NO20045430L - Fremgangsmate for a fremstille et dyp-frosent intermediaert produkt for en sot eller salt pai og det resulterende intermediaere produktet - Google Patents
Fremgangsmate for a fremstille et dyp-frosent intermediaert produkt for en sot eller salt pai og det resulterende intermediaere produktetInfo
- Publication number
- NO20045430L NO20045430L NO20045430A NO20045430A NO20045430L NO 20045430 L NO20045430 L NO 20045430L NO 20045430 A NO20045430 A NO 20045430A NO 20045430 A NO20045430 A NO 20045430A NO 20045430 L NO20045430 L NO 20045430L
- Authority
- NO
- Norway
- Prior art keywords
- intermediate product
- preparing
- pie
- deep
- soot
- 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
- A21D8/00—Methods for preparing or baking dough
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- 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
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Metoden omfatter trinn bestående av: fremstilling av en kakedeig, delvis steking av kakedeigen, formet i en form, i en ovn for å oppnå en delvis s stekt paibunn; fremstilling av et fyll så som en krem eller et quiche-fyll, tilsetning av fyllet til den delvis stekte paibunnen for å oppnå et dypfrossent preparat omfattende fyllet plassert på paibunnen og pakking av det oppnådde halvferdige produktet. Dette muliggjør produksjon av en søt eller salt pai ved tilsetning av garnityr og endelig steking for gjøre steking av paibunnen ferdig.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0207335A FR2840773B1 (fr) | 2002-06-14 | 2002-06-14 | Procede de fabrication d'un produit intermediaire surgele pour tarte sucree ou salee et produit intermediaire ainsi obtenu |
PCT/FR2003/001785 WO2003105592A1 (fr) | 2002-06-14 | 2003-06-13 | Procede de fabrication d'un produit intermediaire surgele pour tarte sucree ou salee et produit intermediaire ainsi obtenu |
Publications (1)
Publication Number | Publication Date |
---|---|
NO20045430L true NO20045430L (no) | 2005-02-11 |
Family
ID=29595241
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO20045430A NO20045430L (no) | 2002-06-14 | 2004-12-13 | Fremgangsmate for a fremstille et dyp-frosent intermediaert produkt for en sot eller salt pai og det resulterende intermediaere produktet |
Country Status (9)
Country | Link |
---|---|
US (1) | US20060093707A1 (no) |
EP (1) | EP1513406A1 (no) |
JP (1) | JP2005529601A (no) |
CN (1) | CN100459865C (no) |
AU (1) | AU2003258798A1 (no) |
FR (1) | FR2840773B1 (no) |
NO (1) | NO20045430L (no) |
PL (1) | PL372079A1 (no) |
WO (1) | WO2003105592A1 (no) |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2865351B1 (fr) | 2004-01-26 | 2006-06-23 | Carre Gourmet Diffusion | Procede de fabrication d'une patisserie aux fruits en forme de barre |
FR2870325A1 (fr) * | 2004-05-13 | 2005-11-18 | Carre Gourmet Diffusion Sarl | Procede de cuisson au four et dispositif pour sa mise en oeuvre |
JP5709244B2 (ja) * | 2010-07-28 | 2015-04-30 | 株式会社大木工藝 | 惣菜パンの製造方法 |
CN103082387A (zh) * | 2011-11-01 | 2013-05-08 | 钟孟芹 | 维持包馅食物酥脆的方法 |
CN102422858A (zh) * | 2011-11-30 | 2012-04-25 | 渡边彰 | 一种便于携带的葡式蛋挞的制作工艺 |
JP6076129B2 (ja) * | 2013-02-22 | 2017-02-08 | 株式会社日清製粉グループ本社 | 焼成食品の製造方法及び製造装置 |
CN106172628A (zh) * | 2015-04-30 | 2016-12-07 | 六盘水盛谷实业有限公司 | 一种小蛋饼及其制作方法 |
US20170223984A1 (en) * | 2016-02-10 | 2017-08-10 | Antonio da Silva | Method of Making a Dessert |
FR3049168B1 (fr) | 2016-03-22 | 2019-08-16 | Marie | Procede de fabrication d'une pate a tarte crue preformee et stabilisee et produits afferents |
FR3050360B1 (fr) * | 2016-04-26 | 2020-10-02 | Chocolaterie La Citadelle | Composition a base de fruits secs et utilisations |
CN106819004A (zh) * | 2017-01-16 | 2017-06-13 | 河南大学 | 一种叠花烤饼及其制作方法 |
IT201700106877A1 (it) * | 2017-09-25 | 2019-03-25 | Food Farm Srl | Processo e prodotto alimentare |
KR102197581B1 (ko) * | 2018-12-17 | 2020-12-31 | 한남대학교 산학협력단 | 키슈의 제조방법 |
CN110063353A (zh) * | 2019-05-05 | 2019-07-30 | 许松 | 速冻烤馅饼 |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3814005A (en) * | 1972-07-06 | 1974-06-04 | J Widdel | Pizza pie crust device |
GB2005979B (en) * | 1977-09-29 | 1982-03-10 | Findus | Process for the production of bases for tarts and pizzas and a tool for carrying out this process |
US5256432A (en) * | 1990-11-13 | 1993-10-26 | Pizza Hut, Inc. | Method of making pizza with a pizza toppings disk |
CA2059342C (en) * | 1991-03-11 | 1997-05-27 | Yigal Peleg | Microwave reconstitution of frozen pizza |
US5380543A (en) * | 1992-02-14 | 1995-01-10 | Leprino Foods Company | Cheese composition |
US5681602A (en) * | 1995-03-24 | 1997-10-28 | Doskocil Companies Incorporated | Pizza sauce composite preform and method for making same |
US6287619B1 (en) * | 1998-02-23 | 2001-09-11 | Tricon Restaurants International | Implements for use in preparing sliced food products |
US6365210B1 (en) * | 1998-09-10 | 2002-04-02 | M & M Holdings, Inc. | Pizza crust and process and apparatus for making same |
US6843167B1 (en) * | 1999-04-13 | 2005-01-18 | Pizza Hut, Inc. | System and method for producing par-baked pizza crusts |
WO2001010222A1 (en) * | 1999-08-06 | 2001-02-15 | Artos International Limited | A process for making a baked cup shaped food product |
BR0100944A (pt) * | 2000-03-10 | 2001-10-30 | Nestle Sa | Pizza para ser cozida em microondas |
US6327968B1 (en) * | 2000-03-17 | 2001-12-11 | Pizza Hut, Inc. | System and method for producing par-baked pizza crusts |
EP1199217A1 (en) * | 2000-10-18 | 2002-04-24 | Société des Produits Nestlé S.A. | Pizza preparation & delivering method |
-
2002
- 2002-06-14 FR FR0207335A patent/FR2840773B1/fr not_active Expired - Fee Related
-
2003
- 2003-06-13 PL PL03372079A patent/PL372079A1/xx not_active IP Right Cessation
- 2003-06-13 CN CNB038167387A patent/CN100459865C/zh not_active Expired - Fee Related
- 2003-06-13 US US10/517,817 patent/US20060093707A1/en not_active Abandoned
- 2003-06-13 EP EP03760029A patent/EP1513406A1/fr not_active Withdrawn
- 2003-06-13 WO PCT/FR2003/001785 patent/WO2003105592A1/fr active Application Filing
- 2003-06-13 AU AU2003258798A patent/AU2003258798A1/en not_active Abandoned
- 2003-06-13 JP JP2004512511A patent/JP2005529601A/ja active Pending
-
2004
- 2004-12-13 NO NO20045430A patent/NO20045430L/no unknown
Also Published As
Publication number | Publication date |
---|---|
PL372079A1 (en) | 2005-07-11 |
FR2840773B1 (fr) | 2005-03-25 |
EP1513406A1 (fr) | 2005-03-16 |
AU2003258798A1 (en) | 2003-12-31 |
JP2005529601A (ja) | 2005-10-06 |
US20060093707A1 (en) | 2006-05-04 |
WO2003105592A1 (fr) | 2003-12-24 |
FR2840773A1 (fr) | 2003-12-19 |
CN1668200A (zh) | 2005-09-14 |
CN100459865C (zh) | 2009-02-11 |
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