DE2611296A1 - Verfahren zur aufbereitung von eingefrorenen backwaren - Google Patents
Verfahren zur aufbereitung von eingefrorenen backwarenInfo
- Publication number
- DE2611296A1 DE2611296A1 DE19762611296 DE2611296A DE2611296A1 DE 2611296 A1 DE2611296 A1 DE 2611296A1 DE 19762611296 DE19762611296 DE 19762611296 DE 2611296 A DE2611296 A DE 2611296A DE 2611296 A1 DE2611296 A1 DE 2611296A1
- Authority
- DE
- Germany
- Prior art keywords
- baked goods
- per gram
- range
- microwave
- finished
- 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.)
- Pending
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims description 144
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 238000000034 method Methods 0.000 claims description 26
- 238000002360 preparation method Methods 0.000 claims description 19
- 238000012545 processing Methods 0.000 claims description 12
- 238000003860 storage Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000014594 pastries Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims 3
- 239000000047 product Substances 0.000 description 53
- 235000012489 doughnuts Nutrition 0.000 description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 230000000994 depressogenic effect Effects 0.000 description 9
- 235000019219 chocolate Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 238000010257 thawing Methods 0.000 description 7
- 238000005266 casting Methods 0.000 description 6
- 206010039509 Scab Diseases 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 101710179738 6,7-dimethyl-8-ribityllumazine synthase 1 Proteins 0.000 description 3
- 101710186608 Lipoyl synthase 1 Proteins 0.000 description 3
- 101710137584 Lipoyl synthase 1, chloroplastic Proteins 0.000 description 3
- 101710090391 Lipoyl synthase 1, mitochondrial Proteins 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 238000011068 loading method Methods 0.000 description 3
- 230000005855 radiation Effects 0.000 description 3
- 238000012958 reprocessing Methods 0.000 description 3
- 238000009495 sugar coating Methods 0.000 description 3
- 230000007704 transition Effects 0.000 description 3
- 101710179734 6,7-dimethyl-8-ribityllumazine synthase 2 Proteins 0.000 description 2
- 244000068645 Carya illinoensis Species 0.000 description 2
- 235000009025 Carya illinoensis Nutrition 0.000 description 2
- 101710186609 Lipoyl synthase 2 Proteins 0.000 description 2
- 101710122908 Lipoyl synthase 2, chloroplastic Proteins 0.000 description 2
- 101710101072 Lipoyl synthase 2, mitochondrial Proteins 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 239000010421 standard material Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical class OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003989 dielectric material Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 229920001684 low density polyethylene Polymers 0.000 description 1
- 239000004702 low-density polyethylene Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
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
- A21D15/06—Preserving finished, partly finished or par-baked bakery products; Improving by irradiation, e.g. with microbiocidal agents, with protective films
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B2/00—Baking apparatus employing high-frequency or infrared heating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
- A21B3/07—Charging or discharging ovens
-
- 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
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Toxicology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Constitution Of High-Frequency Heating (AREA)
- Dairy Products (AREA)
- Control Of High-Frequency Heating Circuits (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US55891075A | 1975-03-17 | 1975-03-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE2611296A1 true DE2611296A1 (de) | 1976-09-30 |
Family
ID=24231495
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19762611296 Pending DE2611296A1 (de) | 1975-03-17 | 1976-03-17 | Verfahren zur aufbereitung von eingefrorenen backwaren |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JPS51118852A (fr) |
| CA (1) | CA1061630A (fr) |
| DE (1) | DE2611296A1 (fr) |
| GB (1) | GB1506677A (fr) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0312978A2 (fr) * | 1987-10-22 | 1989-04-26 | GEBRÜDER HERLITZIUS GMBH & CO KG | Dispositif pour couper des pains |
| DE3816027A1 (de) * | 1988-05-10 | 1989-11-23 | Dany S Snack Gmbh & Co | Verfahren zum aufbacken von nahrungsmitteln, insbesondere fast-food-nahrungsmittel, und vorrichtung zur durchfuehrung des verfahrens |
| EP0582922A1 (fr) * | 1992-08-13 | 1994-02-16 | Societe Des Produits Nestle S.A. | Traitement thermique thermique d'un produit alimentaire |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS596832A (ja) * | 1982-07-06 | 1984-01-13 | 日清製粉株式会社 | 冷凍パン製品の解凍法 |
| CA1233689A (fr) * | 1984-02-23 | 1988-03-08 | Leon Hong | Produit de pate fouree cuite pouvant etre congele et rechauffe |
| EP1974611A1 (fr) | 2007-03-30 | 2008-10-01 | Lieken Brot- und Backwaren GmbH | Procédé de préparation, stockage et reconstitution des produits de pâtisserie pour magasins de vente au détail ou pour chaînes de boulangerie |
| MX2019001636A (es) | 2012-12-21 | 2019-08-21 | Dawn Food Products Inc | Empaque para alimento con barrera resistente a la formacion de capas blanquecinas. |
-
1976
- 1976-03-15 GB GB1022776A patent/GB1506677A/en not_active Expired
- 1976-03-16 CA CA247,977A patent/CA1061630A/fr not_active Expired
- 1976-03-17 DE DE19762611296 patent/DE2611296A1/de active Pending
- 1976-03-17 JP JP51029755A patent/JPS51118852A/ja active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0312978A2 (fr) * | 1987-10-22 | 1989-04-26 | GEBRÜDER HERLITZIUS GMBH & CO KG | Dispositif pour couper des pains |
| EP0312978A3 (en) * | 1987-10-22 | 1990-06-13 | Gebruder Herlitzius Gmbh & Co Kg | Apparatus for cutting loaves of bread |
| DE3816027A1 (de) * | 1988-05-10 | 1989-11-23 | Dany S Snack Gmbh & Co | Verfahren zum aufbacken von nahrungsmitteln, insbesondere fast-food-nahrungsmittel, und vorrichtung zur durchfuehrung des verfahrens |
| EP0582922A1 (fr) * | 1992-08-13 | 1994-02-16 | Societe Des Produits Nestle S.A. | Traitement thermique thermique d'un produit alimentaire |
| CH684458A5 (fr) * | 1992-08-13 | 1994-09-30 | Nestle Sa | Procédé de traitement thermique. |
Also Published As
| Publication number | Publication date |
|---|---|
| GB1506677A (en) | 1978-04-12 |
| CA1061630A (fr) | 1979-09-04 |
| JPS51118852A (en) | 1976-10-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| OHJ | Non-payment of the annual fee |