FR3015859B1 - PROCESS FOR THE PRODUCTION OF PASTRY USING FLUID OILS - Google Patents

PROCESS FOR THE PRODUCTION OF PASTRY USING FLUID OILS Download PDF

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Publication number
FR3015859B1
FR3015859B1 FR1463426A FR1463426A FR3015859B1 FR 3015859 B1 FR3015859 B1 FR 3015859B1 FR 1463426 A FR1463426 A FR 1463426A FR 1463426 A FR1463426 A FR 1463426A FR 3015859 B1 FR3015859 B1 FR 3015859B1
Authority
FR
France
Prior art keywords
pastry
production
fluid oils
oils
fluid
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
FR1463426A
Other languages
French (fr)
Other versions
FR3015859A1 (en
Inventor
Geoffrey Ruiz
Arnaud Lacour
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.)
Lesieur SAS
Original Assignee
Lesieur SAS
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 Lesieur SAS filed Critical Lesieur SAS
Priority to FR1463426A priority Critical patent/FR3015859B1/en
Publication of FR3015859A1 publication Critical patent/FR3015859A1/en
Application granted granted Critical
Publication of FR3015859B1 publication Critical patent/FR3015859B1/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
FR1463426A 2013-12-31 2014-12-30 PROCESS FOR THE PRODUCTION OF PASTRY USING FLUID OILS Expired - Fee Related FR3015859B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR1463426A FR3015859B1 (en) 2013-12-31 2014-12-30 PROCESS FOR THE PRODUCTION OF PASTRY USING FLUID OILS

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR1363746 2013-12-31
FR1363746A FR3015858A1 (en) 2013-12-31 2013-12-31 PROCESS FOR THE PRODUCTION OF PASTRY USING FLUID OILS.
FR1463426A FR3015859B1 (en) 2013-12-31 2014-12-30 PROCESS FOR THE PRODUCTION OF PASTRY USING FLUID OILS

Publications (2)

Publication Number Publication Date
FR3015859A1 FR3015859A1 (en) 2015-07-03
FR3015859B1 true FR3015859B1 (en) 2018-05-25

Family

ID=50489280

Family Applications (2)

Application Number Title Priority Date Filing Date
FR1363746A Pending FR3015858A1 (en) 2013-12-31 2013-12-31 PROCESS FOR THE PRODUCTION OF PASTRY USING FLUID OILS.
FR1463426A Expired - Fee Related FR3015859B1 (en) 2013-12-31 2014-12-30 PROCESS FOR THE PRODUCTION OF PASTRY USING FLUID OILS

Family Applications Before (1)

Application Number Title Priority Date Filing Date
FR1363746A Pending FR3015858A1 (en) 2013-12-31 2013-12-31 PROCESS FOR THE PRODUCTION OF PASTRY USING FLUID OILS.

Country Status (2)

Country Link
BE (1) BE1022353B1 (en)
FR (2) FR3015858A1 (en)

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3212903A (en) * 1954-12-16 1965-10-19 Margaret L Oberholtzer Frozen biscuit dough and its preparation

Also Published As

Publication number Publication date
FR3015859A1 (en) 2015-07-03
BE1022353B1 (en) 2016-03-24
FR3015858A1 (en) 2015-07-03

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