DE4024222C2 - - Google Patents

Info

Publication number
DE4024222C2
DE4024222C2 DE4024222A DE4024222A DE4024222C2 DE 4024222 C2 DE4024222 C2 DE 4024222C2 DE 4024222 A DE4024222 A DE 4024222A DE 4024222 A DE4024222 A DE 4024222A DE 4024222 C2 DE4024222 C2 DE 4024222C2
Authority
DE
Germany
Prior art keywords
grain
cream
baking
dough
pastry according
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 - Fee Related
Application number
DE4024222A
Other languages
German (de)
English (en)
Other versions
DE4024222A1 (de
Inventor
Hansjoerg 6900 Heidelberg De Riegler
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to DE4024222A priority Critical patent/DE4024222A1/de
Publication of DE4024222A1 publication Critical patent/DE4024222A1/de
Application granted granted Critical
Publication of DE4024222C2 publication Critical patent/DE4024222C2/de
Granted legal-status Critical Current

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
    • 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
    • A21D2/36—Vegetable material
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/26—Partially or completely coated products the coating forming a barrier against migration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
DE4024222A 1990-07-31 1990-07-31 Sechskorn-feingebaeck Granted DE4024222A1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE4024222A DE4024222A1 (de) 1990-07-31 1990-07-31 Sechskorn-feingebaeck

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE4024222A DE4024222A1 (de) 1990-07-31 1990-07-31 Sechskorn-feingebaeck

Publications (2)

Publication Number Publication Date
DE4024222A1 DE4024222A1 (de) 1992-02-06
DE4024222C2 true DE4024222C2 (https=) 1993-09-16

Family

ID=6411338

Family Applications (1)

Application Number Title Priority Date Filing Date
DE4024222A Granted DE4024222A1 (de) 1990-07-31 1990-07-31 Sechskorn-feingebaeck

Country Status (1)

Country Link
DE (1) DE4024222A1 (https=)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19539403A1 (de) * 1995-10-11 1997-04-24 Inst Getreideverarbeitung Biopolymere Zusammensetzung und Verfahren zur Herstellung eines stabilisierten Produktes unter Verwendung dieser Zusammensetzung

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2698762B1 (fr) * 1992-12-07 1997-08-08 Armoricaine Patisserie Utilisation en patisserie de farine de guar ou de caroube associee a un sucre directement fermentescible.
HU225983B1 (en) * 2000-03-21 2008-02-28 Regynat Oktatasi Bakery product containing more oleaginous plant-seed and oleaginous plant-seed application for producing of bakery product with healing power
FR2858521B1 (fr) * 2003-08-07 2006-03-03 Toque Angevine Procede de fabrication de pate a pizza, foccacia ou tarte, permettant de conserver des graines cuites en suspension dans la pate, en l'etat de leur presentation d'origine
DE102014014666B4 (de) 2014-10-02 2018-12-13 Gerhard Fleck Gewürzmischung und sie enthaltende Backmischung für ein Currybrot

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3013003C2 (de) * 1980-04-03 1982-06-03 Hans 6900 Heidelberg Riegler Sechskornbrot

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19539403A1 (de) * 1995-10-11 1997-04-24 Inst Getreideverarbeitung Biopolymere Zusammensetzung und Verfahren zur Herstellung eines stabilisierten Produktes unter Verwendung dieser Zusammensetzung
DE19539403C2 (de) * 1995-10-11 2001-03-01 Inst Getreideverarbeitung Biopolymere Zusammensetzung und Verfahren zur Herstellung eines stabilisierten Produktes unter Verwendung dieser Zusammensetzung

Also Published As

Publication number Publication date
DE4024222A1 (de) 1992-02-06

Similar Documents

Publication Publication Date Title
DE19830122A1 (de) Diätetisches Bäckereierzeugnis
WO2022028966A1 (de) Kohlenhydratreduzierter, glutenfreier, protein- und ballaststoffreicher weissmehlfeingebäckersatz
DE4024222C2 (https=)
DE20110409U1 (de) Masse für Lebensmittel
EP2712293B1 (de) Backprodukt
DE102008064423A1 (de) Sojabrot und Backmischung für Sojabrot
DE202007005935U1 (de) Brot- und Backmischung zur Herstellung von Brot und Kleingebäck
CH631326A5 (en) Low-calorie almond and hazelnut composition
DE3013003C2 (de) Sechskornbrot
DE4344107A1 (de) Backvormischung für Vollkorn-Mehrkorn-Ölsaaten-Brote
DE202022101688U1 (de) Backmischung, Behältnis mit Backmischung, Backwaren, insbesondere Brot
DE3049210C1 (de) Verwendung von Kleine in Fuellungen fuer Ernaehrungsriegel
DE9011228U1 (de) Sechskorn-Feingebäck
AT395090B (de) Verfahren zur herstellung eines in heissem wasser quellbaren trockengranulats fuer die zubereitung von knoedeln
DE102009054008B4 (de) Verfahren zur Herstellung von Gebäck
EP3180986A1 (de) Mischung zur herstellung fettarmer, kohlenhydratarmer und glutenfreier backwaren sowie backfertige mischung und verwendung der mischung
EP0214362B1 (de) Backteig, -masse bzw. -mischung sowie Torffraktion und Verfahren zu dessen Herstellung
DE3403090A1 (de) Verfahren zur herstellung von back- und konditoreiwaren
DD259999A1 (de) Aus vermischten bestandteilen hergestellte nahrungs- und genussmittel
DE2707236C3 (de) Herstellen von Diätbrot aus chinesischem Nacktkernhafer
DE19509660A1 (de) Rezeptur für proteinreiche Brot-, Teig- und süße Backwaren
DE3814893A1 (de) Mehl und seine verwendung zum backen
DE102011012985A1 (de) Kleingebäck mit hohem Eiweißgehalt
DE102014204363A1 (de) Teig zur Herstellung eines Backprodukts und Backprodukt
CH681192A5 (https=)

Legal Events

Date Code Title Description
OP8 Request for examination as to paragraph 44 patent law
D2 Grant after examination
8364 No opposition during term of opposition
8339 Ceased/non-payment of the annual fee