DK0561702T3 - Frozen ready-to-cook croissant dough pieces and other bakery products, processes for making them and baked goods made - Google Patents
Frozen ready-to-cook croissant dough pieces and other bakery products, processes for making them and baked goods madeInfo
- 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
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)
Abstract
The invention relates to a raw shaped dough which can be cooked directly as croissants and other similar bakery products, without defrosting or intermediate proving (fermentation), comprising a plurality of layers of fat and a plurality of layers of levened dough, characterised in that they include a total number of layers of fat which is greater than 50.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9203365A FR2688658A1 (en) | 1992-03-20 | 1992-03-20 | PANS OF CRESCENTS AND OTHER BAKERY PRODUCTS, FROZEN, READY TO BAKE, PROCESS FOR THEIR MANUFACTURE, AND COOKED PRODUCTS OBTAINED. |
Publications (1)
Publication Number | Publication Date |
---|---|
DK0561702T3 true DK0561702T3 (en) | 1996-08-05 |
Family
ID=9427891
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK93400685.9T DK0561702T3 (en) | 1992-03-20 | 1993-03-17 | Frozen ready-to-cook croissant dough pieces and other bakery products, processes for making them and baked goods made |
Country Status (8)
Country | Link |
---|---|
EP (1) | EP0561702B1 (en) |
JP (1) | JPH082238B2 (en) |
AT (1) | ATE136428T1 (en) |
DE (1) | DE69302122T2 (en) |
DK (1) | DK0561702T3 (en) |
ES (1) | ES2086893T3 (en) |
FR (1) | FR2688658A1 (en) |
GR (1) | GR3020072T3 (en) |
Families Citing this family (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2123231T3 (en) * | 1993-12-22 | 1999-01-01 | Unilever Nv | READY MASSES FOR BAKING. |
FR2736802B1 (en) * | 1995-07-17 | 1997-10-10 | Douaire Philippe | PROCESS FOR THE MANUFACTURE OF A LEAF OR LAMINATED PASTE OR LEAF LIFT AND PRODUCTS OBTAINED THEREFROM |
FR2733669B1 (en) * | 1995-05-02 | 1998-12-31 | Douaire Philippe | PROCESS FOR THE MANUFACTURE OF A LEAKED OR LEAVED LEAF PASTE AND FOODS BASED ON SUCH A PASTE |
DK0828426T3 (en) * | 1995-05-02 | 2000-07-17 | Philippe Douaire | Process for making a raised dough or raised puff pastry and foods made from such dough |
EP0815731A1 (en) * | 1996-06-25 | 1998-01-07 | Gist-Brocades B.V. | Process for producing sourdough |
DE69816035T2 (en) * | 1998-05-15 | 2004-03-04 | Soremartec S.A. | Process for the production of foodstuffs and products thus obtained |
US6579554B2 (en) * | 2000-04-14 | 2003-06-17 | The Pillsbury Company | Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
AU2001251364B2 (en) * | 2000-04-14 | 2005-06-16 | General Mills Marketing, Inc. | Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
FR2828993B1 (en) * | 2001-09-06 | 2004-10-29 | Dsm Nv | PROCESSES FOR PRODUCING A READY-TO-BAKE DOUGH BAKERY PRODUCTS, READY-TO-USE COMPOSITION AND PRODUCTS OBTAINED |
US20070014891A1 (en) * | 2004-10-08 | 2007-01-18 | David Gale | Dough compositions and related methods |
EP2501240A4 (en) * | 2009-11-20 | 2017-05-31 | General Mills Marketing, Inc. | Dough product including laminated and non-laminated dough components |
CN102711485A (en) | 2010-01-18 | 2012-10-03 | 味之素株式会社 | Method for producing frozen bread dough needing no thawing or fermentation step |
JP5739199B2 (en) * | 2011-03-22 | 2015-06-24 | 日清製粉株式会社 | Method for producing frozen dough for baked bread |
PL2737801T3 (en) * | 2012-11-28 | 2018-06-29 | Csm Bakery Solutions Europe Holding B.V. | Bread dough containing carboxymethyl cellulose and enzyme |
CN103843851A (en) * | 2012-12-05 | 2014-06-11 | 李文庆 | Method for making bread by freezing and unfreezing dough by using baking machine with stirring function |
DE102014215808B3 (en) * | 2014-08-08 | 2015-11-05 | Wolf Butterback Kg | Baked goods with pattern |
Family Cites Families (11)
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 (en) * | 1988-04-27 | 1997-08-13 | 株式会社ボナール | Bread manufacturing method |
DK348989D0 (en) * | 1989-07-14 | 1989-07-14 | Peter Larsen | ROLLED DOUBLE WHERE ITEMS ARE RISED AND FREEZED IN RAW CONDITION |
JP2919538B2 (en) * | 1990-03-15 | 1999-07-12 | 旭電化工業株式会社 | Composite laminated fabric |
FR2671267A1 (en) * | 1991-01-04 | 1992-07-10 | Gastronomic Valley Burgundy | PROCESS FOR THE MANUFACTURE OF A LEAF PASTA WITH DIRECT COOKING, AND FOOD PRODUCTS OBTAINED BY COOKING THE SAME. |
-
1992
- 1992-03-20 FR FR9203365A patent/FR2688658A1/en not_active Withdrawn
-
1993
- 1993-03-17 ES ES93400685T patent/ES2086893T3/en not_active Expired - Lifetime
- 1993-03-17 AT AT93400685T patent/ATE136428T1/en not_active IP Right Cessation
- 1993-03-17 DE DE69302122T patent/DE69302122T2/en not_active Expired - Fee Related
- 1993-03-17 DK DK93400685.9T patent/DK0561702T3/en active
- 1993-03-17 EP EP93400685A patent/EP0561702B1/en not_active Expired - Lifetime
- 1993-03-19 JP JP5085300A patent/JPH082238B2/en not_active Expired - Lifetime
-
1996
- 1996-05-28 GR GR960401436T patent/GR3020072T3/en unknown
Also Published As
Publication number | Publication date |
---|---|
JPH082238B2 (en) | 1996-01-17 |
EP0561702A1 (en) | 1993-09-22 |
ES2086893T3 (en) | 1996-07-01 |
JPH0614693A (en) | 1994-01-25 |
DE69302122D1 (en) | 1996-05-15 |
DE69302122T2 (en) | 1996-08-29 |
FR2688658A1 (en) | 1993-09-24 |
ATE136428T1 (en) | 1996-04-15 |
EP0561702B1 (en) | 1996-04-10 |
GR3020072T3 (en) | 1996-08-31 |
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