FR2589041B1 - Pate pour croissants congelee et procede de fabrication - Google Patents

Pate pour croissants congelee et procede de fabrication

Info

Publication number
FR2589041B1
FR2589041B1 FR8515919A FR8515919A FR2589041B1 FR 2589041 B1 FR2589041 B1 FR 2589041B1 FR 8515919 A FR8515919 A FR 8515919A FR 8515919 A FR8515919 A FR 8515919A FR 2589041 B1 FR2589041 B1 FR 2589041B1
Authority
FR
France
Prior art keywords
paste
manufacturing
frozen croissants
croissants
frozen
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 - Lifetime
Application number
FR8515919A
Other languages
English (en)
Other versions
FR2589041A1 (fr
Inventor
Louis Le Duff
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.)
ARMORICAINE PATISSERIE
Original Assignee
ARMORICAINE PATISSERIE
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 ARMORICAINE PATISSERIE filed Critical ARMORICAINE PATISSERIE
Priority to FR8515919A priority Critical patent/FR2589041B1/fr
Priority to JP26630785A priority patent/JPS62104539A/ja
Publication of FR2589041A1 publication Critical patent/FR2589041A1/fr
Application granted granted Critical
Publication of FR2589041B1 publication Critical patent/FR2589041B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR8515919A 1985-10-25 1985-10-25 Pate pour croissants congelee et procede de fabrication Expired - Lifetime FR2589041B1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
FR8515919A FR2589041B1 (fr) 1985-10-25 1985-10-25 Pate pour croissants congelee et procede de fabrication
JP26630785A JPS62104539A (ja) 1985-10-25 1985-11-28 クロワツサン用ペ−スト、およびその製造法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8515919A FR2589041B1 (fr) 1985-10-25 1985-10-25 Pate pour croissants congelee et procede de fabrication

Publications (2)

Publication Number Publication Date
FR2589041A1 FR2589041A1 (fr) 1987-04-30
FR2589041B1 true FR2589041B1 (fr) 1990-12-21

Family

ID=9324223

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8515919A Expired - Lifetime FR2589041B1 (fr) 1985-10-25 1985-10-25 Pate pour croissants congelee et procede de fabrication

Country Status (2)

Country Link
JP (1) JPS62104539A (fr)
FR (1) FR2589041B1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01278234A (ja) * 1988-04-27 1989-11-08 Furukawa Battery Co Ltd:The 充電器の試験方法
GB8815224D0 (en) * 1988-06-27 1988-08-03 Unilever Plc Bakery-margarine composition

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1005802A (en) * 1962-06-06 1965-09-29 Asahi Denka Kogyo Kk A fat-in-water type edible deformable composition for use in making pie and puff pastry and a method of manufacturing the same
US3600186A (en) * 1968-04-23 1971-08-17 Procter & Gamble Low calorie fat-containing food compositions
FR2077037A5 (en) * 1970-01-28 1971-10-15 Pillsbury Co Pressurised container contg dough - with improved keeping properties
JPS5088260A (fr) * 1973-12-07 1975-07-15
FR2520202B1 (fr) * 1982-01-25 1985-08-23 Armoricaine Boulangerie Pate pour croissants et procede de fabrication
FR2523134A1 (fr) * 1982-03-11 1983-09-16 Rhone Poulenc Spec Chim Nouvelle preparation de sucroglycerides sous forme fluide, son procede d'obtention et ses applications
JPS59220146A (ja) * 1983-05-31 1984-12-11 旭化成株式会社 冷凍パン生地の製造法
JPS6030635A (ja) * 1983-07-29 1985-02-16 日清製粉株式会社 イ−スト発酵食品の冷凍生地の製法

Also Published As

Publication number Publication date
FR2589041A1 (fr) 1987-04-30
JPS62104539A (ja) 1987-05-15

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Legal Events

Date Code Title Description
TP Transmission of property