FR2698761A1 - Additive for mfr. of Viennese prods., e.g. croissants and chocolate bread - contg. soya lecithin, yeast, alpha-amylase(s), ascorbic acid, wheat gluten, guar gum flour, data ester(s), soya flour and flour - Google Patents
Additive for mfr. of Viennese prods., e.g. croissants and chocolate bread - contg. soya lecithin, yeast, alpha-amylase(s), ascorbic acid, wheat gluten, guar gum flour, data ester(s), soya flour and flour Download PDFInfo
- Publication number
- FR2698761A1 FR2698761A1 FR9214571A FR9214571A FR2698761A1 FR 2698761 A1 FR2698761 A1 FR 2698761A1 FR 9214571 A FR9214571 A FR 9214571A FR 9214571 A FR9214571 A FR 9214571A FR 2698761 A1 FR2698761 A1 FR 2698761A1
- Authority
- FR
- France
- Prior art keywords
- flour
- dough
- alpha
- amylases
- additional composition
- 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.)
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Classifications
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- 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
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- 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
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
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- 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
-
- 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
- A21D2/267—Microbial 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
- A21D2/36—Vegetable material
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- 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
Abstract
Description
Composition additionnelle pour la fabrication de viennoiseries
et procédé de fabrication de viennoiseries comportant
une telle composition additionnelle.Additional composition for the production of pastries
and process for making pastries comprising
such an additional composition.
La présente invention vise la fabrication des viennoiseries telles que les croissants, pains au chocolat et articles similaires. The present invention relates to the manufacture of pastries such as croissants, pains au chocolat and similar articles.
La fabrication des viennoiseries s opère généralement de la façon suivante
En premier, on mélange de la farine avec de l'eau, du sucre, du sel et de la levure, et quelquefois on ajoute un améliorant permettant de modifier les caractéristiques de la farine, cette opération constitue la détrempe.The production of pastries is generally carried out as follows
First, we mix flour with water, sugar, salt and yeast, and sometimes we add an improver allowing to modify the characteristics of the flour, this operation constitutes the tempera.
Ensuite, on procède à un premier pétrissage lent de manière que les divers ingrédients soient liés d'une façon homogène, cette phase est généralement appelée frasage. Then, we proceed to a first slow kneading so that the various ingredients are linked in a homogeneous way, this phase is generally called frasage.
La pâte obtenue après le frasage est soumise à un pétrissage rapide. The dough obtained after frasage is subjected to rapid kneading.
Ensuite, la pâte est fractionnée et on ajoute de la matière grasse, beurre ou margarine, ladite pâte étant travaillée de la manière habituelle pour obtenir une pâte feuilletée. Then, the dough is fractionated and fat, butter or margarine is added, said dough being worked in the usual manner to obtain a puff pastry.
La pâte est ensuite laminée et découpée en bandes qui sont roulées afin de former des pâtons affectant la forme des viennoiseries à obtenir, les pâtons étant congelés. The dough is then laminated and cut into strips which are rolled to form dough pieces which affect the shape of the pastries to be obtained, the dough pieces being frozen.
Avant la cuisson, on doit décongeler les pâtons et les placer dans une chambre de pousse dont le degré hygrométrique et la température sont contrôlés. En général, les pâtons sont maintenus dans la chambre de pousse durant deux heures et demie. Before cooking, the dough pieces should be thawed and placed in a growth chamber, the humidity and temperature of which are controlled. In general, the dough pieces are kept in the growth chamber for two and a half hours.
Cette manière de procéder est longue, coûteuse et complexe et ne peut être réalisée que par des professionnels. This procedure is long, expensive and complex and can only be carried out by professionals.
Le demandeur a proposé dans sa demande de brevet français n" 92.01220 du 4 Février 1992, la réalisation de pâtons congelés ou surgelés qui peuvent, par conséquent, être conservés au froid et qui peuvent être cuits directement, le développement ne s'effectuant qu'au cours de la cuisson et les viennoiseries obtenues ayant la saveur de celles réalisées par le procédé traditionnel. The applicant proposed in its French patent application No. 92.01220 of February 4, 1992, the production of frozen or deep-frozen dough pieces which can, therefore, be kept cold and which can be cooked directly, development only taking place during cooking and the pastries obtained having the flavor of those made by the traditional process.
Le procédé décrit dans la susdite demande de brevet donne de bons résultats, mais présente l'inconvénient qu'il se prête mal à une fabrication industrielle. The process described in the aforementioned patent application gives good results, but has the drawback that it lends itself poorly to industrial manufacture.
L'un des buts de la présente invention est, d'une part, de concevoir une composition additionnelle destinée à être ajoutée à la pâte pour la réalisation de viennoiseries et qui permet que la pousse de la pâte s'effectue seulement au moment de la cuisson et, d'autre part, d'adapter le procédé de fabrication afin que les viennoiseries puissent être réalisées avec des installations industrielles existantes et dans des laps de temps les plus courts possibles. One of the aims of the present invention is, on the one hand, to design an additional composition intended to be added to the dough for making pastries and which allows the dough to grow only at the time of baking and, on the other hand, to adapt the manufacturing process so that the pastries can be made with existing industrial installations and in the shortest possible time.
La composition additionnelle, selon l'invention, est constituée de
- Lécithine de soja (E 322)
- Levure inactivée autolysée
- Dextrose
- Alpha-amylases fongiques
à activité secondaire
- Alpha-amylases (10.000 SKB)
- Acide ascorbique (E 300)
- Gluten de blé
- Farine de gomme de Guar (E 412)
- Data-esters (E 472e)
- Farine de soja non enzymatique
- Farine T55.The additional composition, according to the invention, consists of
- Soy lecithin (E 322)
- Autolyzed inactivated yeast
- Dextrose
- Fungal alpha-amylases
secondary activity
- Alpha-amylases (10,000 SKB)
- Ascorbic acid (E 300)
- Wheat gluten
- Guar gum flour (E 412)
- Data-esters (E 472e)
- Non-enzymatic soy flour
- T55 flour.
De préférence, la composition additionnelle comprend en poids
- Lécithine de soja (E 322) 5,4%
- Levure inactivée autolysée 5,0%
- Dextrose 25,0%
- Alpha-amylases fongiques
à activité secondaire 0,40%
- Alpha-amylases (10.000 SKB) 0,05%
- Acide ascorbique (E 300) 0,30%
- Gluten de blé 37,5%
- Farine de gomme de Guar (E 412) 7,0%
- Data-esters (E 472e) 5,0%
- Farine de soja non enzymatique 12,7%
- Farine T55 1,6%
- TOTAL 100,0%
L'invention vise également un procédé de fabrication de viennoiseries comportant la composition additionnelle telle que ci-dessus définie et dans lequel on procède à une détrempe consistant à mélanger de la farine, de l'eau, du sucre et du sel, à un frasage, puis à un pétrissage, puis à un premier feuilletage au cours duquel on ajoute de la matière grasse, puis à un second feuilletage, la pâte étant ensuite découpée en bandes qui sont roulées pour obtenir des pâtons correspondant aux viennoiseries à obtenir et qui sont congelés ou surgelés, ledit procédé étant caractérisé en ce qu' il consiste à ajouter, lors de la détrempe la composition additionnelle, à ajouter de la levure au cours du pétrissage et à laisser reposer la pâte entre le premier et le second feuilletage durant un laps de temps compris entre une heure et deux heures et à une température comprise entre 00C et -30C.Preferably, the additional composition comprises by weight
- Soy lecithin (E 322) 5.4%
- 5.0% autolyzed inactivated yeast
- Dextrose 25.0%
- Fungal alpha-amylases
with secondary activity 0.40%
- Alpha-amylases (10,000 SKB) 0.05%
- Ascorbic acid (E 300) 0.30%
- Wheat gluten 37.5%
- Guar gum flour (E 412) 7.0%
- Data-esters (E 472e) 5.0%
- Non-enzymatic soy flour 12.7%
- Flour T55 1.6%
- TOTAL 100.0%
The invention also relates to a process for making viennoiseries comprising the additional composition as defined above and in which a tempera is carried out consisting in mixing flour, water, sugar and salt, in a frasage , then to a kneading, then to a first puff pastry during which fat is added, then to a second puff pastry, the dough then being cut into strips which are rolled to obtain dough pieces corresponding to the viennoiseries to be obtained and which are frozen or frozen, said process being characterized in that it consists in adding, during the soaking of the additional composition, in adding yeast during kneading and in allowing the dough to rest between the first and the second puffing during a lapse of time between one hour and two hours and at a temperature between 00C and -30C.
De préférence, la composition additionnelle est ajoutée aux autres substances dans la proportion en poids de 4% du poids de farine. Preferably, the additional composition is added to the other substances in the proportion by weight of 4% of the weight of flour.
Suivant une autre caractéristique, le pétrissage est effectué de manière que la pâte, à la fin du pétrissage, ait une température comprise entre 15 et 200C. According to another characteristic, kneading is carried out so that the dough, at the end of kneading, has a temperature between 15 and 200C.
L'invention vise, également, à titre de produits industriels nouveaux des pâtons congelés ou surgelés comportant incorporée dans la pâte, la composition additionnelle telle que ci-dessus définie et réalisée suivant le procédé ci-dessus décrit. The invention also relates, as new industrial products to frozen or deep-frozen dough pieces incorporating incorporated into the dough, the additional composition as defined above and produced according to the process described above.
L'invention va maintenant être décrite avec plus de détails en se référant à un mode de mise en oeuvre particulier donné à titre d'exemple seulement. The invention will now be described in more detail with reference to a particular embodiment given by way of example only.
On va décrire ici un exemple correspondant à l'utilisation de 100 kg de farine traitée dans un pétrin, type spirale. We will describe here an example corresponding to the use of 100 kg of flour processed in a kneader, spiral type.
De préférence, on utilise une farine ayant les caractéristiques suivantes
- W : 300
- P/L : 0,6
- Protéines : 13 %
- G : 24
- Temps de chute : 320.Preferably, a flour having the following characteristics is used
- W: 300
- P / L: 0.6
- Proteins: 13%
- G: 24
- Fall time: 320.
A la farine on ajoute 52 litres d'eau, en vérifiant que la température du mélange ne dépasse pas 10 C. To the flour is added 52 liters of water, checking that the temperature of the mixture does not exceed 10 C.
On ajoute au mélange 8 kg de sucre, 1,8 kg de sel et 4 kg d'une composition additionnelle comprenant en poids les ingrédients suivants
- Lécithine de soja (E 322) 5,4%
- Levure inactivée autolysée 5,0%
- Dextrose 25,0%
- Alpha-amylases fongiques
à activité secondaire 0,40%
- Alpha-amylases (10.000 SKB) 0,05%
- Acide ascorbique (E 300) 0,30%
- Gluten de blé 37,5%
- Farine de gomme de Guar (E 412) 7,0%
- Data-esters (E 472e) 5,0%
- Farine de soja non enzymatique 12,7%
- Farine T55 1,6%
TOTAL 100,0%
On peut ajouter à cette préparation jusqu'à 10 kg des rognures d'une précédente préparation, la température de celle-ci étant inférieure à 15"C. 8 kg of sugar, 1.8 kg of salt and 4 kg of an additional composition comprising the following ingredients by weight are added to the mixture.
- Soy lecithin (E 322) 5.4%
- 5.0% autolyzed inactivated yeast
- Dextrose 25.0%
- Fungal alpha-amylases
with secondary activity 0.40%
- Alpha-amylases (10,000 SKB) 0.05%
- Ascorbic acid (E 300) 0.30%
- Wheat gluten 37.5%
- Guar gum flour (E 412) 7.0%
- Data-esters (E 472e) 5.0%
- Non-enzymatic soy flour 12.7%
- Flour T55 1.6%
TOTAL 100.0%
Up to 10 kg of parings from a previous preparation can be added to this preparation, the temperature thereof being less than 15 "C.
La préparation est alors soumise à l'opération de frasage, c'est-à-dire, qu elle est pétrie à une vitesse lente afin de bien lier les différents composants. Ce pétrissage lent s'effectue durant un laps de temps de l'ordre de cinq minutes. The preparation is then subjected to the crimping operation, that is to say, it is kneaded at a slow speed in order to bond the various components well. This slow kneading takes place over a period of time of the order of five minutes.
La pâte, ainsi obtenue, est ensuite soumise à un pétrissage rapide durant sept minutes environ, pétrissage au cours duquel on introduit dans ladite pâte 8 kg de levure. The dough thus obtained is then subjected to rapid kneading for about seven minutes, kneading during which 8 kg of yeast are introduced into said dough.
A la sortie du pétrin, la pâte est à une température comprise entre 16 et 200C. At the exit of the kneader, the dough is at a temperature between 16 and 200C.
La pâte est ensuite roulée et on incorpore à celle-ci 25% de matière grasse, par exemple, du beurre ce qui représente pour les quantités sus indiquées, 43,5 kg. The dough is then rolled and 25% fat is incorporated therein, for example butter, which represents, for the quantities indicated above, 43.5 kg.
On procède ensuite à un premier feuilletage en effectuant deux tours simples, la pâte étant ensuite placée dans une chambre froide dont la température est comprise entre 00C et -30C et laissée dans cette chambre pendant une heure à deux heures. We then proceed to a first puffing by making two simple turns, the dough is then placed in a cold room whose temperature is between 00C and -30C and left in this room for one hour to two hours.
A la sortie de la chambre froide, on procède à un feuilletage supplémentaire, à un tour simple, la pâte ayant une température comprise entre 13"C et 170C. La pâte est ensuite découpée et roulée en pâtons correspondant aux viennoiseries à obtenir. At the exit from the cold room, an additional puffing is carried out, in a single turn, the dough having a temperature between 13 "C and 170C. The dough is then cut and rolled into dough pieces corresponding to the pastries to be obtained.
Pour les croissants, avant la congélation, il est préférable de les aplatir légèrement en maintenant la pointe de pâte qui se situe vers le milieu du croissant en dessous, afin que lorsqu'on procède à la cuisson le croissant soit posé de la même façon et qu'il n'ait pas tendance à se dérouler en gonflant. For the croissants, before freezing, it is preferable to flatten them slightly while maintaining the dough tip which is located in the middle of the croissant below, so that when cooking is done the croissant is placed in the same way and that it does not tend to unfold while inflating.
Les pâtons congelés ou surgelés peuvent être gardés et maintenus au froid durant une longue période. Frozen or deep-frozen dough pieces can be kept and kept cold for a long time.
Les pâtons congelés ou surgelés peuvent être directement placés dans un four. La durée de cuisson peut être comprise entre 20 et 25 minutes. On peut placer lesdits pâtons directement dans un four chaud à une tempéra ture de l'ordre de 1600C et maintenir à cette température pendant 10 minutes environ puis augmenter celle-ci pour atteindre 200 à 2300C, la fin de cuisson, à cette température, étant de l'ordre de 10 à 12 minutes. Frozen or deep-frozen dough pieces can be placed directly in an oven. The cooking time can be between 20 and 25 minutes. Said dough pieces can be placed directly in a hot oven at a temperature of the order of 1600C and maintained at this temperature for about 10 minutes then increase it to reach 200 to 2300C, the end of cooking at this temperature being in the order of 10 to 12 minutes.
On peut, également, mettre les pâtons à cuire dans un four froid, mais dans ce cas, on règle celui-ci afin de porter la température directement vers 220"C et la durée de cuisson est de l'ordre de 20 à 25 minutes. You can also put the dough pieces to bake in a cold oven, but in this case, you set it to bring the temperature directly to 220 "C and the cooking time is around 20 to 25 minutes .
Lors de la cuisson, on observe une pousse importante des croissants qui sont bien feuilletés et croustillants. During cooking, there is a significant growth of croissants which are well flaky and crisp.
Les pâtons sont destinés à être vendus congelés et à être conservés dans des congélateurs, les pâtons étant cuits directement avant la consommation. The dough pieces are intended to be sold frozen and to be kept in freezers, the dough pieces being cooked directly before consumption.
Bien entendu, l'invention n'est pas limitée au mode de mise en oeuvre qui vient d'être décrit et représenté. On pourra y apporter de nombreuses modifications de détail sans sortir pour cela du cadre de l'invention. Of course, the invention is not limited to the mode of implementation which has just been described and shown. Many detailed modifications can be made without departing from the scope of the invention.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9214571A FR2698761A1 (en) | 1992-12-03 | 1992-12-03 | Additive for mfr. of Viennese prods., e.g. croissants and chocolate bread - contg. soya lecithin, yeast, alpha-amylase(s), ascorbic acid, wheat gluten, guar gum flour, data ester(s), soya flour and flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9214571A FR2698761A1 (en) | 1992-12-03 | 1992-12-03 | Additive for mfr. of Viennese prods., e.g. croissants and chocolate bread - contg. soya lecithin, yeast, alpha-amylase(s), ascorbic acid, wheat gluten, guar gum flour, data ester(s), soya flour and flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR2698761A1 true FR2698761A1 (en) | 1994-06-10 |
Family
ID=9436188
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR9214571A Withdrawn FR2698761A1 (en) | 1992-12-03 | 1992-12-03 | Additive for mfr. of Viennese prods., e.g. croissants and chocolate bread - contg. soya lecithin, yeast, alpha-amylase(s), ascorbic acid, wheat gluten, guar gum flour, data ester(s), soya flour and flour |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2698761A1 (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2698762A1 (en) * | 1992-12-07 | 1994-06-10 | Armoricaine Patisserie | Use of guar flour and carob flour in pastry - esp. flaky pastry, allowing of direct baking without stage of inflation and shaping |
| FR2736802A1 (en) * | 1995-07-17 | 1997-01-24 | Douaire Philippe | Prepn. of food, esp. Viennese pastry, by forming leavened dough or puff pastry contg. gluten - from flour and water, kneading, shaping and rolling, without essential proving |
| EP0826305A1 (en) * | 1996-08-26 | 1998-03-04 | Societe Des Produits Nestle S.A. | Non-fermented leavened dough |
| EP0842607A1 (en) * | 1996-11-11 | 1998-05-20 | Societe Des Produits Nestle S.A. | Puff pastry |
| EP0867116A2 (en) * | 1997-02-28 | 1998-09-30 | Henkel Kommanditgesellschaft auf Aktien | Process for the preparation of granular baking agents |
| EP0919131A2 (en) * | 1997-11-28 | 1999-06-02 | Henkel Kommanditgesellschaft auf Aktien | Compaction of dough conditioners |
| WO2001045516A2 (en) * | 1999-12-21 | 2001-06-28 | Marc Cemeli Duran | Additive for frozen raw pastry |
| WO2001045515A2 (en) * | 1999-12-21 | 2001-06-28 | Marc Cemeli Duran | Method for preparing bakery products such as croissants and the like |
| FR2828993A1 (en) * | 2001-09-06 | 2003-03-07 | Dsm Nv | Production of ready-to-bake pastry by kneading a mixture of wheat flour, water and salt comprises adding locust bean flour as a water retention aid |
| WO2003039261A1 (en) * | 2001-11-05 | 2003-05-15 | Danisco A/S | A liquid bread improver, the use and the process for producing thereof |
| FR2857223A1 (en) * | 2003-07-08 | 2005-01-14 | Lesaffre & Cie | Improver for frozen dough for bread, Viennese pastries and brioches comprises gluten, acerola and/or cynorrhodon and/or camu-camu powder and enzymatic preparations providing hemicellulase and alpha-amylase |
| WO2006046146A1 (en) * | 2004-10-29 | 2006-05-04 | Danisco A/S | Dough product and baked product comprising durum wheat flour |
| EP2028945A2 (en) * | 2006-06-22 | 2009-03-04 | General Mills Marketing, Inc. | Retarder-to-oven laminated dough |
| BE1016038B5 (en) * | 2003-01-24 | 2011-03-01 | Borgesius Holding Bv | BAKING BREAD FROM FROZEN PASTA AND PREPARING SUCH PASTA. |
| NL2008057C2 (en) * | 2011-12-29 | 2013-07-03 | Konink Zeelandia Groep B V | Improved methods, products and uses relating to the preparation of dough. |
| WO2015128371A1 (en) * | 2014-02-26 | 2015-09-03 | Vamix N.V. | Novel process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough |
| EP3319450A4 (en) * | 2015-07-10 | 2019-03-06 | Manildra Milling Corporation | Wheat protein-based dough relaxer compositions and methods of producing the same |
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| US3250626A (en) * | 1963-08-26 | 1966-05-10 | Ray J Thelen | Cooked, chemically-leavened food laminates |
| CH612073A5 (en) * | 1976-06-16 | 1979-07-13 | Hochstrasser Jean Claude | Method for preparing dough intended for manufacturing bread rolls (petits pains) and especially croissants |
| CA1102614A (en) * | 1978-10-06 | 1981-06-09 | Morton Satin | Bread having high protein content and high protein efficiency ratio |
| US4741908A (en) * | 1985-08-01 | 1988-05-03 | Oscar Mayer | Enrobed food products and method of manufacture |
| EP0493850A1 (en) * | 1990-12-28 | 1992-07-08 | Unilever N.V. | Improved, deep-frozen, preproofed doughs |
-
1992
- 1992-12-03 FR FR9214571A patent/FR2698761A1/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE749386C (en) * | 1939-06-14 | 1944-11-22 | Fritz Lux | Process for improving baking flours |
| US3250626A (en) * | 1963-08-26 | 1966-05-10 | Ray J Thelen | Cooked, chemically-leavened food laminates |
| CH612073A5 (en) * | 1976-06-16 | 1979-07-13 | Hochstrasser Jean Claude | Method for preparing dough intended for manufacturing bread rolls (petits pains) and especially croissants |
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