DE602004029801D1 - Verfahren zur herstellung von croissant-typischen produkten mit fleisch- und käsefüllung sowie mit olivenöl enthaltendem teig - Google Patents

Verfahren zur herstellung von croissant-typischen produkten mit fleisch- und käsefüllung sowie mit olivenöl enthaltendem teig

Info

Publication number
DE602004029801D1
DE602004029801D1 DE602004029801T DE602004029801T DE602004029801D1 DE 602004029801 D1 DE602004029801 D1 DE 602004029801D1 DE 602004029801 T DE602004029801 T DE 602004029801T DE 602004029801 T DE602004029801 T DE 602004029801T DE 602004029801 D1 DE602004029801 D1 DE 602004029801D1
Authority
DE
Germany
Prior art keywords
croissant
meat
production
olive oil
typical products
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.)
Active
Application number
DE602004029801T
Other languages
English (en)
Inventor
Emmanouil Domazakis
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.)
Creta Farm SA Ind And Commerci
Original Assignee
Creta Farm SA Ind And Commerci
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 Creta Farm SA Ind And Commerci filed Critical Creta Farm SA Ind And Commerci
Publication of DE602004029801D1 publication Critical patent/DE602004029801D1/de
Anticipated expiration legal-status Critical
Active 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled 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
    • 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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
DE602004029801T 2003-10-14 2004-06-18 Verfahren zur herstellung von croissant-typischen produkten mit fleisch- und käsefüllung sowie mit olivenöl enthaltendem teig Active DE602004029801D1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GR20030100415A GR1004676B (en) 2003-10-14 2003-10-14 Method for producing frozen croissant-type dough enriched with olive oil and stuffed with cooked pork meat and cheese cream
PCT/GR2004/000034 WO2005034638A1 (en) 2003-10-14 2004-06-18 Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough

Publications (1)

Publication Number Publication Date
DE602004029801D1 true DE602004029801D1 (de) 2010-12-09

Family

ID=37426075

Family Applications (1)

Application Number Title Priority Date Filing Date
DE602004029801T Active DE602004029801D1 (de) 2003-10-14 2004-06-18 Verfahren zur herstellung von croissant-typischen produkten mit fleisch- und käsefüllung sowie mit olivenöl enthaltendem teig

Country Status (9)

Country Link
US (1) US20070059403A1 (de)
EP (1) EP1672983B1 (de)
JP (1) JP2007508027A (de)
CN (1) CN1867261A (de)
CA (1) CA2520934A1 (de)
DE (1) DE602004029801D1 (de)
ES (1) ES2355104T3 (de)
GR (1) GR1004676B (de)
WO (1) WO2005034638A1 (de)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110104338A1 (en) * 2009-10-30 2011-05-05 Coleman Edward C Food Product Pertaining To A Filling-And-Cracker Sandwich
ITMI20110098A1 (it) * 2011-01-28 2012-07-29 Soavegel S R L Emulsione per la produzione di paste alimentari per prodotti da forno, e pasta alimentare contenente tale emulsione
CN103931721A (zh) * 2014-03-27 2014-07-23 郭峰 一种蓝莓酥皮糕点及其制备方法
WO2017003394A1 (en) * 2015-07-02 2017-01-05 Elvan Gida Sanayii Ve Ticaret Anonim Sirketi Long-life croissant production method

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1040479A (en) * 1974-11-08 1978-10-17 Alec J. Rodrick Method for making and packaging meat rolls
GB1575101A (en) * 1976-03-20 1980-09-17 Menge W Production of a natural leavened dough for the preparation of bread and pastries
EP0162644B2 (de) * 1984-05-25 1994-04-13 United Biscuits (Uk) Limited Nahrungsmittel und Verfahren zu deren Herstellung sowie Vorbereitung zum Konsum
FR2595211A1 (fr) * 1986-03-05 1987-09-11 Capocchiani Joelle Procede de fabrication d'un produit alimentaire fourre et produit obtenu
DK0421509T3 (da) * 1989-10-02 1995-06-26 Unilever Plc Næringsmiddelprodukt
WO1991014371A1 (en) * 1990-03-19 1991-10-03 The Procter & Gamble Company Pastry crust and pastry crust dough
IT1276681B1 (it) * 1995-06-08 1997-11-03 M G Braibanti Spa Prodotto da forno tipo sfogliatina dolce o salata, e procedimento per la sua preparazione industriale
CH687799A5 (de) * 1996-03-04 1997-02-28 Ly & Co Trading Co Gefuellte Teigrolle.
US6399128B1 (en) * 1996-05-29 2002-06-04 The Sandwich Factory, Co. Injection of foodstuff to fill bagels and breads
WO1998048634A2 (de) * 1997-04-25 1998-11-05 Horst Zwicker Teighaltiges nahrungsmittel
WO1999002039A1 (en) * 1997-07-09 1999-01-21 Kraft Foods, Inc. Dough enrobed cheese filling
US6165522A (en) * 1999-05-13 2000-12-26 Lira; Alfredo S. Processed food and a method for making a processed food product for mass distribution
CA2348256A1 (en) * 2000-05-25 2001-11-25 Kraft Foods Holdings, Inc. Improved dough enrobed filling products
GB2369983B (en) * 2000-12-18 2004-09-22 Rye Dev Ltd A process for manufacturing a food product
AU2002312964A1 (en) * 2001-05-30 2002-12-09 Unilever N.V. Packed bread snack

Also Published As

Publication number Publication date
ES2355104T3 (es) 2011-03-22
GR1004676B (en) 2004-09-21
EP1672983B1 (de) 2010-10-27
CA2520934A1 (en) 2005-04-21
JP2007508027A (ja) 2007-04-05
EP1672983A1 (de) 2006-06-28
WO2005034638A1 (en) 2005-04-21
CN1867261A (zh) 2006-11-22
US20070059403A1 (en) 2007-03-15

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Legal Events

Date Code Title Description
8328 Change in the person/name/address of the agent

Representative=s name: PATENT- UND RECHTSANWAELTE BARDEHLE PAGENBERG, 816