FR2872000B1 - Utilisation d'une matiere grasse contenant du sucre dissout, pour la fabrication de viennoiseries - Google Patents

Utilisation d'une matiere grasse contenant du sucre dissout, pour la fabrication de viennoiseries

Info

Publication number
FR2872000B1
FR2872000B1 FR0406845A FR0406845A FR2872000B1 FR 2872000 B1 FR2872000 B1 FR 2872000B1 FR 0406845 A FR0406845 A FR 0406845A FR 0406845 A FR0406845 A FR 0406845A FR 2872000 B1 FR2872000 B1 FR 2872000B1
Authority
FR
France
Prior art keywords
viennoiseries
manufacture
containing dissolved
fat containing
dissolved sugar
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
FR0406845A
Other languages
English (en)
Other versions
FR2872000A1 (fr
Inventor
Christophe Favrot
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.)
Vandemoortele Bakery Products France Fr
Original Assignee
LE TY VORN SA
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 LE TY VORN SA filed Critical LE TY VORN SA
Priority to FR0406845A priority Critical patent/FR2872000B1/fr
Publication of FR2872000A1 publication Critical patent/FR2872000A1/fr
Application granted granted Critical
Publication of FR2872000B1 publication Critical patent/FR2872000B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR0406845A 2004-06-23 2004-06-23 Utilisation d'une matiere grasse contenant du sucre dissout, pour la fabrication de viennoiseries Expired - Lifetime FR2872000B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR0406845A FR2872000B1 (fr) 2004-06-23 2004-06-23 Utilisation d'une matiere grasse contenant du sucre dissout, pour la fabrication de viennoiseries

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0406845A FR2872000B1 (fr) 2004-06-23 2004-06-23 Utilisation d'une matiere grasse contenant du sucre dissout, pour la fabrication de viennoiseries

Publications (2)

Publication Number Publication Date
FR2872000A1 FR2872000A1 (fr) 2005-12-30
FR2872000B1 true FR2872000B1 (fr) 2007-07-20

Family

ID=34946911

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0406845A Expired - Lifetime FR2872000B1 (fr) 2004-06-23 2004-06-23 Utilisation d'une matiere grasse contenant du sucre dissout, pour la fabrication de viennoiseries

Country Status (1)

Country Link
FR (1) FR2872000B1 (fr)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2568099A1 (fr) * 1984-07-25 1986-01-31 Dornic Armel Procede de fabrication de produits de boulangerie-patisserie du type croissant
DE3561626D1 (en) * 1984-08-24 1988-03-31 Unilever Nv Butter-like concentrate
AU6375394A (en) * 1993-03-25 1994-10-11 Unilever Plc Fat-reduced laminated doughs
CA2179133A1 (fr) * 1995-06-15 1996-12-16 Jacobus Van Eendenburg Pate feuilletee consommable et dispersion consommable pour cette pate

Also Published As

Publication number Publication date
FR2872000A1 (fr) 2005-12-30

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