FR3097722B1 - Pâte à tarte pour utilisation différée et son procédé de conservation - Google Patents
Pâte à tarte pour utilisation différée et son procédé de conservation Download PDFInfo
- Publication number
- FR3097722B1 FR3097722B1 FR1907123A FR1907123A FR3097722B1 FR 3097722 B1 FR3097722 B1 FR 3097722B1 FR 1907123 A FR1907123 A FR 1907123A FR 1907123 A FR1907123 A FR 1907123A FR 3097722 B1 FR3097722 B1 FR 3097722B1
- Authority
- FR
- France
- Prior art keywords
- preserving
- pie dough
- deferred use
- deferred
- pie
- 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
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
- 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
- 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
- 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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Pâte à tarte pour utilisation différée caractérisée en ce qu’elle comporte, en pourcentage en poids du produit fini :- Farine de blé : 45-55- Eau : 20-30- Matière grasse : 20-30- Sel : 0,9-1,3- Bactérie lactique homofermentaire : 0,005 – 0,25
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1907123A FR3097722B1 (fr) | 2019-06-28 | 2019-06-28 | Pâte à tarte pour utilisation différée et son procédé de conservation |
EP20742333.6A EP3989726A1 (fr) | 2019-06-28 | 2020-06-12 | Pâte à tarte pour utilisation différée et son procédé de conservation |
PCT/FR2020/051012 WO2020260792A1 (fr) | 2019-06-28 | 2020-06-12 | Pâte à tarte pour utilisation différée et son procédé de conservation |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1907123A FR3097722B1 (fr) | 2019-06-28 | 2019-06-28 | Pâte à tarte pour utilisation différée et son procédé de conservation |
FR1907123 | 2019-06-28 |
Publications (2)
Publication Number | Publication Date |
---|---|
FR3097722A1 FR3097722A1 (fr) | 2021-01-01 |
FR3097722B1 true FR3097722B1 (fr) | 2022-09-30 |
Family
ID=68138470
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR1907123A Active FR3097722B1 (fr) | 2019-06-28 | 2019-06-28 | Pâte à tarte pour utilisation différée et son procédé de conservation |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP3989726A1 (fr) |
FR (1) | FR3097722B1 (fr) |
WO (1) | WO2020260792A1 (fr) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR3133292A1 (fr) * | 2022-03-08 | 2023-09-15 | Cerelia | Procédé de préparation de pâte feuilletée levée fraîche et viennoiserie fraîche réalisée selon ledit procédé |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2602398B1 (fr) | 1986-08-11 | 1988-12-02 | Prod Du Mais | Pate de patisserie a longue conservation |
CA2366744A1 (fr) * | 1999-04-02 | 2000-10-12 | Leon Milner Theodore Dicks | Melanges de boulangerie a duree de conservation amelioree contenant de la farine, et procede et moyen de preparation desdits melanges |
JP4468866B2 (ja) * | 2004-11-12 | 2010-05-26 | 山崎製パン株式会社 | 液状醗酵種、冷凍醗酵種生地及びこれらを使用するパンの製造方法 |
DE102010048082A1 (de) * | 2010-10-05 | 2012-04-05 | Anja Baster | Rezept für glutenfreie, allergiefreie und hefefreien Pizza u. ähnliches wie Flammkuchen, Pfannenkuchen usw. Außerdem gesund und eiweißhaltigen Pizza u.ä. |
JP2014068583A (ja) * | 2012-09-28 | 2014-04-21 | Adeka Corp | 可塑性油中水型乳化物、それを用いたベーカリー生地及びベーカリー製品 |
KR20170104471A (ko) * | 2014-12-29 | 2017-09-15 | 모핀 에스.알.엘. | 유산균 함유 도우를 이용한 고 소화성의 이스트 무첨가 피자의 제조 방법 |
DE202015104091U1 (de) * | 2015-08-05 | 2015-10-08 | Ernst Böcker Gmbh & Co. Kg | Vegane Backware oder Backmischung |
-
2019
- 2019-06-28 FR FR1907123A patent/FR3097722B1/fr active Active
-
2020
- 2020-06-12 EP EP20742333.6A patent/EP3989726A1/fr active Pending
- 2020-06-12 WO PCT/FR2020/051012 patent/WO2020260792A1/fr active Application Filing
Also Published As
Publication number | Publication date |
---|---|
WO2020260792A1 (fr) | 2020-12-30 |
FR3097722A1 (fr) | 2021-01-01 |
EP3989726A1 (fr) | 2022-05-04 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PLFP | Fee payment |
Year of fee payment: 2 |
|
PLSC | Publication of the preliminary search report |
Effective date: 20210101 |
|
PLFP | Fee payment |
Year of fee payment: 3 |
|
PLFP | Fee payment |
Year of fee payment: 4 |
|
PLFP | Fee payment |
Year of fee payment: 5 |