FI971119A0 - Foerfarande foer frasmtaellning av en aetbar produkt - Google Patents

Foerfarande foer frasmtaellning av en aetbar produkt

Info

Publication number
FI971119A0
FI971119A0 FI971119A FI971119A FI971119A0 FI 971119 A0 FI971119 A0 FI 971119A0 FI 971119 A FI971119 A FI 971119A FI 971119 A FI971119 A FI 971119A FI 971119 A0 FI971119 A0 FI 971119A0
Authority
FI
Finland
Prior art keywords
baked
products
ready
relates
bread
Prior art date
Application number
FI971119A
Other languages
English (en)
Finnish (fi)
Inventor
Antero Reinikainen
Sampsa Haarasilta
Kauko Reinikainen
Erkki Poentinen
Original Assignee
Vaasanmylly Oy
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 Vaasanmylly Oy filed Critical Vaasanmylly Oy
Priority to FI971119A priority Critical patent/FI971119A0/fi
Publication of FI971119A0 publication Critical patent/FI971119A0/fi
Priority to EP98909527A priority patent/EP0973401B1/fr
Priority to DE69819700T priority patent/DE69819700D1/de
Priority to AT98909526T priority patent/ATE253829T1/de
Priority to DE19880030T priority patent/DE19880030T1/de
Priority to AU64031/98A priority patent/AU6403198A/en
Priority to US09/380,529 priority patent/US6607770B2/en
Priority to AU64030/98A priority patent/AU6403098A/en
Priority to EP98909526A priority patent/EP0973400B1/fr
Priority to DE69819142T priority patent/DE69819142D1/de
Priority to US09/380,550 priority patent/US6224920B1/en
Priority to PCT/FI1998/000227 priority patent/WO1998041098A1/fr
Priority to AT98909527T priority patent/ATE252319T1/de
Priority to PCT/FI1998/000228 priority patent/WO1998041099A1/fr

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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C15/00—Apparatus for handling baked articles
    • A21C15/002—Apparatus for spreading granular material on, or sweeping or coating the surface of baked articles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C15/00—Apparatus for handling baked articles
    • A21C15/02—Apparatus for shaping or moulding baked wafers; Making multi-layer wafer sheets
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C15/00—Apparatus for handling baked articles
    • A21C15/04—Cutting or slicing machines or devices specially adapted for baked articles other than bread
    • 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
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • 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
    • A21D8/06—Baking processes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Glass Compositions (AREA)
  • Grain Derivatives (AREA)
  • Heat Treatment Of Steel (AREA)
  • Diaphragms For Electromechanical Transducers (AREA)
  • General Preparation And Processing Of Foods (AREA)
FI971119A 1997-03-17 1997-03-17 Foerfarande foer frasmtaellning av en aetbar produkt FI971119A0 (fi)

Priority Applications (14)

Application Number Priority Date Filing Date Title
FI971119A FI971119A0 (fi) 1997-03-17 1997-03-17 Foerfarande foer frasmtaellning av en aetbar produkt
PCT/FI1998/000228 WO1998041099A1 (fr) 1997-03-17 1998-03-13 Procede de fabrication de produits cuits secs
US09/380,529 US6607770B2 (en) 1997-03-17 1998-03-13 Process for the manufacture of dry baked products
DE69819700T DE69819700D1 (de) 1997-03-17 1998-03-13 Verfahren zur herstellung trockener backwaren
AT98909526T ATE253829T1 (de) 1997-03-17 1998-03-13 Verfahren zur herstellung trockener backwaren
DE19880030T DE19880030T1 (de) 1997-03-17 1998-03-13 Verfahren zur Herstellung eines eßbaren Produkts
AU64031/98A AU6403198A (en) 1997-03-17 1998-03-13 Process for the manufacture of dry baked products
EP98909527A EP0973401B1 (fr) 1997-03-17 1998-03-13 Procede de fabrication de produits cuits secs
AU64030/98A AU6403098A (en) 1997-03-17 1998-03-13 Process for the manufacture of dry baked products
EP98909526A EP0973400B1 (fr) 1997-03-17 1998-03-13 Procede de fabrication de produits cuits secs
DE69819142T DE69819142D1 (de) 1997-03-17 1998-03-13 Verfahren zur herstellung trockener backwaren
US09/380,550 US6224920B1 (en) 1997-03-17 1998-03-13 Process for the manufacture of dry baked products
PCT/FI1998/000227 WO1998041098A1 (fr) 1997-03-17 1998-03-13 Procede de fabrication de produits cuits secs
AT98909527T ATE252319T1 (de) 1997-03-17 1998-03-13 Verfahren zur herstellung trockener backwaren

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FI971119A FI971119A0 (fi) 1997-03-17 1997-03-17 Foerfarande foer frasmtaellning av en aetbar produkt

Publications (1)

Publication Number Publication Date
FI971119A0 true FI971119A0 (fi) 1997-03-17

Family

ID=8548410

Family Applications (1)

Application Number Title Priority Date Filing Date
FI971119A FI971119A0 (fi) 1997-03-17 1997-03-17 Foerfarande foer frasmtaellning av en aetbar produkt

Country Status (7)

Country Link
US (2) US6224920B1 (fr)
EP (2) EP0973401B1 (fr)
AT (2) ATE252319T1 (fr)
AU (2) AU6403098A (fr)
DE (3) DE69819700D1 (fr)
FI (1) FI971119A0 (fr)
WO (2) WO1998041098A1 (fr)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE29721152U1 (de) * 1997-11-28 1998-01-22 Langnese-Iglo GmbH, 20355 Hamburg Brot-Snack mit periodisch strukturierter Oberseite, sowie eine Vorrichtung zur Herstellung desselben
US6720021B2 (en) 2000-10-23 2004-04-13 The Procter + Gamble Co. Process for making a low-fat nut spread composition
US20020106426A1 (en) * 2000-10-23 2002-08-08 Trout James Earl Reduced saturated fat lipid-based fillings
US6793956B2 (en) 2000-10-23 2004-09-21 The Procter & Gamble Co. Low-moisture, reduced fat, lipid-based fillings
US6743458B2 (en) 2000-10-23 2004-06-01 The Procter + Gamble Co. Reduced fat lipid-based fillings
US6800312B1 (en) 2002-03-26 2004-10-05 Miles J. Biggs Marshmallow system
AU2002336304A1 (en) * 2002-10-24 2004-05-13 The Oyatsu Company, Ltd. Production method for snack cake, snack cake, snack cake-style food
NL1025030C2 (nl) * 2003-12-16 2005-06-23 Abel Muntinga Werkwijze voor het vervaardigen van zachte broodproducten en zacht broodproduct dat door middel van een dergelijke werkwijze is vervaardigd.
WO2006014516A1 (fr) * 2004-07-08 2006-02-09 General Mills Marketing, Inc. Galette de biscuit et son procede de fabrication
ITVI20040210A1 (it) * 2004-09-07 2004-12-07 Tiziano Vicentini Contenitore commestibile per alimenti nonche' metodo per la sua realizzazione
EP2173178A2 (fr) 2007-07-23 2010-04-14 Kellogg Company Procédé pour mettre en adhérence des particules alimentaires sur des pâtes, et articles alimentaires en rapport
CN104114051B (zh) 2012-02-01 2017-06-06 马斯公司 成型的烘焙食品
US20140242245A1 (en) * 2013-02-28 2014-08-28 Frito-Lay North America, Inc. Shelf-stable baked crisps and method for making same
RU2616790C1 (ru) * 2015-10-05 2017-04-18 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Пищевая композиция для производства фитохлебцев

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1359661A (en) 1971-01-14 1974-07-10 Baker Perkins Ltd Biscuit forming machine
NO135300C (no) 1975-05-09 1978-11-28 Kristian Johnsen R fremgangsmaate for fremstilling av skonroker eller kavringe
FI783405A (fi) * 1977-12-22 1979-06-23 Stamag Huvudsakligen av kli bestaoende bakverk och foerfarande foer dess framstaellning
FI58578C (fi) 1979-02-02 1981-03-10 Vaasan Hoeyrymylly Oy Foerfarande foer framstaellning av knaeckebroed eller dylikt
US4276800A (en) 1980-04-16 1981-07-07 Nabisco, Inc. Rotary cutter for scoring dough sheets
AT373473B (de) 1980-06-18 1984-01-25 Haas Franz Waffelmasch Verfahren zur herstellung mehrlagiger mit creme gefuellter waffelbloecke
WO1982003969A1 (fr) 1981-05-20 1982-11-25 Franz Sen Haas Procede et dispositif de production en continu d'un assemblage sans fin de gaufres de largeur constante compose de couches de creme entre des couches gaufrees
US4698228A (en) * 1984-03-29 1987-10-06 Nabisco Brands Process for extruding dough as used in producing crisp breads
DE8706447U1 (de) 1987-05-06 1987-07-09 Hecrona Maschinen Industriegesellschaft mbH, 4050 Mönchengladbach Ausstechmaschine
US4865862A (en) * 1987-06-05 1989-09-12 Nabisco Brands, Inc. Method of preparing thin uniformly bakeable edible assortments
US5176927A (en) * 1988-10-11 1993-01-05 Cultor Ltd. Method of improving the production process of dry cereal products by enzyme addition
US5268187A (en) * 1989-08-02 1993-12-07 M. J. Quinlan & Associates Pty Limited Method and apparatus for producing thin sheets of starch containing food material

Also Published As

Publication number Publication date
US6224920B1 (en) 2001-05-01
EP0973400B1 (fr) 2003-11-12
AU6403098A (en) 1998-10-12
EP0973401B1 (fr) 2003-10-22
ATE252319T1 (de) 2003-11-15
DE19880030T1 (de) 1999-05-12
EP0973400A1 (fr) 2000-01-26
WO1998041099A1 (fr) 1998-09-24
AU6403198A (en) 1998-10-12
DE69819700D1 (de) 2003-12-18
ATE253829T1 (de) 2003-11-15
DE69819142D1 (de) 2003-11-27
US6607770B2 (en) 2003-08-19
US20020155205A1 (en) 2002-10-24
WO1998041098A1 (fr) 1998-09-24
EP0973401A1 (fr) 2000-01-26

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