FR2698762B1 - Utilisation en patisserie de farine de guar ou de caroube associee a un sucre directement fermentescible. - Google Patents

Utilisation en patisserie de farine de guar ou de caroube associee a un sucre directement fermentescible.

Info

Publication number
FR2698762B1
FR2698762B1 FR9214717A FR9214717A FR2698762B1 FR 2698762 B1 FR2698762 B1 FR 2698762B1 FR 9214717 A FR9214717 A FR 9214717A FR 9214717 A FR9214717 A FR 9214717A FR 2698762 B1 FR2698762 B1 FR 2698762B1
Authority
FR
France
Prior art keywords
fermentescible
carob
pastry
sugar
directly
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
FR9214717A
Other languages
English (en)
Other versions
FR2698762A1 (fr
Inventor
Daniel Menez
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 FR9214717A priority Critical patent/FR2698762B1/fr
Publication of FR2698762A1 publication Critical patent/FR2698762A1/fr
Application granted granted Critical
Publication of FR2698762B1 publication Critical patent/FR2698762B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR9214717A 1992-12-07 1992-12-07 Utilisation en patisserie de farine de guar ou de caroube associee a un sucre directement fermentescible. Expired - Lifetime FR2698762B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9214717A FR2698762B1 (fr) 1992-12-07 1992-12-07 Utilisation en patisserie de farine de guar ou de caroube associee a un sucre directement fermentescible.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9214717A FR2698762B1 (fr) 1992-12-07 1992-12-07 Utilisation en patisserie de farine de guar ou de caroube associee a un sucre directement fermentescible.

Publications (2)

Publication Number Publication Date
FR2698762A1 FR2698762A1 (fr) 1994-06-10
FR2698762B1 true FR2698762B1 (fr) 1997-08-08

Family

ID=9436304

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9214717A Expired - Lifetime FR2698762B1 (fr) 1992-12-07 1992-12-07 Utilisation en patisserie de farine de guar ou de caroube associee a un sucre directement fermentescible.

Country Status (1)

Country Link
FR (1) FR2698762B1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2825898B1 (fr) * 2001-06-15 2004-11-19 Sebastien Bossard Nouvelle farine alimentaire, son utilisation pour la fabrication d'une pate et un procede en faisant usage
FR2828993B1 (fr) * 2001-09-06 2004-10-29 Dsm Nv Procedes de fabrication d'une pate prete a cuire de produits de boulangerie, composition prete a l'emploi, ainsi que produits obtenus

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1468744A (fr) * 1964-07-17 1967-02-10 Boehringer Sohn Ingelheim Procédé pour améliorer le pouvoir de cuisson d'articles de pâtisserie et de biscuiterie fine
FI783405A (fi) * 1977-12-22 1979-06-23 Stamag Huvudsakligen av kli bestaoende bakverk och foerfarande foer dess framstaellning
DE3315434C2 (de) * 1983-04-28 1985-08-22 Anton Dieter Dipl.-Chem. Dr. 3440 Eschwege Hammel Verfahren zum Herstellen von acetatangereichertem Sauerteig für die Weizenbrotherstellung
DE3535412A1 (de) * 1985-10-04 1987-04-09 Friedrich Schmidt Trockensauer zur herstellung von glutenfreiem sauerteigbrot
DE3708622A1 (de) * 1987-03-17 1988-09-29 Uldo Backmittel Gmbh Trockenmischung fuer broetchen und verfahren zur herstellung von broetchen unter verwendung der neuen trockenmischung
FR2645408B3 (fr) * 1989-04-10 1991-07-05 Labranche Patrick Plaque de decoration du pain et procede pour la preparation d'une telle plaque de decoration
DE4024222A1 (de) * 1990-07-31 1992-02-06 Hansjoerg Riegler Sechskorn-feingebaeck
DE4111476A1 (de) * 1991-04-09 1992-10-15 Frubella Gmbh Fruchtbackmischung
DE4218392A1 (de) * 1992-06-04 1993-12-09 Guenter Lang Verfahren zum Herstellen eines Gefäßes o. dgl. aus eß- und/oder verrottbarem Material
FR2698761A1 (fr) * 1992-12-03 1994-06-10 Douaire Philippe Composition additionnelle pour la fabrication de viennoiseries et procédé de fabrication de viennoiseries comportant une telle composition additionnelle.

Also Published As

Publication number Publication date
FR2698762A1 (fr) 1994-06-10

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Legal Events

Date Code Title Description
TP Transmission of property