MX2012015075A - Metodo y aparato para fabricar un producto de oblea de baja densidad. - Google Patents

Metodo y aparato para fabricar un producto de oblea de baja densidad.

Info

Publication number
MX2012015075A
MX2012015075A MX2012015075A MX2012015075A MX2012015075A MX 2012015075 A MX2012015075 A MX 2012015075A MX 2012015075 A MX2012015075 A MX 2012015075A MX 2012015075 A MX2012015075 A MX 2012015075A MX 2012015075 A MX2012015075 A MX 2012015075A
Authority
MX
Mexico
Prior art keywords
making
low density
wafer product
density wafer
wafers
Prior art date
Application number
MX2012015075A
Other languages
English (en)
Other versions
MX336454B (es
Inventor
Rodolfo De Acutis
Abdessamad Arrachid
Hugh Powell
Stephen Coe
Richard Leadbeater
Original Assignee
Nestec Sa
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 Nestec Sa filed Critical Nestec Sa
Publication of MX2012015075A publication Critical patent/MX2012015075A/es
Publication of MX336454B publication Critical patent/MX336454B/es

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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/025—Treating dough with gases
    • 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
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C5/00—Dough-dividing machines
    • A21C5/006—Dough-dividing machines for dispensing liquid or semi-liquid dough, e.g. batter
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/45—Wafers
    • 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
    • A21D13/50—Solidified foamed products, e.g. meringues
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • A21D2/262—Animal proteins from eggs
    • 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
    • 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
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Crystals, And After-Treatments Of Crystals (AREA)
  • Noodles (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)

Abstract

La presente invención se relaciona con la producción de obleas y más particularmente con el uso de un sistema de aeración de pasta para obtener obleas con una densidad efectiva de máximo 0.16 gr/cm3, y con suficiente fuerza para que se puedan retirar de las placas de horneado de obleas.
MX2012015075A 2010-07-02 2011-06-28 Metodo y aparato para fabricar un producto de oblea de baja densidad. MX336454B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP10168242A EP2401921A1 (en) 2010-07-02 2010-07-02 Method and apparatus for making a low density wafer product
PCT/EP2011/060771 WO2012000965A1 (en) 2010-07-02 2011-06-28 Method and apparatus for making a low density wafer product

Publications (2)

Publication Number Publication Date
MX2012015075A true MX2012015075A (es) 2013-05-22
MX336454B MX336454B (es) 2016-01-20

Family

ID=42651289

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2012015075A MX336454B (es) 2010-07-02 2011-06-28 Metodo y aparato para fabricar un producto de oblea de baja densidad.

Country Status (15)

Country Link
US (1) US9668489B2 (es)
EP (2) EP2401921A1 (es)
JP (1) JP5925772B2 (es)
CN (1) CN102970872B (es)
AU (1) AU2011273589A1 (es)
BR (1) BR112013000039B1 (es)
CA (1) CA2803729C (es)
CL (1) CL2012003716A1 (es)
ES (1) ES2529620T3 (es)
IN (1) IN2012DN11415A (es)
MX (1) MX336454B (es)
PL (1) PL2587926T3 (es)
RU (1) RU2606086C2 (es)
WO (1) WO2012000965A1 (es)
ZA (1) ZA201300879B (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT517007B1 (de) * 2015-04-02 2017-01-15 Haas Food Equipment Gmbh Verfahren und Vorrichtungen zum Herstellen von essbaren Waffelprodukten
FR3073365A1 (fr) * 2017-11-14 2019-05-17 Sas Holding Bernard Blachere Systeme d'injection et d'etalage de pate a cuire, pate a crepes et machine de preparation de crepes associees

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1471108A (en) * 1973-04-11 1977-04-21 Unilever Ltd Batter
US6551640B1 (en) * 2000-08-15 2003-04-22 General Mills, Inc. Dough especially for baked goods and method for making
JP2003199536A (ja) 2001-12-28 2003-07-15 House Foods Corp 起泡組成物の製造方法および焼成菓子の製造方法
EP1402790A3 (en) 2002-09-27 2004-05-06 Nestec S.A. Interface stabilisation of a product with 2 or more phases with a protein-polysaccharide complex
EP1897445A1 (en) * 2006-09-11 2008-03-12 Nestec S.A. Production of edible wafers by extrusion
EP1897444A1 (en) * 2006-09-11 2008-03-12 Nestec S.A. Edible wafer products produced by extrusion
JP4642007B2 (ja) 2006-11-28 2011-03-02 キユーピー株式会社 気泡入り加工液卵白及びこれを用いた食品
EP1949796A1 (en) * 2007-01-25 2008-07-30 Nestec S.A. Mousse
AU2008231955B2 (en) * 2007-03-26 2012-02-16 Unilever Plc Aerated food products being warm containing soluble and/or insoluble solids and methods for producing them
ATE523085T1 (de) * 2008-03-28 2011-09-15 Nestec Sa Flexibles auftragungssystem und -verfahren
RU2376766C1 (ru) * 2008-04-09 2009-12-27 Общество с ограниченной ответственностью "Акульчев" Способ замеса теста
WO2009149947A1 (en) 2008-06-13 2009-12-17 Nestec S.A. Wafer
CA2704702C (en) * 2009-06-02 2018-06-12 Unilever Plc Aerated baked products
ES2473490T3 (es) 2009-08-28 2014-07-07 Kraft Foods R & D, Inc. Método y aparato para preparar productos alimenticios aireados

Also Published As

Publication number Publication date
ZA201300879B (en) 2015-11-25
CA2803729C (en) 2019-06-04
CN102970872B (zh) 2016-02-10
JP5925772B2 (ja) 2016-05-25
PL2587926T3 (pl) 2015-03-31
RU2606086C2 (ru) 2017-01-10
US9668489B2 (en) 2017-06-06
US20130236622A1 (en) 2013-09-12
MX336454B (es) 2016-01-20
JP2013530706A (ja) 2013-08-01
CL2012003716A1 (es) 2013-06-07
CA2803729A1 (en) 2012-01-05
AU2011273589A1 (en) 2013-01-10
CN102970872A (zh) 2013-03-13
WO2012000965A1 (en) 2012-01-05
ES2529620T3 (es) 2015-02-23
IN2012DN11415A (es) 2015-07-10
BR112013000039B1 (pt) 2019-06-25
EP2401921A1 (en) 2012-01-04
EP2587926B1 (en) 2014-11-26
EP2587926A1 (en) 2013-05-08
BR112013000039A2 (pt) 2016-05-10
RU2013104372A (ru) 2014-08-10

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