FR2046677A5 - Pastry products mfr - Google Patents

Pastry products mfr

Info

Publication number
FR2046677A5
FR2046677A5 FR7018969A FR7018969A FR2046677A5 FR 2046677 A5 FR2046677 A5 FR 2046677A5 FR 7018969 A FR7018969 A FR 7018969A FR 7018969 A FR7018969 A FR 7018969A FR 2046677 A5 FR2046677 A5 FR 2046677A5
Authority
FR
France
Prior art keywords
dough
crust
mfr
cooked
pastry products
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
FR7018969A
Other languages
French (fr)
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.)
DCA Food Industries Inc
Original Assignee
DCA Food Industries 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 DCA Food Industries Inc filed Critical DCA Food Industries Inc
Priority to FR7018969A priority Critical patent/FR2046677A5/en
Application granted granted Critical
Publication of FR2046677A5 publication Critical patent/FR2046677A5/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A food product with a base of cooked and expanded dough, such as a doughout, is made by cooking a piece of dough on one side in hot oil, so as to form a relatively non-expansible crust; the partley encrusted dough is then subjected to a high frequency magnetic field so as to heat the dough internally and cause its expansion. The ring is then turned over and partly submerged in the oil to form a crust on the other side. Specif., product completely cooked and covered with a crust, has a specific volume of more than 3.6 cc/g. The cooking time is 50-70 seconds.
FR7018969A 1970-05-25 1970-05-25 Pastry products mfr Expired FR2046677A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7018969A FR2046677A5 (en) 1970-05-25 1970-05-25 Pastry products mfr

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7018969A FR2046677A5 (en) 1970-05-25 1970-05-25 Pastry products mfr

Publications (1)

Publication Number Publication Date
FR2046677A5 true FR2046677A5 (en) 1971-03-05

Family

ID=9056047

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7018969A Expired FR2046677A5 (en) 1970-05-25 1970-05-25 Pastry products mfr

Country Status (1)

Country Link
FR (1) FR2046677A5 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104522105A (en) * 2014-12-09 2015-04-22 中国农业科学院农产品加工研究所 Continuous food cooking processing device and processing method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104522105A (en) * 2014-12-09 2015-04-22 中国农业科学院农产品加工研究所 Continuous food cooking processing device and processing method

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Legal Events

Date Code Title Description
ST Notification of lapse