SE9702554L - Bakery Product - Google Patents

Bakery Product

Info

Publication number
SE9702554L
SE9702554L SE9702554A SE9702554A SE9702554L SE 9702554 L SE9702554 L SE 9702554L SE 9702554 A SE9702554 A SE 9702554A SE 9702554 A SE9702554 A SE 9702554A SE 9702554 L SE9702554 L SE 9702554L
Authority
SE
Sweden
Prior art keywords
bakery product
essentially
sections
breaking lines
bakery
Prior art date
Application number
SE9702554A
Other languages
Swedish (sv)
Other versions
SE9702554D0 (en
SE513885C2 (en
Inventor
Juha Pehkonen
Leena Kiuru
Arto Pekkanen
Jukka Saastamoinen
Original Assignee
Vaasan Leipomot Oy
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 Vaasan Leipomot Oy filed Critical Vaasan Leipomot Oy
Publication of SE9702554D0 publication Critical patent/SE9702554D0/en
Publication of SE9702554L publication Critical patent/SE9702554L/en
Publication of SE513885C2 publication Critical patent/SE513885C2/en

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
    • A21D13/00—Finished or partly finished bakery products
    • 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
    • A21D8/06—Baking processes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention concerns an easily separated flat bakery product, such as a bread roll. The bakery product after being baked has been split into two halves 1a, 1b along the primary planar direction of the loaf. The bakery product is characterised in that it is essentially polygon shaped, preferably square, and that in at least one half 1a of it there are arranged breaking lines 2a, 2a', 2b, 2b', which divide the bakery product into sections 3a, 3b, 3c, 3d, so that the bakery product can easily be divided into sections along the breaking lines, after which the top and bottom halves 1a, 1b of each section can be separated from each other. Furthermore, the bakery product can have a hole 4, essentially in the middle of the bakery product. The invention also concerns a method for preparation of the bakery product. <IMAGE>
SE9702554A 1996-07-09 1997-07-02 Easily breakable bakery product SE513885C2 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FI962796A FI106358B (en) 1996-07-09 1996-07-09 Baked product and method for its production

Publications (3)

Publication Number Publication Date
SE9702554D0 SE9702554D0 (en) 1997-07-02
SE9702554L true SE9702554L (en) 1998-01-10
SE513885C2 SE513885C2 (en) 2000-11-20

Family

ID=8546363

Family Applications (1)

Application Number Title Priority Date Filing Date
SE9702554A SE513885C2 (en) 1996-07-09 1997-07-02 Easily breakable bakery product

Country Status (3)

Country Link
EE (1) EE03508B1 (en)
FI (1) FI106358B (en)
SE (1) SE513885C2 (en)

Also Published As

Publication number Publication date
FI962796A (en) 1998-01-10
SE9702554D0 (en) 1997-07-02
SE513885C2 (en) 2000-11-20
FI962796A0 (en) 1996-07-09
EE9700099A (en) 1998-02-16
FI106358B (en) 2001-01-31
EE03508B1 (en) 2001-10-15

Similar Documents

Publication Publication Date Title
MXPA01008237A (en) Dough especially for baked goods and method for making.
WO1999058689A8 (en) Novel gene combinations that alter the quality and functionality of soybean oil
BR9608860A (en) Water-dispersible macrocolloid food product that normally contains fat and / or sour cream and processes for the production of a water-dispersible macrocolloid and for the preparation of a gum-based cream substitute
EP0628251A3 (en) Pasta, pastry, cookie, and hors d&#39;oeuvre maker.
TR199600220A2 (en) Method and equipment for the manufacture of frozen confectionery products.
NO304982B1 (en) Phospholipid, phosphatidylethanolamine, pharmaceutical, nutritional or cosmetic composition comprising said phospholipid or phosphatidylethanolamine
AU2002336505A1 (en) Raw dough or baked product in the form of a pizza slice
SE9702554D0 (en) Bakery Product
DE69619976D1 (en) Filling for bakery or biscuit or confectionery products, manufacturing process and composite filling
AU5511290A (en) Cholesterol removal from eggs, dairy products and other aqueous emulsions
NL1006992A1 (en) Folding box for pastries and cakes, obtained from a one-piece blank.
BR9610774A (en) Method for making cheese pie
IT1286446B1 (en) EQUIPMENT FOR THE AUTOMATED DISTRIBUTION OF FOOD PRODUCTS, IN PARTICULAR BAKERY PRODUCTS
EP0691078A3 (en) Method for the industrial preparation of pizzas of pizzeria or pizza napoletana type
FR2709233B3 (en) Apparatus for raising and baking bakery products.
AU6824696A (en) Laminated and/or extruded and/or puff pastry product and method for making same
BR9701343B1 (en) suitable dough for baking cookies; method for making the same or for producing a baked cookie product; Baked cookie.
DE69617933T2 (en) PLANT OIL, SUITABLE FOR THE PRODUCTION OF BAKERY PRODUCTS
WO1998004138A3 (en) Process for producing a food product
FR2691046B1 (en) PROCESS FOR PRECOKING BAKERY OR BISCUIT PRODUCTS SUCH AS BREAD AND PRECOKED PRODUCTS THUS OBTAINED.
FR2682856B1 (en) PROCESS FOR PREPARING FROZEN WHOLE BAKED TOMATOES AND PRODUCTS OBTAINED THEREBY.
HU0002400D0 (en) Food product and a method for the production thereof
ES1020143Y (en) PIECES FORMING MACHINE FOR THE BAKERY AND CONFECTIONERY INDUSTRY.
EP0619948A3 (en) Low density no fat baked product and method for making.
EE04461B1 (en) Method of making the bakery product