ES2490592T3 - Pasta de pasteles - Google Patents
Pasta de pasteles Download PDFInfo
- 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
Links
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 238000005259 measurement Methods 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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)
- 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
Claims (1)
-
imagen1
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)
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)
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 |
-
2004
- 2004-04-01 EP EP04725019.6A patent/EP1675468B1/fr not_active Expired - Lifetime
- 2004-04-01 US US10/595,363 patent/US20070082119A1/en not_active Abandoned
- 2004-04-01 AU AU2004279668A patent/AU2004279668B2/en not_active Ceased
- 2004-04-01 CA CA2542489A patent/CA2542489C/en not_active Expired - Fee Related
- 2004-04-01 ES ES04725019.6T patent/ES2490592T3/es not_active Expired - Lifetime
- 2004-04-01 WO PCT/EP2004/003464 patent/WO2005034636A1/fr active Application Filing
-
2006
- 2006-03-27 IL IL174583A patent/IL174583A/en active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
IL174583A (en) | 2010-11-30 |
US20070082119A1 (en) | 2007-04-12 |
AU2004279668A1 (en) | 2005-04-21 |
WO2005034636A1 (fr) | 2005-04-21 |
AU2004279668B2 (en) | 2010-11-04 |
CA2542489A1 (en) | 2005-04-21 |
EP1675468B1 (fr) | 2014-07-02 |
EP1675468A1 (fr) | 2006-07-05 |
IL174583A0 (en) | 2006-08-20 |
CA2542489C (en) | 2012-10-02 |
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