CH510995A - Verfahren und Vorrichtung zur Herstellung von Speisefettprodukten - Google Patents

Verfahren und Vorrichtung zur Herstellung von Speisefettprodukten

Info

Publication number
CH510995A
CH510995A CH312667A CH312667A CH510995A CH 510995 A CH510995 A CH 510995A CH 312667 A CH312667 A CH 312667A CH 312667 A CH312667 A CH 312667A CH 510995 A CH510995 A CH 510995A
Authority
CH
Switzerland
Prior art keywords
fat
strands
parts
mixture
flour
Prior art date
Application number
CH312667A
Other languages
German (de)
English (en)
Inventor
Lagendijk Jan
Willem Barendsen Gerrit
Original Assignee
Unilever Nv
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 Unilever Nv filed Critical Unilever Nv
Publication of CH510995A publication Critical patent/CH510995A/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A23D9/05—Forming free-flowing pieces

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Noodles (AREA)
CH312667A 1966-03-04 1967-03-03 Verfahren und Vorrichtung zur Herstellung von Speisefettprodukten CH510995A (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB9527/66A GB1170082A (en) 1966-03-04 1966-03-04 Improvements relating to cooking fat preparation and packaging.

Publications (1)

Publication Number Publication Date
CH510995A true CH510995A (de) 1971-08-15

Family

ID=9873728

Family Applications (1)

Application Number Title Priority Date Filing Date
CH312667A CH510995A (de) 1966-03-04 1967-03-03 Verfahren und Vorrichtung zur Herstellung von Speisefettprodukten

Country Status (13)

Country Link
AT (1) AT280024B (pm)
BE (1) BE695005A (pm)
CH (1) CH510995A (pm)
DK (1) DK138921B (pm)
ES (1) ES337557A1 (pm)
FI (1) FI43666B (pm)
FR (1) FR1516405A (pm)
GB (1) GB1170082A (pm)
GR (1) GR33358B (pm)
LU (1) LU53116A1 (pm)
NL (1) NL147617B (pm)
NO (1) NO116571B (pm)
SE (1) SE337737B (pm)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2161496B (en) * 1984-05-14 1988-04-07 Unilever Plc Two phase fat product

Also Published As

Publication number Publication date
NO116571B (pm) 1969-04-14
GB1170082A (en) 1969-11-12
BE695005A (pm) 1967-09-04
FR1516405A (fr) 1968-03-08
ES337557A1 (es) 1968-06-16
DE1642573A1 (de) 1971-07-08
FI43666B (pm) 1971-02-01
NL147617B (nl) 1975-11-17
AT280024B (de) 1970-03-25
LU53116A1 (pm) 1968-12-09
DK138921C (pm) 1979-05-07
DE1642573B2 (de) 1976-01-08
DK138921B (da) 1978-11-20
NL6703498A (pm) 1967-09-05
SE337737B (pm) 1971-08-16
GR33358B (el) 1967-11-28

Similar Documents

Publication Publication Date Title
DE2148596C2 (de) Verfahren zur Herstellung eines fleischartigen Proteinproduktes
DE60317879T2 (de) Fett-zusammensetzung
DE69203781T2 (de) Verfahren zur Herstellung von umweltfreundlichem Verpackungsmaterial.
DE69005252T2 (de) Zusammensetzungen zur Brotverbesserung.
DE69001843T2 (de) Verfahren zur herstellung von in fett gewaelzter feststoffkomponente.
DE2110575C3 (de) Verfahren zur Herstellung genießbarer Wasser-in-Öl-Emulsionen mit niedrigem Kaloriengehalt
DE3882344T2 (de) Nahrungsmittel.
DE19800390C1 (de) Verfahren zur Herstellung eines stückigen Futter- oder Lebensmittels sowie danach herstellbares Produkt
DE2608990C2 (pm)
US3985911A (en) Pastry shortening
DE69511534T2 (de) Stabiles, niedrig gesaettigtes allzweck- backfett mit beta-prim-kristallstruktur und mit einem niedrigen transgehalt
JP5890934B2 (ja) 固形油脂組成物及びその製造方法
US3388997A (en) Process for preparing danish pastry
DE2735687A1 (de) Feuchtigkeitsbestaendige nussartige nahrungsmittelmasse sowie verfahren zu ihrer herstellung
DE1792406C3 (de) Verfahren zur Herstellung von für Backzwecke geeigneten plastischen Speisefetten
CH625942A5 (pm)
DE69221820T2 (de) Fettgemisch für Blätterteig
DE69912408T2 (de) Stabile suspension einer teilchenförmigen komponente
CH510995A (de) Verfahren und Vorrichtung zur Herstellung von Speisefettprodukten
EP0203628A1 (en) Process for the preparation of an edible fat-containing product
JP7566011B2 (ja) クッキー用可塑性油脂組成物
DE1642573C3 (de) Verfahren zur Herstellung von Speisefettprodukten
DE69617933T2 (de) Pflanzenöl, geeignet zur herstellung von backwaren
DE2353535A1 (de) Eiskonfekt
DE69608429T2 (de) Fettzusammensetzung für bäckerei

Legal Events

Date Code Title Description
PL Patent ceased