NL1012877A1 - Werkwijze voor de bereiding van banketbakkersroom. - Google Patents

Werkwijze voor de bereiding van banketbakkersroom.

Info

Publication number
NL1012877A1
NL1012877A1 NL1012877A NL1012877A NL1012877A1 NL 1012877 A1 NL1012877 A1 NL 1012877A1 NL 1012877 A NL1012877 A NL 1012877A NL 1012877 A NL1012877 A NL 1012877A NL 1012877 A1 NL1012877 A1 NL 1012877A1
Authority
NL
Netherlands
Prior art keywords
preparation
thickening agent
pastry cream
following components
water
Prior art date
Application number
NL1012877A
Other languages
English (en)
Other versions
NL1012877C2 (nl
Inventor
Ernst Jan Schutte
Original Assignee
Dsm Nv
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 Dsm Nv filed Critical Dsm Nv
Priority to NL1012877A priority Critical patent/NL1012877C2/nl
Publication of NL1012877A1 publication Critical patent/NL1012877A1/nl
Priority to PT00202972T priority patent/PT1080646E/pt
Priority to EP00202972A priority patent/EP1080646B1/en
Priority to AT00202972T priority patent/ATE406114T1/de
Priority to DE60040039T priority patent/DE60040039D1/de
Priority to ES00202972T priority patent/ES2312321T3/es
Priority to DK00202972T priority patent/DK1080646T3/da
Application granted granted Critical
Publication of NL1012877C2 publication Critical patent/NL1012877C2/nl
Priority to CY20081101322T priority patent/CY1111092T1/el

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Edible Oils And Fats (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Vehicle Interior And Exterior Ornaments, Soundproofing, And Insulation (AREA)
  • Saccharide Compounds (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
NL1012877A 1999-08-23 1999-08-23 Werkwijze voor de bereiding van banketbakkersroom NL1012877C2 (nl)

Priority Applications (8)

Application Number Priority Date Filing Date Title
NL1012877A NL1012877C2 (nl) 1999-08-23 1999-08-23 Werkwijze voor de bereiding van banketbakkersroom
PT00202972T PT1080646E (pt) 1999-08-23 2000-08-23 Método de preparação de um creme de pastelaria
EP00202972A EP1080646B1 (en) 1999-08-23 2000-08-23 Method for the preparation of pastry cream
AT00202972T ATE406114T1 (de) 1999-08-23 2000-08-23 Verfahren zur herstellung von creme für backwaren
DE60040039T DE60040039D1 (de) 1999-08-23 2000-08-23 Verfahren zur Herstellung von Creme für Backwaren
ES00202972T ES2312321T3 (es) 1999-08-23 2000-08-23 Metodo para la preparacion de crema pastelera.
DK00202972T DK1080646T3 (da) 1999-08-23 2000-08-23 Fremgangsmåde til fremstilling af bagværkscreme
CY20081101322T CY1111092T1 (el) 1999-08-23 2008-11-18 Μεθοδος για την παρασκευη κρεμας ζαχαροπλαστικης

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL1012877A NL1012877C2 (nl) 1999-08-23 1999-08-23 Werkwijze voor de bereiding van banketbakkersroom
NL1012877 1999-08-23

Publications (2)

Publication Number Publication Date
NL1012877A1 true NL1012877A1 (nl) 1999-10-18
NL1012877C2 NL1012877C2 (nl) 2000-09-12

Family

ID=19769766

Family Applications (1)

Application Number Title Priority Date Filing Date
NL1012877A NL1012877C2 (nl) 1999-08-23 1999-08-23 Werkwijze voor de bereiding van banketbakkersroom

Country Status (8)

Country Link
EP (1) EP1080646B1 (nl)
AT (1) ATE406114T1 (nl)
CY (1) CY1111092T1 (nl)
DE (1) DE60040039D1 (nl)
DK (1) DK1080646T3 (nl)
ES (1) ES2312321T3 (nl)
NL (1) NL1012877C2 (nl)
PT (1) PT1080646E (nl)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1018884C2 (nl) * 2001-09-04 2003-03-05 Friesland Brands Bv Vloeibaar voedingsmiddel.
US8591975B2 (en) 2003-02-19 2013-11-26 General Mills, Inc. Filled refrigerated dough
NL2001576C2 (nl) * 2008-05-14 2009-11-17 Friesland Brands Bv Opklopbare samenstelling.

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1467422A (en) * 1974-04-02 1977-03-16 Northern Foods Ltd Stabilization of whipping cream
JPS5922504B2 (ja) * 1980-09-30 1984-05-26 カネボウ食品株式会社 多気泡質食品の製造法
JPS61185155A (ja) * 1985-02-14 1986-08-18 Toyo Jozo Co Ltd 多気泡性食品用組成物
US5707677A (en) * 1996-01-25 1998-01-13 Kraft Foods, Inc. Process for fat-free/low-fat, frozen whipped topping
JPH1023876A (ja) * 1996-07-10 1998-01-27 Tsukishima Shokuhin Kogyo Kk 水中油型乳化食品の製造方法
FR2754431B1 (fr) * 1996-10-11 1998-12-11 Ponthier Sa Procede de fabrication de mousses alimentaires, mousses obtenues par ce procede, preparations pour la fabrication de ces mousses et procedes de fabrication de ces preparations

Also Published As

Publication number Publication date
EP1080646A1 (en) 2001-03-07
DK1080646T3 (da) 2008-12-15
ATE406114T1 (de) 2008-09-15
DE60040039D1 (de) 2008-10-09
ES2312321T3 (es) 2009-03-01
PT1080646E (pt) 2008-12-03
CY1111092T1 (el) 2015-06-11
EP1080646B1 (en) 2008-08-27
NL1012877C2 (nl) 2000-09-12

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Legal Events

Date Code Title Description
AD1A A request for search or an international type search has been filed
RD2N Patents in respect of which a decision has been taken or a report has been made (novelty report)

Effective date: 20000511

CD Transfer of rights (laid open patent application)

Free format text: FRIESLAND BRANDS B.V.

PD2B A search report has been drawn up
MM Lapsed because of non-payment of the annual fee

Effective date: 20150901