GB1089379A - Process for preparing pastry crust mixes - Google Patents

Process for preparing pastry crust mixes

Info

Publication number
GB1089379A
GB1089379A GB16609/66A GB1660966A GB1089379A GB 1089379 A GB1089379 A GB 1089379A GB 16609/66 A GB16609/66 A GB 16609/66A GB 1660966 A GB1660966 A GB 1660966A GB 1089379 A GB1089379 A GB 1089379A
Authority
GB
United Kingdom
Prior art keywords
shortening
pieces
flour
composition
exceeding
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.)
Expired
Application number
GB16609/66A
Other languages
English (en)
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.)
Procter and Gamble Co
Original Assignee
Procter and Gamble Co
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 Procter and Gamble Co filed Critical Procter and Gamble Co
Publication of GB1089379A publication Critical patent/GB1089379A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A23D9/05—Forming free-flowing pieces

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)
GB16609/66A 1965-04-15 1966-04-15 Process for preparing pastry crust mixes Expired GB1089379A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US448313A US3384494A (en) 1965-04-15 1965-04-15 Process for preparing pastry crust mixes

Publications (1)

Publication Number Publication Date
GB1089379A true GB1089379A (en) 1967-11-01

Family

ID=23779803

Family Applications (1)

Application Number Title Priority Date Filing Date
GB16609/66A Expired GB1089379A (en) 1965-04-15 1966-04-15 Process for preparing pastry crust mixes

Country Status (5)

Country Link
US (1) US3384494A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
AT (1) AT263662B (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
BE (1) BE679494A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
GB (1) GB1089379A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
NL (1) NL6604950A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2210544A (en) * 1987-10-06 1989-06-14 Procter & Gamble Pastry making compositions

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3973046A (en) * 1971-06-23 1976-08-03 N.V. Houdstermaatschappij Holland Agro Method for preparing a mixture of finely crystallized fat and a powder
US4691625A (en) * 1984-06-18 1987-09-08 Nabisco Brands, Inc. Continuous pretzel dough manufacture
US4738861A (en) * 1984-06-18 1988-04-19 Blain William A Continuous pretzel dough manufacture
US5208060A (en) * 1992-03-04 1993-05-04 Van Den Bergh Foods Co., Division Of Conopco, Inc. Reduced fat pies and methods of preparing the pies
US5766664A (en) * 1992-09-28 1998-06-16 Nestec S.A. Pie crust dough having a reduced fat content and method of making
DE19718205C2 (de) * 1997-04-30 2002-10-24 Walter Rau Neusser Oel Und Fet Industriell hergestellte, lagerfähige Vormischung für Backwaren
EP1719412A1 (en) * 2005-05-04 2006-11-08 N.V. Vandemoortele Pre-mix for bakery products comprising a shortening
EP1728432A3 (en) * 2005-05-04 2006-12-13 N.V. Vandemoortele Pre-mix for bakery products comprising a shortening
WO2011050122A1 (en) * 2009-10-23 2011-04-28 General Mills, Inc. Method for making flaked shortening, flaked shortening compositions, and dough compositions
WO2012154413A1 (en) 2011-05-09 2012-11-15 General Mills, Inc. Fat compositions and related methods, including shortening particles and shortening compositions without added non-interesterified hardstock fat, and related products
GB201218910D0 (en) * 2012-10-22 2012-12-05 Pastry Room The Ltd Methods and apparatus relating to the preparation of pastry

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2555902A (en) * 1946-11-02 1951-06-05 Gen Mills Inc Preparation of baking mixes
US2522591A (en) * 1947-03-03 1950-09-19 Lucius H Wilson Process for making pastry
US2499586A (en) * 1948-01-22 1950-03-07 Ford Bacon & Davis Inc Method of making culinary mixes
US2686721A (en) * 1952-04-11 1954-08-17 Gen Mills Inc Piecrust mix
US3257213A (en) * 1962-05-16 1966-06-21 Procter & Gamble Method of preparing high shortening-containing pastry mix
US3255016A (en) * 1963-09-12 1966-06-07 Quaker Oats Co Dry roll-in pastry mix

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2210544A (en) * 1987-10-06 1989-06-14 Procter & Gamble Pastry making compositions
GB2210544B (en) * 1987-10-06 1991-11-06 Procter & Gamble Pastry making compositon comprising solid and liquid fats

Also Published As

Publication number Publication date
BE679494A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1966-10-14
NL6604950A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1966-10-17
US3384494A (en) 1968-05-21
AT263662B (de) 1968-07-25

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