NO174233C - Fremgangsmåte for fremstilling av bakevarer med forlenget holdbarhet - Google Patents

Fremgangsmåte for fremstilling av bakevarer med forlenget holdbarhet

Info

Publication number
NO174233C
NO174233C NO873473A NO873473A NO174233C NO 174233 C NO174233 C NO 174233C NO 873473 A NO873473 A NO 873473A NO 873473 A NO873473 A NO 873473A NO 174233 C NO174233 C NO 174233C
Authority
NO
Norway
Prior art keywords
shelf life
baked goods
extended shelf
making baked
making
Prior art date
Application number
NO873473A
Other languages
English (en)
Other versions
NO873473L (no
NO873473D0 (no
NO174233B (no
Inventor
Riccardo Cavallin
Original Assignee
Ferrero Ohg
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 Ferrero Ohg filed Critical Ferrero Ohg
Publication of NO873473D0 publication Critical patent/NO873473D0/no
Publication of NO873473L publication Critical patent/NO873473L/no
Publication of NO174233B publication Critical patent/NO174233B/no
Publication of NO174233C publication Critical patent/NO174233C/no

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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Inorganic Insulating Materials (AREA)
  • Catalysts (AREA)
  • Solid-Sorbent Or Filter-Aiding Compositions (AREA)
NO873473A 1986-08-19 1987-08-18 Fremgangsmåte for fremstilling av bakevarer med forlenget holdbarhet NO174233C (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE3628019 1986-08-19

Publications (4)

Publication Number Publication Date
NO873473D0 NO873473D0 (no) 1987-08-18
NO873473L NO873473L (no) 1988-02-22
NO174233B NO174233B (no) 1993-12-27
NO174233C true NO174233C (no) 1994-04-06

Family

ID=6307656

Family Applications (1)

Application Number Title Priority Date Filing Date
NO873473A NO174233C (no) 1986-08-19 1987-08-18 Fremgangsmåte for fremstilling av bakevarer med forlenget holdbarhet

Country Status (13)

Country Link
EP (1) EP0256560B1 (no)
JP (1) JPS6387934A (no)
AT (1) AT395366B (no)
AU (1) AU611858B2 (no)
CA (1) CA1333674C (no)
ES (1) ES2008729A6 (no)
FI (1) FI91823C (no)
GB (1) GB2194126B (no)
IE (1) IE60989B1 (no)
IL (1) IL83443A (no)
NL (1) NL193650C (no)
NO (1) NO174233C (no)
SE (1) SE466630B (no)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4864498A (en) * 1987-04-02 1989-09-05 Food Automation-Service Techniques, Inc. Stir prompt apparatus
ES2033567B1 (es) * 1990-11-22 1994-04-01 Nogueira Lopez Mercedes Una crema de relleno y su proceso de elaboracion y aplicacion.
DE69902573D1 (de) * 1999-01-19 2002-09-26 Foodinvest Group Srl Ein Teig mit Salz und daraus hergestellte gefüllte Backware
JP4612213B2 (ja) * 2001-03-30 2011-01-12 太陽化学株式会社 パン用改質剤

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR20568E (fr) * 1916-10-16 1918-07-02 Eudo Monti Nouveau procédé et appareil pour la préparation d'aliments concentrés dans le jus et l'extrait de marc de raisin et d'autres fruits acides
US3184317A (en) * 1963-04-23 1965-05-18 Nat Biscuit Co Continuous process for the manufacture of hard sweet dough
DE2724598A1 (de) * 1977-06-01 1978-12-14 Klaus Mueller Lagerfaehiges gebaeck
DE2929496C2 (de) * 1979-07-20 1983-09-08 Ferrero Ohg, 3570 Stadtallendorf Waffel mit glatter dichter Oberfläche und einer zellenartigen Innenstruktur zur Verwendung als gefüllte Waffel aus zwei oder mehreren Waffelblättern
IT1119542B (it) * 1979-11-22 1986-03-10 Ferrero & C Spa P Prodotto conservabile di pasticceria da forno sostanzialmente esente da saccarosio ed addlcito con fruttosio
FR2501472A1 (fr) * 1981-03-16 1982-09-17 Arlat Jean Claude Nouvelle composition de pate a crepes, gaufres, gaufrettes, ou analogues
JPS6021972U (ja) * 1983-07-21 1985-02-15 本重　正行 活線用絶縁チエッカ−

Also Published As

Publication number Publication date
FI873388A (fi) 1988-02-20
NO873473L (no) 1988-02-22
JPS6387934A (ja) 1988-04-19
AU7716487A (en) 1988-02-25
IL83443A (en) 1990-08-31
NL193650C (nl) 2000-06-06
FI91823C (fi) 1994-08-25
SE8703150L (sv) 1988-02-20
CA1333674C (en) 1994-12-27
ES2008729A6 (es) 1989-08-01
NO873473D0 (no) 1987-08-18
EP0256560A3 (en) 1989-02-01
AU611858B2 (en) 1991-06-27
GB8719615D0 (en) 1987-09-23
NO174233B (no) 1993-12-27
NL8701803A (nl) 1988-03-16
GB2194126B (en) 1991-04-10
ATA206287A (de) 1992-05-15
IE60989B1 (en) 1994-09-07
NL193650B (nl) 2000-02-01
FI873388A0 (fi) 1987-08-04
AT395366B (de) 1992-12-10
SE8703150D0 (sv) 1987-08-13
SE466630B (sv) 1992-03-16
IL83443A0 (en) 1988-01-31
IE872226L (en) 1988-02-19
JPH0371091B2 (no) 1991-11-12
EP0256560B1 (de) 1991-08-07
FI91823B (fi) 1994-05-13
GB2194126A (en) 1988-03-02
EP0256560A2 (de) 1988-02-24

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Legal Events

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