PT1263291E - Metodo e aparelho para um novo donut - Google Patents

Metodo e aparelho para um novo donut

Info

Publication number
PT1263291E
PT1263291E PT00968142T PT00968142T PT1263291E PT 1263291 E PT1263291 E PT 1263291E PT 00968142 T PT00968142 T PT 00968142T PT 00968142 T PT00968142 T PT 00968142T PT 1263291 E PT1263291 E PT 1263291E
Authority
PT
Portugal
Prior art keywords
baking
cooking fat
coated
donut
new
Prior art date
Application number
PT00968142T
Other languages
English (en)
Inventor
Hutchinson Jeffrey
Original Assignee
Rogers Kevin Thomas
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9887038&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PT1263291(E) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Rogers Kevin Thomas filed Critical Rogers Kevin Thomas
Publication of PT1263291E publication Critical patent/PT1263291E/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/08—Apparatus for baking in baking fat or oil, e.g. for making doughnuts
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, 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
    • A21D13/60—Deep-fried products, e.g. doughnuts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Diaphragms For Electromechanical Transducers (AREA)
  • Control And Safety Of Cranes (AREA)
  • Load-Engaging Elements For Cranes (AREA)
PT00968142T 2000-03-07 2000-10-18 Metodo e aparelho para um novo donut PT1263291E (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB0005340A GB2359975B (en) 2000-03-07 2000-03-07 Method and apparatus for a new doughnut

Publications (1)

Publication Number Publication Date
PT1263291E true PT1263291E (pt) 2006-09-29

Family

ID=9887038

Family Applications (1)

Application Number Title Priority Date Filing Date
PT00968142T PT1263291E (pt) 2000-03-07 2000-10-18 Metodo e aparelho para um novo donut

Country Status (9)

Country Link
US (1) US20010031300A1 (pt)
EP (1) EP1263291B1 (pt)
AT (1) ATE323415T1 (pt)
AU (1) AU2000278094A1 (pt)
DE (1) DE60027477T2 (pt)
ES (1) ES2264423T3 (pt)
GB (1) GB2359975B (pt)
PT (1) PT1263291E (pt)
WO (1) WO2001065945A1 (pt)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005074689A1 (ja) * 2004-02-06 2005-08-18 Fuji Oil Company, Limited 焼成小麦粉製品の製造法
EP1700526A1 (en) * 2005-03-10 2006-09-13 Nederlandse Organisatie voor toegepast-natuurwetenschappelijk Onderzoek TNO Method for finish-frying food product particles
PT2007207E (pt) * 2006-03-10 2015-10-27 Tno Método para fritura final de donuts
EP2468103B1 (en) 2007-08-13 2017-10-04 Puratos N.V. Steamed cake donut
SI2434899T1 (sl) * 2009-05-29 2015-06-30 Bakery Supplies Europe Holding B.V. Metoda za pripravo popolnoma kuhanega močnatega prehrambnega izdelka
US20110300265A1 (en) * 2010-06-08 2011-12-08 Caravan Ingredients Inc. Pan release compositions for preparation of long shelf life, bakery products
WO2011162465A1 (ko) * 2010-06-25 2011-12-29 주식회사 크라운제과 도넛형 케익 및 그 제조방법
WO2013002634A1 (en) 2011-06-30 2013-01-03 Csm Nederland B.V. A method of preparing a fully cooked farinaceous product

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2015315A (en) * 1978-02-28 1979-09-12 Itt Edible moisture barrier compositions
US4293572A (en) * 1978-02-28 1981-10-06 International Telephone And Telegraph Corporation Process for applying a moisture barrier coating to baked and fried food products
US4175483A (en) * 1978-05-18 1979-11-27 Mcgraw-Edison Company Donut maker appliance with improved means for coating batter with cooking oil
JPS5955140A (ja) * 1982-09-22 1984-03-30 株式会社デンマ−ク パン類の製造法
JPH03127941A (ja) * 1989-10-13 1991-05-31 Kimio Hayashi 油脂風味を有する食品の製造方法
WO1993024040A1 (en) * 1992-05-26 1993-12-09 Vos Industries Ltd. A cooking apparatus
US5989603A (en) * 1997-01-10 1999-11-23 The Pillsbury Company Emulsion glaze for dough products

Also Published As

Publication number Publication date
WO2001065945A1 (en) 2001-09-13
ATE323415T1 (de) 2006-05-15
GB0005340D0 (en) 2000-04-26
DE60027477T2 (de) 2006-12-07
GB2359975A (en) 2001-09-12
EP1263291B1 (en) 2006-04-19
AU2000278094A1 (en) 2001-09-17
EP1263291A1 (en) 2002-12-11
DE60027477D1 (de) 2006-05-24
US20010031300A1 (en) 2001-10-18
GB2359975B (en) 2002-08-14
ES2264423T3 (es) 2007-01-01

Similar Documents

Publication Publication Date Title
ES2144247T3 (es) Procedimiento para la preparacion de una pasta fermentada o fermentada de hojaldre y alimentos a base de una pasta de este tipo.
AR011067A1 (es) Glaseado para un producto de masa no horneado, producto de masa configurado no horneado, metodo para impartirle a un producto de masa horneado una textura de superficie frita, metodo para incrementar las dimensiones horizontales de un producto de masa horneado
BR9510542A (pt) Máquina para achatar massa ou pasta
AR002214A1 (es) Un metodo para mejorar las propiedades reologicas de una masa de harina y la calidad del producto terminado hecho a partir de tal masa, composicion paramejorar dicha masa, metodo para preparar un producto de panificacion con dicha composicion y metodo para preparar un producto alimenticio basado en dicha masa
NO20061708L (no) Forhandsfylt emballasje som kan brukes som bakeform og en oppskrift for ingredienser som er forhandsfylt i emballasjen
PT1263291E (pt) Metodo e aparelho para um novo donut
MXPA03010511A (es) Metodo para preparar una masa con una enzima.
PT93204A (pt) A method of preparing frozen pieces of bread dough and of preparing bread products
EP1174033A3 (en) Method for production of baked, fried or steamed foodstuffs from a dough
CA2490944A1 (en) Treatment of dough with a lipoxygenase and a lipolytic enzyme
GB2362554A (en) Filled bagel product and method
DK0411327T3 (da) Fremgangsmåde til fremstilling af pasta
EP0172793A3 (en) Process and plant producing hard tacks and dry biscuits
TW200618739A (en) Bun with stuffed rice or noodle structure and the making method of the same
MX2022006353A (es) Metodo para conservar productos de panaderia cocidos.
PH22018001580U1 (en) Process of producing breadfruit chiffon cake
PH22018001594U1 (en) Process of producing breadfruit muffin
PH22017000660U1 (en) Process of producing breadfruit cookies
FR2382860A1 (fr) Procede pour la realisation d'articles a base de pate a choux ou analogue
PH22018000191Y1 (en) The process of making turmeric (cucurma longa) cookies
PH22018000171Y1 (en) Method of producing carrot doughnut
ATE301404T1 (de) Zusammensetzung zur vorbestäubung mit mehl eines beschichteten und gebackenen nahrungsmittels
PH22016000962U1 (en) METHOD OF PRODUCING TANNIA (Xanthosoma sagittifolium) - FILLED BREAD ROLLS
ES2130986A1 (es) Pan relleno y metodo para su preparacion.
RU2002107783A (ru) Способ приготовления хлеба "пеклеванный"