GR3035339T3 - A bakery product with a high yoghurt content. - Google Patents

A bakery product with a high yoghurt content.

Info

Publication number
GR3035339T3
GR3035339T3 GR20010400163T GR20010400163T GR3035339T3 GR 3035339 T3 GR3035339 T3 GR 3035339T3 GR 20010400163 T GR20010400163 T GR 20010400163T GR 20010400163 T GR20010400163 T GR 20010400163T GR 3035339 T3 GR3035339 T3 GR 3035339T3
Authority
GR
Greece
Prior art keywords
bakery product
yoghurt
content
yoghurt content
dough
Prior art date
Application number
GR20010400163T
Other languages
English (en)
Inventor
Nadia Morbarigazzi
Roberto Guarneri
Original Assignee
Barilla Flli G & R
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 Barilla Flli G & R filed Critical Barilla Flli G & R
Publication of GR3035339T3 publication Critical patent/GR3035339T3/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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy 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
    • A21D13/16—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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Noodles (AREA)
GR20010400163T 1994-05-23 2001-02-01 A bakery product with a high yoghurt content. GR3035339T3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITMI941039A IT1269817B (it) 1994-05-23 1994-05-23 Prodotto da forno ad elevato contenuto di yogurt

Publications (1)

Publication Number Publication Date
GR3035339T3 true GR3035339T3 (en) 2001-05-31

Family

ID=11368961

Family Applications (1)

Application Number Title Priority Date Filing Date
GR20010400163T GR3035339T3 (en) 1994-05-23 2001-02-01 A bakery product with a high yoghurt content.

Country Status (18)

Country Link
EP (1) EP0683982B1 (el)
JP (1) JPH08149943A (el)
AT (1) ATE197373T1 (el)
AU (1) AU701004B2 (el)
BR (1) BR9502498A (el)
CA (1) CA2149072A1 (el)
DE (1) DE69519329T2 (el)
DK (1) DK0683982T3 (el)
ES (1) ES2153009T3 (el)
GR (1) GR3035339T3 (el)
HU (1) HUT75373A (el)
IT (1) IT1269817B (el)
NO (1) NO317931B1 (el)
PL (1) PL308634A1 (el)
PT (1) PT683982E (el)
SI (1) SI0683982T1 (el)
TR (1) TR28948A (el)
ZA (1) ZA954158B (el)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1284649B1 (it) * 1996-05-24 1998-05-21 Foodinvest Group Srl Composizione di crema allo yogurt per trancini alla crema.
US10457804B2 (en) 2009-12-01 2019-10-29 Arlington Valley Farms Llc Sandwich and method for forming
US10448653B2 (en) 2009-12-01 2019-10-22 Arlington Valley Farms Llc Multi-layered food product and method for forming
US20200107554A1 (en) 2009-12-01 2020-04-09 Arlington Valley Farms Llc Multi-Layered Food Product and Method For Forming
DE102013017643A1 (de) * 2013-10-25 2015-04-30 Griesson - De Beukelaer Gmbh & Co. Kg Dauerbackware aus mehreren Schichten und Verfahren zur Herstellung einer aus mehreren Schichten bestehenden Dauerbackware

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB440790A (en) * 1935-07-05 1936-01-06 Loose Wiles Biscuit Co Improved cereal food product and its method of manufacture
DE3105821A1 (de) * 1981-02-18 1982-08-19 Martin 3008 Garbsen Szilagyi "gebaeck"
US4696825A (en) * 1985-01-25 1987-09-29 Nabisco Brands, Inc. Continuous production of shelf-stable multi-textured shredded cereal biscuits having a paste filling
DE4202267C2 (de) * 1992-01-28 1994-02-03 Doehler Gmbh Backmischung mit Joghurtpulver und daraus herstellbares Gebäck

Also Published As

Publication number Publication date
JPH08149943A (ja) 1996-06-11
BR9502498A (pt) 1995-12-19
IT1269817B (it) 1997-04-15
AU1774195A (en) 1995-11-30
ATE197373T1 (de) 2000-11-11
PT683982E (pt) 2001-02-28
EP0683982B1 (en) 2000-11-08
DK0683982T3 (da) 2001-01-22
ES2153009T3 (es) 2001-02-16
HU9501488D0 (en) 1995-07-28
NO952028L (no) 1995-11-24
AU701004B2 (en) 1999-01-14
ITMI941039A1 (it) 1995-11-23
NO952028D0 (no) 1995-05-22
TR28948A (tr) 1997-08-04
DE69519329T2 (de) 2001-04-05
DE69519329D1 (de) 2000-12-14
ITMI941039A0 (it) 1994-05-23
EP0683982A1 (en) 1995-11-29
ZA954158B (en) 1996-01-19
NO317931B1 (no) 2005-01-10
PL308634A1 (en) 1995-11-27
HUT75373A (en) 1997-05-28
SI0683982T1 (en) 2001-02-28
CA2149072A1 (en) 1995-11-24

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