FR2532819A1 - Procede d'obtention d'une pate feuilletee en bande continue a l'epaisseur desiree et chaine de fabrication pour sa mise en oeuvre - Google Patents
Procede d'obtention d'une pate feuilletee en bande continue a l'epaisseur desiree et chaine de fabrication pour sa mise en oeuvre Download PDFInfo
- Publication number
- FR2532819A1 FR2532819A1 FR8215468A FR8215468A FR2532819A1 FR 2532819 A1 FR2532819 A1 FR 2532819A1 FR 8215468 A FR8215468 A FR 8215468A FR 8215468 A FR8215468 A FR 8215468A FR 2532819 A1 FR2532819 A1 FR 2532819A1
- Authority
- FR
- France
- Prior art keywords
- dough
- rolling
- line according
- production line
- fat
- 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
Links
- 238000000034 method Methods 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 3
- 230000000750 progressive effect Effects 0.000 claims abstract 4
- 238000005096 rolling process Methods 0.000 claims description 52
- 239000002184 metal Substances 0.000 claims description 7
- 235000014594 pastries Nutrition 0.000 claims description 5
- 238000011144 upstream manufacturing Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000009826 distribution Methods 0.000 claims description 2
- 230000010355 oscillation Effects 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 230000003068 static effect Effects 0.000 claims description 2
- 206010035148 Plague Diseases 0.000 claims 1
- 241000607479 Yersinia pestis Species 0.000 claims 1
- 230000001174 ascending effect Effects 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- 239000000523 sample Substances 0.000 claims 1
- 238000010586 diagram Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000009795 derivation Methods 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
- A21C3/06—Machines for coiling sheets of dough, e.g. for producing rolls
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
- A21C3/02—Dough-sheeters; Rolling-machines; Rolling-pins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8215468A FR2532819A1 (fr) | 1982-09-09 | 1982-09-09 | Procede d'obtention d'une pate feuilletee en bande continue a l'epaisseur desiree et chaine de fabrication pour sa mise en oeuvre |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8215468A FR2532819A1 (fr) | 1982-09-09 | 1982-09-09 | Procede d'obtention d'une pate feuilletee en bande continue a l'epaisseur desiree et chaine de fabrication pour sa mise en oeuvre |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2532819A1 true FR2532819A1 (fr) | 1984-03-16 |
| FR2532819B1 FR2532819B1 (enExample) | 1985-02-15 |
Family
ID=9277410
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8215468A Granted FR2532819A1 (fr) | 1982-09-09 | 1982-09-09 | Procede d'obtention d'une pate feuilletee en bande continue a l'epaisseur desiree et chaine de fabrication pour sa mise en oeuvre |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2532819A1 (enExample) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2585613A1 (fr) * | 1985-08-05 | 1987-02-06 | Plasse Daniel | Distributeur de batons sur morceaux de pate alimentaire |
| EP1579765A3 (de) * | 2004-03-22 | 2011-05-18 | Fritsch GmbH | Querreihig unterschiedliche Teiglingsform-Herstellung |
| WO2011099032A3 (en) * | 2010-02-10 | 2011-10-06 | Prakash Tambe | Method and system for producing dough products |
| EP2198715A3 (de) * | 2008-12-17 | 2012-06-13 | Karasu Feine Backwaren GmbH | Verfahren zur Herstellung von mehrlagigen Teigprodukten und Ausrollvorrichtung |
| US20140186506A1 (en) * | 2011-06-02 | 2014-07-03 | Rheon Automatic Machinery Co., Ltd. | Method and device for rounded forming of food products |
| WO2014108705A1 (en) * | 2013-01-14 | 2014-07-17 | Warburtons Ltd | Preparation of dough for baking |
| WO2021250246A1 (en) * | 2020-06-11 | 2021-12-16 | Vamix Nv | Industrial process for continuous production of inversed laminated dough |
| EP4070662A1 (en) * | 2021-03-31 | 2022-10-12 | Radie B.V. | Method and device for creating an inverted puff pastry dough or a croissant dough |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2264115A (en) * | 1939-01-14 | 1941-11-25 | T & T Vicars Ltd | Method and apparatus for treating dough |
| US2907286A (en) * | 1957-01-15 | 1959-10-06 | Oscar F Ruiz | Machine for making tortillas |
| FR1242242A (fr) * | 1958-12-12 | 1960-09-23 | Machine à rouleaux pour étendre la pâte, utilisable notamment en boulangerie et pâtisserie | |
| US3402681A (en) * | 1965-04-07 | 1968-09-24 | Mandikian | Strudel dough plant |
-
1982
- 1982-09-09 FR FR8215468A patent/FR2532819A1/fr active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2264115A (en) * | 1939-01-14 | 1941-11-25 | T & T Vicars Ltd | Method and apparatus for treating dough |
| US2907286A (en) * | 1957-01-15 | 1959-10-06 | Oscar F Ruiz | Machine for making tortillas |
| FR1242242A (fr) * | 1958-12-12 | 1960-09-23 | Machine à rouleaux pour étendre la pâte, utilisable notamment en boulangerie et pâtisserie | |
| US3402681A (en) * | 1965-04-07 | 1968-09-24 | Mandikian | Strudel dough plant |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2585613A1 (fr) * | 1985-08-05 | 1987-02-06 | Plasse Daniel | Distributeur de batons sur morceaux de pate alimentaire |
| EP1579765A3 (de) * | 2004-03-22 | 2011-05-18 | Fritsch GmbH | Querreihig unterschiedliche Teiglingsform-Herstellung |
| EP2198715A3 (de) * | 2008-12-17 | 2012-06-13 | Karasu Feine Backwaren GmbH | Verfahren zur Herstellung von mehrlagigen Teigprodukten und Ausrollvorrichtung |
| WO2011099032A3 (en) * | 2010-02-10 | 2011-10-06 | Prakash Tambe | Method and system for producing dough products |
| US20140186506A1 (en) * | 2011-06-02 | 2014-07-03 | Rheon Automatic Machinery Co., Ltd. | Method and device for rounded forming of food products |
| US9307772B2 (en) * | 2011-06-02 | 2016-04-12 | Rheon Automatic Machinery Co., Ltd. | Method and an apparatus for forming a food product into a circular shape |
| GB2511289B (en) * | 2013-01-14 | 2015-07-15 | Warburtons Ltd | Preparation of dough for baking |
| WO2014108705A1 (en) * | 2013-01-14 | 2014-07-17 | Warburtons Ltd | Preparation of dough for baking |
| WO2021250246A1 (en) * | 2020-06-11 | 2021-12-16 | Vamix Nv | Industrial process for continuous production of inversed laminated dough |
| FR3111256A1 (fr) * | 2020-06-11 | 2021-12-17 | Vamix | Procédé industriel continu de production de pâte feuilletée inversée |
| JP2023529474A (ja) * | 2020-06-11 | 2023-07-10 | ヴァミックス エヌ．ヴイ | 反転折込積層ドウの連続製造のための工業的プロセス |
| EP4070662A1 (en) * | 2021-03-31 | 2022-10-12 | Radie B.V. | Method and device for creating an inverted puff pastry dough or a croissant dough |
| US12041941B2 (en) | 2021-03-31 | 2024-07-23 | Radie B.V. | Method and device for creating an inverted puff pastry dough or a croissant dough |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2532819B1 (enExample) | 1985-02-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |