ZA971026B - Process for preparing an edible laminated dough and edible lamination dispersion therefor - Google Patents
Process for preparing an edible laminated dough and edible lamination dispersion thereforInfo
- Publication number
- ZA971026B ZA971026B ZA971026A ZA971026A ZA971026B ZA 971026 B ZA971026 B ZA 971026B ZA 971026 A ZA971026 A ZA 971026A ZA 971026 A ZA971026 A ZA 971026A ZA 971026 B ZA971026 B ZA 971026B
- Authority
- ZA
- South Africa
- Prior art keywords
- edible
- preparing
- laminated dough
- lamination dispersion
- therefor
- Prior art date
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
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP96200306 | 1996-02-09 |
Publications (1)
Publication Number | Publication Date |
---|---|
ZA971026B true ZA971026B (en) | 1998-08-07 |
Family
ID=8223648
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ZA971026A ZA971026B (en) | 1996-02-09 | 1997-02-07 | Process for preparing an edible laminated dough and edible lamination dispersion therefor |
Country Status (5)
Country | Link |
---|---|
US (2) | US6099887A (ja) |
JP (1) | JP2995010B2 (ja) |
AU (1) | AU710127B2 (ja) |
CA (1) | CA2197040A1 (ja) |
ZA (1) | ZA971026B (ja) |
Families Citing this family (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6743457B2 (en) | 2001-03-23 | 2004-06-01 | Shaffer Manufacturing Corporation | Reprocessed batter and method for continuous rework fermentation |
FR2828632B1 (fr) * | 2001-08-14 | 2005-08-19 | Yannick Lavandier | Produit de viennoiserie |
US6984408B2 (en) * | 2003-05-28 | 2006-01-10 | Van Miller | Pastry fat composition incorporating botanically derived unhydrogenated oils |
ES2362878T3 (es) | 2003-07-17 | 2011-07-14 | Unilever N.V. | Procedimiento para la preparación de una dispersión comestible que comprende aceite y agente estructurante. |
US7510737B2 (en) * | 2003-10-24 | 2009-03-31 | Unilever Bestfoods, North America, Division Of Conopco, Inc. | Low carbohydrate fiber containing emulsion |
US20060088639A1 (en) * | 2004-10-25 | 2006-04-27 | Lewis Karen M | Food additive, baked food composition and method for lowering blood cholesterol |
PL1865786T5 (pl) * | 2005-02-17 | 2015-12-31 | Unilever Bcs Europe Bv | Sposób wytwarzania nadającej się do smarowania dyspersji |
WO2007019240A2 (en) * | 2005-08-03 | 2007-02-15 | General Mills Marketing, Inc. | Batter-like compositions containing setting agent and methods of preparing and using same |
US8637106B2 (en) * | 2005-08-03 | 2014-01-28 | General Mills, Inc. | Low-fat batter-like compositions and methods of preparing and using same |
AU2006278580B2 (en) * | 2005-08-03 | 2012-05-31 | General Mills Marketing, Inc. | Batter-like compositions and methods of preparing and using same |
JP4514706B2 (ja) * | 2005-12-28 | 2010-07-28 | 株式会社Adeka | 層状ベーカリー食品の製造方法 |
EP2153725A1 (en) * | 2008-07-24 | 2010-02-17 | Vandemoortele Izegem naamloze vennootschap | Composition for laminated dough |
PT2153729E (pt) * | 2008-07-24 | 2012-01-17 | Vandemoortele Lipids Nv | Composição para massa folhada |
AU2009328392B2 (en) | 2008-12-19 | 2013-08-22 | Upfield Europe B.V. | Edible fat powders |
JP5329210B2 (ja) * | 2008-12-25 | 2013-10-30 | 三栄源エフ・エフ・アイ株式会社 | フィリング材 |
WO2011160921A1 (en) | 2010-06-22 | 2011-12-29 | Unilever Nv | Edible fat powders |
US20130266715A1 (en) | 2010-12-17 | 2013-10-10 | René Joachim Buter | Process of compacting a microporous fat powder and compacted fat powder so obtained |
EP2651229B1 (en) | 2010-12-17 | 2015-04-08 | Unilever N.V. | Edible water in oil emulsion |
EP3099177B1 (en) * | 2014-01-28 | 2019-03-06 | Unigel S.A.S. di Claudio Zanaglio & C. | Process for the production of a bakery product |
US11812754B2 (en) * | 2017-08-10 | 2023-11-14 | Societe Des Produits Nestle S.A. | Dietary fibre composition |
WO2021030652A1 (en) * | 2019-08-15 | 2021-02-18 | Pragel Llc | Baked dough product having numerous layers and methods for forming the same |
Family Cites Families (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE144201C (ja) | ||||
DE1442001C3 (de) * | 1962-06-15 | 1978-08-31 | Asahi Denka Kogyo K.K., Tokio | Eßbare plastische Margarine |
US4622226A (en) * | 1985-04-29 | 1986-11-11 | Frito Lay, Inc. | Modified puff pastry and process for preparing the same |
US4752494A (en) * | 1987-03-05 | 1988-06-21 | Frito-Lay, Inc. | Thermostable edible creme |
GB8716111D0 (en) * | 1987-07-08 | 1987-08-12 | Unilever Plc | Edible plastic dispersion |
JP2624740B2 (ja) * | 1988-02-05 | 1997-06-25 | 旭電化工業株式会社 | ロールイン用乳化組成物の製造方法 |
US4986992A (en) * | 1988-11-10 | 1991-01-22 | Vie De France Bakery Corporation | Partially baked croissant and pastry and method of manufacture |
US5403610A (en) * | 1989-06-15 | 1995-04-04 | Kraft General Foods, Inc. | Process for preparing baked goods containing fibers and hydrocolloids |
US5190776A (en) * | 1991-01-10 | 1993-03-02 | Kraft General Foods, Inc. | Low/no fat bakery ingredient |
CA2115055A1 (en) * | 1991-08-16 | 1993-03-04 | Keith D. Stanley | Method of preparing reduced fat foods |
US5424088A (en) * | 1992-12-17 | 1995-06-13 | The United States Of America As Represented By The Secretary Of Agriculture | Starch-natural gum composite compostions as thickening and suspending agents |
US5501869A (en) * | 1992-12-28 | 1996-03-26 | Kraft Foods, Inc. | Fat-free tablespread and method of making |
JPH08507920A (ja) * | 1993-03-25 | 1996-08-27 | ユニリーバー・ナームローゼ・ベンノートシャープ | 脂肪の低減された積層されたドウ |
WO1994028741A1 (en) * | 1993-06-11 | 1994-12-22 | Mrs. Bateman's Bakery, L.C. | Low fat, low calorie fat substitute |
US5384142A (en) * | 1993-06-21 | 1995-01-24 | Recot, Inc. | Process for preparing textured dough products |
WO1995026641A1 (en) * | 1994-04-05 | 1995-10-12 | Mrs. Bateman's Bakery, L.C. | Low fat, low calorie, fat substitute |
-
1997
- 1997-02-03 US US08/790,875 patent/US6099887A/en not_active Expired - Fee Related
- 1997-02-07 CA CA002197040A patent/CA2197040A1/en not_active Abandoned
- 1997-02-07 ZA ZA971026A patent/ZA971026B/xx unknown
- 1997-02-07 AU AU12600/97A patent/AU710127B2/en not_active Ceased
- 1997-02-10 JP JP9041468A patent/JP2995010B2/ja not_active Expired - Lifetime
-
2000
- 2000-05-25 US US09/578,577 patent/US6217920B1/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
AU710127B2 (en) | 1999-09-16 |
CA2197040A1 (en) | 1997-08-10 |
US6099887A (en) | 2000-08-08 |
JP2995010B2 (ja) | 1999-12-27 |
JPH09313092A (ja) | 1997-12-09 |
AU1260097A (en) | 1997-08-14 |
US6217920B1 (en) | 2001-04-17 |
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