PL3139750T3 - Proces produkcji pakowanych gotowych do spożycia focacci o przedłużonej trwałości - Google Patents

Proces produkcji pakowanych gotowych do spożycia focacci o przedłużonej trwałości

Info

Publication number
PL3139750T3
PL3139750T3 PL15722119T PL15722119T PL3139750T3 PL 3139750 T3 PL3139750 T3 PL 3139750T3 PL 15722119 T PL15722119 T PL 15722119T PL 15722119 T PL15722119 T PL 15722119T PL 3139750 T3 PL3139750 T3 PL 3139750T3
Authority
PL
Poland
Prior art keywords
focacci
consumption
production process
extended durability
packed ready
Prior art date
Application number
PL15722119T
Other languages
English (en)
Inventor
Corrado Ferrari
Cristina Gallina
Alessandro Ruggeri
Original Assignee
Barilla G. E R. Fratelli S.P.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 Barilla G. E R. Fratelli S.P.A. filed Critical Barilla G. E R. Fratelli S.P.A.
Publication of PL3139750T3 publication Critical patent/PL3139750T3/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
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • 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
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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
    • A21D13/30—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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/43—Flatbreads, e.g. naan

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
PL15722119T 2014-05-08 2015-04-29 Proces produkcji pakowanych gotowych do spożycia focacci o przedłużonej trwałości PL3139750T3 (pl)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP14425055.2A EP2941958A1 (en) 2014-05-08 2014-05-08 Process for the production of a ready to eat shelf-stable packaged focaccia
EP15722119.3A EP3139750B1 (en) 2014-05-08 2015-04-29 Process for the production of a ready to eat shelf-stable packaged focaccia
PCT/EP2015/059416 WO2015169674A1 (en) 2014-05-08 2015-04-29 Process for the production of a ready to eat shelf-stable packaged focaccia

Publications (1)

Publication Number Publication Date
PL3139750T3 true PL3139750T3 (pl) 2018-03-30

Family

ID=51133979

Family Applications (1)

Application Number Title Priority Date Filing Date
PL15722119T PL3139750T3 (pl) 2014-05-08 2015-04-29 Proces produkcji pakowanych gotowych do spożycia focacci o przedłużonej trwałości

Country Status (14)

Country Link
US (2) US20170164627A1 (pl)
EP (2) EP2941958A1 (pl)
JP (1) JP6637964B2 (pl)
CN (1) CN106455589B (pl)
BR (1) BR112016025765B1 (pl)
CA (1) CA2946228C (pl)
DK (1) DK3139750T3 (pl)
ES (1) ES2654911T3 (pl)
HU (1) HUE035953T2 (pl)
PL (1) PL3139750T3 (pl)
PT (1) PT3139750T (pl)
RU (1) RU2683233C2 (pl)
SI (1) SI3139750T1 (pl)
WO (1) WO2015169674A1 (pl)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT201600083694A1 (it) * 2016-08-09 2018-02-09 Barilla Flli G & R Pizza confezionata conservabile a temperatura ambiente pronta per il consumo e suo procedimento di produzione
IT202000018973A1 (it) * 2020-08-04 2022-02-04 Ristosh@re srl Processo di produzione di un impasto per pizze o focacce con farina di semi di canapa
FR3129062B1 (fr) * 2021-11-18 2025-07-11 Cerelia Procédé de préparation d’une pâte à pizza fraîche pour utilisation différée
FR3133292B1 (fr) * 2022-03-08 2025-09-26 Cerelia Procédé de préparation de pâte feuilletée levée fraîche et viennoiserie fraîche réalisée selon ledit procédé
GR1011106B (el) * 2024-10-01 2026-01-19 Αρτοβιομηχανια Καραμολεγκος Α.Ε., Μειγμα για παραγωγη προϊοντων αρτου ρυθμιζομενης ενεργοτητας νερου (aw), συμφωνα με τη μεθοδο τσορλυγουντ (chorleywood)

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0104742A3 (en) * 1982-09-01 1986-05-14 Schwan's Sales Enterprises, Inc. Laminate chicago-style or thick pizza crust
US4842882A (en) * 1984-02-27 1989-06-27 The Pillsbury Co. Method of making dough crust product
JPH0416140A (ja) * 1990-05-09 1992-01-21 Tadataka Ito 二重構造のピザクラフトおよびその製造方法
US5059432A (en) * 1990-10-11 1991-10-22 The United States Of America As Represented By The Secretary Of The Army Leavened breads with extended shelf life
IT1263964B (it) * 1993-02-24 1996-09-05 Barilla Flli G & R Procedimento per la produzione di pizze refrigerate pronte da consumare
ES2072823B1 (es) * 1993-11-22 1996-02-16 Jose Miguel Poveda S A Jomipsa Productos de panificacion y bolleria de larga duracion.
US5747084A (en) * 1995-11-28 1998-05-05 Kraft Foods, Inc. Ready-to-assemble, ready-to-eat packaged pizza
JP3693488B2 (ja) * 1998-03-04 2005-09-07 日清フーズ株式会社 ピザ類用穀粉組成物
US20020136814A1 (en) * 2000-06-21 2002-09-26 Kraft Foods Holdings, Inc. Shelf-stable soft flatbread
US6942885B2 (en) * 2002-11-01 2005-09-13 Nestec S.A. Scored savory dough with toppings or fillings
FR2858521B1 (fr) * 2003-08-07 2006-03-03 Toque Angevine Procede de fabrication de pate a pizza, foccacia ou tarte, permettant de conserver des graines cuites en suspension dans la pate, en l'etat de leur presentation d'origine
CN100333646C (zh) * 2005-06-06 2007-08-29 江南大学 一种微波冷冻海绵蛋糕面团及其制造方法
US20070207240A1 (en) * 2006-03-01 2007-09-06 Kraft Foods Holdings, Inc. High moisture, high fiber baked products and doughs thereof, and methods
CN101088341B (zh) * 2006-06-13 2010-09-08 河南兴泰科技实业有限公司 延长馒头保鲜期的方法
US20100285174A1 (en) * 2009-05-11 2010-11-11 A Tavola Together Focaccia bread and recipe
BR112012022104A2 (pt) * 2010-03-01 2015-09-08 Kraft Foods Global Brands Llc produtos e métodos para alimentos recheados, salgados, estáveis em prateleira.

Also Published As

Publication number Publication date
US20220039405A1 (en) 2022-02-10
PT3139750T (pt) 2017-12-22
US20170164627A1 (en) 2017-06-15
CA2946228A1 (en) 2015-11-12
JP2017517276A (ja) 2017-06-29
SI3139750T1 (en) 2018-04-30
ES2654911T3 (es) 2018-02-15
BR112016025765B1 (pt) 2022-01-18
RU2016140872A (ru) 2018-06-13
HUE035953T2 (hu) 2018-06-28
JP6637964B2 (ja) 2020-01-29
CN106455589B (zh) 2021-11-12
DK3139750T3 (en) 2018-01-02
EP3139750A1 (en) 2017-03-15
CN106455589A (zh) 2017-02-22
EP3139750B1 (en) 2017-10-04
CA2946228C (en) 2021-02-23
EP2941958A1 (en) 2015-11-11
BR112016025765A2 (pl) 2017-08-15
WO2015169674A1 (en) 2015-11-12
US11950600B2 (en) 2024-04-09
RU2683233C2 (ru) 2019-03-26
RU2016140872A3 (pl) 2018-11-07

Similar Documents

Publication Publication Date Title
HUE062136T2 (hu) Eljárás hõre lágyuló kopásálló fólia elõállítására
EP3161143C0 (en) PRODUCTION OF OLIGOSACCHARIDES
EP3461890C0 (en) TOTAL FERMENTATION OF OLIGOSACCHARIDES
BR112017009540A2 (pt) biorreator usando macroalgas
EP3148308C0 (en) PREPARATION OF POLYHALITE COATED SEEDS
LT3237432T (lt) Baltymo gamyba
HRP20190462T1 (hr) Postupak proizvodnje karbonatno vezanog artikla oblikovanog tiještenjem
HUE050974T2 (hu) Eljárás pirimidinszulfamid-származékok elõállítására
SI3167011T1 (sl) Postopek sušenja
DK3016976T3 (da) Proces
HUE053000T2 (hu) Eljárás stabilizátorok elõállítására
HUE053818T2 (hu) Eljárás HMF elõállítására
HUE049170T2 (hu) Eljárás szubsztituált cikloszerinek elõállítására
BR112017009040A2 (pt) produção de um material de espinélio
HUE047756T2 (hu) Eljárás metil-merkaptán elõállítására
SI3080311T1 (sl) Postopek za proizvodnjo visokotrdnostnega dupleks nerjavnega jekla
HUE044577T2 (hu) Eljárás karbamid elõállítására
BR112017010466A2 (pt) processo para a produção de metildiclorofosfano
PT3183355T (pt) Processo biológico para a produção de um composto fenólico sulfatado
EP3184557C0 (en) PROCESS FOR PREPARING POLYBUTENE
IL256566A (en) Process for producing egg yolk with high content of af-16
HUE047455T2 (hu) HPA-1A elleni antitestek
HRP20181805T1 (hr) Postupak za proizvodnju poligvanidina
HUE064397T2 (hu) Készítmények glükózszirupok elõállítására
EP3217965C0 (en) Pharmaceutical processing