PT3116322T - Formulações com hidrocolóides 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 - Google Patents

Formulações com hidrocolóides 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

Info

Publication number
PT3116322T
PT3116322T PT15718585T PT15718585T PT3116322T PT 3116322 T PT3116322 T PT 3116322T PT 15718585 T PT15718585 T PT 15718585T PT 15718585 T PT15718585 T PT 15718585T PT 3116322 T PT3116322 T PT 3116322T
Authority
PT
Portugal
Prior art keywords
consuption
hydrocolloids
formulations
ready
heating
Prior art date
Application number
PT15718585T
Other languages
English (en)
Inventor
António Coimbra Rodrigues Da Silva Manuel
Verde Martins Coelho Elisabete
Rita Bastos Ana
Francisco De Oliveira Santos José
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 PT3116322T publication Critical patent/PT3116322T/pt

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)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Sustainable Development (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
PT15718585T 2014-03-12 2015-03-10 Formulações com hidrocolóides 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 PT3116322T (pt)

Applications Claiming Priority (1)

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

Publications (1)

Publication Number Publication Date
PT3116322T true PT3116322T (pt) 2019-05-24

Family

ID=53005595

Family Applications (2)

Application Number Title Priority Date Filing Date
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
PT15718585T PT3116322T (pt) 2014-03-12 2015-03-10 Formulações com hidrocolóides 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

Family Applications Before (1)

Application Number Title Priority Date Filing Date
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

Country Status (5)

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

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2066548T3 (es) 1991-03-11 1995-03-01 Unilever Nv Laminados de hojaldre.
GB9316758D0 (en) 1993-08-12 1993-09-29 Convenience Foods Ltd Food product
CA2170992C (en) * 1993-09-06 1999-08-17 Karin Boode-Boissevain Filled laminated dough systems
DK0874551T3 (da) * 1996-01-16 2003-04-22 Csm Nederland Bv Bageklare, forhævede, laminerede deje
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
DE60014572T2 (de) * 2000-01-26 2005-02-03 Société des Produits Nestlé S.A. Fermentierter, vorgebackener und tiefgekühlter Blätterteig
ES2314626T3 (es) 2004-02-17 2009-03-16 Csm Nederland B.V. Productos de masa de hojaldre y uso de proteasa en la superficie externa para mejorar su caracter crujiente despues de hornearlos.
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
EP3220358A1 (en) 2005-06-10 2017-09-20 Accenture Global Services Limited Electronic vehicle identification
WO2007011884A2 (en) * 2005-07-19 2007-01-25 General Mills Marketing, Inc. Dough compositions for extended shelf life baked articles
US9220281B2 (en) * 2008-06-11 2015-12-29 General Mills, 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
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
EP3116322B1 (en) 2019-01-30
PL3116322T3 (pl) 2020-03-31
PT107507A (pt) 2015-10-29
EP3116322A1 (en) 2017-01-18
WO2015136442A1 (en) 2015-09-17
ES2723966T3 (es) 2019-09-04

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