FR2409007B3 - - Google Patents
Info
- Publication number
- FR2409007B3 FR2409007B3 FR7734414A FR7734414A FR2409007B3 FR 2409007 B3 FR2409007 B3 FR 2409007B3 FR 7734414 A FR7734414 A FR 7734414A FR 7734414 A FR7734414 A FR 7734414A FR 2409007 B3 FR2409007 B3 FR 2409007B3
- 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
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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR7734414A FR2409007A1 (en) | 1977-11-16 | 1977-11-16 | Bakery prod. pressure baked in extrusion cooker - using as main ingredient conventional bread which is dried and crushed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR7734414A FR2409007A1 (en) | 1977-11-16 | 1977-11-16 | Bakery prod. pressure baked in extrusion cooker - using as main ingredient conventional bread which is dried and crushed |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2409007A1 FR2409007A1 (en) | 1979-06-15 |
| FR2409007B3 true FR2409007B3 (en) | 1980-08-08 |
Family
ID=9197671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR7734414A Granted FR2409007A1 (en) | 1977-11-16 | 1977-11-16 | Bakery prod. pressure baked in extrusion cooker - using as main ingredient conventional bread which is dried and crushed |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2409007A1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3308375A1 (en) * | 1983-03-09 | 1984-09-13 | Pfanni-Werke Otto Eckart KG, 8000 München | MIXTURE FOR SEMMELDNEDEDLE AND METHOD FOR THE PRODUCTION THEREOF |
| DE3563675D1 (en) * | 1984-01-26 | 1988-08-18 | Battelle Memorial Institute | Process for preparing biscuits |
| FR2642273A1 (en) * | 1989-01-31 | 1990-08-03 | Sanner Emile | Dry powder for producing culinary dishes which are cooked in the microwave oven |
| WO2004037008A1 (en) * | 2002-10-24 | 2004-05-06 | The Oyatsu Company, Ltd. | Production method for snack cake, snack cake, snack cake-style food |
-
1977
- 1977-11-16 FR FR7734414A patent/FR2409007A1/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| FR2409007A1 (en) | 1979-06-15 |