IT1264349B1 - Metodo per la produzione di impasto da pane surgelato - Google Patents
Metodo per la produzione di impasto da pane surgelatoInfo
- Publication number
- IT1264349B1 IT1264349B1 IT93MI000382A ITMI930382A IT1264349B1 IT 1264349 B1 IT1264349 B1 IT 1264349B1 IT 93MI000382 A IT93MI000382 A IT 93MI000382A IT MI930382 A ITMI930382 A IT MI930382A IT 1264349 B1 IT1264349 B1 IT 1264349B1
- Authority
- IT
- Italy
- Prior art keywords
- production
- bread dough
- frozen bread
- frozen
- flour
- Prior art date
Links
- 235000008429 bread Nutrition 0.000 title 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
Landscapes
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Un impasto di farina ed acqua comprendente un agente miglioratore di impasto viene spezzato e lasciato lievitare per almeno 90 minuti.Successivamente i singoli pezzi vengono surgelati in ambienti a -40°C e poi conservati in ambiente a -20°C.
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT93MI000382A IT1264349B1 (it) | 1993-02-26 | 1993-02-26 | Metodo per la produzione di impasto da pane surgelato |
EP94200348A EP0612477A1 (en) | 1993-02-26 | 1994-02-16 | A method for the production of frozen bread dough |
CA002116499A CA2116499A1 (en) | 1993-02-26 | 1994-02-25 | Method for the production of frozen bread dough |
JP6027874A JPH06292498A (ja) | 1993-02-26 | 1994-02-25 | 冷凍パン生地の製造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT93MI000382A IT1264349B1 (it) | 1993-02-26 | 1993-02-26 | Metodo per la produzione di impasto da pane surgelato |
Publications (3)
Publication Number | Publication Date |
---|---|
ITMI930382A0 ITMI930382A0 (it) | 1993-02-26 |
ITMI930382A1 ITMI930382A1 (it) | 1994-08-26 |
IT1264349B1 true IT1264349B1 (it) | 1996-09-23 |
Family
ID=11365184
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
IT93MI000382A IT1264349B1 (it) | 1993-02-26 | 1993-02-26 | Metodo per la produzione di impasto da pane surgelato |
Country Status (4)
Country | Link |
---|---|
EP (1) | EP0612477A1 (it) |
JP (1) | JPH06292498A (it) |
CA (1) | CA2116499A1 (it) |
IT (1) | IT1264349B1 (it) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0653163B1 (en) * | 1993-10-29 | 2000-08-16 | Dai-Ichi Kogyo Seiyaku Co., Ltd. | Frozen dough conditioners |
WO2001011973A1 (en) * | 1999-08-13 | 2001-02-22 | Mawer Pty. Ltd. | Baking method and product |
NL2001856C2 (en) | 2008-07-28 | 2009-07-23 | Bakwerk Beheer B V | Fully fermented freezer-to-oven bread dough and bread rolls made therefrom. |
DK179359B1 (en) * | 2017-08-18 | 2018-05-22 | Smartbake Dk Aps | A process for producing packed ready-to-use dough |
KR102263334B1 (ko) * | 2020-02-19 | 2021-06-10 | 주식회사 롤링핀컴퍼니 | 제빵용 냉동 생지 제조방법 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4406911A (en) * | 1980-06-30 | 1983-09-27 | General Foods Corporation | Method of producing and baking frozen yeast leavened dough |
US4847104A (en) * | 1981-12-02 | 1989-07-11 | General Foods Corporation | Frozen dough having improved frozen storage shelf life |
FR2577388B1 (fr) * | 1985-02-20 | 1989-06-09 | Pantin Sa Grands Moulins | Procede de fabrication du pain |
US5171590A (en) * | 1989-02-22 | 1992-12-15 | Ahold Retail Services A.G. | Method of preparing frozen pieces of dough and of preparing dough products |
-
1993
- 1993-02-26 IT IT93MI000382A patent/IT1264349B1/it active IP Right Grant
-
1994
- 1994-02-16 EP EP94200348A patent/EP0612477A1/en not_active Withdrawn
- 1994-02-25 JP JP6027874A patent/JPH06292498A/ja active Pending
- 1994-02-25 CA CA002116499A patent/CA2116499A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
EP0612477A1 (en) | 1994-08-31 |
ITMI930382A1 (it) | 1994-08-26 |
CA2116499A1 (en) | 1994-08-27 |
JPH06292498A (ja) | 1994-10-21 |
ITMI930382A0 (it) | 1993-02-26 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
0001 | Granted | ||
TA | Fee payment date (situation as of event date), data collected since 19931001 |
Effective date: 19990226 |