FR2828993B1 - Procedes de fabrication d'une pate prete a cuire de produits de boulangerie, composition prete a l'emploi, ainsi que produits obtenus - Google Patents
Procedes de fabrication d'une pate prete a cuire de produits de boulangerie, composition prete a l'emploi, ainsi que produits obtenusInfo
- Publication number
- FR2828993B1 FR2828993B1 FR0111518A FR0111518A FR2828993B1 FR 2828993 B1 FR2828993 B1 FR 2828993B1 FR 0111518 A FR0111518 A FR 0111518A FR 0111518 A FR0111518 A FR 0111518A FR 2828993 B1 FR2828993 B1 FR 2828993B1
- Authority
- FR
- France
- Prior art keywords
- ready
- products
- processes
- producing
- use 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.)
- Expired - Fee Related
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title 1
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
- A21D8/00—Methods for preparing or baking 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
-
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0111518A FR2828993B1 (fr) | 2001-09-06 | 2001-09-06 | Procedes de fabrication d'une pate prete a cuire de produits de boulangerie, composition prete a l'emploi, ainsi que produits obtenus |
BE200100591A BE1013869A3 (fr) | 2001-09-06 | 2001-09-11 | Procedes de fabrication d'une pate a cuire de produits de boulangerie, composition prete a l'emploi, ainsi que produits obtenus. |
EP02797963A EP1423014A2 (fr) | 2001-09-06 | 2002-09-04 | Procede fabrication d une pate prete a cuire de produits de boulangerie |
BR0212365-7A BR0212365A (pt) | 2001-09-06 | 2002-09-04 | Processo para preparação de massa de pão pronta para cozer para produtos de padaria, composição para para o uso e produtos resultantes |
PCT/EP2002/010033 WO2003022061A2 (fr) | 2001-09-06 | 2002-09-04 | Procede fabrication d'une pate prete a cuire de produits de boulangerie |
AU2002335311A AU2002335311A1 (en) | 2001-09-06 | 2002-09-04 | Method for making a ready-to-cook pastry for bakery products |
ZA200401802A ZA200401802B (en) | 2001-09-06 | 2004-03-04 | Method for making a ready-to-cook pastry for bakery products. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0111518A FR2828993B1 (fr) | 2001-09-06 | 2001-09-06 | Procedes de fabrication d'une pate prete a cuire de produits de boulangerie, composition prete a l'emploi, ainsi que produits obtenus |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2828993A1 FR2828993A1 (fr) | 2003-03-07 |
FR2828993B1 true FR2828993B1 (fr) | 2004-10-29 |
Family
ID=8867018
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR0111518A Expired - Fee Related FR2828993B1 (fr) | 2001-09-06 | 2001-09-06 | Procedes de fabrication d'une pate prete a cuire de produits de boulangerie, composition prete a l'emploi, ainsi que produits obtenus |
Country Status (7)
Country | Link |
---|---|
EP (1) | EP1423014A2 (fr) |
AU (1) | AU2002335311A1 (fr) |
BE (1) | BE1013869A3 (fr) |
BR (1) | BR0212365A (fr) |
FR (1) | FR2828993B1 (fr) |
WO (1) | WO2003022061A2 (fr) |
ZA (1) | ZA200401802B (fr) |
Family Cites Families (11)
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 |
JPS52128266A (en) * | 1976-04-16 | 1977-10-27 | Sanei Kagaku Kogyo Kk | Edible material for baked confection base |
FI783405A (fi) * | 1977-12-22 | 1979-06-23 | Stamag | Huvudsakligen av kli bestaoende bakverk och foerfarande foer dess framstaellning |
GB2022391B (en) * | 1978-05-30 | 1982-10-20 | Speywood Lab Ltd | Bread containing gum and its manufacture |
US4405648A (en) * | 1979-08-24 | 1983-09-20 | Nisshin Flour Milling Co., Ltd. | Method for producing bread |
DE3404381A1 (de) * | 1984-02-08 | 1985-08-08 | Fritz 5180 Eschweiler Poensgen | Verfahren zur herstellung von backwaren |
FR2688658A1 (fr) * | 1992-03-20 | 1993-09-24 | Ceres Sa Nv | Patons de croissants et autres produits de boulangerie, surgeles, prets a cuire, procede pour leur fabrication, et produits cuits obtenus. |
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. |
FR2698762B1 (fr) * | 1992-12-07 | 1997-08-08 | Armoricaine Patisserie | Utilisation en patisserie de farine de guar ou de caroube associee a un sucre directement fermentescible. |
FR2736802B1 (fr) * | 1995-07-17 | 1997-10-10 | Douaire Philippe | Procede de fabrication d'une pate levee ou feuilletee ou levee-feuillete et produits obtenus s'y rapportant |
JP3619351B2 (ja) * | 1997-08-26 | 2005-02-09 | 日本たばこ産業株式会社 | 小麦粉製品 |
-
2001
- 2001-09-06 FR FR0111518A patent/FR2828993B1/fr not_active Expired - Fee Related
- 2001-09-11 BE BE200100591A patent/BE1013869A3/fr not_active IP Right Cessation
-
2002
- 2002-09-04 BR BR0212365-7A patent/BR0212365A/pt not_active Application Discontinuation
- 2002-09-04 AU AU2002335311A patent/AU2002335311A1/en not_active Abandoned
- 2002-09-04 WO PCT/EP2002/010033 patent/WO2003022061A2/fr not_active Application Discontinuation
- 2002-09-04 EP EP02797963A patent/EP1423014A2/fr not_active Withdrawn
-
2004
- 2004-03-04 ZA ZA200401802A patent/ZA200401802B/en unknown
Also Published As
Publication number | Publication date |
---|---|
ZA200401802B (en) | 2005-10-03 |
AU2002335311A1 (en) | 2003-03-24 |
EP1423014A2 (fr) | 2004-06-02 |
FR2828993A1 (fr) | 2003-03-07 |
WO2003022061A3 (fr) | 2003-07-31 |
WO2003022061A2 (fr) | 2003-03-20 |
BE1013869A3 (fr) | 2002-10-01 |
BR0212365A (pt) | 2004-07-27 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
TP | Transmission of property | ||
TP | Transmission of property | ||
ST | Notification of lapse |
Effective date: 20110531 |