FR3044518B1 - Procede de fabrication industrielle d’un biscuit sec croustillant - Google Patents

Procede de fabrication industrielle d’un biscuit sec croustillant

Info

Publication number
FR3044518B1
FR3044518B1 FR1561877A FR1561877A FR3044518B1 FR 3044518 B1 FR3044518 B1 FR 3044518B1 FR 1561877 A FR1561877 A FR 1561877A FR 1561877 A FR1561877 A FR 1561877A FR 3044518 B1 FR3044518 B1 FR 3044518B1
Authority
FR
France
Prior art keywords
crisisy
industrial manufacture
dry biscuit
biscuit
dry
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
FR1561877A
Other languages
English (en)
Other versions
FR3044518A1 (fr
Inventor
Christian Bruyere
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.)
Sud Biscuits
Original Assignee
Sud Biscuits
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 Sud Biscuits filed Critical Sud Biscuits
Priority to FR1561877A priority Critical patent/FR3044518B1/fr
Publication of FR3044518A1 publication Critical patent/FR3044518A1/fr
Application granted granted Critical
Publication of FR3044518B1 publication Critical patent/FR3044518B1/fr
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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • 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
    • A21D2/364—Nuts, e.g. cocoa

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR1561877A 2015-12-04 2015-12-04 Procede de fabrication industrielle d’un biscuit sec croustillant Active FR3044518B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR1561877A FR3044518B1 (fr) 2015-12-04 2015-12-04 Procede de fabrication industrielle d’un biscuit sec croustillant

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1561877A FR3044518B1 (fr) 2015-12-04 2015-12-04 Procede de fabrication industrielle d’un biscuit sec croustillant

Publications (2)

Publication Number Publication Date
FR3044518A1 FR3044518A1 (fr) 2017-06-09
FR3044518B1 true FR3044518B1 (fr) 2017-11-24

Family

ID=55486797

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1561877A Active FR3044518B1 (fr) 2015-12-04 2015-12-04 Procede de fabrication industrielle d’un biscuit sec croustillant

Country Status (1)

Country Link
FR (1) FR3044518B1 (fr)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4432413A1 (de) * 1994-08-31 1996-03-07 Hubert Dworan Verfahren zur Herstellung von biskuitartigem Gebäck
DE19847443A1 (de) * 1998-09-04 2000-03-09 Hubert Dworan Verfahren zur Herstellung von biskuitartigem Gebäck
US6830767B2 (en) * 2000-05-27 2004-12-14 The Procter & Gamble Co. Method for constrain-frying snack pieces having intact surface features
BR112015026542A2 (pt) * 2013-04-29 2017-07-25 Biscuit Gle método para a fabricação de uma massa de bolo macio

Also Published As

Publication number Publication date
FR3044518A1 (fr) 2017-06-09

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