PL2880979T3 - Sposób i mieszanka piekarnicza dla wytwarzania pieczywa chrupkiego - Google Patents

Sposób i mieszanka piekarnicza dla wytwarzania pieczywa chrupkiego

Info

Publication number
PL2880979T3
PL2880979T3 PL14003952T PL14003952T PL2880979T3 PL 2880979 T3 PL2880979 T3 PL 2880979T3 PL 14003952 T PL14003952 T PL 14003952T PL 14003952 T PL14003952 T PL 14003952T PL 2880979 T3 PL2880979 T3 PL 2880979T3
Authority
PL
Poland
Prior art keywords
preparation
flat bread
baking mixture
dry flat
dry
Prior art date
Application number
PL14003952T
Other languages
English (en)
Inventor
Ulrich Müller
Original Assignee
Umcereal Gmbh
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 Umcereal Gmbh filed Critical Umcereal Gmbh
Publication of PL2880979T3 publication Critical patent/PL2880979T3/pl

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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/43—Flatbreads, e.g. naan
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy 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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
PL14003952T 2013-12-04 2014-11-24 Sposób i mieszanka piekarnicza dla wytwarzania pieczywa chrupkiego PL2880979T3 (pl)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102013018142.9A DE102013018142A1 (de) 2013-12-04 2013-12-04 Verfahren und Backmischung zur Herstellung von Trockenflachbrot
EP14003952.0A EP2880979B1 (de) 2013-12-04 2014-11-24 Verfahren und Backmischung zur Herstellung von Trockenflachbrot

Publications (1)

Publication Number Publication Date
PL2880979T3 true PL2880979T3 (pl) 2017-07-31

Family

ID=52006782

Family Applications (1)

Application Number Title Priority Date Filing Date
PL14003952T PL2880979T3 (pl) 2013-12-04 2014-11-24 Sposób i mieszanka piekarnicza dla wytwarzania pieczywa chrupkiego

Country Status (9)

Country Link
EP (1) EP2880979B1 (pl)
DE (1) DE102013018142A1 (pl)
DK (1) DK2880979T3 (pl)
ES (1) ES2604979T3 (pl)
HR (1) HRP20161525T1 (pl)
HU (1) HUE030098T2 (pl)
PL (1) PL2880979T3 (pl)
PT (1) PT2880979T (pl)
RS (1) RS55321B1 (pl)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3527080B1 (de) 2018-02-16 2022-08-24 Griesson - de Beukelaer GmbH & Co. KG Flächiges dauerbrot, vorzugsweise trockenflachbrot

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US332018A (en) * 1885-12-08 Method of converting flour into dough
US3057730A (en) * 1958-10-03 1962-10-09 Nat Biscuit Co Production of baked goods without physical working of the ingredients
GB1105922A (en) * 1964-06-09 1968-03-13 Ehrlich Joseph R Instant solid dessert and dessert dry mix
DE2356273B2 (de) * 1973-11-10 1979-01-18 Naganobu Tokio Hayabusa Hydratisierung von Mehl Hayabusa, Naganobu, Tokio
SU618082A1 (ru) * 1975-12-01 1978-08-05 Украинский Научно-Исследовательский И Конструкторский Институт Продовольственного Машиностроения Способ приготовлени теста
JPH044837A (ja) * 1990-04-23 1992-01-09 Rheon Autom Mach Co Ltd ベイキング生地シートの製造方法及び装置
KR101318691B1 (ko) * 2008-04-02 2013-10-16 니신 푸즈 인코포레이티드 베이커리 식품용 믹스
DE202011107231U1 (de) * 2011-10-28 2011-11-30 Theodor Rietmann Gmbh Kohlenhydratarme und proteinreiche Backmischung

Also Published As

Publication number Publication date
PT2880979T (pt) 2016-12-21
DE102013018142A1 (de) 2015-06-11
DK2880979T3 (en) 2017-01-16
EP2880979B1 (de) 2016-10-05
HRP20161525T1 (hr) 2016-12-16
EP2880979A1 (de) 2015-06-10
ES2604979T3 (es) 2017-03-10
RS55321B1 (sr) 2017-03-31
HUE030098T2 (en) 2017-04-28

Similar Documents

Publication Publication Date Title
EP2999999A4 (en) Food preparation apparatus and methods
EP2967101A4 (en) COFFEE CHERRY FLOUR COMPOSITIONS AND METHODS FOR THEIR PREPARATION
HK1214171A1 (zh) 賽尼克韋羅組合物及其製備和使用方法
EP2968432A4 (en) PROCESS FOR THE PREPARATION OF HIGHLY DISPERSIBLE COMPLETE CEREAL FLOUR HAVING A CONTENT INCREASED IN AVENANTHRAMIDE
EP2951158A4 (en) PROCESS FOR THE PREPARATION OF IVACAFTOR AND SOLVATES THEREOF
HK1213435A1 (zh) 烘焙設備和烤箱
EP2941130A4 (en) MULTI-PURPOSE INGREDIENT FOR BAKERY PRODUCTS AND OTHER PRODUCTS
PT2747574T (pt) Resumo
EP3069614A4 (en) Dough for bread/baked confectionery, and bread/baked confectionery
IL247476A0 (en) Gluten-free or gluten-reduced bread dough
IL242943A0 (en) A process for the preparation of abiraterone and its intermediates
HK1202533A1 (en) Intermediates of ticagrelor and the preparation methods and for the preparation of ticagrelor
EP3027032A4 (en) Methods and compositions related to french fry dough and products thereof
AU351108S (en) Dough hook
HUE053445T2 (hu) Zsírrészecskéket tartalmazó szemcsés sütõipari összetevõ
EP3091838A4 (en) Improving dough
EP3085237A4 (en) Baked confection
PL2983480T3 (pl) Ciasto surowe lub rzadkie ciasto surowe zawierające funkcjonalizowane ziarna
HK1223796A1 (zh) 麵團烘烤設備
EP2981287A4 (en) Vaccines comprising leishmania polypeptides for the treatment and diagnosis of leishmaniasis
RS55321B1 (sr) Postupak i smeša za pečenje za proizvodnju suvog ravnog hleba
EP2958433A4 (en) FROZEN PIZZA PREPARATION PACKAGING AND PROCESS
GB2515335B (en) Foodstuff and foodstuff preparation method
GB2511289B (en) Preparation of dough for baking
SI2967085T1 (sl) Sestav za pripravo testa