FR3085582B1 - PROCESS FOR PACKAGING AT LEAST ONE BAKED CAKE - Google Patents

PROCESS FOR PACKAGING AT LEAST ONE BAKED CAKE Download PDF

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Publication number
FR3085582B1
FR3085582B1 FR1858028A FR1858028A FR3085582B1 FR 3085582 B1 FR3085582 B1 FR 3085582B1 FR 1858028 A FR1858028 A FR 1858028A FR 1858028 A FR1858028 A FR 1858028A FR 3085582 B1 FR3085582 B1 FR 3085582B1
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France
Prior art keywords
packaging
baked cake
baked
cake
respecting
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
FR1858028A
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French (fr)
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FR3085582A1 (en
Inventor
Michel Glosek
Sandrine Glosek
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.)
Glosek Gourmet
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Glosek Gourmet
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Publication date
Application filed by Glosek Gourmet filed Critical Glosek Gourmet
Priority to FR1858028A priority Critical patent/FR3085582B1/en
Publication of FR3085582A1 publication Critical patent/FR3085582A1/en
Application granted granted Critical
Publication of FR3085582B1 publication Critical patent/FR3085582B1/en
Active legal-status Critical Current
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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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/04—Preserving finished, partly finished or par-baked bakery products; Improving by heat treatment, e.g. sterilisation, pasteurisation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O

Abstract

Un procédé de conditionnement d'au moins un gâteau cuit (2) afin de permettre son transport sans respect de la chaine du froid, le procédé de conditionnement comportant consécutivement les étapes suivantes : - une étape de sélection d'un gâteau cuit (2) possédant un taux d'activité de l'eau AW inférieur à 0.91, - une étape de positionnement du gâteau cuit (2) dans une conserve (1), une étape de fermeture étanche de la conserve (1) sans ajout de sirop et - une étape de pasteurisation par traitement thermique de la conserve (1).A method of packaging at least one baked cake (2) in order to allow its transport without respecting the cold chain, the packaging method comprising consecutively the following steps: - a step of selecting a baked cake (2) having a water activity level AW less than 0.91, - a step of positioning the baked cake (2) in a can (1), a step of sealing the can (1) without adding syrup and - a step of pasteurization by heat treatment of the can (1).

FR1858028A 2018-09-07 2018-09-07 PROCESS FOR PACKAGING AT LEAST ONE BAKED CAKE Active FR3085582B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR1858028A FR3085582B1 (en) 2018-09-07 2018-09-07 PROCESS FOR PACKAGING AT LEAST ONE BAKED CAKE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1858028A FR3085582B1 (en) 2018-09-07 2018-09-07 PROCESS FOR PACKAGING AT LEAST ONE BAKED CAKE

Publications (2)

Publication Number Publication Date
FR3085582A1 FR3085582A1 (en) 2020-03-13
FR3085582B1 true FR3085582B1 (en) 2021-10-08

Family

ID=65201312

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1858028A Active FR3085582B1 (en) 2018-09-07 2018-09-07 PROCESS FOR PACKAGING AT LEAST ONE BAKED CAKE

Country Status (1)

Country Link
FR (1) FR3085582B1 (en)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2858220A (en) * 1954-09-08 1958-10-28 Donald A Battiste Method of preparing an in-can baked rye bread and the resultant product
GB2036533A (en) * 1978-11-30 1980-07-02 Nestle Sa Intermediate moisture food products
FR2918251B1 (en) 2007-07-04 2009-08-21 Andre Caillaudaud PROCESS FOR COOKING BY STERILIZING A CAKE, BAKERY OR COOKIE OR SEMI-PRESERVE COOKIE.

Also Published As

Publication number Publication date
FR3085582A1 (en) 2020-03-13

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