BR112012027784A2 - processo para a fabricação de um bolo macio, e, bolo macio estável em prateleira. - Google Patents

processo para a fabricação de um bolo macio, e, bolo macio estável em prateleira.

Info

Publication number
BR112012027784A2
BR112012027784A2 BR112012027784A BR112012027784A BR112012027784A2 BR 112012027784 A2 BR112012027784 A2 BR 112012027784A2 BR 112012027784 A BR112012027784 A BR 112012027784A BR 112012027784 A BR112012027784 A BR 112012027784A BR 112012027784 A2 BR112012027784 A2 BR 112012027784A2
Authority
BR
Brazil
Prior art keywords
soft cake
shelf stable
making
cake
dough
Prior art date
Application number
BR112012027784A
Other languages
English (en)
Inventor
Oliver Kintzig
Rui Cesar Borges
Original Assignee
Gen Biscuit
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 Gen Biscuit filed Critical Gen Biscuit
Publication of BR112012027784A2 publication Critical patent/BR112012027784A2/pt

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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

processo para a fabricação de um bolo macio, e, bolo macio estável em prateleira. a presente invenção refere-se a um bolo macio estável em prateleira, tal como um doce tipo brownie, compreendendo camadas externas de massa assada em contato direto com um núcleo interno, que se parece com o miolo de massa não assada de bolo macio. a invenção ainda se refere a um processo para produzir o bolo macio, em que camadas de massa e de recheio são depositadas umas sobre as outras antes de assar.
BR112012027784A 2010-04-30 2011-04-29 processo para a fabricação de um bolo macio, e, bolo macio estável em prateleira. BR112012027784A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP10305463.1A EP2384630B1 (en) 2010-04-30 2010-04-30 Soft cake with simulated unbaked heart
PCT/EP2011/056834 WO2011135072A1 (en) 2010-04-30 2011-04-29 Soft cake with simulated unbaked heart

Publications (1)

Publication Number Publication Date
BR112012027784A2 true BR112012027784A2 (pt) 2015-09-15

Family

ID=42536734

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112012027784A BR112012027784A2 (pt) 2010-04-30 2011-04-29 processo para a fabricação de um bolo macio, e, bolo macio estável em prateleira.

Country Status (11)

Country Link
US (1) US20130177676A1 (pt)
EP (1) EP2384630B1 (pt)
CN (1) CN103220913B (pt)
AU (1) AU2011247568B2 (pt)
BR (1) BR112012027784A2 (pt)
CA (1) CA2797777A1 (pt)
ES (1) ES2652176T3 (pt)
MX (1) MX2012012642A (pt)
PE (1) PE20131184A1 (pt)
RU (1) RU2012149805A (pt)
WO (1) WO2011135072A1 (pt)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109965209A (zh) * 2019-03-05 2019-07-05 浙江海洋大学 酒心广寒糕

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USD909007S1 (en) 2014-03-30 2021-02-02 Intercontinental Great Brands Llc Thin biscuit sandwich
AU358081S (en) 2014-03-30 2014-10-07 Intercontinental Great Brands Llc Biscuit
CN106455646A (zh) * 2014-05-22 2017-02-22 株式会社钟化 新型食用水包油型糊状组合物
EP3078272A1 (en) * 2015-03-13 2016-10-12 Generale Biscuit Bakery product
EP3331367B1 (en) 2015-08-05 2020-11-04 Generale Biscuit Non-bloom comestible product
TWI587791B (zh) * 2016-03-02 2017-06-21 川代企業有限公司 內含顆粒物之波霸粉圓的自動化製造方法
EP3357341A1 (en) * 2017-02-03 2018-08-08 Generale Biscuit Non-bloom comestible product
BE1025105B1 (nl) * 2017-09-29 2018-10-25 Crelem Bakeries Nv Werkwijze en inrichting voor de bereiding van gebak
EP3469910A1 (en) 2017-10-13 2019-04-17 Generale Biscuit A method for the manufacture of a baked comestible
EP3809853A4 (en) * 2018-05-14 2022-05-04 Solen Cikolata Gida Sanayi Ve Ticaret Anonim Sirketi PRODUCTION ARRANGEMENT AND PROCESS FOR COEXTRUDED FILLED EDIBLE PRODUCT
GB2604923B (en) * 2021-03-19 2023-07-12 Intercontinental Great Brands Llc A composite brownie and cookie comestible product

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4623542A (en) * 1982-03-05 1986-11-18 The Pillsbury Company High stability, high flavor, breakfast pastry and method for preparing the same
US4738859A (en) * 1987-06-05 1988-04-19 The Procter & Gamble Company Process for preparing cookie dough pieces
CN1069169A (zh) * 1992-07-08 1993-02-24 青岛利民食品厂 喜威系列夹心饼干加工工艺
HUT73615A (en) * 1993-09-06 1996-08-28 Unilever Nv Filled laminated dough systems
US6299916B1 (en) * 1999-03-15 2001-10-09 Kraft Foods, Inc. Shelf-stable bar with crust and filling
CA2300224A1 (en) * 1999-03-15 2000-09-15 Kraft Foods, Inc. Stabilized cheesecake product
PT1147707E (pt) * 2000-04-17 2005-01-31 Nestle Sa Produto de snack salgado e rechedo
JP3612473B2 (ja) * 2000-08-11 2005-01-19 ハウス食品株式会社 フィリング及びこれを含む食品
US7582321B2 (en) * 2004-09-01 2009-09-01 Kraft Foods Holdings, Inc. Apparatus and method for producing sandwich cookie having dissimilarly-sized base cakes
MX2009001960A (es) * 2006-08-23 2009-03-05 Kellog Co Barra rellena de fruta horneada, fortificada con acidos grasos omega-3 y proceso para elaborarla.
US9060531B2 (en) * 2007-10-31 2015-06-23 Corporativo Internacional Mexicano, S. De R.L. De C.V. Laminated baked snack bar
US8334005B2 (en) * 2008-11-14 2012-12-18 Kraft Foods Global Brands Llc Ribbon cutter apparatus and method for making sandwich baked goods

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109965209A (zh) * 2019-03-05 2019-07-05 浙江海洋大学 酒心广寒糕

Also Published As

Publication number Publication date
EP2384630A1 (en) 2011-11-09
CN103220913A (zh) 2013-07-24
EP2384630B1 (en) 2017-10-04
AU2011247568B2 (en) 2015-10-29
PE20131184A1 (es) 2013-10-05
ES2652176T3 (es) 2018-01-31
CA2797777A1 (en) 2011-11-03
US20130177676A1 (en) 2013-07-11
WO2011135072A1 (en) 2011-11-03
RU2012149805A (ru) 2014-06-10
CN103220913B (zh) 2016-07-06
MX2012012642A (es) 2012-12-17

Similar Documents

Publication Publication Date Title
BR112012027784A2 (pt) processo para a fabricação de um bolo macio, e, bolo macio estável em prateleira.
PL2720551T3 (pl) Ciasto na herbatniki
EP3087847A4 (en) Method for manufacturing water-containing heat-resistant chocolate, water-containing heat-resistant chocolate, method for suppressing increase in viscosity of water-containing chocolate dough, and method for forming saccharide skeleton in water-containing heat-resistant chocolate
WO2012107236A3 (en) Food forming drum and process for its manufacture
EP3051961A4 (en) Soft biscuit with slowly available glucose
PL2747574T3 (pl) Zastosowanie mieszaniny enzymów przeciw czerstwieniu wypieczonego chleba
UA53086U (ru) Способ производства сырцовых пряников
EP3069614A4 (en) Dough for bread/baked confectionery, and bread/baked confectionery
BRPI1011036A8 (pt) Uso
BRPI1015395A2 (pt) Método para preparar uma composição de pão ázimo, pão ázimo, composição de massa de pão de ázimo, pré-mistura de massa de pão ázimo
WO2012119780A3 (en) Novel lipids and novel phospholipids structures
EP2926665A4 (en) TRAVEL COMPOSITION AND RICE DECK MADE FROM IT
EP2914130A4 (en) CRISPY FOOD WITH A SOFT PART
GB201120966D0 (en) Confectionery products and their manufacture
CL2014001621A1 (es) Metodo de fabricacion de miga; y miga.
PL395715A1 (pl) Sposób produkcji pieczywa na zakwasie
HK1201417A1 (zh) 烘焙點心及其製造方法
PL393523A1 (pl) Pieczywo cukiernicze, zwłaszcza wafle i sposób wytwarzania pieczywa cukierniczego, zwłaszcza wafli
PT2467024E (pt) Massa de pão fermentada tolerante à levedação
NL2001856A1 (nl) Fully fermented freezer-to-oven bread dough and bread rolls made therefrom.
GB201216264D0 (en) Dough production
FI9759U1 (fi) Leivonnaisille tarkoitettu paistokehikko ja paistokehikossa valmistettu leivonnainen
FR2943890B1 (fr) Four de boulangerie-patisserie.
UA78395U (en) Confectionery product
AU340341S (en) A mold for pastries

Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 5A ANUIDADE.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: EM VIRTUDE DO ARQUIVAMENTO PUBLICADO NA RPI 2384 DE 13-09-2016 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDO O ARQUIVAMENTO DO PEDIDO DE PATENTE, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.

B15K Others concerning applications: alteration of classification

Ipc: A21D 13/19 (2017.01), A21D 13/80 (2017.01)