ES2171607T3 - Procedimiento de fabricacion de una pasta de hojaldre. - Google Patents
Procedimiento de fabricacion de una pasta de hojaldre.Info
- Publication number
- ES2171607T3 ES2171607T3 ES96203110T ES96203110T ES2171607T3 ES 2171607 T3 ES2171607 T3 ES 2171607T3 ES 96203110 T ES96203110 T ES 96203110T ES 96203110 T ES96203110 T ES 96203110T ES 2171607 T3 ES2171607 T3 ES 2171607T3
- Authority
- ES
- Spain
- Prior art keywords
- paste
- procedure
- manufacturing
- flaky pastry
- pasta paste
- 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 - Lifetime
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
-
- 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
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/267—Microbial proteins
-
- 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)
- Thermal Sciences (AREA)
- Physics & Mathematics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Passenger Equipment (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Noodles (AREA)
- Diaphragms For Electromechanical Transducers (AREA)
- Superconductors And Manufacturing Methods Therefor (AREA)
- General Induction Heating (AREA)
Abstract
METODO DE PREPARACION DE HOJALDRE EN EL CUAL SE REALIZA UNA MEZCLA A TEMPERATURA AMBIENTE DE UNA COMPOSICION QUE CONTIENE HARINA, SAL, PROTEINAS ACIDAS Y UN AGENTE DE FERMENTACION INACTIVADO; SE AÑADE A ESTA COMPOSICION, EN EL CURSO DE LA ETAPA DE MEZCLA, MATERIA GRASA EN TROZOS CON EL FIN DE OBTENER UNA PASTA HETEROGENEA; POR ULTIMO SE INCORPORA AGUA A ESTA PASTA, SE EXTRUSIONA Y SE ALMACENA EL HOJALDRE ASI OBTENIDO A UNA TEMPERATURA DE -40
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP96203110A EP0842607B1 (fr) | 1996-11-11 | 1996-11-11 | Procédé de fabrication d'une pâte feuilletée |
Publications (1)
Publication Number | Publication Date |
---|---|
ES2171607T3 true ES2171607T3 (es) | 2002-09-16 |
Family
ID=8224562
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES96203110T Expired - Lifetime ES2171607T3 (es) | 1996-11-11 | 1996-11-11 | Procedimiento de fabricacion de una pasta de hojaldre. |
Country Status (11)
Country | Link |
---|---|
US (1) | US20010022984A1 (es) |
EP (1) | EP0842607B1 (es) |
AT (1) | ATE214232T1 (es) |
CA (1) | CA2269623C (es) |
DE (1) | DE69619829T2 (es) |
DK (1) | DK0842607T3 (es) |
ES (1) | ES2171607T3 (es) |
IL (1) | IL129553A (es) |
NO (1) | NO992190D0 (es) |
PT (1) | PT842607E (es) |
WO (1) | WO1998020744A1 (es) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2837672B1 (fr) * | 2002-04-02 | 2006-02-03 | Vargas Walter Orlando Alcocer | Delices inca |
US6984408B2 (en) | 2003-05-28 | 2006-01-10 | Van Miller | Pastry fat composition incorporating botanically derived unhydrogenated oils |
FR2858521B1 (fr) * | 2003-08-07 | 2006-03-03 | Toque Angevine | Procede de fabrication de pate a pizza, foccacia ou tarte, permettant de conserver des graines cuites en suspension dans la pate, en l'etat de leur presentation d'origine |
UA9889U (en) * | 2005-04-18 | 2005-10-17 | Natalia Volodymyrivn Bielikova | Process of making pastry of flaky dough |
FR2953373B1 (fr) * | 2009-12-08 | 2011-12-30 | Lesaffre & Cie | Nouvel agent substitut de naci |
WO2017158598A1 (en) * | 2016-03-14 | 2017-09-21 | Balkan Pastry Ltd 1988 | A puff pastry |
EP3506764A1 (en) | 2016-09-01 | 2019-07-10 | Société des Produits Nestlé S.A. | Method for forming a laminated pastry |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3255016A (en) * | 1963-09-12 | 1966-06-07 | Quaker Oats Co | Dry roll-in pastry mix |
GB2070408B (en) | 1980-01-26 | 1983-11-23 | British Arkady Co Ltd | Production of flaky pastry dough and flaky pastry products |
US4604289A (en) * | 1983-11-07 | 1986-08-05 | Nabisco Brands, Inc. | Process for preparing whole wheat bread and mix for same |
FR2698761A1 (fr) * | 1992-12-03 | 1994-06-10 | Douaire Philippe | Composition additionnelle pour la fabrication de viennoiseries et procédé de fabrication de viennoiseries comportant une telle composition additionnelle. |
-
1996
- 1996-11-11 DE DE69619829T patent/DE69619829T2/de not_active Expired - Lifetime
- 1996-11-11 PT PT96203110T patent/PT842607E/pt unknown
- 1996-11-11 DK DK96203110T patent/DK0842607T3/da active
- 1996-11-11 EP EP96203110A patent/EP0842607B1/fr not_active Expired - Lifetime
- 1996-11-11 ES ES96203110T patent/ES2171607T3/es not_active Expired - Lifetime
- 1996-11-11 AT AT96203110T patent/ATE214232T1/de active
-
1997
- 1997-11-10 IL IL12955397A patent/IL129553A/en not_active IP Right Cessation
- 1997-11-10 WO PCT/EP1997/006255 patent/WO1998020744A1/fr active IP Right Grant
- 1997-11-10 CA CA002269623A patent/CA2269623C/en not_active Expired - Fee Related
- 1997-11-10 US US09/297,875 patent/US20010022984A1/en not_active Abandoned
-
1999
- 1999-05-05 NO NO992190A patent/NO992190D0/no not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
CA2269623C (en) | 2007-04-03 |
DE69619829T2 (de) | 2002-11-28 |
NO992190L (no) | 1999-05-05 |
WO1998020744A1 (fr) | 1998-05-22 |
PT842607E (pt) | 2002-07-31 |
DE69619829D1 (de) | 2002-04-18 |
AU721533B2 (en) | 2000-07-06 |
DK0842607T3 (da) | 2002-07-01 |
CA2269623A1 (en) | 1998-05-22 |
EP0842607A1 (fr) | 1998-05-20 |
IL129553A (en) | 2001-08-08 |
EP0842607B1 (fr) | 2002-03-13 |
AU5320898A (en) | 1998-06-03 |
US20010022984A1 (en) | 2001-09-20 |
ATE214232T1 (de) | 2002-03-15 |
NO992190D0 (no) | 1999-05-05 |
IL129553A0 (en) | 2000-02-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CA2158207A1 (en) | Continuous Chewing Gum Manufacturing Process Using Rework Gum | |
CA2232874A1 (en) | Continuous chewing gum manufacturing process yielding gum with improved flavor perception | |
KR100261030B1 (en) | N-terminally chemically modified protein compositions and methods | |
DK712188A (da) | Dejkonditioneringsmiddel | |
ES2171607T3 (es) | Procedimiento de fabricacion de una pasta de hojaldre. | |
DE69623644D1 (de) | Verwendung einer desaminierenden oxidase zum backen | |
FI950713A (fi) | Mallipastakokoomus ja menetelmä sen valmistamiseksi | |
ID24152A (id) | Proses pencampuran giling untuk menggabungkan elasttomer-elastomer yang dihasilkan fasa gas | |
HUT45486A (en) | Process for producing pharmaceutics comprising substituted amino-propionic acid amides as active ingredient as well as the active ingredients | |
RU96113792A (ru) | Способ производства хлеба | |
IS2930A7 (is) | Blöndunaraðferð sem felst í síendurtekinni stillingu á afli við hnoðun á deigi, sem ætlað er til framleiðslu á kolefnisskautum | |
DE68901579D1 (de) | Verfahren zur brotbereitung, teig und fluessiges ferment fuer dieses verfahren und damit erhaltenes brot. | |
AU8951091A (en) | Process for producing bread dough | |
HUT42267A (en) | Pesticide compositions containing 5,7-dihydro-6h-dibenz-/c,c/azepine-6-thio-carboximide-acid ester derivatives as active ingredients and process for preparing the active ingredients | |
Arranz | Ionomers | |
JPS60233016A (ja) | 水虫バイバイ | |
RU95100233A (ru) | Способ производства хлеба | |
JPS5290694A (en) | Preparation of protoporphyrine 1x | |
RU99116207A (ru) | Способ производства хлеба "боярский" | |
JPS6314936B2 (es) | ||
DE3771098D1 (de) | Wasserabsorbierende, fasergebende zusammensetzung, diese enthaltende gegenstaende und verfahren zur herstellung dieser zusammensetzung und dieses gegenstands. | |
JPS56131357A (en) | Production of protein-enriched noodle | |
ES8707083A3 (es) | Procedimiento de fabricacion de levadura | |
JPS6091953A (ja) | カルシウム強化豆腐凝固剤の製造法 | |
JPS56144064A (en) | Production of boiled noodle |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG2A | Definitive protection |
Ref document number: 842607 Country of ref document: ES |