NL1000016C2 - Baked prod. prepn. from ready-baked dough prod. coated on top with unbaked material - Google Patents

Baked prod. prepn. from ready-baked dough prod. coated on top with unbaked material

Info

Publication number
NL1000016C2
NL1000016C2 NL1000016A NL1000016A NL1000016C2 NL 1000016 C2 NL1000016 C2 NL 1000016C2 NL 1000016 A NL1000016 A NL 1000016A NL 1000016 A NL1000016 A NL 1000016A NL 1000016 C2 NL1000016 C2 NL 1000016C2
Authority
NL
Netherlands
Prior art keywords
prod
baked
ready
coated
baking
Prior art date
Application number
NL1000016A
Other languages
Dutch (nl)
Original Assignee
Richolt Postma
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 Richolt Postma filed Critical Richolt Postma
Priority to NL1000016A priority Critical patent/NL1000016C2/en
Application granted granted Critical
Publication of NL1000016C2 publication Critical patent/NL1000016C2/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A baked prod. is prepd. by baking a ready-baked dough prod. in which the upper side is coated with an unbaked material, in a baking dish in which the bottom and opt. the side wall(s) have a heat-insulating material. Also claimed is a baked prod. opt. carrying an adherent material, and coated with a compsn. contg. fruit, vegetables, eggs, nuts, cocoa, (castor) sugar, cream and/or breadcrumbs. The fat content is 15 (pref. 2-5) wt.%. Before baking, the upper side of the ready-baked prod. is treated with a material which adheres to the unbaked material, esp. a material contg. protein, and the upper side is given a covering of a compsn. contg. fruit, vegetables, eggs, nuts, cocoa, (castor) sugar, breadcrumbs and/or dough. Baking is at 200-275 deg C for 15-30 mins. The baking dish is filled so that the prod. to be baked is lower than the heat-insulating material on the side wall(s) of the dish; pref. the height of the prod. to be baked is 0.3-0.5 x this height.
NL1000016A 1995-04-03 1995-04-03 Baked prod. prepn. from ready-baked dough prod. coated on top with unbaked material NL1000016C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
NL1000016A NL1000016C2 (en) 1995-04-03 1995-04-03 Baked prod. prepn. from ready-baked dough prod. coated on top with unbaked material

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL1000016A NL1000016C2 (en) 1995-04-03 1995-04-03 Baked prod. prepn. from ready-baked dough prod. coated on top with unbaked material

Publications (1)

Publication Number Publication Date
NL1000016C2 true NL1000016C2 (en) 1996-10-04

Family

ID=19760799

Family Applications (1)

Application Number Title Priority Date Filing Date
NL1000016A NL1000016C2 (en) 1995-04-03 1995-04-03 Baked prod. prepn. from ready-baked dough prod. coated on top with unbaked material

Country Status (1)

Country Link
NL (1) NL1000016C2 (en)

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3031309A (en) * 1960-11-04 1962-04-24 Interstate Bakeries Corp Oven fresh cake and method of making the same
DE1642561A1 (en) * 1966-07-02 1971-05-06 Pietschmann Bruno Process for the production of a bakable jelly as a pouring for fruit cakes and tarts, for fruit and jelly-filled baked goods and long-life baked goods, etc.
US3690898A (en) * 1970-02-09 1972-09-12 Kraftco Corp Method of making a filled sandwich
US4313961A (en) * 1979-04-19 1982-02-02 Enrico Tobia Method of making a complete meal food product
FR2571224A1 (en) * 1984-10-09 1986-04-11 Clerc Francois New food and method for preparing it
FR2614181A1 (en) * 1987-04-21 1988-10-28 Chalfen Sylvain Topped corn cakes and their methods of manufacture
EP0321323A1 (en) * 1987-12-14 1989-06-21 Gringoire-Brossard S.A. Process and apparatus for making a tart
WO1991008671A1 (en) * 1989-12-20 1991-06-27 Bersten Ian J Layered pie with filling confined between pastry and cooked batter
DE4317534C1 (en) * 1993-05-26 1994-07-21 Gerhard Solke Confectionery prod. intended for re-heating before consumption

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3031309A (en) * 1960-11-04 1962-04-24 Interstate Bakeries Corp Oven fresh cake and method of making the same
DE1642561A1 (en) * 1966-07-02 1971-05-06 Pietschmann Bruno Process for the production of a bakable jelly as a pouring for fruit cakes and tarts, for fruit and jelly-filled baked goods and long-life baked goods, etc.
US3690898A (en) * 1970-02-09 1972-09-12 Kraftco Corp Method of making a filled sandwich
US4313961A (en) * 1979-04-19 1982-02-02 Enrico Tobia Method of making a complete meal food product
FR2571224A1 (en) * 1984-10-09 1986-04-11 Clerc Francois New food and method for preparing it
FR2614181A1 (en) * 1987-04-21 1988-10-28 Chalfen Sylvain Topped corn cakes and their methods of manufacture
EP0321323A1 (en) * 1987-12-14 1989-06-21 Gringoire-Brossard S.A. Process and apparatus for making a tart
WO1991008671A1 (en) * 1989-12-20 1991-06-27 Bersten Ian J Layered pie with filling confined between pastry and cooked batter
DE4317534C1 (en) * 1993-05-26 1994-07-21 Gerhard Solke Confectionery prod. intended for re-heating before consumption

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Legal Events

Date Code Title Description
PD2B A search report has been drawn up
ZD Corrections to earlier publications

Free format text: PAT.BUL.12/96,HEADING PD,SECTION 4,PAGE 1784,PATENT NUMBER 1000016:AS INVENTOR SHOULD BE MENTIONED RICHOLT POSTMA IN WORKUM

VD1 Lapsed due to non-payment of the annual fee

Effective date: 20001101