DK1574137T3 - Fremgangsmåde til fremstilling af crackers - Google Patents

Fremgangsmåde til fremstilling af crackers

Info

Publication number
DK1574137T3
DK1574137T3 DK04425116T DK04425116T DK1574137T3 DK 1574137 T3 DK1574137 T3 DK 1574137T3 DK 04425116 T DK04425116 T DK 04425116T DK 04425116 T DK04425116 T DK 04425116T DK 1574137 T3 DK1574137 T3 DK 1574137T3
Authority
DK
Denmark
Prior art keywords
sheet
hollow body
obtaining
finished products
swelling agent
Prior art date
Application number
DK04425116T
Other languages
Danish (da)
English (en)
Inventor
Mario Zanetti
Luigi Coscia
Original Assignee
Barilla Flli G & R
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 Flli G & R filed Critical Barilla Flli G & R
Application granted granted Critical
Publication of DK1574137T3 publication Critical patent/DK1574137T3/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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A21D13/33—Edible containers, e.g. cups or cones
    • 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
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Steroid Compounds (AREA)
DK04425116T 2004-02-25 2004-02-25 Fremgangsmåde til fremstilling af crackers DK1574137T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP04425116A EP1574137B1 (de) 2004-02-25 2004-02-25 Verfahren zur Herstellung von Cracker

Publications (1)

Publication Number Publication Date
DK1574137T3 true DK1574137T3 (da) 2007-04-10

Family

ID=34814459

Family Applications (1)

Application Number Title Priority Date Filing Date
DK04425116T DK1574137T3 (da) 2004-02-25 2004-02-25 Fremgangsmåde til fremstilling af crackers

Country Status (7)

Country Link
EP (1) EP1574137B1 (de)
AT (1) ATE348533T1 (de)
DE (1) DE602004003790T2 (de)
DK (1) DK1574137T3 (de)
ES (1) ES2279330T3 (de)
PT (1) PT1574137E (de)
SI (1) SI1574137T1 (de)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101095420B (zh) * 2006-06-29 2011-05-04 天津科技大学 新型低糖低脂酥性饼干及其制备工艺
WO2008028112A2 (en) * 2006-08-31 2008-03-06 Kellogg Company Puffed cracker-like food products an method of making
EP2962572B1 (de) 2014-06-30 2017-04-12 Fantuzzi, Davide Verfahren zur herstellung von gebackenen erzeugnissen und gebackene erzeugnisse, die entlang ihres umfangs in zwei konkave bestandteile trennbar sind
IT201900019073A1 (it) * 2019-10-16 2021-04-16 Daniele Bolcato Prodotti da forno e relativo metodo di produzione

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT8453458V0 (it) * 1984-06-05 1984-06-05 Ferrero Spa Prodotto per spuntino con ripieno
US5000968A (en) * 1988-09-06 1991-03-19 Nabisco Brands, Inc. Process for making filled crackers
DK0538498T3 (da) * 1991-09-25 1996-06-10 Barilla G E R F Ili Societ Per Cracker med brødsmag samt fremgangsmåde til fremstilling af denne
US6129939A (en) * 1998-08-17 2000-10-10 Recot, Inc. Method for making bowl-shaped snack food products
JP2003180254A (ja) * 2001-12-21 2003-07-02 Sanko:Kk 米菓及びその製造方法

Also Published As

Publication number Publication date
DE602004003790T2 (de) 2007-10-11
EP1574137B1 (de) 2006-12-20
EP1574137A1 (de) 2005-09-14
PT1574137E (pt) 2007-03-30
SI1574137T1 (sl) 2007-06-30
ES2279330T3 (es) 2007-08-16
ATE348533T1 (de) 2007-01-15
DE602004003790D1 (de) 2007-02-01

Similar Documents

Publication Publication Date Title
EP2647488A3 (de) Verfahren zur Herstellung einer Kunststoffkomponente aus selbstverstärkendem thermoplastischem Material und mit diesem Verfahren hergestellte Kunststoffkomponente
CN102770029B (zh) 用于生产呈半壳饼片形式的烘焙产品的工艺及设备
WO2009027692A3 (en) A new method for making krill meal
WO2007146365A3 (en) Decreased lens delamination during ophthalmic lens manufacture
CA2469745A1 (en) Apparatus and method for manufacturing bread
RS50509B (sr) Postupak i uređaj za proizvodnju "sendvič" table
TW200942451A (en) Wooden container and a process for manufacturing thereof
ATE188840T1 (de) Verfahren zur herstellung von einem hefeteig oder laminiertem hefeteig und mit einem solchen teig hergestellten nahrungsmittel
SG156628A1 (en) Weatherable multilayer articles and process for making
ATE517558T1 (de) VERFAHREN ZUR HERSTELLUNG BESCHICHTETER GEFRORENER SÜßWAREN
WO2006028548A3 (en) Apparatus and methods for forming thermoplastic clamshell components
WO2007081655A3 (en) Extrudable food composition
EP2174779A3 (de) Verfahren zur Herstellung von mehrschichtigen Polytetrafluorethylen-Artikeln und daraus geformte Artikel
WO2005002341A3 (en) Method for use in baking articles of manufacture and mold for use in said method
WO2020046717A8 (en) Method for forming a footwear midsole
DK1574137T3 (da) Fremgangsmåde til fremstilling af crackers
WO2002092300A3 (de) Verfahren zur herstellung eines dreidimensional veformten körpers
EP2186627A3 (de) Verfahren zur kontinuierlichen Formung eines Formelements aus Verbundmaterial mit variierter Querschnittsform
DK1568279T3 (da) Fremgangsmåde til fremstilling af crackers
WO2020139342A8 (en) Tray composite, package and method
ATE320715T1 (de) Verfahren und pressform zur herstellung von gebackenen formkörpern
WO2009156550A3 (es) Procedimiento para la fabricación de una o mas parejas de piezas de material compuesto
EP2380442A3 (de) Vorrichtung und Verfahren zur Herstellung eines dreidimensionalen Nahrungsmittels
ATE528993T1 (de) Verfahren und vorrichtung zur herstellung flacher backwaren mit offenporiger unterseite
WO2008065687A3 (en) Process for making expanded thermoformed goods