05 1984-06-05 Ferrero Spa Prodotto per spuntino con ripieno
US5000968A (en) * 1988-09-06 1991-03-19 Nabisco Brands, Inc. Process for making filled crackers
DK0538498T3 (da) * 1991-09-25 1996-06-10 Barilla G E R F Ili Societ Per Cracker med brødsmag samt fremgangsmåde til fremstilling af denne
US6129939A (en) * 1998-08-17 2000-10-10 Recot, Inc. Method for making bowl-shaped snack food products
JP2003180254A (ja) * 2001-12-21 2003-07-02 Sanko:Kk 米菓及びその製造方法

Also Published As

Publication number Publication date
ES2279330T3 (es) 2007-08-16
SI1574137T1 (sl) 2007-06-30
DE602004003790T2 (de) 2007-10-11
EP1574137A1 (de) 2005-09-14
EP1574137B1 (de) 2006-12-20
PT1574137E (pt) 2007-03-30
DK1574137T3 (da) 2007-04-10
DE602004003790D1 (de) 2007-02-01

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