NO982396L - Bakverk og framgangsmÕte for tilvirkning av dette - Google Patents

Bakverk og framgangsmÕte for tilvirkning av dette

Info

Publication number
NO982396L
NO982396L NO982396A NO982396A NO982396L NO 982396 L NO982396 L NO 982396L NO 982396 A NO982396 A NO 982396A NO 982396 A NO982396 A NO 982396A NO 982396 L NO982396 L NO 982396L
Authority
NO
Norway
Prior art keywords
making
pastries
baking
rayet
pastry
Prior art date
Application number
NO982396A
Other languages
English (en)
Other versions
NO982396D0 (no
Inventor
Horst Zwicker
Elli Mayer
Original Assignee
Horst Zwicker
Elli Mayer
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 Horst Zwicker, Elli Mayer filed Critical Horst Zwicker
Publication of NO982396L publication Critical patent/NO982396L/no
Publication of NO982396D0 publication Critical patent/NO982396D0/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
    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • 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
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Bakverk og framgangsmåte for tilvirkning av dette, idet den tradisjonelle bakeprosessen blir utvidet med et rayketrinn. Særlig ved røykt, myk lakebakst oppnås gjennom en røykbehandling, f.eks. direkte etter den vanlige stekingen, ikke bare tiltalende ny smakssetting, men også overraskende forbedringer i levetid og kvalitet etter etterbaking.
NO982396A 1995-12-01 1998-05-27 Bakverk og framgangsmÕte for tilvirkning av dette NO982396D0 (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19544916A DE19544916C2 (de) 1995-12-01 1995-12-01 Geräucherte Backwaren und Verfahren zu ihrer Herstellung
PCT/EP1996/005142 WO1997020471A2 (de) 1995-12-01 1996-11-21 Geräucherte backwaren und verfahren zu ihrer herstellung

Publications (2)

Publication Number Publication Date
NO982396L true NO982396L (no) 1998-05-27
NO982396D0 NO982396D0 (no) 1998-05-27

Family

ID=7778974

Family Applications (1)

Application Number Title Priority Date Filing Date
NO982396A NO982396D0 (no) 1995-12-01 1998-05-27 Bakverk og framgangsmÕte for tilvirkning av dette

Country Status (14)

Country Link
EP (1) EP0869717A2 (no)
JP (1) JP2000501291A (no)
KR (1) KR19990071748A (no)
CN (1) CN1207649A (no)
AU (1) AU712739B2 (no)
CA (1) CA2238751A1 (no)
CZ (1) CZ167298A3 (no)
DE (1) DE19544916C2 (no)
NO (1) NO982396D0 (no)
NZ (1) NZ322917A (no)
PL (1) PL327077A1 (no)
SK (1) SK72898A3 (no)
TR (1) TR199800979T2 (no)
WO (1) WO1997020471A2 (no)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE29710820U1 (de) * 1997-06-20 1998-10-22 Zwicker Horst Teigware
FR2900031B1 (fr) * 2006-04-20 2012-07-20 Comptoir De Brenne Produit alimentaire sale a base de chene et procede de preparation de pain ou viande salee au gout rehausse par du chene
DE202010003978U1 (de) 2010-03-22 2011-08-02 Horst Zwicker Laugenzusammensetzung zur Herstellung von Laugengebäck
KR101306113B1 (ko) * 2011-05-18 2013-09-09 신이슬 훈제 음식물
DE202013100839U1 (de) 2013-02-27 2014-06-02 Horst Zwicker Backware mit Räucheraroma
DE202013102280U1 (de) 2013-05-27 2013-06-13 Horst Zwicker Popcorn mit Räucheraroma
KR101864966B1 (ko) * 2016-12-20 2018-06-05 영산대학교산학협력단 멸치액젓 파스타 제조방법
KR102525056B1 (ko) * 2020-10-28 2023-04-21 전재봉 훈연 케이크의 제조 방법 및 상기 방법에 의해 제조된 훈연 케이크

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3503750A (en) * 1966-08-05 1970-03-31 Dubuque Packing Co Method of making and prescoring shaped food products
US3845221A (en) * 1970-06-09 1974-10-29 Halped Corp Hickory smoked french barbecue bakery products
JPS63164872A (ja) * 1986-12-26 1988-07-08 Okonomi Foods Kk お好み焼の皮の製造方法
FR2631783B1 (fr) * 1988-05-31 1991-09-27 Michel Loiselet Installation de cuisson, notamment de pain

Also Published As

Publication number Publication date
EP0869717A2 (de) 1998-10-14
AU7695996A (en) 1997-06-27
WO1997020471A2 (de) 1997-06-12
CA2238751A1 (en) 1997-06-12
DE19544916C2 (de) 1997-09-04
CZ167298A3 (cs) 1998-11-11
KR19990071748A (ko) 1999-09-27
WO1997020471A3 (de) 1997-09-04
NZ322917A (en) 1998-12-23
PL327077A1 (en) 1998-11-23
AU712739B2 (en) 1999-11-18
JP2000501291A (ja) 2000-02-08
DE19544916A1 (de) 1997-06-05
CN1207649A (zh) 1999-02-10
TR199800979T2 (xx) 1998-10-21
NO982396D0 (no) 1998-05-27
SK72898A3 (en) 1999-02-11

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