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
  • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
  • A21D6/006—Agglomeration of flour
• • 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
  • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
  • A21C1/00—Mixing or kneading machines for the preparation of dough
  • A21C1/006—Methods
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
  • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
  • A21C3/04—Dough-extruding machines ; Hoppers with moving elements, e.g. rollers or belts as wall elements for drawing the dough
• • 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
  • A21D2/186—Starches; 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
  • A21D2/24—Organic nitrogen compounds
  • A21D2/26—Proteins
  • A21D2/264—Vegetable proteins
  • A21D2/265—Vegetable proteins from cereals, flour, bran
• • 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
  • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
• • 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
  • A21D8/00—Methods for preparing or baking dough
  • A21D8/02—Methods for preparing dough; Treating dough prior to baking
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
  • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
  • B01F27/27—Mixers with stator-rotor systems, e.g. with intermeshing teeth or cylinders or having orifices
  • B01F27/272—Mixers with stator-rotor systems, e.g. with intermeshing teeth or cylinders or having orifices with means for moving the materials to be mixed axially between the surfaces of the rotor and the stator, e.g. the stator rotor system formed by conical or cylindrical surfaces
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
  • B01F33/00—Other mixers; Mixing plants; Combinations of mixers
  • B01F33/80—Mixing plants; Combinations of mixers
  • B01F33/82—Combinations of dissimilar mixers
  • B01F33/821—Combinations of dissimilar mixers with consecutive receptacles

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Food Science & Technology (AREA)
• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Health & Medical Sciences (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Nutrition Science (AREA)
• General Health & Medical Sciences (AREA)
• Molecular Biology (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Polysaccharides And Polysaccharide Derivatives (AREA)
• Cereal-Derived Products (AREA)
• Noodles (AREA)
• Fodder In General (AREA)
• Baking, Grill, Roasting (AREA)

Applications Claiming Priority (2)

Related Parent Applications (1)

Publications (2)

Family

ID=49624522

Family Applications (2)

Family Applications Before (1)

Country Status (12)

Families Citing this family (4)

Family Cites Families (10)

• 2013
  • 2013-05-23 JP JP2015514186A patent/JP6367794B2/ja active Active
  • 2013-05-23 WO PCT/US2013/042437 patent/WO2013177405A2/en active Application Filing
  • 2013-05-23 US US14/402,936 patent/US20150140191A1/en not_active Abandoned
  • 2013-05-23 RU RU2014152023A patent/RU2638651C2/ru active
  • 2013-05-23 AU AU2013266222A patent/AU2013266222B2/en active Active
  • 2013-05-23 CN CN201380039539.1A patent/CN104780766B/zh active Active
  • 2013-05-23 CA CA2874336A patent/CA2874336A1/en not_active Abandoned
  • 2013-05-23 RU RU2017143587A patent/RU2017143587A/ru unknown
  • 2013-05-23 BR BR112014029088A patent/BR112014029088B1/pt active IP Right Grant
  • 2013-05-23 UA UAA201413779A patent/UA114722C2/uk unknown
  • 2013-05-23 EP EP13793471.7A patent/EP2852287B1/en active Active
• 2014
  • 2014-11-20 CL CL2014003157A patent/CL2014003157A1/es unknown
  • 2014-11-21 ZA ZA2014/08597A patent/ZA201408597B/en unknown

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