WO2004030461A8 - Verfahren zur herstellung von gebackenen, zumindest stellenweise braun glänzenden gegenständen - Google Patents

Verfahren zur herstellung von gebackenen, zumindest stellenweise braun glänzenden gegenständen

Info

Publication number
WO2004030461A8
WO2004030461A8 PCT/EP2003/010363 EP0310363W WO2004030461A8 WO 2004030461 A8 WO2004030461 A8 WO 2004030461A8 EP 0310363 W EP0310363 W EP 0310363W WO 2004030461 A8 WO2004030461 A8 WO 2004030461A8
Authority
WO
WIPO (PCT)
Prior art keywords
parts
brown
producing baked
glossy
lye
Prior art date
Application number
PCT/EP2003/010363
Other languages
English (en)
French (fr)
Other versions
WO2004030461A1 (de
Inventor
Karl Tiefenbacher
Original Assignee
Haas Franz Waffelmasch
Karl Tiefenbacher
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 Haas Franz Waffelmasch, Karl Tiefenbacher filed Critical Haas Franz Waffelmasch
Priority to US10/529,460 priority Critical patent/US20060057269A1/en
Priority to EP03757863A priority patent/EP1542539A1/de
Priority to AU2003273898A priority patent/AU2003273898A1/en
Priority to CA002500242A priority patent/CA2500242A1/en
Publication of WO2004030461A1 publication Critical patent/WO2004030461A1/de
Publication of WO2004030461A8 publication Critical patent/WO2004030461A8/de

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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/04—Preserving finished, partly finished or par-baked bakery products; Improving by heat treatment, e.g. sterilisation, pasteurisation
    • 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)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Verfahren zum Herstellen von zumindest stellenweise braun glänzenden Gegenständen. Im ersten Verfahrensschritt wird ein zumindest teilweise gebackener, formstabiler Formkörper hergestellt, der als formstabiles Vorprodukt im zweiten Verfahrensschritt zumindest teilweise mit Lauge behandelt wird. Das so entstandene Zwischenprodukt kann in einem weiteren Verfahrensschritt mit Streugut bestreut werden. Der letzte Verfahrensschritt sieht vor, dass das Zwischenprodukt zum Bräunen seiner mit Lauge behandelten Stellen und gegebenenfalls zum Verringern von Feuchtigkeit in seiner Tiefe einer neuerlichen Wärmebehandlung unterworfen wird.
PCT/EP2003/010363 2002-09-27 2003-09-18 Verfahren zur herstellung von gebackenen, zumindest stellenweise braun glänzenden gegenständen WO2004030461A1 (de)

Priority Applications (4)

Application Number Priority Date Filing Date Title
US10/529,460 US20060057269A1 (en) 2002-09-27 2003-09-18 Method for producing baked objects, at least parts of which are a glossy brown
EP03757863A EP1542539A1 (de) 2002-09-27 2003-09-18 Verfahren zur herstellung von gebackenen, zumindest stellenweise braun glänzenden gegenständen
AU2003273898A AU2003273898A1 (en) 2002-09-27 2003-09-18 Method for producing baked objects, at least parts of which are a glossy brown
CA002500242A CA2500242A1 (en) 2002-09-27 2003-09-18 Method for producing baked objects, at least parts of which are a glossy brown

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AT0146602A AT502135B1 (de) 2002-09-27 2002-09-27 Verfahren zur herstellung von gebackenen, zumindest stellenweise braun glänzenden gegenständen
ATA1466/2002 2002-09-27

Publications (2)

Publication Number Publication Date
WO2004030461A1 WO2004030461A1 (de) 2004-04-15
WO2004030461A8 true WO2004030461A8 (de) 2005-05-12

Family

ID=32046365

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2003/010363 WO2004030461A1 (de) 2002-09-27 2003-09-18 Verfahren zur herstellung von gebackenen, zumindest stellenweise braun glänzenden gegenständen

Country Status (6)

Country Link
US (1) US20060057269A1 (de)
EP (1) EP1542539A1 (de)
AT (1) AT502135B1 (de)
AU (1) AU2003273898A1 (de)
CA (1) CA2500242A1 (de)
WO (1) WO2004030461A1 (de)

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DE102005023431A1 (de) * 2005-05-20 2006-11-23 Juchem Gmbh Lösung zur Verstärkung der Maillardreaktion und Konzentrat zu deren Herstellung
WO2009009708A1 (en) * 2007-07-11 2009-01-15 Kellogg Company Cracker-pretzel food items and method of production thereof
US20090017170A1 (en) * 2007-07-11 2009-01-15 Brian Armstrong Cracker-pretzel food items and methods related thereto
US20100021609A1 (en) * 2008-07-22 2010-01-28 Mattson Peter H Snack food product and method
CA2678279C (en) * 2008-09-10 2016-10-11 Christopher J. Langford Puffed pet treat
WO2012151201A1 (en) * 2011-05-02 2012-11-08 Kraft Foods Global Brands Llc Food product with caustic
RU2505033C1 (ru) * 2013-03-05 2014-01-27 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2505035C1 (ru) * 2013-03-05 2014-01-27 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2505031C1 (ru) * 2013-03-05 2014-01-27 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2505036C1 (ru) * 2013-03-05 2014-01-27 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2505032C1 (ru) * 2013-03-05 2014-01-27 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2505034C1 (ru) * 2013-03-05 2014-01-27 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2506785C1 (ru) * 2013-03-11 2014-02-20 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2506787C1 (ru) * 2013-03-11 2014-02-20 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2506775C1 (ru) * 2013-03-11 2014-02-20 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2506798C1 (ru) * 2013-03-11 2014-02-20 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2506773C1 (ru) * 2013-03-11 2014-02-20 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2506784C1 (ru) * 2013-03-11 2014-02-20 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2506776C1 (ru) * 2013-03-11 2014-02-20 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2505981C1 (ru) * 2013-03-11 2014-02-10 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2506772C1 (ru) * 2013-03-11 2014-02-20 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2506799C1 (ru) * 2013-03-11 2014-02-20 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2506788C1 (ru) * 2013-03-11 2014-02-20 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2506774C1 (ru) * 2013-03-11 2014-02-20 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2506771C1 (ru) * 2013-03-11 2014-02-20 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2506779C1 (ru) * 2013-03-12 2014-02-20 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2506790C1 (ru) * 2013-03-12 2014-02-20 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2506778C1 (ru) * 2013-03-12 2014-02-20 Мария Васильевна Клевец Способ производства сырцовых пряников
RU2506789C1 (ru) * 2013-03-12 2014-02-20 Олег Иванович Квасенков Способ производства сырцовых пряников
RU2506795C1 (ru) * 2013-03-18 2014-02-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2506794C1 (ru) * 2013-03-18 2014-02-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2501259C1 (ru) * 2013-03-18 2013-12-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2502299C1 (ru) * 2013-03-18 2013-12-27 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2506791C1 (ru) * 2013-03-18 2014-02-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2501257C1 (ru) * 2013-03-18 2013-12-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2501273C1 (ru) * 2013-03-18 2013-12-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2504192C1 (ru) * 2013-03-18 2014-01-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2501270C1 (ru) * 2013-03-18 2013-12-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2501266C1 (ru) * 2013-03-18 2013-12-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2506793C1 (ru) * 2013-03-18 2014-02-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2505977C1 (ru) * 2013-03-18 2014-02-10 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2506782C1 (ru) * 2013-03-18 2014-02-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2506792C1 (ru) * 2013-03-18 2014-02-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2501271C1 (ru) * 2013-03-18 2013-12-20 Олег Иванович Квасенков Способ получения сырцовых пряничных изделий
RU2506796C1 (ru) * 2013-03-18 2014-02-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2506781C1 (ru) * 2013-03-18 2014-02-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2501269C1 (ru) * 2013-03-18 2013-12-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2501260C1 (ru) * 2013-03-18 2013-12-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2501268C1 (ru) * 2013-03-18 2013-12-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2505980C1 (ru) * 2013-03-18 2014-02-10 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2501267C1 (ru) * 2013-03-18 2013-12-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2501272C1 (ru) * 2013-03-18 2013-12-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2505978C1 (ru) * 2013-03-18 2014-02-10 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2501264C1 (ru) * 2013-03-18 2013-12-20 Олег Иванович Квасенков Способ получения сырцовых пряников
RU2501265C1 (ru) * 2013-03-18 2013-12-20 Олег Иванович Квасенков Способ получения сырцовых пряников
WO2017157628A1 (de) 2016-03-16 2017-09-21 Flatev Ag System zur flachbrotherstellung sowie verfahren zu dessen bereitstellung
TR201713297A2 (tr) * 2017-09-10 2019-03-21 Soelen Cikolata Gida Sanayi Ve Ticaret Anonim Sirketi Kapali kabuk yapisinda pi̇şmi̇ş atiştirmalik ürün ve bunun üreti̇m metodu
WO2021030652A1 (en) * 2019-08-15 2021-02-18 Pragel Llc Baked dough product having numerous layers and methods for forming the same
US20240180173A1 (en) * 2021-04-23 2024-06-06 Societe Des Produits Nestle S.A. Pizza for home baking with a pretzel crust that appears during home baking

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US4738861A (en) 1984-06-18 1988-04-19 Blain William A Continuous pretzel dough manufacture
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DE19606405A1 (de) * 1996-02-21 1996-09-26 Georg Landauer Verfahren zum Herstellen von Laugenbackware, Baguettebackware oder dergleichen und Vorrichtung hierfür
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US6217921B1 (en) 1998-07-24 2001-04-17 The Procter & Gamble Company Coated low-fat and fat-free snack food products and method to prepare the same

Also Published As

Publication number Publication date
US20060057269A1 (en) 2006-03-16
CA2500242A1 (en) 2004-04-15
AT502135A1 (de) 2007-01-15
WO2004030461A1 (de) 2004-04-15
AT502135B1 (de) 2007-05-15
EP1542539A1 (de) 2005-06-22
AU2003273898A1 (en) 2004-04-23

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