DE69925287D1 - Verfahren zur herstellung eines ungekochten und extrudierten teigbandes - Google Patents

Verfahren zur herstellung eines ungekochten und extrudierten teigbandes

Info

Publication number
DE69925287D1
DE69925287D1 DE69925287T DE69925287T DE69925287D1 DE 69925287 D1 DE69925287 D1 DE 69925287D1 DE 69925287 T DE69925287 T DE 69925287T DE 69925287 T DE69925287 T DE 69925287T DE 69925287 D1 DE69925287 D1 DE 69925287D1
Authority
DE
Germany
Prior art keywords
uncooked
producing
extruded dough
dough belt
belt
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
DE69925287T
Other languages
English (en)
Other versions
DE69925287T2 (de
Inventor
Denis Cluet
Patrick Rocher
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.)
Generale Biscuit 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
Publication of DE69925287D1 publication Critical patent/DE69925287D1/de
Application granted granted Critical
Publication of DE69925287T2 publication Critical patent/DE69925287T2/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • A21C3/04—Dough-extruding machines ; Hoppers with moving elements, e.g. rollers or belts as wall elements for drawing the dough
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Fodder In General (AREA)
  • Noodles (AREA)
  • Confectionery (AREA)
DE69925287T 1998-09-21 1999-09-03 Verfahren zur herstellung eines ungekochten und extrudierten teigbandes Expired - Lifetime DE69925287T2 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR9811731A FR2783403B1 (fr) 1998-09-21 1998-09-21 Procede de fabrication d'une bande de pate crue petrie et extrudee
FR9811731 1998-09-21
PCT/FR1999/002104 WO2000016635A1 (fr) 1998-09-21 1999-09-03 Procede de fabrication d'une bande de pate crue petrie et extrudee

Publications (2)

Publication Number Publication Date
DE69925287D1 true DE69925287D1 (de) 2005-06-16
DE69925287T2 DE69925287T2 (de) 2006-03-09

Family

ID=9530637

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69925287T Expired - Lifetime DE69925287T2 (de) 1998-09-21 1999-09-03 Verfahren zur herstellung eines ungekochten und extrudierten teigbandes

Country Status (9)

Country Link
EP (1) EP1115291B8 (de)
AR (1) AR020487A1 (de)
AT (1) ATE295082T1 (de)
AU (1) AU5520899A (de)
DE (1) DE69925287T2 (de)
ES (1) ES2241311T3 (de)
FR (1) FR2783403B1 (de)
PT (1) PT1115291E (de)
WO (1) WO2000016635A1 (de)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITRM20040136A1 (it) * 2004-03-17 2004-06-17 Orsogna Dolciaria Soc Uniperso Procedimento per la produzione di meringa per estrusione e relativi prodotti.
AU2006343354A1 (en) * 2006-05-10 2007-11-15 General Mills Marketing, Inc. Batter compositions and methods of preparing and using same
EP1897445A1 (de) 2006-09-11 2008-03-12 Nestec S.A. Herstellung von essbaren Waffeln durch Strangpressen.
DE102006046635A1 (de) * 2006-09-29 2008-04-03 Bühler AG Verfahren und Vorrichtung zur Herstellung von Teigwaren
FR3089389B1 (fr) * 2018-12-07 2021-03-05 Hamet Eric Procédé et installation de fabrication d’un produit de pâtisserie ou boulangerie et produit de pâtisserie ou boulangerie obtenu selon ce procédé
CN111165530B (zh) * 2019-12-30 2021-08-27 河北农业大学 一种抗疲劳压缩饼干的生产系统
CN111234746B (zh) * 2020-03-24 2021-04-20 中山汉洲科技实业有限公司 一种生产压敏热熔胶的工艺

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1388236A (fr) * 1964-02-19 1965-02-05 Nat Biscuit Co Procédé de préparation d'une pâte sucrée dure en une opération continue
FR2383771A1 (fr) * 1977-03-16 1978-10-13 Diepal Embout d'extrusion
FR2401615A1 (fr) * 1977-08-29 1979-03-30 Sodes Sa Produit alimentaire a base de son obtenu par cuisson-extrusion
US4529609A (en) * 1982-05-20 1985-07-16 Campbell Soup Company Process for preparing quick cooking semimoist pasta and product thereof
US4698228A (en) * 1984-03-29 1987-10-06 Nabisco Brands Process for extruding dough as used in producing crisp breads
US4880653A (en) * 1986-08-20 1989-11-14 Frito-Lay, Inc. Continuous production of pretzels
US4979434A (en) * 1989-06-07 1990-12-25 Nabisco Brands, Inc. Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure
CH687842A5 (fr) * 1994-04-28 1997-03-14 Nestle Sa Procédé de fabrication de pâtes alimentaires.
FR2720900A1 (fr) * 1994-06-14 1995-12-15 Philippe Gesnouin Procédé et dispositif pour la préparation de produit du type panifié et produit ainsi obtenu.
IN181843B (de) * 1995-04-28 1998-10-03 Nestle Sa
IT1281436B1 (it) * 1995-10-20 1998-02-18 Pavan Mapimpianti Spa Procedimento per la produzione di pasta alimentare e relativo dispositivo

Also Published As

Publication number Publication date
WO2000016635A1 (fr) 2000-03-30
ATE295082T1 (de) 2005-05-15
AR020487A1 (es) 2002-05-15
FR2783403A1 (fr) 2000-03-24
PT1115291E (pt) 2005-08-31
AU5520899A (en) 2000-04-10
DE69925287T2 (de) 2006-03-09
EP1115291B8 (de) 2005-07-06
FR2783403B1 (fr) 2000-11-03
ES2241311T3 (es) 2005-10-16
EP1115291B1 (de) 2005-05-11
EP1115291A1 (de) 2001-07-18

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