PL3116322T3 - Receptury z hydrokoloidami do przygotowywania tart z kremem custard gotowych do spożycia przez podgrzewanie w kuchence mikrofalowej i sposób ich wytwarzania - Google Patents

Receptury z hydrokoloidami do przygotowywania tart z kremem custard gotowych do spożycia przez podgrzewanie w kuchence mikrofalowej i sposób ich wytwarzania

Info

Publication number
PL3116322T3
PL3116322T3 PL15718585T PL15718585T PL3116322T3 PL 3116322 T3 PL3116322 T3 PL 3116322T3 PL 15718585 T PL15718585 T PL 15718585T PL 15718585 T PL15718585 T PL 15718585T PL 3116322 T3 PL3116322 T3 PL 3116322T3
Authority
PL
Poland
Prior art keywords
consuption
hydrocolloids
formulations
ready
heating
Prior art date
Application number
PL15718585T
Other languages
English (en)
Inventor
Manuel António COIMBRA RODRIGUES DA SILVA
Elisabete VERDE MARTINS COELHO
Ana Rita BASTOS
José Francisco DE OLIVEIRA SANTOS
Original Assignee
Black & Yellow, S.A.
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 Black & Yellow, S.A. filed Critical Black & Yellow, S.A.
Publication of PL3116322T3 publication Critical patent/PL3116322T3/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
    • A21D17/00—Refreshing bakery products or recycling bakery products
    • A21D17/004—Refreshing bakery products or recycling bakery products refreshing by thawing or heating
    • A21D17/006—Refreshing bakery products or recycling bakery products refreshing by thawing or heating with microwaves
    • 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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
    • 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
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • A21D2/183—Natural gums
    • 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
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • A21D2/36—Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Sustainable Development (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
PL15718585T 2014-03-12 2015-03-10 Receptury z hydrokoloidami do przygotowywania tart z kremem custard gotowych do spożycia przez podgrzewanie w kuchence mikrofalowej i sposób ich wytwarzania PL3116322T3 (pl)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
PT107507A PT107507A (pt) 2014-03-12 2014-03-12 Formulações modificadas de massa folhada e creme de nata para a preparação de pastéis de nata prontos a consumir por aquecimento em forno de micro-ondas e processo de produção de pastéis de nata
PCT/IB2015/051737 WO2015136442A1 (en) 2014-03-12 2015-03-10 Formulations with hydrocolloids for the preparation of custard tarts ready for consuption by heating in microwave oven and process for their production
EP15718585.1A EP3116322B1 (en) 2014-03-12 2015-03-10 Formulations with hydrocolloids for the preparation of custard tarts ready for consuption by heating in microwave oven and process for their production

Publications (1)

Publication Number Publication Date
PL3116322T3 true PL3116322T3 (pl) 2020-03-31

Family

ID=53005595

Family Applications (1)

Application Number Title Priority Date Filing Date
PL15718585T PL3116322T3 (pl) 2014-03-12 2015-03-10 Receptury z hydrokoloidami do przygotowywania tart z kremem custard gotowych do spożycia przez podgrzewanie w kuchence mikrofalowej i sposób ich wytwarzania

Country Status (5)

Country Link
EP (1) EP3116322B1 (pl)
ES (1) ES2723966T3 (pl)
PL (1) PL3116322T3 (pl)
PT (2) PT107507A (pl)
WO (1) WO2015136442A1 (pl)

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK0509566T3 (da) 1991-03-11 1995-05-01 Unilever Plc Butterdejslaminater
GB9316758D0 (en) 1993-08-12 1993-09-29 Convenience Foods Ltd Food product
ATE173134T1 (de) * 1993-09-06 1998-11-15 Unilever Plc Gefüllten laminierten teigprodukten
AU706463B2 (en) * 1996-01-16 1999-06-17 Csm Nederland B.V. Ready-to-bake parproofed laminated doughs
ATE283634T1 (de) 1998-01-26 2004-12-15 Nestle Sa Gefülltes teigprodukt, das durch mikrowellen krustig wird
AU1136200A (en) * 1999-08-04 2001-02-08 Sonya Gay Slyer Microwavable freeze-thaw stable food product composed of non-allergenic ingredients
ES2228309T3 (es) * 2000-01-26 2005-04-16 Societe Des Produits Nestle S.A. Pasta de hojaldre fermentada, precocida y congelada.
EP1720414B1 (en) 2004-02-17 2008-09-17 CSM Nederland B.V. Laminated dough products and the use of protease at the outer surface to improve crispiness thereof after baking
JP4381194B2 (ja) * 2004-03-25 2009-12-09 キユーピー株式会社 シュー皮
JP2006191873A (ja) * 2005-01-14 2006-07-27 Kaneka Corp シュー皮用乳化油脂組成物
BRPI0613569A2 (pt) 2005-06-10 2011-01-18 Accenture Global Services Gmbh identificação eletrÈnica de veìculo
WO2007011884A2 (en) * 2005-07-19 2007-01-25 General Mills Marketing, Inc. Dough compositions for extended shelf life baked articles
CA2727090C (en) * 2008-06-11 2017-06-06 General Mills Marketing, Inc. Hydrated fat piece compositions and dough articles made therefrom
JP5588762B2 (ja) * 2009-12-15 2014-09-10 信越化学工業株式会社 高い熱ゲル強度を有するヒドロキシプロピルメチルセルロースを含む食品
WO2011109300A1 (en) * 2010-03-01 2011-09-09 Kraft Foods Global Brands Llc Shelf-stable, savory, filled food products and methods

Also Published As

Publication number Publication date
ES2723966T3 (es) 2019-09-04
PT3116322T (pt) 2019-05-24
EP3116322B1 (en) 2019-01-30
WO2015136442A1 (en) 2015-09-17
EP3116322A1 (en) 2017-01-18
PT107507A (pt) 2015-10-29

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