MX336454B - 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
- MX336454B MX336454B MX2012015075A MX2012015075A MX336454B MX 336454 B MX336454 B MX 336454B MX 2012015075 A MX2012015075 A MX 2012015075A MX 2012015075 A MX2012015075 A MX 2012015075A MX 336454 B MX336454 B MX 336454B
- Authority
- MX
- Mexico
- Prior art keywords
- making
- low density
- wafer product
- density wafer
- wafers
- Prior art date
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
- 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
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/025—Treating dough with gases
-
- 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)
- Confectionery (AREA)
- Dairy Products (AREA)
- Noodles (AREA)
- Grain Derivatives (AREA)
Abstract
La presente invención se refiere a un método para la producción de una oblea, que comprende los pasos de: (i) proporcionar una mezcla de masa que comprende al menos harina y agua; (ii) someter la mezcla de masa a un tratamiento de aireación, en donde el tratamiento de aireación involucra la preparación de una espuma primaria seguida de la inyección de la espuma en la mezcla de masa para obtener una mezcla de masa aireada; (iii) opcionalmente someter a mezcla la mezcla de masa aireada: (iv) suministrar la mezcla de masa aireada y mezclada a una superficie de horneado calentada al través de un depositante de masa; y (v) hornear la mezcla de masa aireada y mezclada para obtener una oblea; caracterizado porque el tratamiento de aireación en el paso (ii) es preliminar de cualquier bombeo del método realizado por una bomba de lóbulo, o bomba de hélice o bomba de cavidad progresiva o bomba de diafragma o bomba peristáltica o bomba de engranaje. Una oblea caracterizada porque tiene: (i) una fuerza de ruptura de al menos 1N, en donde la fuerza de ruptura es la fuerza necesaria para romper la oblea medido por una prueba de elasticidad en 3 puntos; y (iii) una densidad efectiva de máximo 0.16% gr/cm3 cuando se mide a 20° C, en donde densidad efectiva corresponde al peso de muestra dividido por el volumen definido por la superficie externa de la muestra, que incluye cualquier porosidad dentro de la muestra.
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 MX2012015075A (es) | 2013-05-22 |
| MX336454B true 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)
| 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)
| 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 |
| BRPI0808585A2 (pt) * | 2007-03-26 | 2014-08-12 | Unilever Nv | "produto alimentício aerado e processo para produzir um produto alimentício aerado" |
| ES2371689T3 (es) * | 2008-03-28 | 2012-01-09 | Nestec S.A. | Sistema y método de depósito flexible. |
| RU2376766C1 (ru) | 2008-04-09 | 2009-12-27 | Общество с ограниченной ответственностью "Акульчев" | Способ замеса теста |
| RU2513748C2 (ru) * | 2008-06-13 | 2014-04-20 | Нестек С.А. | Вафли с отсутствием или низким содержанием сахара или вспученный экструдированный зерновой продукт, содержащие монодисперсные мальтодекстрины или фруктоолигосахариды, тесто для них, способ изготовления и применение. |
| CA2704702C (en) * | 2009-06-02 | 2018-06-12 | Unilever Plc | Aerated baked products |
| PL2298080T3 (pl) * | 2009-08-28 | 2014-08-29 | Kraft Foods R & D Inc | Sposób i urządzenie do wytwarzania napowietrzonego produktu żywnościowego |
-
2010
- 2010-07-02 EP EP10168242A patent/EP2401921A1/en not_active Withdrawn
-
2011
- 2011-06-28 BR BR112013000039-2A patent/BR112013000039B1/pt active IP Right Grant
- 2011-06-28 AU AU2011273589A patent/AU2011273589A1/en not_active Abandoned
- 2011-06-28 IN IN11415DEN2012 patent/IN2012DN11415A/en unknown
- 2011-06-28 WO PCT/EP2011/060771 patent/WO2012000965A1/en active Application Filing
- 2011-06-28 CN CN201180032901.3A patent/CN102970872B/zh active Active
- 2011-06-28 US US13/808,051 patent/US9668489B2/en not_active Expired - Fee Related
- 2011-06-28 RU RU2013104372A patent/RU2606086C2/ru active
- 2011-06-28 MX MX2012015075A patent/MX336454B/es unknown
- 2011-06-28 JP JP2013517240A patent/JP5925772B2/ja not_active Expired - Fee Related
- 2011-06-28 ES ES11727489.4T patent/ES2529620T3/es active Active
- 2011-06-28 CA CA2803729A patent/CA2803729C/en active Active
- 2011-06-28 EP EP11727489.4A patent/EP2587926B1/en active Active
- 2011-06-28 PL PL11727489T patent/PL2587926T3/pl unknown
-
2012
- 2012-12-27 CL CL2012003716A patent/CL2012003716A1/es unknown
-
2013
- 2013-02-01 ZA ZA2013/00879A patent/ZA201300879B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CL2012003716A1 (es) | 2013-06-07 |
| US20130236622A1 (en) | 2013-09-12 |
| RU2013104372A (ru) | 2014-08-10 |
| ES2529620T3 (es) | 2015-02-23 |
| EP2587926A1 (en) | 2013-05-08 |
| BR112013000039A2 (pt) | 2016-05-10 |
| RU2606086C2 (ru) | 2017-01-10 |
| PL2587926T3 (pl) | 2015-03-31 |
| AU2011273589A1 (en) | 2013-01-10 |
| BR112013000039B1 (pt) | 2019-06-25 |
| EP2401921A1 (en) | 2012-01-04 |
| CA2803729A1 (en) | 2012-01-05 |
| EP2587926B1 (en) | 2014-11-26 |
| CN102970872B (zh) | 2016-02-10 |
| JP2013530706A (ja) | 2013-08-01 |
| IN2012DN11415A (es) | 2015-07-10 |
| US9668489B2 (en) | 2017-06-06 |
| WO2012000965A1 (en) | 2012-01-05 |
| CN102970872A (zh) | 2013-03-13 |
| JP5925772B2 (ja) | 2016-05-25 |
| CA2803729C (en) | 2019-06-04 |
| ZA201300879B (en) | 2015-11-25 |
| MX2012015075A (es) | 2013-05-22 |
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