FR3060259B1 - Pate levee de type pate a brioche presentant une activite fermentaire accrue, et son procede de preparation - Google Patents

Pate levee de type pate a brioche presentant une activite fermentaire accrue, et son procede de preparation Download PDF

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Publication number
FR3060259B1
FR3060259B1 FR1663069A FR1663069A FR3060259B1 FR 3060259 B1 FR3060259 B1 FR 3060259B1 FR 1663069 A FR1663069 A FR 1663069A FR 1663069 A FR1663069 A FR 1663069A FR 3060259 B1 FR3060259 B1 FR 3060259B1
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France
Prior art keywords
paste
brioche
dough
weight
flour
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Active
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FR1663069A
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English (en)
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FR3060259A1 (fr
Inventor
Emmanuel Castel
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Individual
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Publication date
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Priority to FR1663069A priority Critical patent/FR3060259B1/fr
Publication of FR3060259A1 publication Critical patent/FR3060259A1/fr
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Classifications

    • 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
    • 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
    • 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
    • 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
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols

Abstract

La présente invention consiste en une pâte levée de type pâte à brioche selon la présente invention comprenant de la farine, des œufs, des matières grasses, du lait, du sel, de la pâte fermentée, entre 28 à 80 % en poids rapporté au poids de farine d'au moins une substance sucrante, au moins un agent fermentaire, caractérisée en ce que ladite pâte comprend entre 10 et 125% en poids rapporté au poids de farine d'au moins un agent fermentaire, ledit agent fermentaire consistant en l'association de levure et d'eau de fleur d'oranger, le ratio en poids de l'eau de fleur d'oranger à la levure étant compris entre 1:1 et 2:1. Elle concerne également un procédé de préparation d'une pâte levée de type pâte à brioche, ainsi que les produits de pâtisserie de type brioche obtenus selon le procédé.
FR1663069A 2016-12-21 2016-12-21 Pate levee de type pate a brioche presentant une activite fermentaire accrue, et son procede de preparation Active FR3060259B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR1663069A FR3060259B1 (fr) 2016-12-21 2016-12-21 Pate levee de type pate a brioche presentant une activite fermentaire accrue, et son procede de preparation

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1663069A FR3060259B1 (fr) 2016-12-21 2016-12-21 Pate levee de type pate a brioche presentant une activite fermentaire accrue, et son procede de preparation
FR1663069 2016-12-21

Publications (2)

Publication Number Publication Date
FR3060259A1 FR3060259A1 (fr) 2018-06-22
FR3060259B1 true FR3060259B1 (fr) 2020-01-03

Family

ID=58358648

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1663069A Active FR3060259B1 (fr) 2016-12-21 2016-12-21 Pate levee de type pate a brioche presentant une activite fermentaire accrue, et son procede de preparation

Country Status (1)

Country Link
FR (1) FR3060259B1 (fr)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2201102A1 (fr) * 1994-09-27 1996-04-04 Angel Ortiz Pate a brioche prete a cuire
FR2859878B1 (fr) * 2003-09-18 2006-03-10 Emmanuel Castel Pate levee tolerante a la surgelation et procede de fabrication
FR3027190A1 (fr) * 2014-10-20 2016-04-22 S A R L Cleret Procede de realisation d'une patisserie briochee et patisserie ainsi obtenue

Also Published As

Publication number Publication date
FR3060259A1 (fr) 2018-06-22

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