AU2001239385A1 - Dough and container combination and method for making same - Google Patents

Dough and container combination and method for making same

Info

Publication number
AU2001239385A1
AU2001239385A1 AU2001239385A AU3938501A AU2001239385A1 AU 2001239385 A1 AU2001239385 A1 AU 2001239385A1 AU 2001239385 A AU2001239385 A AU 2001239385A AU 3938501 A AU3938501 A AU 3938501A AU 2001239385 A1 AU2001239385 A1 AU 2001239385A1
Authority
AU
Australia
Prior art keywords
dough
making same
kpa
psi
day
Prior art date
Legal status (The legal status 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 status listed.)
Abandoned
Application number
AU2001239385A
Inventor
Philippe Drouet
Philippe Herbez
Pascal Palavit
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
EURODOUGH
Original Assignee
EURODOUGH
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=8848004&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=AU2001239385(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by EURODOUGH filed Critical EURODOUGH
Publication of AU2001239385A1 publication Critical patent/AU2001239385A1/en
Abandoned legal-status Critical Current

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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A21D10/025—Packaged doughs
    • 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
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Abstract

The invention concerns a dough and closed container system, said closed container system allowing only gas outflow and the paste comprising, as essential constituents, flour, water, baking powder, baker's yeast, low temperature inactive yeast and alcohol. Sid combination is such that the essential constituents are selected in ratios such that the internal pressure of the container during the time interval included between Day 3 and Day 50 after being prepared ranges between about 6 psi (41.4 kPa) and about 30 psi (2068 kPa) at a temperature ranging between 0° C. and 12° C.
AU2001239385A 2000-03-13 2001-03-13 Dough and container combination and method for making same Abandoned AU2001239385A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR0003168A FR2806064B1 (en) 2000-03-13 2000-03-13 COMBINATION OF A PASTE AND A CLOSED PACKAGING SYSTEM AND ITS PREPARATION METHOD
FR0003168 2000-03-13
PCT/FR2001/000738 WO2001067872A1 (en) 2000-03-13 2001-03-13 Dough and container combination and method for making same

Publications (1)

Publication Number Publication Date
AU2001239385A1 true AU2001239385A1 (en) 2001-09-24

Family

ID=8848004

Family Applications (1)

Application Number Title Priority Date Filing Date
AU2001239385A Abandoned AU2001239385A1 (en) 2000-03-13 2001-03-13 Dough and container combination and method for making same

Country Status (8)

Country Link
US (1) US20030180420A1 (en)
EP (1) EP1263290B1 (en)
AT (1) ATE308247T1 (en)
AU (1) AU2001239385A1 (en)
CA (1) CA2402476A1 (en)
DE (1) DE60114577T2 (en)
FR (1) FR2806064B1 (en)
WO (1) WO2001067872A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2005296238A1 (en) * 2004-10-14 2006-04-27 General Mills Marketing, Inc. Refrigerated, developed, chemically leavened dough compositions comprising concentrated protein ingredient
US20060083841A1 (en) * 2004-10-14 2006-04-20 Casper Jeffrey L High expansion dough compositions and methods
US20060177558A1 (en) * 2005-01-18 2006-08-10 Ali El-Afandi Refrigerated dough and product in low pressure container

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3356506A (en) * 1965-02-01 1967-12-05 Borden Co Dough composition and process for preparing same
US4388336A (en) * 1981-05-11 1983-06-14 The Pillsbury Company Dough product containing an organic acid leavener
US4415598A (en) * 1981-05-11 1983-11-15 The Pillsbury Company Method of processing dough to increase its baked specific volume
CH681307A5 (en) * 1990-11-09 1993-02-26 Nestle Sa
US5540940A (en) * 1991-07-18 1996-07-30 The Pillsbury Company Substrate-limited, yeast leavened refrigerated dough products and process of making
US5492702A (en) * 1991-07-18 1996-02-20 The Pillsbury Company Substrate-limited yeast-leavened refrigerated dough products
US5314702A (en) * 1992-03-16 1994-05-24 The Pillsbury Company Vented dough can
CA2106502C (en) * 1992-09-30 1999-02-23 Timothy R. Cooley System and method for proofing pre-packaged doughs
US6042852A (en) * 1993-03-23 2000-03-28 The Pillsbury Company Low pressure refrigerated dough product
AU682236B2 (en) * 1994-03-16 1997-09-25 Societe Des Produits Nestle S.A. Low-temperature inactive industrial baker's yeast
AU703155B2 (en) * 1994-03-16 1999-03-18 Societe Des Produits Nestle S.A. Assembly containing a dough and process for its preparation
EP1145638A1 (en) * 1995-06-05 2001-10-17 The Pillsbury Company Packaged dough product
US5858440A (en) * 1996-09-30 1999-01-12 The Pillsbury Company Method of preparing dough
US6261613B1 (en) * 2000-02-15 2001-07-17 General Mills, Inc. Refrigerated and shelf-stable bakery dough products

Also Published As

Publication number Publication date
FR2806064B1 (en) 2002-07-05
DE60114577D1 (en) 2005-12-08
EP1263290A1 (en) 2002-12-11
US20030180420A1 (en) 2003-09-25
DE60114577T2 (en) 2006-08-10
ATE308247T1 (en) 2005-11-15
CA2402476A1 (en) 2001-09-20
FR2806064A1 (en) 2001-09-14
EP1263290B1 (en) 2005-11-02
WO2001067872A1 (en) 2001-09-20

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