GR1004676B - Method for producing frozen croissant-type dough enriched with olive oil and stuffed with cooked pork meat and cheese cream - Google Patents

Method for producing frozen croissant-type dough enriched with olive oil and stuffed with cooked pork meat and cheese cream

Info

Publication number
GR1004676B
GR1004676B GR20030100415A GR20030100415A GR1004676B GR 1004676 B GR1004676 B GR 1004676B GR 20030100415 A GR20030100415 A GR 20030100415A GR 20030100415 A GR20030100415 A GR 20030100415A GR 1004676 B GR1004676 B GR 1004676B
Authority
GR
Greece
Prior art keywords
stuffed
olive oil
producing frozen
pork meat
type dough
Prior art date
Application number
GR20030100415A
Other languages
English (en)
Inventor
Emmanouil Stylianou Domazakis
Original Assignee
Kreta Farm Anonymos Viomichani
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 Kreta Farm Anonymos Viomichani filed Critical Kreta Farm Anonymos Viomichani
Priority to GR20030100415A priority Critical patent/GR1004676B/el
Priority to JP2006534835A priority patent/JP2007508027A/ja
Priority to DE602004029801T priority patent/DE602004029801D1/de
Priority to US10/577,813 priority patent/US20070059403A1/en
Priority to CA002520934A priority patent/CA2520934A1/en
Priority to ES04737039T priority patent/ES2355104T3/es
Priority to PCT/GR2004/000034 priority patent/WO2005034638A1/en
Priority to EP04737039A priority patent/EP1672983B1/en
Priority to CNA2004800301747A priority patent/CN1867261A/zh
Publication of GR1004676B publication Critical patent/GR1004676B/el

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
    • 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
    • A21D13/10—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, 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
GR20030100415A 2003-10-14 2003-10-14 Method for producing frozen croissant-type dough enriched with olive oil and stuffed with cooked pork meat and cheese cream GR1004676B (en)

Priority Applications (9)

Application Number Priority Date Filing Date Title
GR20030100415A GR1004676B (en) 2003-10-14 2003-10-14 Method for producing frozen croissant-type dough enriched with olive oil and stuffed with cooked pork meat and cheese cream
JP2006534835A JP2007508027A (ja) 2003-10-14 2004-06-18 特徴物及びクリームチーズ充填物を有し、こね粉内に加えられたオリーブオイルを有するクロワッサン系ペストリー製品の製造方法
DE602004029801T DE602004029801D1 (de) 2003-10-14 2004-06-18 Verfahren zur herstellung von croissant-typischen produkten mit fleisch- und käsefüllung sowie mit olivenöl enthaltendem teig
US10/577,813 US20070059403A1 (en) 2003-10-14 2004-06-18 Method of production of croissant type pastry products with charcuterie and cream cheese filing, and with incorporation of olive oil into the dough
CA002520934A CA2520934A1 (en) 2003-10-14 2004-06-18 Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough
ES04737039T ES2355104T3 (es) 2003-10-14 2004-06-18 Método de producción de productos de pastelería de tipo croissant con relleno de charcutería y queso crema, y con incorporación de aceite de oliva en la masa.
PCT/GR2004/000034 WO2005034638A1 (en) 2003-10-14 2004-06-18 Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough
EP04737039A EP1672983B1 (en) 2003-10-14 2004-06-18 Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough
CNA2004800301747A CN1867261A (zh) 2003-10-14 2004-06-18 含有熟肉和奶油干酪馅料并将橄榄油掺入生面团中的新月型酥皮糕点的制备方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GR20030100415A GR1004676B (en) 2003-10-14 2003-10-14 Method for producing frozen croissant-type dough enriched with olive oil and stuffed with cooked pork meat and cheese cream

Publications (1)

Publication Number Publication Date
GR1004676B true GR1004676B (en) 2004-09-21

Family

ID=37426075

Family Applications (1)

Application Number Title Priority Date Filing Date
GR20030100415A GR1004676B (en) 2003-10-14 2003-10-14 Method for producing frozen croissant-type dough enriched with olive oil and stuffed with cooked pork meat and cheese cream

Country Status (9)

Country Link
US (1) US20070059403A1 (el)
EP (1) EP1672983B1 (el)
JP (1) JP2007508027A (el)
CN (1) CN1867261A (el)
CA (1) CA2520934A1 (el)
DE (1) DE602004029801D1 (el)
ES (1) ES2355104T3 (el)
GR (1) GR1004676B (el)
WO (1) WO2005034638A1 (el)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110104338A1 (en) * 2009-10-30 2011-05-05 Coleman Edward C Food Product Pertaining To A Filling-And-Cracker Sandwich
ITMI20110098A1 (it) * 2011-01-28 2012-07-29 Soavegel S R L Emulsione per la produzione di paste alimentari per prodotti da forno, e pasta alimentare contenente tale emulsione
CN103931721A (zh) * 2014-03-27 2014-07-23 郭峰 一种蓝莓酥皮糕点及其制备方法
WO2017003394A1 (en) * 2015-07-02 2017-01-05 Elvan Gida Sanayii Ve Ticaret Anonim Sirketi Long-life croissant production method

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1040479A (en) * 1974-11-08 1978-10-17 Alec J. Rodrick Method for making and packaging meat rolls
GB1575101A (en) * 1976-03-20 1980-09-17 Menge W Production of a natural leavened dough for the preparation of bread and pastries
DE3584036D1 (de) * 1984-05-25 1991-10-17 United Biscuits Ltd Nahrungsmittel und verfahren zu deren herstellung sowie vorbereitung zum konsum.
FR2595211A1 (fr) * 1986-03-05 1987-09-11 Capocchiani Joelle Procede de fabrication d'un produit alimentaire fourre et produit obtenu
DK0421509T3 (da) * 1989-10-02 1995-06-26 Unilever Plc Næringsmiddelprodukt
AU7470291A (en) * 1990-03-19 1991-10-21 Procter & Gamble Company, The Pastry crust and pastry crust dough
IT1276681B1 (it) * 1995-06-08 1997-11-03 M G Braibanti Spa Prodotto da forno tipo sfogliatina dolce o salata, e procedimento per la sua preparazione industriale
CH687799A5 (de) * 1996-03-04 1997-02-28 Ly & Co Trading Co Gefuellte Teigrolle.
US6399128B1 (en) * 1996-05-29 2002-06-04 The Sandwich Factory, Co. Injection of foodstuff to fill bagels and breads
AU7431998A (en) * 1997-04-25 1998-11-24 Elli Mayer Dough-containing foodstuff
WO1999002039A1 (en) * 1997-07-09 1999-01-21 Kraft Foods, Inc. Dough enrobed cheese filling
US6165522A (en) * 1999-05-13 2000-12-26 Lira; Alfredo S. Processed food and a method for making a processed food product for mass distribution
CA2348256A1 (en) * 2000-05-25 2001-11-25 Kraft Foods Holdings, Inc. Improved dough enrobed filling products
GB2369983B (en) * 2000-12-18 2004-09-22 Rye Dev Ltd A process for manufacturing a food product
WO2002096207A2 (en) * 2001-05-30 2002-12-05 Unilever N.V. Packed bread snack

Also Published As

Publication number Publication date
EP1672983B1 (en) 2010-10-27
DE602004029801D1 (de) 2010-12-09
US20070059403A1 (en) 2007-03-15
EP1672983A1 (en) 2006-06-28
CA2520934A1 (en) 2005-04-21
JP2007508027A (ja) 2007-04-05
WO2005034638A1 (en) 2005-04-21
ES2355104T3 (es) 2011-03-22
CN1867261A (zh) 2006-11-22

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