CY1120884T1 - Διαδικασια για την παρασκευη σοκολατενιου κολατσιου και το κολατσιο που μπορει να λαμβανεται με χρηση αυτης της διαδικασιας - Google Patents

Διαδικασια για την παρασκευη σοκολατενιου κολατσιου και το κολατσιο που μπορει να λαμβανεται με χρηση αυτης της διαδικασιας

Info

Publication number
CY1120884T1
CY1120884T1 CY181101226T CY181101226T CY1120884T1 CY 1120884 T1 CY1120884 T1 CY 1120884T1 CY 181101226 T CY181101226 T CY 181101226T CY 181101226 T CY181101226 T CY 181101226T CY 1120884 T1 CY1120884 T1 CY 1120884T1
Authority
CY
Cyprus
Prior art keywords
bakery
chocolate
procedure
dough
bakery product
Prior art date
Application number
CY181101226T
Other languages
English (en)
Inventor
Roberto Buttini
Corrado Ferrari
Alessio D'urso
Giancarlo Riboldi
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
Publication of CY1120884T1 publication Critical patent/CY1120884T1/el

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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
    • 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
    • A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
    • A21D13/14—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with fillings
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after 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
    • 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
    • A21D13/34—Filled, to be filled or stuffed products the filling forming a barrier against migration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

Διαδικασία για την παρασκευή ενός κολατσιού που περιλαμβάνει ένα προϊόν αρτοποιίας μαλακής ζύμης με τη μορφή ενός μακρόστενου ρολού καρβελιού, γεμισμένου με μια στρώση σοκολάτας (5) με τη μορφή μιας πλάκας, που περιλαμβάνει ένα βήμα στο οποίο διατίθεται ένα ημιτελές προϊόν με τη μορφή ενός μακρόστενου ρολού καρβελιού, που λαμβάνεται από μια ζύμη με βάση το αλεύρι διογκωμένου με φυσική μαγιά, το οποίο ακολουθείται από ένα βήμα ψησίματος και στη συνέχεια από ένα βήμα έγχυσης ενός υδρο-αλκοολούχου διαλύματος έτσι ώστε να λαμβάνεται ένα προϊόν αρτοποιίας με μια ελεγχόμενη περιεκτικότητα υγρασίας· στη συνέχεια, προβλέπεται η πραγματοποίηση μιας διαμήκους τομής στο προϊόν αρτοποιίας έτσι ώστε να λαμβάνεται ένα κάτω μέρος (1) και ένα άνω μέρος (2) και, τέλος, εναποτίθεται μια στρώση λιωμένης σοκολάτας πάνω στην άνω επιφάνεια του αναφερθέντος κάτω μέρους· επίσης περιγράφεται ένα κολατσιό που αποτελείται από ένα προϊόν αρτοποιίας μαλακής ζύμης με τη μορφή ενός μακρόστενου ρολού καρβελιού, γεμισμένου με μια στρώση σοκολάτας (5) με τη μορφή μιας πλάκας, που λαμβάνεται με τη διαδικασία που περιγράφεται στο παρόν.
CY181101226T 2015-04-02 2018-11-21 Διαδικασια για την παρασκευη σοκολατενιου κολατσιου και το κολατσιο που μπορει να λαμβανεται με χρηση αυτης της διαδικασιας CY1120884T1 (el)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITMI20150478 2015-04-02
PCT/EP2016/056946 WO2016156420A1 (en) 2015-04-02 2016-03-30 Process for the production of a chocolate snack and snack which can be obtained using this process

Publications (1)

Publication Number Publication Date
CY1120884T1 true CY1120884T1 (el) 2019-12-11

Family

ID=53385745

Family Applications (1)

Application Number Title Priority Date Filing Date
CY181101226T CY1120884T1 (el) 2015-04-02 2018-11-21 Διαδικασια για την παρασκευη σοκολατενιου κολατσιου και το κολατσιο που μπορει να λαμβανεται με χρηση αυτης της διαδικασιας

Country Status (20)

Country Link
US (1) US10201166B2 (el)
EP (1) EP3277092B1 (el)
JP (2) JP6688315B2 (el)
CN (1) CN107529768B (el)
BR (1) BR112017021118B1 (el)
CA (1) CA2981384C (el)
CY (1) CY1120884T1 (el)
DK (1) DK3277092T3 (el)
ES (1) ES2707069T3 (el)
HR (1) HRP20181926T1 (el)
HU (1) HUE041354T2 (el)
LT (1) LT3277092T (el)
MA (1) MA41851B1 (el)
MD (1) MD3277092T2 (el)
PL (1) PL3277092T3 (el)
PT (1) PT3277092T (el)
RS (1) RS58139B1 (el)
RU (1) RU2705292C2 (el)
SI (1) SI3277092T1 (el)
WO (1) WO2016156420A1 (el)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITUB20160236A1 (it) 2016-02-01 2017-08-01 Barilla Flli G & R Procedimento per la produzione di un prodotto da forno soffice conservabile a temperatura ambiente
IT202100000524A1 (it) * 2021-01-13 2022-07-13 Bauli Spa Metodo di trattamento di un prodotto da forno a lievitazione naturale, mediante iniezione di una soluzione dolcificante e conservante post-forno e relativo prodotto finito

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH370696A (de) * 1957-12-04 1963-07-15 Dehne Rudolf Verfahren zum Dauerhaft-Verpacken von Brot
GB1571234A (en) 1976-08-17 1980-07-09 Ferrero & C Spa P Pastry products and methods of making them
JPS5867139A (ja) * 1981-10-20 1983-04-21 太田　敏行 チヨコサンドケ−キ
RU2089069C1 (ru) * 1995-08-01 1997-09-10 Дормидонтов Анатолий Анатольевич Продукт питания и форма для выпечки оболочки продукта питания
EP0770332B1 (de) * 1995-10-16 2001-05-23 Societe Des Produits Nestle S.A. Mehrschichtdessert, sowie Verfahren und Vorrichtung zu seiner Herstellung
FR2744593B1 (fr) * 1996-02-08 1998-04-17 Neuhauser Alfred Produit composite de patisserie forme d'une superposition d'au moins deux pieces moelleuses et d'un intermediaire croquant
ES2250342T3 (es) * 2001-11-30 2006-04-16 Barilla G. E R. Fratelli S.P.A. Producto alimenticio de panaderia de tipo aperitivo y metodo para su produccion.
US20040213883A1 (en) * 2003-04-24 2004-10-28 Sadek Nagwa Zaki Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy
SI1504672T1 (sl) 2003-08-08 2008-04-30 Barilla Flli G & R Postopek izdelave cokoladnega prigrizka
US7968131B2 (en) * 2006-01-11 2011-06-28 Mission Pharmacal Co. Calcium-enriched food product
PL2003995T3 (pl) * 2006-03-24 2016-03-31 Mantrose Haeuser Co Inc Powłoka przeciwko zarysowaniom czekolady
KR20160030584A (ko) * 2008-01-28 2016-03-18 랄레망, 인코포레이티드 베이킹 제품의 곰팡이 무함유 보존 기간을 연장시키고 향미 특성을 향상시키기 위한 방법
GB201004895D0 (en) * 2010-03-23 2010-05-05 Cadbury Uk Ltd Consumables and methods of production thereof
JP5681836B2 (ja) * 2012-08-29 2015-03-11 日清オイリオグループ株式会社 複合菓子
JP5954436B2 (ja) * 2012-12-17 2016-07-20 不二製油株式会社 耐熱性に優れたチョコレート類利用食品の製造方法
CN103931701A (zh) * 2013-12-18 2014-07-23 夏成 巧克力鲜花糕点的制作方法

Also Published As

Publication number Publication date
DK3277092T3 (en) 2018-12-10
MD3277092T2 (ro) 2019-02-28
LT3277092T (lt) 2018-12-10
RU2705292C2 (ru) 2019-11-06
MA41851B1 (fr) 2018-12-31
BR112017021118B1 (pt) 2022-08-16
JP6961030B2 (ja) 2021-11-05
ES2707069T3 (es) 2019-04-02
US20180077943A1 (en) 2018-03-22
PT3277092T (pt) 2018-11-22
CN107529768B (zh) 2020-12-18
JP2020099366A (ja) 2020-07-02
RS58139B1 (sr) 2019-02-28
SI3277092T1 (sl) 2019-01-31
JP6688315B2 (ja) 2020-04-28
US10201166B2 (en) 2019-02-12
CA2981384A1 (en) 2016-10-06
PL3277092T3 (pl) 2019-04-30
CN107529768A (zh) 2018-01-02
EP3277092B1 (en) 2018-08-22
CA2981384C (en) 2023-12-12
JP2018509924A (ja) 2018-04-12
HUE041354T2 (hu) 2019-05-28
HRP20181926T1 (hr) 2019-01-11
EP3277092A1 (en) 2018-02-07
WO2016156420A1 (en) 2016-10-06
RU2017133301A3 (el) 2019-09-02
BR112017021118A2 (pt) 2018-07-03
RU2017133301A (ru) 2019-05-06
MA41851A (fr) 2018-02-06

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