ES2490592T3 - Pasta de pasteles - Google Patents

Pasta de pasteles Download PDF

Info

Publication number
ES2490592T3
ES2490592T3 ES04725019.6T ES04725019T ES2490592T3 ES 2490592 T3 ES2490592 T3 ES 2490592T3 ES 04725019 T ES04725019 T ES 04725019T ES 2490592 T3 ES2490592 T3 ES 2490592T3
Authority
ES
Spain
Prior art keywords
paste
compartment
dimensions
continuous phase
cake 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
Application number
ES04725019.6T
Other languages
English (en)
Inventor
Stéphanie BLANCHE
Anders Ekberg
Kurt Bloechlinger
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.)
Nestec SA
Original Assignee
Nestec SA
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 Nestec SA filed Critical Nestec SA
Application granted granted Critical
Publication of ES2490592T3 publication Critical patent/ES2490592T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)

Abstract

Pasta lista para el uso, fluida y estable durante varias semanas en estado refrigerado, que consta de una fase continua de pasta formada por harina, agua y azúcar, que tiene una Aw comprendida entre 0,85 y 0,90, caracterizada porque contiene por lo menos una fuente de materia grasa presente en forma de partículas discretas repartidas en el seno de la fase continua de dicha pasta, dicha pasta tiene una viscosidad Bostwick a 8ºC según la tabla siguiente: **Tabla** la medición se realiza en un premier compartimento de dimensiones 5x5x3,8 cm y un segundo compartimento de dimensiones 5x24x2,5 cm.

Description

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Claims (1)

  1. imagen1
ES04725019.6T 2003-10-13 2004-04-01 Pasta de pasteles Expired - Lifetime ES2490592T3 (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP03023035 2003-10-13
EP03023035 2003-10-13
PCT/EP2004/003464 WO2005034636A1 (fr) 2003-10-13 2004-04-01 Pâte a gâteau

Publications (1)

Publication Number Publication Date
ES2490592T3 true ES2490592T3 (es) 2014-09-04

Family

ID=34429237

Family Applications (1)

Application Number Title Priority Date Filing Date
ES04725019.6T Expired - Lifetime ES2490592T3 (es) 2003-10-13 2004-04-01 Pasta de pasteles

Country Status (7)

Country Link
US (1) US20070082119A1 (es)
EP (1) EP1675468B1 (es)
AU (1) AU2004279668B2 (es)
CA (1) CA2542489C (es)
ES (1) ES2490592T3 (es)
IL (1) IL174583A (es)
WO (1) WO2005034636A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO324030B1 (no) * 2005-07-15 2007-07-30 Tine Sa Matvareemneprodukt samt fremgangsmåte ved fremstilling derav
WO2008138748A1 (en) * 2007-05-16 2008-11-20 Dsm Ip Assets B.V. Baking powder comprising yeast extract

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4514430A (en) * 1983-07-27 1985-04-30 Frito-Lay, Inc. Process for preparing baked goods with improved flavor and flavor chip texture
EP0163496A3 (en) * 1984-05-30 1989-02-15 NABISCO BRANDS, Inc. Soft flavor chips containing dairy butterfat
US5071668A (en) * 1989-06-07 1991-12-10 Nabisco Brands, Inc. Extrusion baking of cookies containing heat and shear sensitive additives
US5171599A (en) * 1991-08-08 1992-12-15 The Pillsbury Company Low water activity refrigerated cookie dough
EP0564077A3 (en) * 1992-02-20 1994-08-17 Gen Foods Inc Low-fat confectionary material and process for making same
US6217929B1 (en) * 1997-07-23 2001-04-17 The Pillsbury Company Spoonable, low water activity batters
US6551640B1 (en) * 2000-08-15 2003-04-22 General Mills, Inc. Dough especially for baked goods and method for making

Also Published As

Publication number Publication date
AU2004279668B2 (en) 2010-11-04
WO2005034636A1 (fr) 2005-04-21
IL174583A (en) 2010-11-30
CA2542489C (en) 2012-10-02
US20070082119A1 (en) 2007-04-12
CA2542489A1 (en) 2005-04-21
EP1675468B1 (fr) 2014-07-02
EP1675468A1 (fr) 2006-07-05
IL174583A0 (en) 2006-08-20
AU2004279668A1 (en) 2005-04-21

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