FR3040587B1 - Pate a pain conservable a temperature de refrigeration et son procede de preparation - Google Patents

Pate a pain conservable a temperature de refrigeration et son procede de preparation

Info

Publication number
FR3040587B1
FR3040587B1 FR1558209A FR1558209A FR3040587B1 FR 3040587 B1 FR3040587 B1 FR 3040587B1 FR 1558209 A FR1558209 A FR 1558209A FR 1558209 A FR1558209 A FR 1558209A FR 3040587 B1 FR3040587 B1 FR 3040587B1
Authority
FR
France
Prior art keywords
refrigeration temperature
bread
preservable
pate
preparing
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
FR1558209A
Other languages
English (en)
Other versions
FR3040587A1 (fr
Inventor
Gerard Fritsch
David Mercier
Henri Poussardin
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.)
Cerelia SAS
Original Assignee
Cerelia 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 Cerelia SAS filed Critical Cerelia SAS
Priority to FR1558209A priority Critical patent/FR3040587B1/fr
Publication of FR3040587A1 publication Critical patent/FR3040587A1/fr
Application granted granted Critical
Publication of FR3040587B1 publication Critical patent/FR3040587B1/fr
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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A21D10/025—Packaged doughs
    • 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
    • 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
    • A21D4/00—Preserving flour or dough before baking by storage in an inert atmosphere
    • 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
    • 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
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Landscapes

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

Abstract

Pâte à pain conservable à température de réfrigération, et son procédé de préparation. Les composants secs et pulvérulents sont pétris avec de l'eau, de l'alcool et du levain. La pâte est divisée en pâtons mis sous gaz inerte dans un emballage étanche à dispositif de dégazage. Les pâtons sont conservés à température de réfrigération pendant une durée de 10 à 45 jours.
FR1558209A 2015-09-04 2015-09-04 Pate a pain conservable a temperature de refrigeration et son procede de preparation Expired - Fee Related FR3040587B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR1558209A FR3040587B1 (fr) 2015-09-04 2015-09-04 Pate a pain conservable a temperature de refrigeration et son procede de preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1558209A FR3040587B1 (fr) 2015-09-04 2015-09-04 Pate a pain conservable a temperature de refrigeration et son procede de preparation

Publications (2)

Publication Number Publication Date
FR3040587A1 FR3040587A1 (fr) 2017-03-10
FR3040587B1 true FR3040587B1 (fr) 2019-03-22

Family

ID=54329804

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1558209A Expired - Fee Related FR3040587B1 (fr) 2015-09-04 2015-09-04 Pate a pain conservable a temperature de refrigeration et son procede de preparation

Country Status (1)

Country Link
FR (1) FR3040587B1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3077468B1 (fr) * 2018-02-02 2021-12-17 Pascal Philibert Levain et son procede de conditionnement
CN113519580B (zh) * 2020-04-22 2023-11-07 安琪酵母股份有限公司 一种冷冻桃酥生坯膨松剂及其制备方法和应用
FR3128469A1 (fr) * 2021-10-27 2023-04-28 Lesaffre Et Compagnie Levain vivant stabilisé prêt à l’emploi

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2585926B1 (fr) * 1985-08-09 1987-10-23 Defer Dominique Procede de fabrication de pain au cidre et produit ainsi obtenu
AU703155B2 (en) * 1994-03-16 1999-03-18 Societe Des Produits Nestle S.A. Assembly containing a dough and process for its preparation
CN1153517C (zh) * 1995-06-07 2004-06-16 菲尔斯伯里公司 抗冰冷冻面团
CH691522A5 (de) * 1996-08-16 2001-08-15 Panofina Ag Teigwarenteig mit Ethanol als Konservierungsmittel.
PT1603399E (pt) * 2003-03-12 2010-01-26 Lesaffre & Cie Fermento de padeiro, sua utilização e produtos de padaria que se podem obter
FR2857223B1 (fr) * 2003-07-08 2005-09-09 Lesaffre & Cie Procede et composition de panification
FR2927507B1 (fr) * 2008-02-19 2016-11-25 Jacquet Panification Procede de fabrication de produits de boulangerie decontamines, produits de boulangerie decontamines et dispositif de mise en oeuvre dudit procede.
WO2009130219A1 (fr) * 2008-04-22 2009-10-29 Puratos N.V. Nouveau procédé pour préparer des beignets congelés prêts à cuire
FR2976456A1 (fr) * 2011-06-15 2012-12-21 Abp Lux Procede de panification, levain pour sa mise en œuvre et produits de boulangerie obtenus

Also Published As

Publication number Publication date
FR3040587A1 (fr) 2017-03-10

Similar Documents

Publication Publication Date Title
FR3040587B1 (fr) Pate a pain conservable a temperature de refrigeration et son procede de preparation
MX2018010072A (es) Producto alimenticio con composicion aglutinante de grano reducido en azucar.
CO2020002904A2 (es) Fabricación de composiciones farmacéuticas
CL2018001589A1 (es) Método para la destoxificación de proteínas del gluten provenientes de granos de cereal y usos de las mismas en el campo médico.
AR109049A1 (es) Composiciones de masa que tienen actividad carbohidrasa reducida
FR3059519B1 (fr) Pate a pain sans gluten conservable a temperature de refrigeration et son procede de preparation
MX2020004418A (es) Peptido derivado de koc1 y vacuna que lo incluye.
MX2021012373A (es) Producto de panaderia listo para hornear.
PL414497A1 (pl) Samopodgrzewające się opakowanie przeznaczone zwłaszcza do podgrzewania żywności
RU2014146947A (ru) Способ производства сбивного хлеба
FR3033474B1 (fr) Procede et appareil de confisage d'aliments
TR201820330A2 (tr) Sodyum bi̇karbonat i̇çeren stabi̇l farmasöti̇k ürün hazirlama prosesi̇
RU2014136868A (ru) Состав теста для производства мучного кондитерского изделия
CL2019002165A1 (es) Proceso y sistema de fabricación de masa vegetal.
Shoenfeld et al. Authors' reply: human papilloma virus vaccine and primary ovarian failure
UA107773U (uk) Композиція для виготовлення пісочного печива
PH22018001556Y1 (en) Composition of coconut water treated shrimp crust cookies
TH142796A (th) สูตรและกรรมวิธีการเตรียมเจลสาหร่ายเกลียวทองยับยั้งเชื้อไวรัสก่อโรคเริม
UA121878U (uk) Спосіб лабораторного випікання хліба пшеничного з фізалісом
UA117439U (uk) Композиція інгредієнтів для приготування пісочного тіста
Dean Pregnancy loss and the death of a baby
PH22018001487U1 (en) Composition of squash (cucurbita) ``buko`` (cocos-nucifera) pie
UA89098U (uk) Спосіб виробництва пісочного печива
UA121506U (uk) Спосіб лабораторного випікання хліба пшеничного дієтичного
UA85603U (ru) Способ выпекания хлебобулочных изделий из дрожжевого теста

Legal Events

Date Code Title Description
PLFP Fee payment

Year of fee payment: 2

PLSC Search report ready

Effective date: 20170310

PLFP Fee payment

Year of fee payment: 3

PLFP Fee payment

Year of fee payment: 5

ST Notification of lapse

Effective date: 20210506