AU5440601A - Method for preparing bakery products such as croissants and the like - Google Patents

Method for preparing bakery products such as croissants and the like

Info

Publication number
AU5440601A
AU5440601A AU54406/01A AU5440601A AU5440601A AU 5440601 A AU5440601 A AU 5440601A AU 54406/01 A AU54406/01 A AU 54406/01A AU 5440601 A AU5440601 A AU 5440601A AU 5440601 A AU5440601 A AU 5440601A
Authority
AU
Australia
Prior art keywords
croissants
bakery products
preparing bakery
preparing
products
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
AU54406/01A
Inventor
Marc Cemeli Duran
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of AU5440601A publication Critical patent/AU5440601A/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
    • 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
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
AU54406/01A 1999-12-21 2000-12-20 Method for preparing bakery products such as croissants and the like Abandoned AU5440601A (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
ES9902798 1999-12-21
ESP9902798 1999-12-21
ESP200002372 2000-10-02
ES200002372 2000-10-02
PCT/ES2000/000480 WO2001045515A2 (en) 1999-12-21 2000-12-20 Method for preparing bakery products such as croissants and the like

Publications (1)

Publication Number Publication Date
AU5440601A true AU5440601A (en) 2001-07-03

Family

ID=26155271

Family Applications (1)

Application Number Title Priority Date Filing Date
AU54406/01A Abandoned AU5440601A (en) 1999-12-21 2000-12-20 Method for preparing bakery products such as croissants and the like

Country Status (2)

Country Link
AU (1) AU5440601A (en)
WO (1) WO2001045515A2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL2000646C2 (en) * 2007-05-11 2008-11-13 Tjitse Jacob Offenga Bread baking method, involves selecting and weighing raw materials such as flour or meal, water and yeast, kneading dough mixture to form dough, and modulating bread units to bake bread
US20170006882A1 (en) 2014-01-28 2017-01-12 Unigel S.A.S. Di Claudio Zanaglio & C. Process for the production of a bakery product

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2344229A1 (en) * 1976-03-18 1977-10-14 Bourdon Andre Deep frozen paste esp. for making croissants - prepd. by mixing, layering, rising then rapidly freezing
EP0542353B1 (en) * 1991-11-14 1995-09-06 Unilever N.V. Improved, deep-frozen, pre-proofed doughs - II
FR2698761A1 (en) * 1992-12-03 1994-06-10 Douaire Philippe Additive for mfr. of Viennese prods., e.g. croissants and chocolate bread - contg. soya lecithin, yeast, alpha-amylase(s), ascorbic acid, wheat gluten, guar gum flour, data ester(s), soya flour and flour
DE20001106U1 (en) * 2000-01-22 2000-03-16 Arotop Food Creation Gmbh & Co Modular range of baking agent mixes

Also Published As

Publication number Publication date
WO2001045515A3 (en) 2002-02-14
WO2001045515A2 (en) 2001-06-28

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Legal Events

Date Code Title Description
MK6 Application lapsed section 142(2)(f)/reg. 8.3(3) - pct applic. not entering national phase