FR2790916B1 - Procede de fabrication de pain a mie aeree contenant des fruits secs et du fromage, et pain correspondant - Google Patents

Procede de fabrication de pain a mie aeree contenant des fruits secs et du fromage, et pain correspondant

Info

Publication number
FR2790916B1
FR2790916B1 FR9903401A FR9903401A FR2790916B1 FR 2790916 B1 FR2790916 B1 FR 2790916B1 FR 9903401 A FR9903401 A FR 9903401A FR 9903401 A FR9903401 A FR 9903401A FR 2790916 B1 FR2790916 B1 FR 2790916B1
Authority
FR
France
Prior art keywords
bread
aeriated
cheese
crop
manufacture
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 - Fee Related
Application number
FR9903401A
Other languages
English (en)
Other versions
FR2790916A1 (fr
Inventor
Michel Lelievre
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
Priority to FR9903401A priority Critical patent/FR2790916B1/fr
Publication of FR2790916A1 publication Critical patent/FR2790916A1/fr
Application granted granted Critical
Publication of FR2790916B1 publication Critical patent/FR2790916B1/fr
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • A21D2/364—Nuts, e.g. cocoa
    • 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
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
FR9903401A 1999-03-15 1999-03-15 Procede de fabrication de pain a mie aeree contenant des fruits secs et du fromage, et pain correspondant Expired - Fee Related FR2790916B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9903401A FR2790916B1 (fr) 1999-03-15 1999-03-15 Procede de fabrication de pain a mie aeree contenant des fruits secs et du fromage, et pain correspondant

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9903401A FR2790916B1 (fr) 1999-03-15 1999-03-15 Procede de fabrication de pain a mie aeree contenant des fruits secs et du fromage, et pain correspondant

Publications (2)

Publication Number Publication Date
FR2790916A1 FR2790916A1 (fr) 2000-09-22
FR2790916B1 true FR2790916B1 (fr) 2001-06-29

Family

ID=9543369

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9903401A Expired - Fee Related FR2790916B1 (fr) 1999-03-15 1999-03-15 Procede de fabrication de pain a mie aeree contenant des fruits secs et du fromage, et pain correspondant

Country Status (1)

Country Link
FR (1) FR2790916B1 (fr)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE402518B (sv) * 1974-10-24 1978-07-10 Ronnerman Ab Tandlekare Erik Forfarande for framstellning av livsmedel i form av brod
NL8001058A (nl) * 1980-02-21 1980-06-30 Wessanen Meel B V Broodsoort respectievelijk meelsoort.
FR2669190B1 (fr) * 1990-11-15 1993-12-17 Dominique Fieurgant Pain garni.
EP0826305A1 (fr) * 1996-08-26 1998-03-04 Societe Des Produits Nestle S.A. Pâte levée non fermentée

Also Published As

Publication number Publication date
FR2790916A1 (fr) 2000-09-22

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Legal Events

Date Code Title Description
ST Notification of lapse