DE69302122D1 - Tiefgefrorene Croissant-Fertigteigstücke und andere Bäckereiprodukte und Verfahren zu ihrer Herstellung - Google Patents

Tiefgefrorene Croissant-Fertigteigstücke und andere Bäckereiprodukte und Verfahren zu ihrer Herstellung

Info

Publication number
DE69302122D1
DE69302122D1 DE69302122T DE69302122T DE69302122D1 DE 69302122 D1 DE69302122 D1 DE 69302122D1 DE 69302122 T DE69302122 T DE 69302122T DE 69302122 T DE69302122 T DE 69302122T DE 69302122 D1 DE69302122 D1 DE 69302122D1
Authority
DE
Germany
Prior art keywords
bakery products
manufacture
dough pieces
croissant dough
layers
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
DE69302122T
Other languages
English (en)
Other versions
DE69302122T2 (de
Inventor
Marc Cyrille Alice Vael
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.)
Ceres NV SA
Original Assignee
Ceres NV SA
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 Ceres NV SA filed Critical Ceres NV SA
Publication of DE69302122D1 publication Critical patent/DE69302122D1/de
Application granted granted Critical
Publication of DE69302122T2 publication Critical patent/DE69302122T2/de
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • 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
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling

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)
DE69302122T 1992-03-20 1993-03-17 Tiefgefrorene Croissant-Fertigteigstücke und andere Bäckereiprodukte und Verfahren zu ihrer Herstellung Expired - Fee Related DE69302122T2 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9203365A FR2688658A1 (fr) 1992-03-20 1992-03-20 Patons de croissants et autres produits de boulangerie, surgeles, prets a cuire, procede pour leur fabrication, et produits cuits obtenus.

Publications (2)

Publication Number Publication Date
DE69302122D1 true DE69302122D1 (de) 1996-05-15
DE69302122T2 DE69302122T2 (de) 1996-08-29

Family

ID=9427891

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69302122T Expired - Fee Related DE69302122T2 (de) 1992-03-20 1993-03-17 Tiefgefrorene Croissant-Fertigteigstücke und andere Bäckereiprodukte und Verfahren zu ihrer Herstellung

Country Status (8)

Country Link
EP (1) EP0561702B1 (de)
JP (1) JPH082238B2 (de)
AT (1) ATE136428T1 (de)
DE (1) DE69302122T2 (de)
DK (1) DK0561702T3 (de)
ES (1) ES2086893T3 (de)
FR (1) FR2688658A1 (de)
GR (1) GR3020072T3 (de)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CZ184396A3 (en) * 1993-12-22 1996-11-13 Unilever Nv Frozen flaky paste ready for baking
FR2736802B1 (fr) * 1995-07-17 1997-10-10 Douaire Philippe Procede de fabrication d'une pate levee ou feuilletee ou levee-feuillete et produits obtenus s'y rapportant
AU712830B2 (en) * 1995-05-02 1999-11-18 Philippe Douaire Method for preparing leavened dough or leavened puff pastry and food products made therefrom
FR2733669B1 (fr) * 1995-05-02 1998-12-31 Douaire Philippe Procede de fabrication d'une pate levee ou levee feuilletee et aliments a base d'une telle pate
EP0815731A1 (de) * 1996-06-25 1998-01-07 Gist-Brocades B.V. Verfahren zur Herstellung von Sauerteig
DE69816035T2 (de) * 1998-05-15 2004-03-04 Soremartec S.A. Verfahren zur Herstellung von Nährungsmitteln und so erhaltenen Produkte
US6579554B2 (en) * 2000-04-14 2003-06-17 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
CA2404239C (en) * 2000-04-14 2011-02-01 Gregg Moder Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
FR2828993B1 (fr) * 2001-09-06 2004-10-29 Dsm Nv Procedes de fabrication d'une pate prete a cuire de produits de boulangerie, composition prete a l'emploi, ainsi que produits obtenus
US20070014891A1 (en) * 2004-10-08 2007-01-18 David Gale Dough compositions and related methods
US20110123681A1 (en) * 2009-11-20 2011-05-26 Mensah J Kofi A Dough product including laminated and non-laminated dough components
EP2526775A1 (de) 2010-01-18 2012-11-28 Ajinomoto Co., Inc. Verfahren zur herstellung von gefrorenem brotteig ohne tau- oder gärungsnotwendigkeit
JP5739199B2 (ja) * 2011-03-22 2015-06-24 日清製粉株式会社 ホイロ発酵済みパン類用冷凍生地の製造方法
PL2737801T3 (pl) * 2012-11-28 2018-06-29 Csm Bakery Solutions Europe Holding B.V. Ciasto chlebowe zawierające karboksymetylocelulozę i enzym
CN103843851A (zh) * 2012-12-05 2014-06-11 李文庆 带搅拌功能的烘烤机冷冻、解冻面团制作面包的方法
DE102014215808B3 (de) * 2014-08-08 2015-11-05 Wolf Butterback Kg Backware mit Muster

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1005802A (en) * 1962-06-06 1965-09-29 Asahi Denka Kogyo Kk A fat-in-water type edible deformable composition for use in making pie and puff pastry and a method of manufacturing the same
US3250626A (en) * 1963-08-26 1966-05-10 Ray J Thelen Cooked, chemically-leavened food laminates
US3250625A (en) * 1963-08-26 1966-05-10 Ray J Thelen Partially yeast-chemically leavened laminated foodstuffs
US3255016A (en) * 1963-09-12 1966-06-07 Quaker Oats Co Dry roll-in pastry mix
US3368903A (en) * 1966-02-18 1968-02-13 Vanderbilt Co R T Baked goods dough and method
JPS57115130A (en) * 1980-12-29 1982-07-17 Ajinomoto Kk Production of dough
CA1187736A (en) * 1981-05-29 1985-05-28 Lawrence W. Levine Process for making a fried fruit filling composition- containing food product
JP2640667B2 (ja) * 1988-04-27 1997-08-13 株式会社ボナール パン類の製造方法
DK348989D0 (da) * 1989-07-14 1989-07-14 Peter Larsen Rullede deje hvor emnerne haeves og nedfryses i raa tilstand
JP2919538B2 (ja) * 1990-03-15 1999-07-12 旭電化工業株式会社 複合積層生地
FR2671267A1 (fr) * 1991-01-04 1992-07-10 Gastronomic Valley Burgundy Procede de fabrication d'une pate levee feuilletee a cuisson directe, et produits alimentaires obtenus par cuisson de cette derniere.

Also Published As

Publication number Publication date
FR2688658A1 (fr) 1993-09-24
JPH0614693A (ja) 1994-01-25
DE69302122T2 (de) 1996-08-29
DK0561702T3 (da) 1996-08-05
ES2086893T3 (es) 1996-07-01
GR3020072T3 (en) 1996-08-31
EP0561702A1 (de) 1993-09-22
EP0561702B1 (de) 1996-04-10
JPH082238B2 (ja) 1996-01-17
ATE136428T1 (de) 1996-04-15

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition
8339 Ceased/non-payment of the annual fee