IE44092B1 - Packaged baked goods - Google Patents
Packaged baked goodsInfo
- Publication number
- IE44092B1 IE44092B1 IE620/76A IE62076A IE44092B1 IE 44092 B1 IE44092 B1 IE 44092B1 IE 620/76 A IE620/76 A IE 620/76A IE 62076 A IE62076 A IE 62076A IE 44092 B1 IE44092 B1 IE 44092B1
- Authority
- IE
- Ireland
- Prior art keywords
- process according
- baking
- baked
- temperature
- goods
- Prior art date
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims abstract description 15
- 235000008429 bread Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000000694 effects Effects 0.000 claims abstract description 8
- 230000004888 barrier function Effects 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 23
- 230000008569 process Effects 0.000 claims description 21
- 239000011888 foil Substances 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 230000035699 permeability Effects 0.000 claims description 5
- 229920002554 vinyl polymer Polymers 0.000 claims description 5
- 239000004627 regenerated cellulose Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 229920003023 plastic Polymers 0.000 claims description 3
- 239000004033 plastic Substances 0.000 claims description 3
- 239000004952 Polyamide Substances 0.000 claims description 2
- 229920002647 polyamide Polymers 0.000 claims description 2
- 229920000098 polyolefin Polymers 0.000 claims description 2
- 229920006163 vinyl copolymer Polymers 0.000 claims description 2
- 244000005700 microbiome Species 0.000 abstract description 4
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 description 11
- 238000009928 pasteurization Methods 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- 235000014594 pastries Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229920000298 Cellophane Polymers 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- -1 polypropylene Polymers 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- SMZOUWXMTYCWNB-UHFFFAOYSA-N 2-(2-methoxy-5-methylphenyl)ethanamine Chemical compound COC1=CC=C(C)C=C1CCN SMZOUWXMTYCWNB-UHFFFAOYSA-N 0.000 description 1
- NIXOWILDQLNWCW-UHFFFAOYSA-N 2-Propenoic acid Natural products OC(=O)C=C NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 description 1
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 229920002125 Sokalan® Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001242 acetic acid derivatives Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009529 body temperature measurement Methods 0.000 description 1
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- 239000001639 calcium acetate Substances 0.000 description 1
- 229960005147 calcium acetate Drugs 0.000 description 1
- 235000011092 calcium acetate Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000002648 laminated material Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 229920000915 polyvinyl chloride Polymers 0.000 description 1
- 239000004800 polyvinyl chloride Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 239000012780 transparent material Substances 0.000 description 1
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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D15/00—Improving finished, partly finished or par-baked bakery products
- A21D15/04—Improving finished, partly finished or par-baked bakery products by heat treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB12753/75A GB1538428A (en) | 1975-03-26 | 1975-03-26 | Food products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE44092L IE44092L (en) | 1976-09-26 |
| IE44092B1 true IE44092B1 (en) | 1981-08-12 |
Family
ID=10010502
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE620/76A IE44092B1 (en) | 1975-03-26 | 1976-03-24 | Packaged baked goods |
Country Status (15)
Families Citing this family (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1592148A (en) * | 1976-09-24 | 1981-07-01 | Unilever Ltd | Food process |
| FR2406392A1 (fr) * | 1977-10-21 | 1979-05-18 | Joulin Gerard | Produit panifie et son procede de fabrication |
| US4357356A (en) * | 1978-10-06 | 1982-11-02 | Gerard Joulin | Bread and method for making same |
| DE3323166C1 (de) * | 1983-06-28 | 1984-11-22 | Anton Dieter Dipl.-Chem. Dr. 3440 Eschwege Hammel | Verfahren zur drucklosen Hitzepasteurisierung von Brotscheiben |
| JPS63500584A (ja) * | 1985-07-19 | 1988-03-03 | ラルセン，トレボア−，アラン | ロングライフ食料製品 |
| DE3723184A1 (de) * | 1987-07-14 | 1989-01-26 | Franz Leupoldt | Vorgebackener brotlaib zum fertigbacken beim verbraucher, sowie verfahren zu seiner herstellung |
| GB2237969A (en) * | 1989-11-10 | 1991-05-22 | Secr Defence | Storing pre-cooked food |
| FR2691046B1 (fr) * | 1992-05-14 | 1996-06-14 | Dls Dev | Procede de precuisson de produits de boulangerie ou biscuiterie tels que pain et produits precuits ainsi obtenus. |
| FR2718926B1 (fr) * | 1994-04-20 | 1996-06-07 | Soparind | Procédé de fabrication d'un produit alimentaire à enveloppe pâtissière et produits ainsi obtenus. |
| RU2156070C2 (ru) * | 1998-10-26 | 2000-09-20 | Кубанский государственный технологический университет | Способ получения бисквита |
| AU5238801A (en) * | 2000-04-26 | 2001-11-07 | Devro Plc | Method for baking flour containing products in tubular cellulose film and resulting product |
| NL1022495C2 (nl) * | 2003-01-25 | 2004-07-28 | Borgesius Holding Bv | Werkwijze voor het bakken van een brood in een oven alsmede deegstuk voor verwerking met die werkwijze. |
| PL212476B1 (pl) * | 2004-10-15 | 2012-10-31 | Kalamarz Arkadiusz | Ciasto na chleb zytni o przedluzonej przydatnosci do jego spozycia, oraz sposób wytwarzania chleba zytniego o przedluzonej przydatnosci do jego spozycia |
| ITRM20080533A1 (it) * | 2008-10-07 | 2010-04-08 | Gimsa S R L | Metodo di confezionamento di prodotti di panificazione. |
| ITRM20080534A1 (it) * | 2008-10-07 | 2010-04-08 | Gimsa S R L | Metodo di produzione di prodotti di panificazione. |
| ES2355033B8 (es) * | 2011-01-19 | 2012-06-08 | Bimbo, S.A. | Procedimiento de fabricación de pan. |
| DE102015011619A1 (de) * | 2015-09-07 | 2017-03-09 | Bio-Backhäusle Friedrichshall Gmbh | Backwaren und Backverfahren zur Herstellung der Backwaren |
| JP6158454B1 (ja) * | 2017-03-03 | 2017-07-05 | 峰雄 菅内 | 袋入りパンの製造方法 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT164249B (de) * | 1947-07-09 | 1949-10-25 | Alois Stefan | Backverfahren |
-
1975
- 1975-03-26 GB GB12753/75A patent/GB1538428A/en not_active Expired
-
1976
- 1976-03-19 CH CH348076A patent/CH619842A5/de not_active IP Right Cessation
- 1976-03-23 BE BE165478A patent/BE839929A/xx not_active IP Right Cessation
- 1976-03-23 AU AU12268/76A patent/AU502625B2/en not_active Expired
- 1976-03-23 AT AT212776A patent/AT359014B/de not_active IP Right Cessation
- 1976-03-24 DK DK129476A patent/DK129476A/da not_active Application Discontinuation
- 1976-03-24 ZA ZA761793A patent/ZA761793B/xx unknown
- 1976-03-24 DE DE19762612571 patent/DE2612571A1/de not_active Ceased
- 1976-03-24 FR FR7608466A patent/FR2305349A1/fr active Granted
- 1976-03-24 IE IE620/76A patent/IE44092B1/en unknown
- 1976-03-25 IT IT67702/76A patent/IT1058763B/it active
- 1976-03-25 CA CA248,843A patent/CA1063856A/en not_active Expired
- 1976-03-25 SE SE7603657A patent/SE429088B/xx unknown
- 1976-03-25 JP JP51032076A patent/JPS51121541A/ja active Pending
- 1976-03-26 NL NL7603166A patent/NL7603166A/xx not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| FR2305349B1 (enrdf_load_stackoverflow) | 1981-09-04 |
| DK129476A (da) | 1976-09-27 |
| FR2305349A1 (fr) | 1976-10-22 |
| SE429088B (sv) | 1983-08-15 |
| NL7603166A (nl) | 1976-09-28 |
| BE839929A (fr) | 1976-09-23 |
| AU502625B2 (en) | 1979-08-02 |
| ZA761793B (en) | 1977-10-26 |
| IE44092L (en) | 1976-09-26 |
| ATA212776A (de) | 1980-03-15 |
| AU1226876A (en) | 1977-09-29 |
| CH619842A5 (en) | 1980-10-31 |
| AT359014B (de) | 1980-10-10 |
| JPS51121541A (en) | 1976-10-23 |
| DE2612571A1 (de) | 1976-10-07 |
| GB1538428A (en) | 1979-01-17 |
| CA1063856A (en) | 1979-10-09 |
| IT1058763B (it) | 1982-05-10 |
| SE7603657L (sv) | 1976-09-27 |
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