FR3017776B1 - Nouveau procede de fabrication d'un aliment a base de pate levee, levee feuilletee ou feuilletee - Google Patents

Nouveau procede de fabrication d'un aliment a base de pate levee, levee feuilletee ou feuilletee

Info

Publication number
FR3017776B1
FR3017776B1 FR1451541A FR1451541A FR3017776B1 FR 3017776 B1 FR3017776 B1 FR 3017776B1 FR 1451541 A FR1451541 A FR 1451541A FR 1451541 A FR1451541 A FR 1451541A FR 3017776 B1 FR3017776 B1 FR 3017776B1
Authority
FR
France
Prior art keywords
food
laminated
leavened
puff pastry
lift
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.)
Active
Application number
FR1451541A
Other languages
English (en)
Other versions
FR3017776A1 (fr
Inventor
Philippe Douaire
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.)
VAMIX NV
Original Assignee
VAMIX NV
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 FR1451541A priority Critical patent/FR3017776B1/fr
Application filed by VAMIX NV filed Critical VAMIX NV
Priority to MA39344A priority patent/MA39344B1/fr
Priority to JP2016554597A priority patent/JP6628732B2/ja
Priority to TR2018/09849T priority patent/TR201809849T4/tr
Priority to UAA201609751A priority patent/UA120266C2/uk
Priority to MX2016010840A priority patent/MX2016010840A/es
Priority to PL15709626T priority patent/PL3110256T3/pl
Priority to PCT/EP2015/053921 priority patent/WO2015128371A1/fr
Priority to AU2015222192A priority patent/AU2015222192C1/en
Priority to CA2939477A priority patent/CA2939477C/fr
Priority to RU2016135282A priority patent/RU2671144C2/ru
Priority to CN201580010647.5A priority patent/CN106061270B/zh
Priority to NZ722888A priority patent/NZ722888A/en
Priority to MYPI2016702801A priority patent/MY175696A/en
Priority to US15/115,926 priority patent/US10045543B2/en
Priority to DK15709626.4T priority patent/DK3110256T3/en
Priority to ES15709626.4T priority patent/ES2677518T3/es
Priority to SG11201607072RA priority patent/SG11201607072RA/en
Priority to HUE15709626A priority patent/HUE039251T2/hu
Priority to SI201530256T priority patent/SI3110256T1/en
Priority to KR1020167026283A priority patent/KR102141991B1/ko
Priority to EP15709626.4A priority patent/EP3110256B1/fr
Publication of FR3017776A1 publication Critical patent/FR3017776A1/fr
Priority to ZA2016/05333A priority patent/ZA201605333B/en
Priority to CL2016002109A priority patent/CL2016002109A1/es
Priority to SA516371709A priority patent/SA516371709B1/ar
Priority to PH12016501688A priority patent/PH12016501688B1/en
Publication of FR3017776B1 publication Critical patent/FR3017776B1/fr
Application granted granted Critical
Priority to HRP20180896TT priority patent/HRP20180896T1/hr
Active 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
    • A21D13/00—Finished or partly finished bakery products
    • 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
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • 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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated 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
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

La présente invention se rapporte à un procédé de fabrication d'un aliment à base de pâte levée, levée feuilletée ou feuilletée comprenant les étapes suivantes : (i) la préparation d'une pâte levée, levée feuilletée ou feuilletée comprenant de la farine et de l'eau, (ii) le pétrissage de la pâte, (iv) le façonnage de la pâte pour obtenir l'aliment cru, caractérisé en ce qu'il comprend les étapes suivantes : (iv) la mise en forme de l'aliment cru sous forme courbée, (vii) la congélation et/ou la surgélation de l'aliment cm, et (viii) la cuisson de l'aliment congelé courbé ou surgelé courbé en position surélevée sur un support de cuisson. Les aliments préparés selon ce procédé, et notamment les viennoiseries, font également partie de l'invention.
FR1451541A 2014-02-26 2014-02-26 Nouveau procede de fabrication d'un aliment a base de pate levee, levee feuilletee ou feuilletee Active FR3017776B1 (fr)

Priority Applications (27)

Application Number Priority Date Filing Date Title
FR1451541A FR3017776B1 (fr) 2014-02-26 2014-02-26 Nouveau procede de fabrication d'un aliment a base de pate levee, levee feuilletee ou feuilletee
SG11201607072RA SG11201607072RA (en) 2014-02-26 2015-02-25 Novel process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough
DK15709626.4T DK3110256T3 (en) 2014-02-26 2015-02-25 Process for preparing a food based on raised dough, raised puff pastry or puff pastry
UAA201609751A UA120266C2 (uk) 2014-02-26 2015-02-25 Спосіб виробництва харчового продукту на основі дріжджового листкового тіста або листкового тіста
MX2016010840A MX2016010840A (es) 2014-02-26 2015-02-25 Nuevo proceso para producir un alimento basado en masa leudada, masa de hojaldre leudada o masa de hojaldre.
PL15709626T PL3110256T3 (pl) 2014-02-26 2015-02-25 Sposób wytwarzania produktu spożywczego na bazie ciasta drożdżowego, zaczynu drożdżowego ciasta z ciasta francuskiego lub ciasta z ciasta francuskiego
PCT/EP2015/053921 WO2015128371A1 (fr) 2014-02-26 2015-02-25 Nouveau procédé d'obtention d'un aliment sur la base de pâte levée, de pâte feuilletée levée ou de pâte feuilletée
AU2015222192A AU2015222192C1 (en) 2014-02-26 2015-02-25 Novel process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough
CA2939477A CA2939477C (fr) 2014-02-26 2015-02-25 Nouveau procede d'obtention d'un aliment sur la base de pate levee, de pate feuilletee levee ou de pate feuilletee
RU2016135282A RU2671144C2 (ru) 2014-02-26 2015-02-25 Новый способ получения пищевого продукта на основе дрожжевого теста, дрожжевого слоеного теста или пресного слоеного теста
CN201580010647.5A CN106061270B (zh) 2014-02-26 2015-02-25 用来生产基于发酵生面团，发酵松饼生面团或松饼生面团的食物的方法
JP2016554597A JP6628732B2 (ja) 2014-02-26 2015-02-25 発酵生地、発酵パフペストリー生地又はパフペストリー生地による食品の新規製造方法
MYPI2016702801A MY175696A (en) 2014-02-26 2015-02-25 Process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough
US15/115,926 US10045543B2 (en) 2014-02-26 2015-02-25 Process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough
MA39344A MA39344B1 (fr) 2014-02-26 2015-02-25 Nouveau procédé d'obtention d'un aliment sur la base de pâte levée, de pâte feuilletée levée ou de pâte feuilletée
TR2018/09849T TR201809849T4 (tr) 2014-02-26 2015-02-25 Mayalı hamur, milföy hamuru veya mayalı milföy hamuru esaslı gıda üretim yöntemi.
NZ722888A NZ722888A (en) 2014-02-26 2015-02-25 Process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough
HUE15709626A HUE039251T2 (fr) 2014-02-26 2015-02-25
SI201530256T SI3110256T1 (en) 2014-02-26 2015-02-25 A process for preparing food based on a raised dough, raised leafy dough and leafy dough
KR1020167026283A KR102141991B1 (ko) 2014-02-26 2015-02-25 발효 반죽, 발효 퍼프 패스트리 또는 퍼프 패스트리 반죽을 기초로 하는 식품의 생산을 위한 신규 공정
EP15709626.4A EP3110256B1 (fr) 2014-02-26 2015-02-25 Nouveau procédé d'obtention d'un aliment sur la base de pâte levée, de pâte feuilletée levée ou de pâte feuilletée
ES15709626.4T ES2677518T3 (es) 2014-02-26 2015-02-25 Proceso para la producción de un alimento a base de masa fermentada, masa de hojaldre fermentada o masa de hojaldre
ZA2016/05333A ZA201605333B (en) 2014-02-26 2016-08-02 Novel process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough
CL2016002109A CL2016002109A1 (es) 2014-02-26 2016-08-19 Nuevo proceso para producir un alimento basado en masa leudada, masa de hojaldre leudada o masa de hojaldre
SA516371709A SA516371709B1 (ar) 2014-02-26 2016-08-21 عملية جديدة لإنتاج الأغذية المعتمدة على عجينة مختمرة ، عجينة فطائر هشة ( باف باسترى ) مختمرة أو عجينة فطائر هشة ( باف باسترى )
PH12016501688A PH12016501688B1 (en) 2014-02-26 2016-08-25 Novel process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough
HRP20180896TT HRP20180896T1 (hr) 2014-02-26 2018-06-08 Postupak proizvodnje prehrambenog proizvoda od dizanog tijesta, dizanog lisnatog tijesta ili lisnatog tijesta

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1451541A FR3017776B1 (fr) 2014-02-26 2014-02-26 Nouveau procede de fabrication d'un aliment a base de pate levee, levee feuilletee ou feuilletee

Publications (2)

Publication Number Publication Date
FR3017776A1 FR3017776A1 (fr) 2015-08-28
FR3017776B1 true FR3017776B1 (fr) 2016-12-09

Family

ID=50933312

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1451541A Active FR3017776B1 (fr) 2014-02-26 2014-02-26 Nouveau procede de fabrication d'un aliment a base de pate levee, levee feuilletee ou feuilletee

Country Status (27)

Country Link
US (1) US10045543B2 (fr)
EP (1) EP3110256B1 (fr)
JP (1) JP6628732B2 (fr)
KR (1) KR102141991B1 (fr)
CN (1) CN106061270B (fr)
AU (1) AU2015222192C1 (fr)
CA (1) CA2939477C (fr)
CL (1) CL2016002109A1 (fr)
DK (1) DK3110256T3 (fr)
ES (1) ES2677518T3 (fr)
FR (1) FR3017776B1 (fr)
HR (1) HRP20180896T1 (fr)
HU (1) HUE039251T2 (fr)
MA (1) MA39344B1 (fr)
MX (1) MX2016010840A (fr)
MY (1) MY175696A (fr)
NZ (1) NZ722888A (fr)
PH (1) PH12016501688B1 (fr)
PL (1) PL3110256T3 (fr)
RU (1) RU2671144C2 (fr)
SA (1) SA516371709B1 (fr)
SG (1) SG11201607072RA (fr)
SI (1) SI3110256T1 (fr)
TR (1) TR201809849T4 (fr)
UA (1) UA120266C2 (fr)
WO (1) WO2015128371A1 (fr)
ZA (1) ZA201605333B (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022271152A1 (fr) * 2021-06-22 2022-12-29 General Mills, Inc. Produit à base de pâte roulée et procédé de production

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0305071A3 (fr) * 1987-08-24 1990-01-31 General Foods Corporation Procédé de préparation de pâtes levées congelées avant cuisson
JPH0640794B2 (ja) * 1988-07-26 1994-06-01 レオン自動機株式会社 パンまたはペーストリーの成形保存方法
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.
US6783782B1 (en) * 1998-12-17 2004-08-31 The Pillsbury Company Grooved freezer-to-oven pizza crust
US6942885B2 (en) * 2002-11-01 2005-09-13 Nestec S.A. Scored savory dough with toppings or fillings
AT6980U1 (de) * 2003-05-21 2004-07-26 Haas Franz Waffelblatt
EP2526775A1 (fr) * 2010-01-18 2012-11-28 Ajinomoto Co., Inc. Procédé de production de pâte à pain congelée ne nécessitant pas d'étape de décongélation ou de fermentation
US8563064B1 (en) * 2011-01-26 2013-10-22 Kirt McFarland Corrugated crust
US20120294985A1 (en) * 2011-05-18 2012-11-22 Claxton Sydney M Curved bread bun

Also Published As

Publication number Publication date
SG11201607072RA (en) 2016-09-29
MX2016010840A (es) 2017-02-08
CA2939477A1 (fr) 2015-09-03
PH12016501688A1 (en) 2016-10-03
AU2015222192C1 (en) 2018-11-08
CL2016002109A1 (es) 2017-01-06
CA2939477C (fr) 2020-03-24
HUE039251T2 (fr) 2018-12-28
EP3110256B1 (fr) 2018-05-02
DK3110256T3 (en) 2018-07-02
EP3110256A1 (fr) 2017-01-04
MY175696A (en) 2020-07-06
PL3110256T3 (pl) 2018-09-28
MA39344B1 (fr) 2018-12-31
JP6628732B2 (ja) 2020-01-15
PH12016501688B1 (en) 2016-10-03
ES2677518T3 (es) 2018-08-03
HRP20180896T1 (hr) 2018-07-13
JP2017506519A (ja) 2017-03-09
KR102141991B1 (ko) 2020-08-10
FR3017776A1 (fr) 2015-08-28
SA516371709B1 (ar) 2019-09-12
US10045543B2 (en) 2018-08-14
CN106061270B (zh) 2020-04-24
KR20160117624A (ko) 2016-10-10
MA39344A1 (fr) 2018-05-31
UA120266C2 (uk) 2019-11-11
RU2016135282A (ru) 2018-03-29
WO2015128371A1 (fr) 2015-09-03
CN106061270A (zh) 2016-10-26
RU2671144C2 (ru) 2018-10-29
RU2016135282A3 (fr) 2018-08-29
US20170164626A1 (en) 2017-06-15
NZ722888A (en) 2019-01-25
ZA201605333B (en) 2017-07-26
AU2015222192B2 (en) 2018-04-26
SI3110256T1 (en) 2018-07-31
TR201809849T4 (tr) 2018-07-23
AU2015222192A1 (en) 2016-08-18

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