FR2405651B3 - - Google Patents

Info

Publication number
FR2405651B3
FR2405651B3 FR7824747A FR7824747A FR2405651B3 FR 2405651 B3 FR2405651 B3 FR 2405651B3 FR 7824747 A FR7824747 A FR 7824747A FR 7824747 A FR7824747 A FR 7824747A FR 2405651 B3 FR2405651 B3 FR 2405651B3
Authority
FR
France
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
FR7824747A
Other versions
FR2405651A1 (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
Publication of FR2405651A1 publication Critical patent/FR2405651A1/fr
Application granted granted Critical
Publication of FR2405651B3 publication Critical patent/FR2405651B3/fr
Granted 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
FR7824747A 1977-08-25 1978-08-25 Masse et procede pour la preparation d'un gateau roule non sucre Granted FR2405651A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19772738403 DE2738403A1 (de) 1977-08-25 1977-08-25 Masse und verfahren zum herstellen von nichtsuessem rollgebaeck

Publications (2)

Publication Number Publication Date
FR2405651A1 FR2405651A1 (fr) 1979-05-11
FR2405651B3 true FR2405651B3 (fr) 1981-06-12

Family

ID=6017311

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7824747A Granted FR2405651A1 (fr) 1977-08-25 1978-08-25 Masse et procede pour la preparation d'un gateau roule non sucre

Country Status (8)

Country Link
JP (1) JPS5464654A (fr)
AT (1) AT357131B (fr)
BE (1) BE869941A (fr)
CH (1) CH637005A5 (fr)
DE (1) DE2738403A1 (fr)
FR (1) FR2405651A1 (fr)
IT (1) IT1098248B (fr)
NL (1) NL7808634A (fr)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1119542B (it) * 1979-11-22 1986-03-10 Ferrero & C Spa P Prodotto conservabile di pasticceria da forno sostanzialmente esente da saccarosio ed addlcito con fruttosio
US4655125A (en) * 1985-02-15 1987-04-07 Meiji Seika Kaisha, Ltd. Apparatus for producing baked products
JPS63273433A (ja) * 1987-05-01 1988-11-10 伊藤　禎美 可食容器の製造方法
JPS63273432A (ja) * 1987-05-01 1988-11-10 伊藤　禎美 加熱加工済食品素地
DE3836786A1 (de) * 1988-10-28 1990-05-03 Sadaharu Ito Verfahren zur herstellung von essbaren behaeltern
DE4027141C1 (en) * 1990-08-28 1992-01-23 Gebr. Wiebrecht Ohg, 3400 Goettingen, De Mfg. rectangular waffle bases - by spraying sweetened dough into grooves parallel to base and onto plate to cover flat surfaces
EP0534034B1 (fr) * 1991-09-24 1998-07-29 Ernst Haussener Procédé pour la fabrication d'articles réalisés en des matériaux comestibles ou facilement fermentables
HU214464B (hu) * 1993-12-15 1998-03-30 József Vaszily Cukormentes cukrászati termékek és eljárás az előállításukra
AU5003396A (en) * 1995-03-10 1996-10-02 Unilever Plc Batter composition
ATE222460T1 (de) * 1999-01-19 2002-09-15 Foodinvest Group Srl Ein teig mit salz und daraus hergestellte gefüllte backware
EP1483968B1 (fr) * 2003-06-04 2010-07-28 Nestec S.A. Préparation de pâte liquide

Also Published As

Publication number Publication date
ATA612278A (de) 1979-11-15
BE869941A (fr) 1978-12-18
CH637005A5 (en) 1983-07-15
AT357131B (de) 1980-06-25
JPS5464654A (en) 1979-05-24
FR2405651A1 (fr) 1979-05-11
IT7827050A0 (it) 1978-08-25
NL7808634A (nl) 1979-02-27
IT1098248B (it) 1985-09-07
DE2738403A1 (de) 1979-03-01

Similar Documents

Publication Publication Date Title
FR2378836B1 (fr)
FR2379132B3 (fr)
FR2405651B3 (fr)
FR2377369B1 (fr)
FR2372658B1 (fr)
FR2377705B1 (fr)
FR2378753B1 (fr)
FR2378636B1 (fr)
FR2348373B1 (fr)
DE2707742B2 (fr)
FR2365967B3 (fr)
FR2377004B1 (fr)
FR2377512B1 (fr)
DK24877A (fr)
BG25844A1 (fr)
BG25829A1 (fr)
BG25855A1 (fr)
BG25809A1 (fr)
BG25852A1 (fr)
BG25851A1 (fr)
BG25850A1 (fr)
BG25848A1 (fr)
BG25847A1 (fr)
BG25845A1 (fr)
BG25920A1 (fr)

Legal Events

Date Code Title Description
ST Notification of lapse