ES8706375A1 - Procedimiento para producir galletitas blandas. - Google Patents

Procedimiento para producir galletitas blandas.

Info

Publication number
ES8706375A1
ES8706375A1 ES552002A ES552002A ES8706375A1 ES 8706375 A1 ES8706375 A1 ES 8706375A1 ES 552002 A ES552002 A ES 552002A ES 552002 A ES552002 A ES 552002A ES 8706375 A1 ES8706375 A1 ES 8706375A1
Authority
ES
Spain
Prior art keywords
dough
cookie
casing
filler
weight
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
Application number
ES552002A
Other languages
English (en)
Other versions
ES552002A0 (es
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.)
Nabisco Brands Inc
Original Assignee
Nabisco Brands Inc
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 Nabisco Brands Inc filed Critical Nabisco Brands Inc
Publication of ES552002A0 publication Critical patent/ES552002A0/es
Publication of ES8706375A1 publication Critical patent/ES8706375A1/es
Expired legal-status Critical Current

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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

PROCEDIMIENTO PARA LA PRODUCCION DE GALLETITAS BLANDAS. CONSISTE EN CO-EXTRUIR UNA MASA DE RELLENO HORNEABLE HASTA OBTENER UNA TEXTURA DE MIGA DE GALLETITA BLANDA Y UNA MASA DE GALLETITA DE ENVOLTURA HORNEABLE CON UNA TEXTURA DE MIGA BLANDA PERO MAS FIRME QUE EL RELLENO HORNEABLE; EN CORTAR EL CO-EXTRUIDO EN TROZOS PARA ENVOLVER A LA MASA DE GALLETITA DE RELLENO; Y EN HORNEAR LAS PIEZAS PARA OBTENER GALLETITAS QUE TIENEN UN CONTENIDO DE HUMEDAD DE AL MENOS UN 6 POR CIENTO PONDERAL, SOBRE LA BASE DEL PESO DE LA GELLETITA, Y UNA PLURALIDAD DE TEXTURAS QUE ES ESTABLE EN ESTANTE DURANTE AL MENOS DOS MESES, CUANDO LA GALLETITA ES ENVASADA EN UN RECIPIENTE CERRADO.
ES552002A 1985-02-15 1986-02-14 Procedimiento para producir galletitas blandas. Expired ES8706375A1 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US70208385A 1985-02-15 1985-02-15
US74245485A 1985-06-07 1985-06-07

Publications (2)

Publication Number Publication Date
ES552002A0 ES552002A0 (es) 1987-06-16
ES8706375A1 true ES8706375A1 (es) 1987-06-16

Family

ID=27106903

Family Applications (1)

Application Number Title Priority Date Filing Date
ES552002A Expired ES8706375A1 (es) 1985-02-15 1986-02-14 Procedimiento para producir galletitas blandas.

Country Status (5)

Country Link
EP (1) EP0191693A3 (es)
AU (1) AU5324086A (es)
ES (1) ES8706375A1 (es)
IN (1) IN164731B (es)
NZ (1) NZ215006A (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4717577A (en) * 1985-10-10 1988-01-05 Nabisco Brands, Inc. Producing multi-textured cookies containing gum
US4894246A (en) * 1985-10-10 1990-01-16 Nabisco Brands, Inc. Processes and dough compositions for producing cookies containing low-melting fat
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
US4722849A (en) * 1985-10-10 1988-02-02 Nabisco Brands, Inc. Process for preparing chocolate chip cookies containing low melting fat and product
ATE52162T1 (de) * 1986-11-11 1990-05-15 Pietschmann B Inanaehrmittel Verfahren zum herstellen von kuchenmassen fuer haltbare suesse backwaren.
WO2023247263A1 (en) * 2022-06-20 2023-12-28 Kraft Foods Schweiz Holding Gmbh Baked products

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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
NZ214086A (en) * 1984-11-09 1988-01-08 Nabisco Brands Inc Method and dough composition for making shelf-stable soft or chewy cookies

Also Published As

Publication number Publication date
AU5324086A (en) 1986-08-21
ES552002A0 (es) 1987-06-16
IN164731B (es) 1989-05-20
NZ215006A (en) 1989-08-29
EP0191693A2 (en) 1986-08-20
EP0191693A3 (en) 1988-08-31

Similar Documents

Publication Publication Date Title
EP0155889A3 (en) Reduced calorie baked goods and methods for producing same
DE3175579D1 (en) Cookie dough and preparation of cookies therefrom
AU572785B2 (en) Doughs and cookies providing storage-stable texture variability
ES8706393A1 (es) Procedimiento para la produccion continua de una galleta de cereal triturado en fibras, listas para comer, rellena de pasta, estable en almacenamiento
AU560274B2 (en) Hard dough biscuits with filling
ES8706375A1 (es) Procedimiento para producir galletitas blandas.
EP0219423A3 (en) Process and dough composition for producing multi-textured cookies containing hard fats
EP0219425A3 (en) Process and dough composition for producing multi-textured cookies
IT1160544B (it) Involucri cellulosici per prodotti alimentari, resistenti alle muffe, umidificati in modo controllabile e procedimento per la loro preparazione
GB2005981A (en) High protein alveolar foodstuffs
EP0372596A3 (en) Cookies made with low aw fibercontaining fillings
EP0219424A3 (en) Process and dough composition for producing multi-textured cookies containing gum
DE3473212D1 (en) Dough sheeter
DE3273570D1 (en) Process and ready for use meal for the preparation of bread with an enhanced ballast content and which does not crumble when it is sliced
IN164448B (es)
IT8309356A0 (it) Estrusore a nastri per impasto da biscotti e dolci in genere
GR3005673T3 (es)
EP0038603A3 (en) Products exhibiting reduced water activity containing derived protein-containing compositions and foods comprising said products as humectants
GB2147790B (en) Shortcrust pastry dough
GB1486742A (en) Biscuits and biscuit fillings
FR2483749B1 (es)
JPS5386095A (en) Preparation of polysaccharide composition
El-Hady Effect of adding alpha-amylase and alpha-amylase SSL mixture for retarding wheat bread staling
AU579676B2 (en) Powder for the manufacture of a filling mass
AU4407879A (en) Crisp biscuit manufacture