FR2397154A1 - - Google Patents

Info

Publication number
FR2397154A1
FR2397154A1 FR7721496A FR7721496A FR2397154A1 FR 2397154 A1 FR2397154 A1 FR 2397154A1 FR 7721496 A FR7721496 A FR 7721496A FR 7721496 A FR7721496 A FR 7721496A FR 2397154 A1 FR2397154 A1 FR 2397154A1
Authority
FR
France
Prior art keywords
watt
hours per
per pound
cooking
rolls
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.)
Granted
Application number
FR7721496A
Other languages
English (en)
Other versions
FR2397154B3 (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.)
TDK Micronas GmbH
ITT Inc
Original Assignee
Deutsche ITT Industries GmbH
ITT 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 Deutsche ITT Industries GmbH, ITT Industries Inc filed Critical Deutsche ITT Industries GmbH
Publication of FR2397154A1 publication Critical patent/FR2397154A1/fr
Application granted granted Critical
Publication of FR2397154B3 publication Critical patent/FR2397154B3/fr
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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B2/00—Baking apparatus employing high-frequency or infrared heating

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Constitution Of High-Frequency Heating (AREA)
  • Cookers (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Procédé de cuisson par micro-ondes de petits pains bis conditionnés ou autres produits de boulangerie analogues. L'invention associe la cuisson rapide par micro-ondes 25 à une technique de levage identique 24 des petits pains dans leur carton de distribution. La fréquence de 915 MHz convient pour le levage avec une densité d'énergie de 11 à 34 watts-heures par livre et pour la cuisson avec une densité de 48 à 76 watts-heures par livre Les chargements et déchargements des moules métalliques nécessaires dans la méthode traditionnelle 14 à 20 en raison de la haute température de l'air des fours de cuisson par convection sont donc éliminés ce qui permet un niveau beaucoup plus élevé d'automatisation. L'emballage immédiat des produits encore chauds dans un film thermorétractable 26, 27 prolonge leur temps de stockage admissible.
FR7721496A 1976-07-12 1977-07-12 Expired FR2397154B3 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US05/704,270 US4157403A (en) 1976-07-12 1976-07-12 Microwave baking of brown and serve products

Publications (2)

Publication Number Publication Date
FR2397154A1 true FR2397154A1 (fr) 1979-02-09
FR2397154B3 FR2397154B3 (fr) 1980-04-18

Family

ID=24828789

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7721496A Expired FR2397154B3 (fr) 1976-07-12 1977-07-12

Country Status (7)

Country Link
US (1) US4157403A (fr)
JP (1) JPS539337A (fr)
AU (1) AU2691677A (fr)
DE (1) DE2729241A1 (fr)
FR (1) FR2397154B3 (fr)
GB (1) GB1533943A (fr)
IT (1) IT1075847B (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0617896A2 (fr) * 1988-06-29 1994-10-05 The Pillsbury Company Produits à base d'amidon déstinés à un cuisson ou à un chauffage par micro-ondes
FR2907638A1 (fr) * 2006-10-30 2008-05-02 Jacquet Panification Procede de fabrication de produits de boulangerie,tels que pain de mie et produits cuits ainsi obtenus
FR2930403A1 (fr) * 2008-04-23 2009-10-30 Concept Convergence Soc Par Ac Procede et installation de fabrication de pain de mie sans croute ou analogue

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4463020A (en) * 1982-08-12 1984-07-31 Lee Ottenberg Yeast-raisable wheat-based food products that exhibit reduced deterioration in palatability upon exposure to microwave energy
US4769245A (en) * 1986-11-04 1988-09-06 Campbell Taggart, Inc. Packaging process for baked goods
US4933196A (en) * 1987-10-27 1990-06-12 The Pillsbury Company Controlling the texture of microwave brownies
US4842876A (en) * 1988-06-29 1989-06-27 The Pillsbury Co. Method of microwave heating of starch-based products
US4911939A (en) * 1988-10-21 1990-03-27 Nabisco Brands, Inc. Shelf-stable microwavable cookie dough
US5980962A (en) * 1994-07-11 1999-11-09 Microwave Processing Technologies Pty. Limited Process of and apparatus for providing at least a partial barrier to moisture vapor transfer through the surface of a material and/or for removing moisture from a material
DE19738193B4 (de) * 1997-09-02 2008-04-10 Juchem Gmbh Zusammenstellung für die schnelle Zubereitung eines Kuchens in einem Mikrowellengerät
US7229654B2 (en) * 2002-11-26 2007-06-12 Kraft Foods Holdings, Inc. Multilayer edible moisture barrier for food products and method of use
US7226630B2 (en) * 2002-11-26 2007-06-05 Kraft Foods Holdings, Inc. Edible moisture barrier for food and method of use products
US7226629B2 (en) * 2003-02-24 2007-06-05 Kraft Foods Holdings, Inc. Microwaveable grilled cheese and meat sandwiches and method of preparation
US20040197446A1 (en) * 2003-04-01 2004-10-07 Kraft Foods Holdings, Inc. Edible moisture barrier for food products
US20040253347A1 (en) * 2003-06-16 2004-12-16 Kraft Foods Holdings, Inc. Food products having moisture release system for maintaining texture during shelf life
US8956673B2 (en) * 2007-08-28 2015-02-17 Texas Tech University System Method and system for preserving food
NL2004006C2 (en) * 2009-12-22 2011-06-23 Conway Exploitatie En Beheer B V Method for energy- and cost-efficiently providing freshly baked bread at a retail location.
JP2014018108A (ja) * 2012-07-13 2014-02-03 Showa Sangyo Co Ltd パン類の製造方法、および該製造方法に用いる製パン用ミックス

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2649379A (en) * 1951-10-27 1953-08-18 Robert M Woods Cake baking and tenderizing process
US3479188A (en) * 1964-12-30 1969-11-18 Pillsbury Co Cooking process and product
US3556817A (en) * 1968-03-01 1971-01-19 Cryodry Corp Method for processing bakery products
US3630755A (en) * 1970-07-01 1971-12-28 Dca Food Ind Dough proofing method
JPS4912051A (fr) * 1972-05-20 1974-02-02
US3881403A (en) * 1973-03-30 1975-05-06 Baker Perkins Inc Apparatus for making bread and like food products
JPS49133541A (fr) * 1973-04-30 1974-12-21
JPS5035367A (fr) * 1973-07-31 1975-04-04
JPS5039126A (fr) * 1973-08-10 1975-04-11
JPS5157862A (en) * 1974-11-16 1976-05-20 Fujiya Kk Hannamakeekiruino satsukinhozonhoho
DE2460830A1 (de) * 1974-12-21 1976-06-24 Horst Schmidt Verfahren zur herstellung von semmeln, broetchen oder dergl. gebaeck aus hefeteig

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0617896A2 (fr) * 1988-06-29 1994-10-05 The Pillsbury Company Produits à base d'amidon déstinés à un cuisson ou à un chauffage par micro-ondes
EP0617896A3 (fr) * 1988-06-29 1994-12-07 Pillsbury Co Produits à base d'amidon déstinés à un cuisson ou à un chauffage par micro-ondes.
FR2907638A1 (fr) * 2006-10-30 2008-05-02 Jacquet Panification Procede de fabrication de produits de boulangerie,tels que pain de mie et produits cuits ainsi obtenus
WO2008052983A2 (fr) * 2006-10-30 2008-05-08 Jacquet Panification Procede de fabrication de produits de boulangerie, tels que pain de mie et produits cuits ainsi obtenus
WO2008052983A3 (fr) * 2006-10-30 2008-06-26 Jacquet Panification Procede de fabrication de produits de boulangerie, tels que pain de mie et produits cuits ainsi obtenus
US9648883B2 (en) 2006-10-30 2017-05-16 Jacquet Panification Method of producing bakery products, such as batch breads, and baked products thus obtained
FR2930403A1 (fr) * 2008-04-23 2009-10-30 Concept Convergence Soc Par Ac Procede et installation de fabrication de pain de mie sans croute ou analogue
WO2009138652A1 (fr) * 2008-04-23 2009-11-19 Concept Convergence Procédé et installation de fabrication de pain de mie sans croûte ou analogue

Also Published As

Publication number Publication date
IT1075847B (it) 1985-04-22
GB1533943A (en) 1978-11-29
AU2691677A (en) 1979-01-18
US4157403A (en) 1979-06-05
FR2397154B3 (fr) 1980-04-18
DE2729241A1 (de) 1978-01-26
JPS539337A (en) 1978-01-27

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