DK0561702T3 - Frosne bageklare Croissantdejstykker og andre bageriprodukter, fremgangsmåde til fremstilling heraf og fremstillede bagte produkter - Google Patents

Frosne bageklare Croissantdejstykker og andre bageriprodukter, fremgangsmåde til fremstilling heraf og fremstillede bagte produkter

Info

Publication number
DK0561702T3
DK0561702T3 DK93400685.9T DK93400685T DK0561702T3 DK 0561702 T3 DK0561702 T3 DK 0561702T3 DK 93400685 T DK93400685 T DK 93400685T DK 0561702 T3 DK0561702 T3 DK 0561702T3
Authority
DK
Denmark
Prior art keywords
cook
processes
making
bakery products
baked goods
Prior art date
Application number
DK93400685.9T
Other languages
English (en)
Inventor
Marc Cyrille Alice Vael
Original Assignee
Ceres Sa Nv
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 Sa Nv filed Critical Ceres Sa Nv
Application granted granted Critical
Publication of DK0561702T3 publication Critical patent/DK0561702T3/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
    • 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)
DK93400685.9T 1992-03-20 1993-03-17 Frosne bageklare Croissantdejstykker og andre bageriprodukter, fremgangsmåde til fremstilling heraf og fremstillede bagte produkter DK0561702T3 (da)

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 (1)

Publication Number Publication Date
DK0561702T3 true DK0561702T3 (da) 1996-08-05

Family

ID=9427891

Family Applications (1)

Application Number Title Priority Date Filing Date
DK93400685.9T DK0561702T3 (da) 1992-03-20 1993-03-17 Frosne bageklare Croissantdejstykker og andre bageriprodukter, fremgangsmåde til fremstilling heraf og fremstillede bagte produkter

Country Status (8)

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

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
HUT74922A (en) * 1993-12-22 1997-03-28 Unilever Nv Ready-to-bake doughs
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
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
EP0828426B1 (fr) * 1995-05-02 2000-01-19 Philippe Douaire Procede de fabrication d'une pate levee ou levee feuilletee et aliments a base d'une telle pate
EP0815731A1 (en) * 1996-06-25 1998-01-07 Gist-Brocades B.V. Process for producing sourdough
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
WO2001078514A2 (en) * 2000-04-14 2001-10-25 The Pillsbury Company 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
WO2011063219A1 (en) * 2009-11-20 2011-05-26 General Mills Marketing, Inc. Dough product including laminated and non-laminated dough components
EP2526775A1 (en) 2010-01-18 2012-11-28 Ajinomoto Co., Inc. Method for producing frozen bread dough needing no thawing or fermentation step
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
EP2737801B1 (en) * 2012-11-28 2017-12-27 CSM Bakery Solutions Europe Holding B.V. Bread dough containing carboxymethyl cellulose and enzyme
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
EP0561702A1 (fr) 1993-09-22
JPH0614693A (ja) 1994-01-25
JPH082238B2 (ja) 1996-01-17
EP0561702B1 (fr) 1996-04-10
DE69302122T2 (de) 1996-08-29
ATE136428T1 (de) 1996-04-15
GR3020072T3 (en) 1996-08-31
ES2086893T3 (es) 1996-07-01
DE69302122D1 (de) 1996-05-15
FR2688658A1 (fr) 1993-09-24

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