MA39344A1 - Nouveau procédé d'obtention d'un aliment sur la base de pâte levée, de pâte feuilletée levée ou de pâte feuilletée - Google Patents
Nouveau procédé d'obtention d'un aliment sur la base de pâte levée, de pâte feuilletée levée ou de pâte feuilletéeInfo
- Publication number
- MA39344A1 MA39344A1 MA39344A MA39344A MA39344A1 MA 39344 A1 MA39344 A1 MA 39344A1 MA 39344 A MA39344 A MA 39344A MA 39344 A MA39344 A MA 39344A MA 39344 A1 MA39344 A1 MA 39344A1
- Authority
- MA
- Morocco
- Prior art keywords
- puff pastry
- dough
- leavened
- obtaining
- leavened dough
- Prior art date
Links
- 235000014594 pastries Nutrition 0.000 title abstract 9
- 235000013305 food Nutrition 0.000 title abstract 7
- 238000000034 method Methods 0.000 title abstract 3
- 235000008429 bread Nutrition 0.000 abstract 2
- 230000008014 freezing Effects 0.000 abstract 2
- 238000007710 freezing Methods 0.000 abstract 2
- 235000019219 chocolate Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 235000012830 plain croissants Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000007493 shaping process Methods 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
-
- 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
-
- 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
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or 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
- 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
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- 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)
- Noodles (AREA)
Abstract
La présente invention concerne un procédé qui permet d'obtenir un aliment sur la base d'une pâte levée, d'une pâte feuilletée levée ou d'une pâte feuilletée, et qui comprend les étapes suivantes : (i) la préparation d'une pâte levée, d'une pâte feuilletée levée ou d'une pâte feuilletée comportant de la farine et de l'eau, (ii) le pétrissage de la pâte, (iii) la mise en forme de la pâte afin d'obtenir l'aliment brut, ce qui est caractérisé par les étapes suivantes : (iv) la formation d'au moins une surface de l'aliment brut sous une forme incurvée ou ondulée, de préférence sous la forme d'un arc unique, ou sous la forme de multiples arcs disposés en tandem, (v) la congélation et/ou surgélation de l'aliment brut sous ladite forme d'arc ou de multiples arcs. La présente invention concerne également des aliments congelés ou surgelés sur la base d'une pâte levée, d'une pâte feuilletée levée ou d'une pâte feuilletée, obtenus selon ce procédé, lesdits aliments étant de préférence choisis, entre autres, parmi des viennoiseries, des croissants, des pains au chocolat et des pains.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1451541A FR3017776B1 (fr) | 2014-02-26 | 2014-02-26 | Nouveau procede de fabrication d'un aliment a base de pate levee, levee feuilletee ou feuilletee |
| PCT/EP2015/053921 WO2015128371A1 (fr) | 2014-02-26 | 2015-02-25 | Nouveau procédé d'obtention d'un aliment sur la base de pâte levée, de pâte feuilletée levée ou de pâte feuilletée |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MA39344A1 true MA39344A1 (fr) | 2018-05-31 |
| MA39344B1 MA39344B1 (fr) | 2018-12-31 |
Family
ID=50933312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MA39344A MA39344B1 (fr) | 2014-02-26 | 2015-02-25 | Nouveau procédé d'obtention d'un aliment sur la base de pâte levée, de pâte feuilletée levée ou de pâte feuilletée |
Country Status (27)
| Country | Link |
|---|---|
| US (1) | US10045543B2 (fr) |
| EP (1) | EP3110256B1 (fr) |
| JP (1) | JP6628732B2 (fr) |
| KR (1) | KR102141991B1 (fr) |
| CN (1) | CN106061270B (fr) |
| AU (1) | AU2015222192C1 (fr) |
| CA (1) | CA2939477C (fr) |
| CL (1) | CL2016002109A1 (fr) |
| DK (1) | DK3110256T3 (fr) |
| ES (1) | ES2677518T3 (fr) |
| FR (1) | FR3017776B1 (fr) |
| HR (1) | HRP20180896T1 (fr) |
| HU (1) | HUE039251T2 (fr) |
| MA (1) | MA39344B1 (fr) |
| MX (1) | MX2016010840A (fr) |
| MY (1) | MY175696A (fr) |
| NZ (1) | NZ722888A (fr) |
| PH (1) | PH12016501688A1 (fr) |
| PL (1) | PL3110256T3 (fr) |
| RU (1) | RU2671144C2 (fr) |
| SA (1) | SA516371709B1 (fr) |
| SG (1) | SG11201607072RA (fr) |
| SI (1) | SI3110256T1 (fr) |
| TR (1) | TR201809849T4 (fr) |
| UA (1) | UA120266C2 (fr) |
| WO (1) | WO2015128371A1 (fr) |
| ZA (1) | ZA201605333B (fr) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7518290B2 (ja) * | 2020-09-21 | 2024-07-17 | ヴァミックス エヌ．ヴイ | サクサクした食感のペストリー製品 |
| CN117529231A (zh) * | 2021-06-22 | 2024-02-06 | 通用磨坊公司 | 卷状面团产品及其生产方法 |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0305071A3 (fr) * | 1987-08-24 | 1990-01-31 | General Foods Corporation | Procédé de préparation de pâtes levées congelées avant cuisson |
| JPH0640794B2 (ja) | 1988-07-26 | 1994-06-01 | レオン自動機株式会社 | パンまたはペーストリーの成形保存方法 |
| FR2698761A1 (fr) * | 1992-12-03 | 1994-06-10 | Douaire Philippe | Composition additionnelle pour la fabrication de viennoiseries et procédé de fabrication de viennoiseries comportant une telle composition additionnelle. |
| US6783782B1 (en) | 1998-12-17 | 2004-08-31 | The Pillsbury Company | Grooved freezer-to-oven pizza crust |
| US6942885B2 (en) | 2002-11-01 | 2005-09-13 | Nestec S.A. | Scored savory dough with toppings or fillings |
| AT6980U1 (de) | 2003-05-21 | 2004-07-26 | Haas Franz | Waffelblatt |
| WO2011087152A1 (fr) * | 2010-01-18 | 2011-07-21 | 味の素株式会社 | Procédé de production de pâte à pain congelée ne nécessitant pas d'étape de décongélation ou de fermentation |
| US8563064B1 (en) * | 2011-01-26 | 2013-10-22 | Kirt McFarland | Corrugated crust |
| US20120294985A1 (en) * | 2011-05-18 | 2012-11-22 | Claxton Sydney M | Curved bread bun |
-
2014
- 2014-02-26 FR FR1451541A patent/FR3017776B1/fr active Active
-
2015
- 2015-02-25 MA MA39344A patent/MA39344B1/fr unknown
- 2015-02-25 DK DK15709626.4T patent/DK3110256T3/en active
- 2015-02-25 NZ NZ722888A patent/NZ722888A/en unknown
- 2015-02-25 EP EP15709626.4A patent/EP3110256B1/fr active Active
- 2015-02-25 CN CN201580010647.5A patent/CN106061270B/zh active Active
- 2015-02-25 WO PCT/EP2015/053921 patent/WO2015128371A1/fr active Application Filing
- 2015-02-25 PL PL15709626T patent/PL3110256T3/pl unknown
- 2015-02-25 TR TR2018/09849T patent/TR201809849T4/tr unknown
- 2015-02-25 RU RU2016135282A patent/RU2671144C2/ru active
- 2015-02-25 MY MYPI2016702801A patent/MY175696A/en unknown
- 2015-02-25 JP JP2016554597A patent/JP6628732B2/ja active Active
- 2015-02-25 SG SG11201607072RA patent/SG11201607072RA/en unknown
- 2015-02-25 AU AU2015222192A patent/AU2015222192C1/en active Active
- 2015-02-25 KR KR1020167026283A patent/KR102141991B1/ko active IP Right Grant
- 2015-02-25 HU HUE15709626A patent/HUE039251T2/hu unknown
- 2015-02-25 US US15/115,926 patent/US10045543B2/en active Active
- 2015-02-25 UA UAA201609751A patent/UA120266C2/uk unknown
- 2015-02-25 CA CA2939477A patent/CA2939477C/fr active Active
- 2015-02-25 MX MX2016010840A patent/MX2016010840A/es unknown
- 2015-02-25 SI SI201530256T patent/SI3110256T1/en unknown
- 2015-02-25 ES ES15709626.4T patent/ES2677518T3/es active Active
-
2016
- 2016-08-02 ZA ZA2016/05333A patent/ZA201605333B/en unknown
- 2016-08-19 CL CL2016002109A patent/CL2016002109A1/es unknown
- 2016-08-21 SA SA516371709A patent/SA516371709B1/ar unknown
- 2016-08-25 PH PH12016501688A patent/PH12016501688A1/en unknown
-
2018
- 2018-06-08 HR HRP20180896TT patent/HRP20180896T1/hr unknown
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