FR3060260B1 - Procede culinaire pour la realisation d'une viennoiserie de type croissant - Google Patents

Procede culinaire pour la realisation d'une viennoiserie de type croissant Download PDF

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Publication number
FR3060260B1
FR3060260B1 FR1662949A FR1662949A FR3060260B1 FR 3060260 B1 FR3060260 B1 FR 3060260B1 FR 1662949 A FR1662949 A FR 1662949A FR 1662949 A FR1662949 A FR 1662949A FR 3060260 B1 FR3060260 B1 FR 3060260B1
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FR
France
Prior art keywords
viennoiserie
producing
dough
increasing type
pat2
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
FR1662949A
Other languages
English (en)
Other versions
FR3060260A1 (fr
Inventor
Louis Tortochot
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.)
Sarl Carrement Bon
Original Assignee
Sarl Carrement Bon
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 Sarl Carrement Bon filed Critical Sarl Carrement Bon
Priority to FR1662949A priority Critical patent/FR3060260B1/fr
Publication of FR3060260A1 publication Critical patent/FR3060260A1/fr
Application granted granted Critical
Publication of FR3060260B1 publication Critical patent/FR3060260B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
    • 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
    • A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
    • A21D13/13—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with coatings
    • 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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before 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
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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

Abstract

La présente invention concerne un procédé culinaire pour la réalisation d'une viennoiserie de type croissant à partir d'un premier pâton (pat1) dit de base et d'au moins un second pâton (pat2) dit extérieur, le procédé comportant, lors d'une phase de préparation (P1) dudit au moins un pâton extérieur (pat2), une étape de finition (S10) consistant, après abaissage, à appliquer sur tout ou partie dudit au moins un pâton extérieur (pat2) une poudre d'argent alimentaire (paa).
FR1662949A 2016-12-20 2016-12-20 Procede culinaire pour la realisation d'une viennoiserie de type croissant Active FR3060260B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR1662949A FR3060260B1 (fr) 2016-12-20 2016-12-20 Procede culinaire pour la realisation d'une viennoiserie de type croissant

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1662949A FR3060260B1 (fr) 2016-12-20 2016-12-20 Procede culinaire pour la realisation d'une viennoiserie de type croissant
FR1662949 2016-12-20

Publications (2)

Publication Number Publication Date
FR3060260A1 FR3060260A1 (fr) 2018-06-22
FR3060260B1 true FR3060260B1 (fr) 2019-01-25

Family

ID=58347609

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1662949A Active FR3060260B1 (fr) 2016-12-20 2016-12-20 Procede culinaire pour la realisation d'une viennoiserie de type croissant

Country Status (1)

Country Link
FR (1) FR3060260B1 (fr)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6120821A (en) * 1998-11-02 2000-09-19 Kalsec, Incorporated Method for preparing color changing food
JP2006254709A (ja) * 2005-03-15 2006-09-28 Hidetaka Saito 金粉または銀粉入り食品および嗜好品
US20110244088A1 (en) * 2010-04-02 2011-10-06 Frito-Lay North America, Inc. Multi-Color Crackers and Method for Making Same
TR201007799A2 (tr) * 2010-09-23 2011-08-22 Özmer Pastacilik Ve İçecek Ürünleri̇ San.Paz.Tur. Ve Diş Ti̇c. A.Ş. Dekor ve kaplama hamuru.
GB201118296D0 (en) * 2011-10-24 2011-12-07 Rainbow Dust Colours Ltd Edible paint

Also Published As

Publication number Publication date
FR3060260A1 (fr) 2018-06-22

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