FR2604336A1 - Pates de consistance fluide, a usage culinaire menager - Google Patents

Pates de consistance fluide, a usage culinaire menager Download PDF

Info

Publication number
FR2604336A1
FR2604336A1 FR8712584A FR8712584A FR2604336A1 FR 2604336 A1 FR2604336 A1 FR 2604336A1 FR 8712584 A FR8712584 A FR 8712584A FR 8712584 A FR8712584 A FR 8712584A FR 2604336 A1 FR2604336 A1 FR 2604336A1
Authority
FR
France
Prior art keywords
pastes
fluid
pasta
fluid consistency
dough
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.)
Pending
Application number
FR8712584A
Other languages
English (en)
French (fr)
Inventor
Johannes Holt
Jurgen Schlosser
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 FR2604336A1 publication Critical patent/FR2604336A1/fr
Pending 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
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • 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
    • A21D6/003—Heat treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Grain Derivatives (AREA)
FR8712584A 1986-09-25 1987-09-09 Pates de consistance fluide, a usage culinaire menager Pending FR2604336A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE3632567A DE3632567C2 (de) 1986-09-25 1986-09-25 Flüssige Teige

Publications (1)

Publication Number Publication Date
FR2604336A1 true FR2604336A1 (fr) 1988-04-01

Family

ID=6310318

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8712584A Pending FR2604336A1 (fr) 1986-09-25 1987-09-09 Pates de consistance fluide, a usage culinaire menager

Country Status (6)

Country Link
DE (1) DE3632567C2 (de)
FR (1) FR2604336A1 (de)
GB (1) GB2195225A (de)
IT (1) IT1211318B (de)
LU (1) LU86994A1 (de)
NL (1) NL8701772A (de)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2654580B1 (fr) * 1989-11-23 1993-04-16 Perdrix Georges Pate alimentaire liquide, notamment pour la patisserie.
FR2751180A1 (fr) * 1996-07-18 1998-01-23 Vente De Volailles Et De Viand Procede de fabrication d'une preparation culinaire prete a l'emploi a base d'oeufs et la preparation obtenue par ledit procede
ATE253830T1 (de) * 1997-04-04 2003-11-15 Bestfoods Lagerstabiles fertigteig und verfahren zu seiner herstellung
SE0004108D0 (sv) 2000-11-10 2000-11-10 Ceba Ab Kylbar flytande smet med lång lagringstid för framställning av pankakor och wåfflor, och sätt för dess framställning
FR2842990B1 (fr) * 2002-07-31 2006-01-13 Agro Food Dev Base alimentaire pour beignets, son procede de preparation et ses utilisations.
US7998125B2 (en) 2004-05-21 2011-08-16 Bluesky Medical Group Incorporated Hypobaric chamber treatment system
DE102004041801A1 (de) * 2004-08-24 2006-03-02 Kuchenmeister GmbH Günter Trockels Selbstbackprodukt zur Herstellung eines Backproduktes durch einen Endverbraucher und Verfahren zur Haltbarmachung backbarer Fertigmassen
ES2735426A1 (es) * 2018-06-18 2019-12-18 Cunha Rodriguez Manuel Da Procedimiento para preparar y conservar masa para la elaboración de pasteles y similares
EP3760046A1 (de) * 2019-07-03 2021-01-06 Frizle Fresh Foods AG Verfahren zur herstellung von frischem backteig mit verlängerter haltbarkeit

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3021220A (en) * 1959-08-03 1962-02-13 Procter & Gamble Prepared batters
FR2225093A1 (de) * 1973-04-11 1974-11-08 Unilever Nv
DE3005866A1 (de) * 1980-02-16 1981-08-27 Milchwerke Regensburg Eg, 8400 Regensburg Verfahren zum herstellen einer backfertigen quarkmischung fuer kaesekuchen

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3554772A (en) * 1967-01-30 1971-01-12 Borden Inc Method of pasteurizing flour
GB1264529A (de) * 1968-06-17 1972-02-23
DE3168930D1 (en) * 1980-10-31 1985-03-28 Mario Fioravanti Method of conditioning and conserving filled dough food products

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3021220A (en) * 1959-08-03 1962-02-13 Procter & Gamble Prepared batters
FR2225093A1 (de) * 1973-04-11 1974-11-08 Unilever Nv
DE3005866A1 (de) * 1980-02-16 1981-08-27 Milchwerke Regensburg Eg, 8400 Regensburg Verfahren zum herstellen einer backfertigen quarkmischung fuer kaesekuchen

Also Published As

Publication number Publication date
IT1211318B (it) 1989-10-12
IT8767810A0 (it) 1987-09-24
DE3632567A1 (de) 1988-04-07
NL8701772A (nl) 1988-04-18
DE3632567C2 (de) 1996-09-26
GB2195225A (en) 1988-04-07
LU86994A1 (de) 1988-02-02
GB8718670D0 (en) 1987-09-09

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