FR2164065A5 - Deep freezing technique - for pastry by heating it to form a protective skin before freezing - Google Patents

Deep freezing technique - for pastry by heating it to form a protective skin before freezing

Info

Publication number
FR2164065A5
FR2164065A5 FR7144747A FR7144747A FR2164065A5 FR 2164065 A5 FR2164065 A5 FR 2164065A5 FR 7144747 A FR7144747 A FR 7144747A FR 7144747 A FR7144747 A FR 7144747A FR 2164065 A5 FR2164065 A5 FR 2164065A5
Authority
FR
France
Prior art keywords
freezing
heating
pastry
protective skin
deep
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
FR7144747A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR7144747A priority Critical patent/FR2164065A5/en
Application granted granted Critical
Publication of FR2164065A5 publication Critical patent/FR2164065A5/en
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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing

Landscapes

  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Deep freezing techniques for fresh pastry contg. 1 kg flour, 0.500 litre water, 0.120 kg oil. 0.060 kg yeast, 0.015 kg salt is performed by heating the paste to 200 degrees for 3-5 mins. and deep freezing it instantly to below 30 degrees. The method conserves texture, volume, softness and quality for years by forming a protective skin on heating which prevents loss of moisture during freezing.
FR7144747A 1971-12-03 1971-12-03 Deep freezing technique - for pastry by heating it to form a protective skin before freezing Expired FR2164065A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7144747A FR2164065A5 (en) 1971-12-03 1971-12-03 Deep freezing technique - for pastry by heating it to form a protective skin before freezing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7144747A FR2164065A5 (en) 1971-12-03 1971-12-03 Deep freezing technique - for pastry by heating it to form a protective skin before freezing

Publications (1)

Publication Number Publication Date
FR2164065A5 true FR2164065A5 (en) 1973-07-27

Family

ID=9087379

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7144747A Expired FR2164065A5 (en) 1971-12-03 1971-12-03 Deep freezing technique - for pastry by heating it to form a protective skin before freezing

Country Status (1)

Country Link
FR (1) FR2164065A5 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2481072A1 (en) * 1980-04-25 1981-10-30 Poupard Maurice Prodn. of deep frozen uncooked bakery prods. - by controlled internal and external heating of dough before deep freezing
EP0914771A2 (en) * 1997-11-05 1999-05-12 Koma Investments and Finance b.v. Process and device for producing fermented and frozen dough pieces

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2481072A1 (en) * 1980-04-25 1981-10-30 Poupard Maurice Prodn. of deep frozen uncooked bakery prods. - by controlled internal and external heating of dough before deep freezing
EP0914771A2 (en) * 1997-11-05 1999-05-12 Koma Investments and Finance b.v. Process and device for producing fermented and frozen dough pieces
EP0914771A3 (en) * 1997-11-05 2000-04-26 Koma Investments and Finance b.v. Process and device for producing fermented and frozen dough pieces

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Legal Events

Date Code Title Description
ST Notification of lapse