IT1216680B - PROCEDURE INCLUDING THE ADDITION OF SOYA LECITHIN TO FARINACEOUS SUBSTANCES DURING THE PACKAGE OF SEMI-FINISHED POWDERED PRODUCTS FOR THE PRODUCTION OF FOOD IN GENERAL AND SEMI-PROCESSED PRODUCTS SO OBTAINED. - Google Patents

PROCEDURE INCLUDING THE ADDITION OF SOYA LECITHIN TO FARINACEOUS SUBSTANCES DURING THE PACKAGE OF SEMI-FINISHED POWDERED PRODUCTS FOR THE PRODUCTION OF FOOD IN GENERAL AND SEMI-PROCESSED PRODUCTS SO OBTAINED.

Info

Publication number
IT1216680B
IT1216680B IT8820066A IT2006688A IT1216680B IT 1216680 B IT1216680 B IT 1216680B IT 8820066 A IT8820066 A IT 8820066A IT 2006688 A IT2006688 A IT 2006688A IT 1216680 B IT1216680 B IT 1216680B
Authority
IT
Italy
Prior art keywords
semi
products
package
food
production
Prior art date
Application number
IT8820066A
Other languages
Italian (it)
Other versions
IT8820066A0 (en
Inventor
Francesco Vismara
Edgardo Vieti
Original Assignee
Uvigal Spa
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 Uvigal Spa filed Critical Uvigal Spa
Priority to IT8820066A priority Critical patent/IT1216680B/en
Publication of IT8820066A0 publication Critical patent/IT8820066A0/en
Priority to GB8905546A priority patent/GB2216765B/en
Priority to DE3907890A priority patent/DE3907890C2/en
Priority to FR8904852A priority patent/FR2629306B1/en
Application granted granted Critical
Publication of IT1216680B publication Critical patent/IT1216680B/en

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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
IT8820066A 1988-03-31 1988-03-31 PROCEDURE INCLUDING THE ADDITION OF SOYA LECITHIN TO FARINACEOUS SUBSTANCES DURING THE PACKAGE OF SEMI-FINISHED POWDERED PRODUCTS FOR THE PRODUCTION OF FOOD IN GENERAL AND SEMI-PROCESSED PRODUCTS SO OBTAINED. IT1216680B (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
IT8820066A IT1216680B (en) 1988-03-31 1988-03-31 PROCEDURE INCLUDING THE ADDITION OF SOYA LECITHIN TO FARINACEOUS SUBSTANCES DURING THE PACKAGE OF SEMI-FINISHED POWDERED PRODUCTS FOR THE PRODUCTION OF FOOD IN GENERAL AND SEMI-PROCESSED PRODUCTS SO OBTAINED.
GB8905546A GB2216765B (en) 1988-03-31 1989-03-10 Method of forming flour , fat and soy lecithin mixtures
DE3907890A DE3907890C2 (en) 1988-03-31 1989-03-10 Process for the preparation of semi-finished products in powder form for the production of bread, in which the flour products soya lecithin are mixed during the production of the semi-finished product, and semi-finished products thus produced
FR8904852A FR2629306B1 (en) 1988-03-31 1989-03-31 PROCESS COMPRISING THE ADDITION OF SOY LECITHIN TO FLOURISH SUBSTANCES DURING THE PRODUCTION OF SEMI-FINISHED POWDER PRODUCTS INTENDED FOR THE PRODUCTION OF FOODS IN GENERAL AND THE SEMI-FINISHED PRODUCTS THUS OBTAINED

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT8820066A IT1216680B (en) 1988-03-31 1988-03-31 PROCEDURE INCLUDING THE ADDITION OF SOYA LECITHIN TO FARINACEOUS SUBSTANCES DURING THE PACKAGE OF SEMI-FINISHED POWDERED PRODUCTS FOR THE PRODUCTION OF FOOD IN GENERAL AND SEMI-PROCESSED PRODUCTS SO OBTAINED.

Publications (2)

Publication Number Publication Date
IT8820066A0 IT8820066A0 (en) 1988-03-31
IT1216680B true IT1216680B (en) 1990-03-08

Family

ID=11163531

Family Applications (1)

Application Number Title Priority Date Filing Date
IT8820066A IT1216680B (en) 1988-03-31 1988-03-31 PROCEDURE INCLUDING THE ADDITION OF SOYA LECITHIN TO FARINACEOUS SUBSTANCES DURING THE PACKAGE OF SEMI-FINISHED POWDERED PRODUCTS FOR THE PRODUCTION OF FOOD IN GENERAL AND SEMI-PROCESSED PRODUCTS SO OBTAINED.

Country Status (4)

Country Link
DE (1) DE3907890C2 (en)
FR (1) FR2629306B1 (en)
GB (1) GB2216765B (en)
IT (1) IT1216680B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2686485B1 (en) * 1992-01-28 1994-03-18 Saint Denis De L Hotel Laiterie FOOD COMPOSITION OF THE LONG-PURPOSE CREPE PASTE TYPE.
DE102004063334A1 (en) * 2004-12-23 2006-07-06 Bühler AG Dough, useful as raw material for production of consumption product, comprises a grain meal product and water

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR995725A (en) * 1949-08-02 1951-12-06 Soc D Ets Barbet Method and apparatus for performing heat exchange between two gaseous fluids
FR1157311A (en) * 1955-06-23 1958-05-28 Gen Foods Corp Mobile and improved pulverulent fat composition and method of preparation
US3042526A (en) * 1957-09-16 1962-07-03 Nat Dairy Prod Corp Powder agglomerating method and apparatus
FR1268513A (en) * 1960-06-20 1961-08-04 Process for the incorporation of fat into milk powder, in particular for the production of an artificial food
US3582355A (en) * 1966-10-19 1971-06-01 John F Hunt Incorporation of dough improving emulsifier compositions into flour
US3549382A (en) * 1968-05-15 1970-12-22 Francis Frederick Hansen Method of preparing powdered monoglyceride material
FR2054712A5 (en) * 1969-07-24 1971-05-07 Lemoine Lucien Fermentation accelerator esp for bread
DK123067B (en) * 1970-09-25 1972-05-15 Niro Atomizer As Process for treating a powdered, fatty milk product.
GB1581331A (en) * 1976-05-03 1980-12-10 Grindstedvaerket As Bread and other farinaceous products

Also Published As

Publication number Publication date
IT8820066A0 (en) 1988-03-31
DE3907890C2 (en) 1997-05-22
GB2216765A (en) 1989-10-18
FR2629306B1 (en) 1992-10-09
GB2216765B (en) 1992-01-02
GB8905546D0 (en) 1989-04-19
DE3907890A1 (en) 1989-10-12
FR2629306A1 (en) 1989-10-06

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Legal Events

Date Code Title Description
TA Fee payment date (situation as of event date), data collected since 19931001

Effective date: 19970327