ES8702120A1 - Procedimiento para preparar un gel firme comestible - Google Patents
Procedimiento para preparar un gel firme comestibleInfo
- Publication number
- ES8702120A1 ES8702120A1 ES540468A ES540468A ES8702120A1 ES 8702120 A1 ES8702120 A1 ES 8702120A1 ES 540468 A ES540468 A ES 540468A ES 540468 A ES540468 A ES 540468A ES 8702120 A1 ES8702120 A1 ES 8702120A1
- Authority
- ES
- Spain
- Prior art keywords
- gum
- manufacture
- edible composition
- bakery product
- firm consistency
- 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
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 238000000034 method Methods 0.000 title 1
- 230000002035 prolonged effect Effects 0.000 title 1
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 abstract 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract 2
- 229910001424 calcium ion Inorganic materials 0.000 abstract 2
- 235000014510 cooky Nutrition 0.000 abstract 2
- 239000002270 dispersing agent Substances 0.000 abstract 2
- 239000003906 humectant Substances 0.000 abstract 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 229940072056 alginate Drugs 0.000 abstract 1
- 235000010443 alginic acid Nutrition 0.000 abstract 1
- 229920000615 alginic acid Polymers 0.000 abstract 1
- 235000015895 biscuits Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 235000011187 glycerol Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 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
- 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
- A21D2/18—Carbohydrates
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
Abstract
PROCEDIMIENTO PARA LA PREPARACION DE UN GEL FIRME COMESTIBLE, CON CAPACIDAD PARA SER MOLIDO Y PARA OBTENER A PARTIR DE EL PRODUCTOS HORNEADOS DE TEXTURA BLANDA. CONSISTE EN PREPARAR UNA MEZCLA QUE COMPRENDE UN LIQUIDO VISCOSO COMESTIBLE, ENTRE 0,25 Y 4 PARTES EN PESO, APROXIMADAMENTE, DE UNA GOMA COMESTIBLE CAPAZ DE SER FRAGUADA POR IONES CALCIO, Y ENTRE 0,1 Y 4 PARTES EN PESO, APROXIMADAMENTE, DE UNA FUENTE DE IONES CALCIO, PARA HACER FRAGUAR A DICHA GOMA, BASANDOSE DICHAS PARTES EN PESO SOBRE 100 PARTES EN PESO DE DICHO LIQUIDO VISCOSO COMESTIBLE. DICHA MEZCLA SE REALIZA BAJO CONDICIONES DE ALTO ESFUERZO CORTANTE PARA, AL MENOS, EVITAR SUSTANCIALMENTE LA FORMACION INICIAL DE GRUMOS Y PARA FORMAR UNA MEZCLA POR LO MENOS SUSTANCIALMENTE HOMOGENEA, LIBRE DE GRUMOS. DE APLICACION EN LA PREPARACION DE GALLETITAS BLANDAS, EN VARIEDADES TALES COMO, CHOCOLATE, MANTECA DE MANI, MELAZA Y SIMILARES.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US06/293,924 US4444799A (en) | 1981-08-18 | 1981-08-18 | Method and composition for producing soft edible baked products and an edible firm gel for use therein |
US58036584A | 1984-02-16 | 1984-02-16 |
Publications (2)
Publication Number | Publication Date |
---|---|
ES540468A0 ES540468A0 (es) | 1987-01-01 |
ES8702120A1 true ES8702120A1 (es) | 1987-01-01 |
Family
ID=39643946
Family Applications (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES515048A Expired ES8307457A1 (es) | 1981-08-18 | 1982-08-17 | Procedimiento de obtencion de una composicion gelificada firme adecuada para preparar productos horneados blandos. |
ES540468A Expired ES8702120A1 (es) | 1981-08-18 | 1985-02-15 | Procedimiento para preparar un gel firme comestible |
ES555041A Expired ES8707844A1 (es) | 1981-08-18 | 1986-05-16 | Procedimiento para preparar una masa comestible horneada de textura blanda |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES515048A Expired ES8307457A1 (es) | 1981-08-18 | 1982-08-17 | Procedimiento de obtencion de una composicion gelificada firme adecuada para preparar productos horneados blandos. |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES555041A Expired ES8707844A1 (es) | 1981-08-18 | 1986-05-16 | Procedimiento para preparar una masa comestible horneada de textura blanda |
Country Status (13)
Country | Link |
---|---|
US (1) | US4444799A (es) |
EP (2) | EP0072758B1 (es) |
JP (3) | JPS5831932A (es) |
AU (2) | AU560832B2 (es) |
CA (2) | CA1172096A (es) |
DE (2) | DE3273609D1 (es) |
DK (1) | DK300082A (es) |
ES (3) | ES8307457A1 (es) |
IE (1) | IE57879B1 (es) |
IN (1) | IN164120B (es) |
NZ (2) | NZ201611A (es) |
PH (1) | PH21732A (es) |
ZA (2) | ZA824825B (es) |
Families Citing this family (48)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4444799A (en) * | 1981-08-18 | 1984-04-24 | Nabisco, Inc. | Method and composition for producing soft edible baked products and an edible firm gel for use therein |
NZ210114A (en) * | 1983-11-15 | 1987-02-20 | Nabisco Brands Inc | Shelf-stable biscuit dough with low water activity |
US4795655A (en) * | 1984-02-08 | 1989-01-03 | Nabisco Brands, Inc. | Simulated egg treats for pets |
US4881889A (en) * | 1984-02-08 | 1989-11-21 | Nabisco Brands, Inc. | Arcuate mold element for rotary dough molder |
DK148784D0 (da) * | 1984-02-29 | 1984-02-29 | Nexus Aps | Pulverprodukt |
US4668519A (en) * | 1984-03-14 | 1987-05-26 | Nabisco Brands | Reduced calorie baked goods and methods for producing same |
US4910029A (en) * | 1984-10-03 | 1990-03-20 | Nabisco Brands, Inc. | Shelf-stable multitextured cookies having visually apparent particulate flavoring ingredients |
US5223292A (en) * | 1984-11-09 | 1993-06-29 | Nabisco, Inc. | Method and dough compositions for making shelf-stable soft or chewy cookies |
US4961941A (en) * | 1985-02-15 | 1990-10-09 | Nabisco Brands, Inc. | Shelf-stable multi-textured cookies |
NZ215006A (en) * | 1985-02-15 | 1989-08-29 | Nabisco Brands Inc | Shelf stable multi-textured cookies |
US5080919A (en) * | 1985-02-15 | 1992-01-14 | Nabisco Brands, Inc. | Cookies with reduced sucrose content and doughs for production thereof |
US4961942A (en) * | 1985-02-15 | 1990-10-09 | Nabisco Brands, Inc. | Shelf-stable multi-textured cookies |
IT1187154B (it) * | 1985-04-01 | 1987-12-16 | Italgel Spa | Procedimento per la preparazione di paste alimentari dolci cotte al forno (tipo pan di spagna) da utilizzarsi a basse temperature |
US5023099A (en) * | 1985-05-24 | 1991-06-11 | Nabisco Brands, Inc. | Method for producing soft cookies having bloom resistance |
EP0206850A3 (en) * | 1985-05-24 | 1988-08-31 | NABISCO BRANDS, Inc. | Soft cookies having bloom resistance |
US4840803A (en) * | 1985-10-10 | 1989-06-20 | Nabisco Brands, Inc. | Process and dough composition for producing multi-textured cookies containing hard fats |
US4717570A (en) * | 1985-10-10 | 1988-01-05 | Nabisco Brands, Inc. | Process and dough composition for producing multi-textured cookies |
US4894246A (en) * | 1985-10-10 | 1990-01-16 | Nabisco Brands, Inc. | Processes and dough compositions for producing cookies containing low-melting fat |
US4722849A (en) * | 1985-10-10 | 1988-02-02 | Nabisco Brands, Inc. | Process for preparing chocolate chip cookies containing low melting fat and product |
US4717577A (en) * | 1985-10-10 | 1988-01-05 | Nabisco Brands, Inc. | Producing multi-textured cookies containing gum |
US4861604A (en) * | 1986-07-01 | 1989-08-29 | Frito-Lay, Inc. | Sheetable thermostable filling composition |
US4707374A (en) * | 1986-11-12 | 1987-11-17 | Frito-Lay, Inc. | Thermostable edible creme |
US4752484A (en) * | 1986-12-23 | 1988-06-21 | The Procter & Gamble Company | Dual-textured cookie products containing a unique saccharide mixture |
US4781938A (en) * | 1986-12-23 | 1988-11-01 | The Procter & Gamble Company | Shelf-stable snack product |
US4873098A (en) * | 1987-10-15 | 1989-10-10 | Nabisco Brands, Inc. | Method for controlling the spread of soft cookies |
US4940595A (en) * | 1987-10-27 | 1990-07-10 | The Pillsbury Company | Controlling the texture of microwave brownies |
US4933196A (en) * | 1987-10-27 | 1990-06-12 | The Pillsbury Company | Controlling the texture of microwave brownies |
US4853236A (en) * | 1988-03-18 | 1989-08-01 | General Mills, Inc. | Dual textured food piece of enhanced stability |
US4847098A (en) * | 1988-03-18 | 1989-07-11 | General Mills, Inc. | Dual textured food piece of enhanced stability |
WO1991016675A1 (en) * | 1990-04-06 | 1991-10-31 | Applied Biosystems, Inc. | Automated molecular biology laboratory |
US5385747A (en) * | 1992-07-23 | 1995-01-31 | Mama Tish's Italian Specialties, Inc. | Process for making a fruit gel composition in squeeze container |
WO1994012054A1 (en) * | 1992-12-01 | 1994-06-09 | Orchid Island Technologies, Inc. | Composition and method for preparing reduced fat food products |
US5866189A (en) * | 1996-01-12 | 1999-02-02 | Nestec S.A. | Process of modifying texture of food products |
WO1998058549A1 (en) * | 1997-06-24 | 1998-12-30 | Fuisz Technologies Ltd. | Positive hydration method of preparing confectionery and product therefrom |
US6482465B1 (en) | 1997-06-24 | 2002-11-19 | Biovail Technologies Ltd. | Positive hydration method of preparing confectionery and product therefrom |
US6517886B1 (en) * | 1997-06-24 | 2003-02-11 | Biovail Corporation International | Positive hydration method of preparing confectionery and the resulting product |
US5932270A (en) * | 1997-07-09 | 1999-08-03 | The J. M. Smucker Company | Cold process, oven stable fruit paste and method of making such paste |
US6579546B1 (en) * | 2001-01-03 | 2003-06-17 | Brechet & Richter Company | Method of making microwavable yeast-leavended bakery product containing dough additive |
US20030206994A1 (en) * | 2001-01-03 | 2003-11-06 | Brechet & Richter Company | Microwave baking additive |
US20080280003A1 (en) * | 2005-08-03 | 2008-11-13 | Coyle Heide C | Batter-Like Compositions and Methods of Preparing and Using Same |
WO2007019240A2 (en) * | 2005-08-03 | 2007-02-15 | General Mills Marketing, Inc. | Batter-like compositions containing setting agent and methods of preparing and using same |
US8637106B2 (en) * | 2005-08-03 | 2014-01-28 | General Mills, Inc. | Low-fat batter-like compositions and methods of preparing and using same |
US20070082026A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R Jr | Compositions and methods for reducing food intake and controlling weight |
US20070082085A1 (en) * | 2005-10-07 | 2007-04-12 | Catani Steven J | Compositions and methods for reducing food intake and controlling weight |
EP2225956A1 (en) * | 2009-02-20 | 2010-09-08 | Nestec S.A. | Gel food compositions |
US8802176B2 (en) | 2010-01-11 | 2014-08-12 | Scott A. Lange | Edible baking liner |
US20110171352A1 (en) * | 2010-01-11 | 2011-07-14 | Scott Lange | Edible Baking Liner |
JP4818487B1 (ja) * | 2011-01-24 | 2011-11-16 | 成根 李 | 工具ホルダ及び工作機械 |
Family Cites Families (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3119697A (en) * | 1962-01-09 | 1964-01-28 | Nat Pectin Products Company | Agar preparation and process of producing the same |
US3342612A (en) * | 1965-01-26 | 1967-09-19 | Marine Colloids Inc | Dessert gel |
US3352688A (en) * | 1966-07-13 | 1967-11-14 | Kelco Co | Bake stable bakery filling product and method |
US3362831A (en) * | 1966-12-19 | 1968-01-09 | Gen Foods Corp | Artificial fruits and vegetables |
US3493382A (en) * | 1967-01-13 | 1970-02-03 | Mattel Inc | Method of producing a molded,edible product |
US3656967A (en) * | 1970-01-21 | 1972-04-18 | Gen Foods Corp | Process for preparing a baked two-phase product |
FR2241183A5 (en) * | 1973-08-17 | 1975-03-14 | Kelco Co | Cold milk pudding compsn - contg sodium phosphoalginate calcium sulphate dihydrate and sodium carbonate |
US3892871A (en) * | 1974-02-19 | 1975-07-01 | Ned Cooper | High fructose corn syrup jellies and method for manufacture thereof |
DE2420622A1 (de) * | 1974-04-27 | 1975-11-13 | Henkel & Cie Gmbh | Grundmasse fuer kaltanruehrbare nahrungsmittelueberzugs- und nahrungsmitteleinbettungsmassen |
JPS5247027B2 (es) * | 1974-06-14 | 1977-11-29 | ||
US4163805A (en) * | 1975-12-24 | 1979-08-07 | Scm Corporation | Reconstituted food product |
US4146652A (en) * | 1977-01-28 | 1979-03-27 | Rich Products Corporation | Intermediate moisture, ready-to-use frozen whippable foods |
GB1579324A (en) * | 1977-05-23 | 1980-11-19 | Quaker Oats Ltd | Intermediate moisture pet foods |
NO153084C (no) * | 1979-08-01 | 1986-01-15 | Quaker Oats Ltd | Fremgangsmaate for fremstilling av imiterte naeringsmiddelprodukter. |
EP0031718B1 (en) * | 1979-12-26 | 1987-04-29 | THE PROCTER & GAMBLE COMPANY | Food product in form of doughs and cookies and method of making thereof |
PT72939B (en) * | 1980-05-08 | 1983-01-13 | Merck & Co Inc | Process for preparing calcium alginate fibres |
US4344969A (en) * | 1980-12-29 | 1982-08-17 | The Procter & Gamble Company | Single-dough cookies having storage stable texture |
US4444799A (en) * | 1981-08-18 | 1984-04-24 | Nabisco, Inc. | Method and composition for producing soft edible baked products and an edible firm gel for use therein |
-
1981
- 1981-08-18 US US06/293,924 patent/US4444799A/en not_active Expired - Fee Related
-
1982
- 1982-06-23 CA CA000405775A patent/CA1172096A/en not_active Expired
- 1982-07-05 DK DK300082A patent/DK300082A/da not_active Application Discontinuation
- 1982-07-07 ZA ZA824825A patent/ZA824825B/xx unknown
- 1982-07-22 JP JP57129512A patent/JPS5831932A/ja active Granted
- 1982-07-26 AU AU86393/82A patent/AU560832B2/en not_active Ceased
- 1982-08-13 DE DE8282401534T patent/DE3273609D1/de not_active Expired
- 1982-08-13 EP EP82401534A patent/EP0072758B1/fr not_active Expired
- 1982-08-17 NZ NZ201611A patent/NZ201611A/en unknown
- 1982-08-17 ES ES515048A patent/ES8307457A1/es not_active Expired
-
1984
- 1984-10-04 CA CA000464718A patent/CA1246929A/en not_active Expired
-
1985
- 1985-02-01 IN IN70/CAL/85A patent/IN164120B/en unknown
- 1985-02-06 ZA ZA85893A patent/ZA85893B/xx unknown
- 1985-02-12 PH PH31850A patent/PH21732A/en unknown
- 1985-02-13 DE DE8585400242T patent/DE3585291D1/de not_active Expired - Fee Related
- 1985-02-13 EP EP85400242A patent/EP0155203B1/en not_active Expired - Lifetime
- 1985-02-15 ES ES540468A patent/ES8702120A1/es not_active Expired
- 1985-02-15 IE IE379/85A patent/IE57879B1/en not_active IP Right Cessation
- 1985-02-15 NZ NZ211138A patent/NZ211138A/en unknown
- 1985-02-16 JP JP60029178A patent/JPS60188027A/ja active Pending
- 1985-02-18 AU AU38928/85A patent/AU586417B2/en not_active Ceased
- 1985-10-09 JP JP60226626A patent/JPS61108325A/ja active Pending
-
1986
- 1986-05-16 ES ES555041A patent/ES8707844A1/es not_active Expired
Also Published As
Publication number | Publication date |
---|---|
EP0155203A2 (en) | 1985-09-18 |
EP0155203A3 (en) | 1988-05-25 |
ES515048A0 (es) | 1983-08-01 |
ZA824825B (en) | 1983-04-27 |
CA1172096A (en) | 1984-08-07 |
ES8707844A1 (es) | 1987-09-01 |
AU3892885A (en) | 1986-08-21 |
ZA85893B (en) | 1985-09-25 |
ES8307457A1 (es) | 1983-08-01 |
PH21732A (en) | 1988-02-10 |
CA1246929A (en) | 1988-12-20 |
DE3273609D1 (en) | 1986-11-13 |
IE850379L (en) | 1983-05-25 |
JPS60188027A (ja) | 1985-09-25 |
ES540468A0 (es) | 1987-01-01 |
NZ211138A (en) | 1988-03-30 |
AU560832B2 (en) | 1987-04-16 |
DE3585291D1 (de) | 1992-03-12 |
JPS5831932A (ja) | 1983-02-24 |
AU8639382A (en) | 1983-02-24 |
AU586417B2 (en) | 1989-07-13 |
US4444799A (en) | 1984-04-24 |
IN164120B (es) | 1989-01-14 |
ES555041A0 (es) | 1987-09-01 |
EP0155203B1 (en) | 1992-01-29 |
IE57879B1 (en) | 1993-05-05 |
JPS6114771B2 (es) | 1986-04-21 |
EP0072758B1 (fr) | 1986-10-08 |
NZ201611A (en) | 1985-10-11 |
DK300082A (da) | 1983-02-19 |
EP0072758A1 (fr) | 1983-02-23 |
JPS61108325A (ja) | 1986-05-27 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FD1A | Patent lapsed |
Effective date: 19970303 |