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 materialInfo
- 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
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.
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)
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 |
-
1995
- 1995-04-03 NL NL1000016A patent/NL1000016C2/en not_active IP Right Cessation
Patent Citations (9)
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 |