DK0538498T3 - Cracker med brødsmag samt fremgangsmåde til fremstilling af denne - Google Patents

Cracker med brødsmag samt fremgangsmåde til fremstilling af denne

Info

Publication number
DK0538498T3
DK0538498T3 DK91116313.7T DK91116313T DK0538498T3 DK 0538498 T3 DK0538498 T3 DK 0538498T3 DK 91116313 T DK91116313 T DK 91116313T DK 0538498 T3 DK0538498 T3 DK 0538498T3
Authority
DK
Denmark
Prior art keywords
cracker
making
well
bread flavor
flour
Prior art date
Application number
DK91116313.7T
Other languages
English (en)
Inventor
Noel Haegens
Romeo Signani
Stefano Righi
Original Assignee
Barilla G E R F Ili Societ Per
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 Barilla G E R F Ili Societ Per filed Critical Barilla G E R F Ili Societ Per
Application granted granted Critical
Publication of DK0538498T3 publication Critical patent/DK0538498T3/da

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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
DK91116313.7T 1991-09-25 1991-09-25 Cracker med brødsmag samt fremgangsmåde til fremstilling af denne DK0538498T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP91116313A EP0538498B1 (en) 1991-09-25 1991-09-25 A cracker tasting bread-like and method of making the same

Publications (1)

Publication Number Publication Date
DK0538498T3 true DK0538498T3 (da) 1996-06-10

Family

ID=8207193

Family Applications (1)

Application Number Title Priority Date Filing Date
DK91116313.7T DK0538498T3 (da) 1991-09-25 1991-09-25 Cracker med brødsmag samt fremgangsmåde til fremstilling af denne

Country Status (7)

Country Link
US (1) US5275829A (da)
EP (1) EP0538498B1 (da)
AT (1) ATE133834T1 (da)
DE (1) DE69117062T2 (da)
DK (1) DK0538498T3 (da)
ES (1) ES2083498T3 (da)
GR (1) GR3019290T3 (da)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2778531B1 (fr) * 1998-05-15 2000-06-16 Groupe Danone Sa Procede de fabrication d'un produit cerealier sec et produit ainsi obtenu
US7919121B2 (en) * 2002-01-11 2011-04-05 Purdue Research Foundation Biomaterial derived from vertebrate liver tissue
ATE348533T1 (de) * 2004-02-25 2007-01-15 Barilla Flli G & R Verfahren zur herstellung von cracker
WO2008028112A2 (en) * 2006-08-31 2008-03-06 Kellogg Company Puffed cracker-like food products an method of making

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL255103A (da) * 1900-01-01
US1646921A (en) * 1926-09-24 1927-10-25 Loose Wiles Biscuit Co Food product
US3620173A (en) * 1967-11-15 1971-11-16 George P Sternberg Fermentable flour water mixture treatment
US5066499A (en) * 1983-03-30 1991-11-19 Nabisco Brands, Inc. Process for making low sodium crackers and products obtained thereby
EP0180727A1 (en) * 1984-11-05 1986-05-14 Rogers Group, Inc. Fermentation system and use thereof
JPS61199746A (ja) * 1985-03-01 1986-09-04 House Food Ind Co Ltd 膨化食品素材
FR2640470B1 (fr) * 1988-12-19 1992-03-27 Leveque Maurice Procede de fabrication d'un pain a croute ferme et mie briochee

Also Published As

Publication number Publication date
EP0538498B1 (en) 1996-02-07
GR3019290T3 (en) 1996-06-30
DE69117062D1 (de) 1996-03-21
DE69117062T2 (de) 1996-06-27
ATE133834T1 (de) 1996-02-15
US5275829A (en) 1994-01-04
ES2083498T3 (es) 1996-04-16
EP0538498A1 (en) 1993-04-28

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