DE20001106U1 - Modular range of baking agent mixes - Google Patents

Modular range of baking agent mixes

Info

Publication number
DE20001106U1
DE20001106U1 DE20001106U DE20001106U DE20001106U1 DE 20001106 U1 DE20001106 U1 DE 20001106U1 DE 20001106 U DE20001106 U DE 20001106U DE 20001106 U DE20001106 U DE 20001106U DE 20001106 U1 DE20001106 U1 DE 20001106U1
Authority
DE
Germany
Prior art keywords
block
flour
sourdough
malt
enzymes
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.)
Expired - Lifetime
Application number
DE20001106U
Other languages
German (de)
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.)
RUSS, GERHARD, DE
Original Assignee
Arotop Food Creation & Co GmbH
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=7936269&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DE20001106(U1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Arotop Food Creation & Co GmbH filed Critical Arotop Food Creation & Co GmbH
Priority to DE20001106U priority Critical patent/DE20001106U1/en
Publication of DE20001106U1 publication Critical patent/DE20001106U1/en
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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

Description

Der Beschreibungstext wurde nicht elektronisch erfaßt The description text was not recorded electronically  

Der Beschreibungstext wurde nicht elektronisch erfaßt The description text was not recorded electronically  

Der Beschreibungstext wurde nicht elektronisch erfaßt The description text was not recorded electronically  

Der Beschreibungstext wurde nicht elektronisch erfaßt The description text was not recorded electronically  

Der Beschreibungstext wurde nicht elektronisch erfaßt The description text was not recorded electronically  

Der Beschreibungstext wurde nicht elektronisch erfaßt The description text was not recorded electronically  

Der Beschreibungstext wurde nicht elektronisch erfaßt The description text was not recorded electronically  

Der Beschreibungstext wurde nicht elektronisch erfaßtThe description text was not recorded electronically

Claims (1)

Baukastensortiment von Backmittelmischungen mit einem Basisblock aus einem Emulgator, Ascorbinsäure und Enzy­ men, gekennzeichnet durch die folgenden Funktionsblöcke
  • 1. einen Gärzeitsteuerungsblock aus einem Phosphat, zusätzlichen Enzymen, DAWE oder Lecithin, zusätzli­ cher Ascorbinsäure;
  • 2. einen Frischhaltungsblock aus Guarkernmehl, Quell­ mehl, Monoglycerid, zusätzlichen Enzymen;
  • 3. einen Block für Halbgebackenes aus Stabilisatoren, Quellstoffen, zusätzlichen Enzymen;
und die folgenden Geschmacksblöcke
  • 1. einen Körnerblock aus Körnern einer oder mehrerer Sorten,
  • 2. einem Malzgeschmacksblock aus einem oder mehreren Malzmehlen, getrocknetem Vorteig oder Sauerteig und Milchprodukten;
  • 3. einem Rustikalblock aus Röstmalzmehlen, Roggenmehl, getrocknetem Sauerteig;
  • 4. einem Exotikblock aus einem oder mehreren Gewürzen;
  • 5. einem Nationaltypblock mit einem oder mehreren der folgenden Komponenten: Mais, Reis, Hafer, getrock­ neter Sauerteig, Hartweizengrieß, Bohnenmehl.
Modular range of baking agent mixtures with a base block consisting of an emulsifier, ascorbic acid and enzymes, characterized by the following function blocks
  • 1. a fermentation control block from a phosphate, additional enzymes, DAWE or lecithin, additional ascorbic acid;
  • 2. a fresh-keeping block of guar gum, spring flour, monoglyceride, additional enzymes;
  • 3. a block for half-baked goods from stabilizers, swelling agents, additional enzymes;
and the following flavor blocks
  • 1. a block of grains of grains of one or more varieties,
  • 2. a malt flavor block made from one or more malt flours, dried pre-batter or sourdough and milk products;
  • 3. a rustic block of roasted malt flour, rye flour, dried sourdough;
  • 4. an exotic block made from one or more spices;
  • 5. a national type block with one or more of the following components: corn, rice, oats, dried sourdough, durum wheat semolina, bean flour.
DE20001106U 2000-01-22 2000-01-22 Modular range of baking agent mixes Expired - Lifetime DE20001106U1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE20001106U DE20001106U1 (en) 2000-01-22 2000-01-22 Modular range of baking agent mixes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE20001106U DE20001106U1 (en) 2000-01-22 2000-01-22 Modular range of baking agent mixes

Publications (1)

Publication Number Publication Date
DE20001106U1 true DE20001106U1 (en) 2000-03-16

Family

ID=7936269

Family Applications (1)

Application Number Title Priority Date Filing Date
DE20001106U Expired - Lifetime DE20001106U1 (en) 2000-01-22 2000-01-22 Modular range of baking agent mixes

Country Status (1)

Country Link
DE (1) DE20001106U1 (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001045516A2 (en) * 1999-12-21 2001-06-28 Marc Cemeli Duran Additive for frozen raw pastry
WO2001045515A2 (en) * 1999-12-21 2001-06-28 Marc Cemeli Duran Method for preparing bakery products such as croissants and the like
WO2003039261A1 (en) * 2001-11-05 2003-05-15 Danisco A/S A liquid bread improver, the use and the process for producing thereof
DE102004023144A1 (en) * 2004-05-07 2005-12-15 LÜCKE, Bernd Preparation of fruit containing leaven bread comprises preparing source piece by mixing dry acid containing dry baking mixture with water and preparing a bread dough by mixing the source piece with flour, yeast, water and fruit mixture
EP1632138A1 (en) * 2004-08-25 2006-03-08 Kotthoff, Gudrun Method for production of a product on basis of milled grain materials comprising soluble fibers
EP1647191A1 (en) * 2004-10-12 2006-04-19 Dambach AG Flour mixture and bread obtained therefrom, as well as a concentrate of this flour mixture and bread obtained therefrom
RU2480003C1 (en) * 2012-05-04 2013-04-27 Галина Михайловна Колосова Improving agent for bakery products manufactured using rye flour

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001045516A2 (en) * 1999-12-21 2001-06-28 Marc Cemeli Duran Additive for frozen raw pastry
WO2001045515A2 (en) * 1999-12-21 2001-06-28 Marc Cemeli Duran Method for preparing bakery products such as croissants and the like
WO2001045515A3 (en) * 1999-12-21 2002-02-14 Duran Marc Cemeli Method for preparing bakery products such as croissants and the like
WO2001045516A3 (en) * 1999-12-21 2002-04-25 Duran Marc Cemeli Additive for frozen raw pastry
WO2003039261A1 (en) * 2001-11-05 2003-05-15 Danisco A/S A liquid bread improver, the use and the process for producing thereof
US7910149B2 (en) 2001-11-05 2011-03-22 Danisco A/S Liquid bread improver, the use and the process for producing thereof
DE102004023144A1 (en) * 2004-05-07 2005-12-15 LÜCKE, Bernd Preparation of fruit containing leaven bread comprises preparing source piece by mixing dry acid containing dry baking mixture with water and preparing a bread dough by mixing the source piece with flour, yeast, water and fruit mixture
EP1632138A1 (en) * 2004-08-25 2006-03-08 Kotthoff, Gudrun Method for production of a product on basis of milled grain materials comprising soluble fibers
EP1647191A1 (en) * 2004-10-12 2006-04-19 Dambach AG Flour mixture and bread obtained therefrom, as well as a concentrate of this flour mixture and bread obtained therefrom
CH696104A5 (en) * 2004-10-12 2006-12-29 Dambach Ag Flour mixture made from this flour mix bread.
RU2480003C1 (en) * 2012-05-04 2013-04-27 Галина Михайловна Колосова Improving agent for bakery products manufactured using rye flour

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Legal Events

Date Code Title Description
R207 Utility model specification

Effective date: 20000420

R165 Request for cancellation or ruling filed
R172 Divided out of (supplement):

Effective date: 20010320

R081 Change of applicant/patentee

Owner name: RUSS, GERHARD, DE

Free format text: FORMER OWNER: AROTOP FOOD CREATION GMBH & CO. KG, 55129 MAINZ, DE

Effective date: 20040809

R150 Term of protection extended to 6 years

Effective date: 20050324

R157 Lapse of ip right after 6 years

Effective date: 20060801