ES2111491B1 - NEW FOOD PRODUCT BASED ON FLOUR AND PROCEDURE FOR ITS PREPARATION. - Google Patents

NEW FOOD PRODUCT BASED ON FLOUR AND PROCEDURE FOR ITS PREPARATION.

Info

Publication number
ES2111491B1
ES2111491B1 ES09600295A ES9600295A ES2111491B1 ES 2111491 B1 ES2111491 B1 ES 2111491B1 ES 09600295 A ES09600295 A ES 09600295A ES 9600295 A ES9600295 A ES 9600295A ES 2111491 B1 ES2111491 B1 ES 2111491B1
Authority
ES
Spain
Prior art keywords
procedure
flour
preparation
food product
product based
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 - Fee Related
Application number
ES09600295A
Other languages
Spanish (es)
Other versions
ES2111491A1 (en
Inventor
Bartual Santiago Corman
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.)
ARTESANOS ALBA S L PROD
Original Assignee
ARTESANOS ALBA S L PROD
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 ARTESANOS ALBA S L PROD filed Critical ARTESANOS ALBA S L PROD
Priority to ES09600295A priority Critical patent/ES2111491B1/en
Publication of ES2111491A1 publication Critical patent/ES2111491A1/en
Application granted granted Critical
Publication of ES2111491B1 publication Critical patent/ES2111491B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)

Abstract

NUEVO PRODUCTO ALIMENTICIO A BASE DE HARINA Y PROCEDIMIENTO PARA SU PREPARACION. EL PRODUCTO COMPRENDE 40-60% DE HARINA DE TRIGO, 0,5-4% DE ACEITE DE OLIVA VIRGEN, 10-16% DE ACEITE DE GIRASOL, 20-30% DE AGUA, 0,40-0,80 DE SAL, 0,30-0,60 DE MEJORANTE PANARIO; 1,50-3,50: DE LEVADURA, 1-5% DE SALVADO, 1-5% DE CACAO, 0,15-0,60% DE ALMENDRA Y 0,80-1,75% DE PIPA DE GIRASOL (LOS PORCENTAJES SON EN PESO). EL PROCEDIMIENTO COMPRENDE (A) AMASAR LOS INGREDIENTES MENCIONADOS Y DIVIDIR LA MASA EN UNIDADES; (B) CONFIGURAR LAS UNIDADES Y SOMETERLAS A FERMENTACION A UNOS 50C DURANTE 10-30 MINUTOS; (C) COCER EL PRODUCTO FERMENTADO A UNOS 190C DURANTE 20-35 MINUTOS. APLICACION EN LA INDUSTRIA ALIMENTARIA.NEW FOOD PRODUCT BASED ON FLOUR AND PROCEDURE FOR ITS PREPARATION. THE PRODUCT INCLUDES 40-60% WHEAT FLOUR, 0.5-4% VIRGIN OLIVE OIL, 10-16% SUNFLOWER OIL, 20-30% WATER, 0.40-0.80 SALT, 0.30-0.60 OF BETTER BREAD; 1.50-3.50: YEAST, 1-5% SALVADO, 1-5% COCOA, 0.15-0.60% ALMOND AND 0.80-1.75% SUNFLOWER PIPE (LOS PERCENTAGES ARE IN WEIGHT). THE PROCEDURE INCLUDES (A) KNEADING THE MENTIONED INGREDIENTS AND DIVIDING THE MASS IN UNITS; (B) CONFIGURE THE UNITS AND SUBMIT THEM TO FERMENTATION AT ABOUT 50C FOR 10-30 MINUTES; (C) COOK THE FERMENTED PRODUCT AT ABOUT 190C FOR 20-35 MINUTES. APPLICATION IN THE FOOD INDUSTRY.

ES09600295A 1996-02-07 1996-02-07 NEW FOOD PRODUCT BASED ON FLOUR AND PROCEDURE FOR ITS PREPARATION. Expired - Fee Related ES2111491B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES09600295A ES2111491B1 (en) 1996-02-07 1996-02-07 NEW FOOD PRODUCT BASED ON FLOUR AND PROCEDURE FOR ITS PREPARATION.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES09600295A ES2111491B1 (en) 1996-02-07 1996-02-07 NEW FOOD PRODUCT BASED ON FLOUR AND PROCEDURE FOR ITS PREPARATION.

Publications (2)

Publication Number Publication Date
ES2111491A1 ES2111491A1 (en) 1998-03-01
ES2111491B1 true ES2111491B1 (en) 1998-11-01

Family

ID=8293728

Family Applications (1)

Application Number Title Priority Date Filing Date
ES09600295A Expired - Fee Related ES2111491B1 (en) 1996-02-07 1996-02-07 NEW FOOD PRODUCT BASED ON FLOUR AND PROCEDURE FOR ITS PREPARATION.

Country Status (1)

Country Link
ES (1) ES2111491B1 (en)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2358832A1 (en) * 1976-07-19 1978-02-17 Germoglio Gerard Bread with improved flavour - contains rye flour, whole nuts and nut oil in addition to normal components
US4761296A (en) * 1984-05-18 1988-08-02 Nabisco Brands, Inc. Crackers having stabilized sunflower seeds
US4595596A (en) * 1984-05-18 1986-06-17 Nabisco Brands, Inc. Crackers having stabilized sunflower seeds

Also Published As

Publication number Publication date
ES2111491A1 (en) 1998-03-01

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