PL2949217T3 - Ciastko wieloteksturowe - Google Patents

Ciastko wieloteksturowe

Info

Publication number
PL2949217T3
PL2949217T3 PL14170413T PL14170413T PL2949217T3 PL 2949217 T3 PL2949217 T3 PL 2949217T3 PL 14170413 T PL14170413 T PL 14170413T PL 14170413 T PL14170413 T PL 14170413T PL 2949217 T3 PL2949217 T3 PL 2949217T3
Authority
PL
Poland
Prior art keywords
cookie
texture
texture cookie
Prior art date
Application number
PL14170413T
Other languages
English (en)
Inventor
Cecile Roussel
Rui Borges
Pierre Aymard
Claude Sence
Original Assignee
Generale Biscuit
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 Generale Biscuit filed Critical Generale Biscuit
Publication of PL2949217T3 publication Critical patent/PL2949217T3/pl

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
    • A21D13/13—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with coatings
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/36—Vegetable material

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)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
PL14170413T 2014-05-28 2014-05-28 Ciastko wieloteksturowe PL2949217T3 (pl)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP14170413.0A EP2949217B1 (en) 2014-05-28 2014-05-28 Multi-texture cookie

Publications (1)

Publication Number Publication Date
PL2949217T3 true PL2949217T3 (pl) 2019-07-31

Family

ID=50819662

Family Applications (1)

Application Number Title Priority Date Filing Date
PL14170413T PL2949217T3 (pl) 2014-05-28 2014-05-28 Ciastko wieloteksturowe

Country Status (9)

Country Link
US (1) US20170094982A1 (pl)
EP (1) EP2949217B1 (pl)
CN (1) CN106413408B (pl)
AR (1) AR100617A1 (pl)
BR (1) BR112016020400B1 (pl)
ES (1) ES2724241T3 (pl)
MX (1) MX377628B (pl)
PL (1) PL2949217T3 (pl)
WO (1) WO2015180975A1 (pl)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6401837B1 (ja) 2017-08-10 2018-10-10 デクセリアルズ株式会社 偏光板及び光学機器
US12616235B2 (en) 2018-12-31 2026-05-05 Kraft Foods Group Brands Llc Multilayer edible products comprising a center and a barrier layer
US12604906B2 (en) 2022-04-29 2026-04-21 Societe Des Produits Nestle S.A. Multi-texture confectionery product

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4219580A (en) * 1978-06-29 1980-08-26 Pfizer Inc. Flour substitutes
US4251201A (en) 1978-09-18 1981-02-17 Krysiak Janusz D Extrusion apparatus
EP0031718B1 (en) 1979-12-26 1987-04-29 THE PROCTER & GAMBLE COMPANY Food product in form of doughs and cookies and method of making thereof
US4584203A (en) 1983-03-16 1986-04-22 The Procter & Gamble Co. Dough rolling process for laminated cookies
US4882185A (en) 1983-06-24 1989-11-21 Nabisco Brands, Inc. Method and apparatus for severing a coextrusion for making an enrobed food piece
AU3273084A (en) * 1983-09-20 1985-03-28 Nabisco Brands Incorporated Baked products containing non-crystallizable sugar
NZ214086A (en) 1984-11-09 1988-01-08 Nabisco Brands Inc Method and dough composition for making shelf-stable soft or chewy cookies
US5080919A (en) * 1985-02-15 1992-01-14 Nabisco Brands, Inc. Cookies with reduced sucrose content and doughs for production thereof
ATE81255T1 (de) 1985-07-05 1992-10-15 United Biscuits Ltd Backwaren mit lagerstabiler textur.
US4840803A (en) 1985-10-10 1989-06-20 Nabisco Brands, Inc. Process and dough composition for producing multi-textured cookies containing hard fats
US4717570A (en) 1985-10-10 1988-01-05 Nabisco Brands, Inc. Process and dough composition for producing multi-textured cookies
EP0372596A3 (en) * 1988-11-07 1990-08-01 The Procter & Gamble Company Cookies made with low aw fibercontaining fillings
JP2902763B2 (ja) * 1990-10-04 1999-06-07 旭電化工業株式会社 練り込み用油中水型乳化油脂組成物
US6280783B1 (en) * 1996-12-19 2001-08-28 Nestec Sa Ready to bake refrigerated sweet dough
US20060078660A1 (en) * 2001-04-30 2006-04-13 Merrie Martin Ready to bake layered dough product and methods
US20030044487A1 (en) * 2001-08-30 2003-03-06 Antonio-Helio Waszyk Chilled dough extrusions for producing baked products having multiple textures
US8741369B2 (en) * 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions
AU2009207698A1 (en) * 2008-01-25 2009-07-30 Nestec S.A. Microwavable cookie dough and packaging therefor
US20100303991A1 (en) * 2009-05-27 2010-12-02 Kraft Foods Global Brands Llc High fiber and high protein baked goods production
US8617636B2 (en) * 2009-10-01 2013-12-31 Roquette Freres Carbohydrate compositions having a greater impact on the insulinemic response than on the glycemic response, their preparation and their uses
WO2014104249A1 (ja) * 2012-12-28 2014-07-03 花王株式会社 焼き菓子

Also Published As

Publication number Publication date
US20170094982A1 (en) 2017-04-06
WO2015180975A1 (en) 2015-12-03
ES2724241T3 (es) 2019-09-09
MX2016015483A (es) 2017-03-23
BR112016020400B1 (pt) 2022-03-03
BR112016020400A2 (pt) 2018-07-10
EP2949217B1 (en) 2019-02-27
AR100617A1 (es) 2016-10-19
CN106413408A (zh) 2017-02-15
EP2949217A1 (en) 2015-12-02
MX377628B (es) 2025-03-10
CN106413408B (zh) 2020-02-14

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