FR2858521B1 - METHOD FOR MANUFACTURING PIZZA, FOCCACIA OR PIE PULP, FOR PRESERVING SUSPENDED COOKED SEEDS IN THE PULP, IN THE STATE OF THEIR PRESENTATION OF ORIGIN - Google Patents
METHOD FOR MANUFACTURING PIZZA, FOCCACIA OR PIE PULP, FOR PRESERVING SUSPENDED COOKED SEEDS IN THE PULP, IN THE STATE OF THEIR PRESENTATION OF ORIGINInfo
- Publication number
- FR2858521B1 FR2858521B1 FR0309725A FR0309725A FR2858521B1 FR 2858521 B1 FR2858521 B1 FR 2858521B1 FR 0309725 A FR0309725 A FR 0309725A FR 0309725 A FR0309725 A FR 0309725A FR 2858521 B1 FR2858521 B1 FR 2858521B1
- Authority
- FR
- France
- Prior art keywords
- pulp
- foccacia
- pie
- preserving
- presentation
- 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
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
- A21D2/36—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
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- 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
-
- 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
- A21D13/41—Pizzas
-
- 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
- A21D13/43—Flatbreads, e.g. naan
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0309725A FR2858521B1 (en) | 2003-08-07 | 2003-08-07 | METHOD FOR MANUFACTURING PIZZA, FOCCACIA OR PIE PULP, FOR PRESERVING SUSPENDED COOKED SEEDS IN THE PULP, IN THE STATE OF THEIR PRESENTATION OF ORIGIN |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0309725A FR2858521B1 (en) | 2003-08-07 | 2003-08-07 | METHOD FOR MANUFACTURING PIZZA, FOCCACIA OR PIE PULP, FOR PRESERVING SUSPENDED COOKED SEEDS IN THE PULP, IN THE STATE OF THEIR PRESENTATION OF ORIGIN |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2858521A1 FR2858521A1 (en) | 2005-02-11 |
FR2858521B1 true FR2858521B1 (en) | 2006-03-03 |
Family
ID=34073070
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR0309725A Expired - Fee Related FR2858521B1 (en) | 2003-08-07 | 2003-08-07 | METHOD FOR MANUFACTURING PIZZA, FOCCACIA OR PIE PULP, FOR PRESERVING SUSPENDED COOKED SEEDS IN THE PULP, IN THE STATE OF THEIR PRESENTATION OF ORIGIN |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2858521B1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IT202100015788A1 (en) * | 2021-06-16 | 2022-12-16 | The Food Family S R L In Breve Theff S R L | REFRESHMENT FOR A PIZZA DOUGH, PIZZA DOUGH INCLUDING SAID REFRESHMENT AND PIZZA INCLUDING SAID DOUGH |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ITMO20090084A1 (en) * | 2009-04-03 | 2010-10-04 | Benedetti Serena | COMPOSITION TO PREPARE A FUNCTIONAL FOOD |
CN101803625A (en) * | 2010-04-30 | 2010-08-18 | 西藏天麦力健康品有限公司 | Preparation method of barley pisa |
EP2941958A1 (en) * | 2014-05-08 | 2015-11-11 | Barilla G. e R. Fratelli S.p.A. | Process for the production of a ready to eat shelf-stable packaged focaccia |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3013003C2 (en) * | 1980-04-03 | 1982-06-03 | Hans 6900 Heidelberg Riegler | Six grain bread |
US4761296A (en) * | 1984-05-18 | 1988-08-02 | Nabisco Brands, Inc. | Crackers having stabilized sunflower seeds |
DE4024222A1 (en) * | 1990-07-31 | 1992-02-06 | Hansjoerg Riegler | Baked article contg. six cereals - made with dough contg. grist and dough contg. flours and combining the doughs |
EP0662785B1 (en) * | 1992-09-30 | 1999-02-03 | The Pillsbury Company | Pre-baked microwaveable pastry systems |
FR2697722A1 (en) * | 1992-11-10 | 1994-05-13 | Tranquillo Bernard | Automatic wood burning oven with complementary heating - has circulating ignited wood filled trays heating chamber and heated cooking hearth controlled to obtain correct temp |
FR2701356B1 (en) * | 1993-02-11 | 1995-05-24 | Phil Xn 90 | Additive composition for making bread. |
IT1263964B (en) * | 1993-02-24 | 1996-09-05 | Barilla Flli G & R | PROCEDURE FOR THE PRODUCTION OF REFRIGERATED PIZZAS READY TO BE CONSUMED |
DE19524041A1 (en) * | 1995-07-01 | 1997-01-02 | Guenther Hans Peter Erwin | Bread with reduced water content |
EP0826305A1 (en) * | 1996-08-26 | 1998-03-04 | Societe Des Produits Nestle S.A. | Non-fermented leavened dough |
DE19638073A1 (en) * | 1996-09-18 | 1998-03-19 | Miwe Michael Wenz Gmbh | Continuous oven |
DE69619829T2 (en) * | 1996-11-11 | 2002-11-28 | Nestle Sa | Process for making puff pastry |
-
2003
- 2003-08-07 FR FR0309725A patent/FR2858521B1/en not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IT202100015788A1 (en) * | 2021-06-16 | 2022-12-16 | The Food Family S R L In Breve Theff S R L | REFRESHMENT FOR A PIZZA DOUGH, PIZZA DOUGH INCLUDING SAID REFRESHMENT AND PIZZA INCLUDING SAID DOUGH |
Also Published As
Publication number | Publication date |
---|---|
FR2858521A1 (en) | 2005-02-11 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |
Effective date: 20100430 |