DE69914829D1 - Verfahren zur Herstellung eines Cerealerzeugnisses und Produkt nach diesem Herstellungsverfahren - Google Patents

Verfahren zur Herstellung eines Cerealerzeugnisses und Produkt nach diesem Herstellungsverfahren

Info

Publication number
DE69914829D1
DE69914829D1 DE69914829T DE69914829T DE69914829D1 DE 69914829 D1 DE69914829 D1 DE 69914829D1 DE 69914829 T DE69914829 T DE 69914829T DE 69914829 T DE69914829 T DE 69914829T DE 69914829 D1 DE69914829 D1 DE 69914829D1
Authority
DE
Germany
Prior art keywords
product
production
cereal
dough
pieces
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
DE69914829T
Other languages
English (en)
Other versions
DE69914829T2 (de
Inventor
Pierre Berny
Pascal Berthier
Pierre-Marie Faye
Marc Simonneau
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.)
Mondelez France Biscuits Production SAS
Original Assignee
Lu France SAS
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 Lu France SAS filed Critical Lu France SAS
Application granted granted Critical
Publication of DE69914829D1 publication Critical patent/DE69914829D1/de
Publication of DE69914829T2 publication Critical patent/DE69914829T2/de
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
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)
DE1999614829 1998-05-15 1999-05-12 Verfahren zur Herstellung eines Cerealerzeugnisses und Produkt nach diesem Herstellungsverfahren Expired - Lifetime DE69914829T2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9806154 1998-05-15
FR9806154A FR2778531B1 (fr) 1998-05-15 1998-05-15 Procede de fabrication d'un produit cerealier sec et produit ainsi obtenu

Publications (2)

Publication Number Publication Date
DE69914829D1 true DE69914829D1 (de) 2004-03-25
DE69914829T2 DE69914829T2 (de) 2005-01-13

Family

ID=9526397

Family Applications (1)

Application Number Title Priority Date Filing Date
DE1999614829 Expired - Lifetime DE69914829T2 (de) 1998-05-15 1999-05-12 Verfahren zur Herstellung eines Cerealerzeugnisses und Produkt nach diesem Herstellungsverfahren

Country Status (5)

Country Link
EP (1) EP0956771B1 (de)
AT (1) ATE259598T1 (de)
DE (1) DE69914829T2 (de)
ES (1) ES2214824T3 (de)
FR (1) FR2778531B1 (de)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2046608A5 (en) * 1970-05-06 1971-03-05 Dca Food Ind Conditioning of dough for pastry making
FR2635642B1 (fr) * 1988-08-24 1992-07-03 Camus Jean Yves Procede de fabrication de barquettes ingerables pour la presentation d'aliments et barquettes obtenues
EP0538498B1 (de) * 1991-09-25 1996-02-07 BARILLA G. e R. F.lli - Società per Azioni Cracker mit Brotgeschmack und Verfahren zu seiner Herstellung

Also Published As

Publication number Publication date
ES2214824T3 (es) 2004-09-16
DE69914829T2 (de) 2005-01-13
EP0956771B1 (de) 2004-02-18
ATE259598T1 (de) 2004-03-15
FR2778531B1 (fr) 2000-06-16
EP0956771A1 (de) 1999-11-17
FR2778531A1 (fr) 1999-11-19

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition