FR2865351B1 - Procede de fabrication d'une patisserie aux fruits en forme de barre - Google Patents

Procede de fabrication d'une patisserie aux fruits en forme de barre

Info

Publication number
FR2865351B1
FR2865351B1 FR0400691A FR0400691A FR2865351B1 FR 2865351 B1 FR2865351 B1 FR 2865351B1 FR 0400691 A FR0400691 A FR 0400691A FR 0400691 A FR0400691 A FR 0400691A FR 2865351 B1 FR2865351 B1 FR 2865351B1
Authority
FR
France
Prior art keywords
producing barrier
pastry
fruit pastry
barrier fruit
producing
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
FR0400691A
Other languages
English (en)
Other versions
FR2865351A1 (fr
Inventor
Daniel Peyrat
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.)
Carre Gourmet Diffusion
Original Assignee
Carre Gourmet Diffusion
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
Priority to FR0400691A priority Critical patent/FR2865351B1/fr
Application filed by Carre Gourmet Diffusion filed Critical Carre Gourmet Diffusion
Priority to JP2006550242A priority patent/JP2007518416A/ja
Priority to PCT/FR2005/000160 priority patent/WO2005079587A1/fr
Priority to US10/587,259 priority patent/US20070243300A1/en
Priority to EP05717484A priority patent/EP1713343A1/fr
Priority to CNA200580003194XA priority patent/CN1953666A/zh
Publication of FR2865351A1 publication Critical patent/FR2865351A1/fr
Application granted granted Critical
Publication of FR2865351B1 publication Critical patent/FR2865351B1/fr
Priority to NO20063523A priority patent/NO20063523L/no
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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR0400691A 2004-01-26 2004-01-26 Procede de fabrication d'une patisserie aux fruits en forme de barre Expired - Fee Related FR2865351B1 (fr)

Priority Applications (7)

Application Number Priority Date Filing Date Title
FR0400691A FR2865351B1 (fr) 2004-01-26 2004-01-26 Procede de fabrication d'une patisserie aux fruits en forme de barre
PCT/FR2005/000160 WO2005079587A1 (fr) 2004-01-26 2005-01-25 Procede de fabrication d'une patisserie aux fruits en forme de barre
US10/587,259 US20070243300A1 (en) 2004-01-26 2005-01-25 Method for Making a Fruit Pastry Bar
EP05717484A EP1713343A1 (fr) 2004-01-26 2005-01-25 Procede de fabrication d une patisserie aux fruits en forme de barre
JP2006550242A JP2007518416A (ja) 2004-01-26 2005-01-25 フルーツペストリーのバーの製造方法
CNA200580003194XA CN1953666A (zh) 2004-01-26 2005-01-25 制作水果糕点条的方法
NO20063523A NO20063523L (no) 2004-01-26 2006-08-02 Fremgangsmate for a tilvirke fruktbakverkstang

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0400691A FR2865351B1 (fr) 2004-01-26 2004-01-26 Procede de fabrication d'une patisserie aux fruits en forme de barre

Publications (2)

Publication Number Publication Date
FR2865351A1 FR2865351A1 (fr) 2005-07-29
FR2865351B1 true FR2865351B1 (fr) 2006-06-23

Family

ID=34717407

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0400691A Expired - Fee Related FR2865351B1 (fr) 2004-01-26 2004-01-26 Procede de fabrication d'une patisserie aux fruits en forme de barre

Country Status (7)

Country Link
US (1) US20070243300A1 (fr)
EP (1) EP1713343A1 (fr)
JP (1) JP2007518416A (fr)
CN (1) CN1953666A (fr)
FR (1) FR2865351B1 (fr)
NO (1) NO20063523L (fr)
WO (1) WO2005079587A1 (fr)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2151165A1 (fr) * 2008-08-06 2010-02-10 Nestec S.A. Dessert glacé multicouches
KR101160395B1 (ko) 2009-12-17 2012-06-26 박동환 콘도그의 제조방법 및 상기 제조방법에 의해 제조된 콘도그
BE1019391A4 (nl) * 2010-06-29 2012-06-05 Lietaer Albert Marsepein pasta.
JP2012249585A (ja) * 2011-06-03 2012-12-20 Toyo Nut Co Ltd 加飾シート状食品およびその製法
KR102272960B1 (ko) * 2013-07-16 2021-07-05 롯데제과 주식회사 구운 과자 및 그 제조 방법
JP6050867B1 (ja) * 2015-08-04 2016-12-21 月島食品工業株式会社 焼き菓子の製造方法
CN108013351A (zh) * 2016-11-01 2018-05-11 黄卫东 一种馅料外现食品及其制作方法
CN107811236A (zh) * 2017-10-12 2018-03-20 南京来口食品有限公司 一种低糖果蔬糕及其制备方法
CN108323553A (zh) * 2018-01-19 2018-07-27 昆明理工大学 一种形色逼真的菊花饼及其制作方法
CN108552501B (zh) * 2018-03-22 2021-01-05 广东科贸职业学院 洋蓟夹心果蔬糕及其制作方法
EP3801040A1 (fr) 2018-06-08 2021-04-14 Société des Produits Nestlé S.A. Composition
CN110692965A (zh) * 2019-11-04 2020-01-17 山东圣源绿色食品科技有限公司 一种整果粒桑椹即食水晶糕的制备方法

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2336314A1 (fr) * 1975-12-23 1977-07-22 Verseillie Andre Gateau fourre a longue conservation
US4078876A (en) * 1976-03-26 1978-03-14 William Yesulis Tartlet press
FR2434575A2 (fr) * 1978-09-04 1980-03-28 Ferrando Dolores Specialite culinaire sucree avec les principales possibilites de composition et de presentation
GB2186475B (en) * 1986-02-18 1990-01-24 Stokes Bomford Limited Food preparation method
FR2595547B1 (fr) * 1986-03-13 1991-03-08 Janssen Simone Procede de fabrication d'une tarte et garniture de tarte selon une mise en oeuvre dudit procede
FR2624346B1 (fr) * 1987-12-14 1991-09-06 Brossard Gringoire Procede et dispositif de fabrication d'une tarte
FR2643545B1 (fr) * 1989-02-24 1991-04-12 Lagarde Claude Moule perfore, de preference en acier, destine a l'amelioration de la cuisson des patisseries
CH684567A5 (fr) * 1992-07-17 1994-10-31 Licinio Ferreira Procédé de préparation des tartelettes portugaises à la crème.
US5417150A (en) * 1993-06-18 1995-05-23 Silverback Environments, Inc. Pizza pie mold and method of use
FR2744593B1 (fr) * 1996-02-08 1998-04-17 Neuhauser Alfred Produit composite de patisserie forme d'une superposition d'au moins deux pieces moelleuses et d'un intermediaire croquant
JP3367040B2 (ja) * 1998-03-11 2003-01-14 株式会社タイガークラウン 角形ケーキ用焼き型
US6627239B1 (en) * 2000-09-11 2003-09-30 Nestec S.A. Sweet dough tray
JP3685711B2 (ja) * 2000-11-14 2005-08-24 レオン自動機株式会社 食品生地製造方法および装置
DE20116998U1 (de) * 2001-10-19 2002-02-28 Rietmann GmbH, 66740 Saarlouis Backmischung zur Herstellung von Sportlernahrung in Gebäckform
NL1020465C2 (nl) * 2002-04-25 2003-10-28 Snel Golfkarton B V Bakvorm.
FR2840773B1 (fr) 2002-06-14 2005-03-25 Carre Gourmet Evenements Procede de fabrication d'un produit intermediaire surgele pour tarte sucree ou salee et produit intermediaire ainsi obtenu

Also Published As

Publication number Publication date
US20070243300A1 (en) 2007-10-18
EP1713343A1 (fr) 2006-10-25
FR2865351A1 (fr) 2005-07-29
JP2007518416A (ja) 2007-07-12
CN1953666A (zh) 2007-04-25
NO20063523L (no) 2006-10-24
WO2005079587A1 (fr) 2005-09-01

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Legal Events

Date Code Title Description
ST Notification of lapse

Effective date: 20081029

RN Application for restoration
FC Decision of inpi director general to approve request for restoration
ST Notification of lapse

Effective date: 20110930