ATE152578T1 - Methode und teig zur herstellung von lamellenartig/geschichteten bäkereiprodukten auf hefebasis - Google Patents

Methode und teig zur herstellung von lamellenartig/geschichteten bäkereiprodukten auf hefebasis

Info

Publication number
ATE152578T1
ATE152578T1 AT93906326T AT93906326T ATE152578T1 AT E152578 T1 ATE152578 T1 AT E152578T1 AT 93906326 T AT93906326 T AT 93906326T AT 93906326 T AT93906326 T AT 93906326T AT E152578 T1 ATE152578 T1 AT E152578T1
Authority
AT
Austria
Prior art keywords
dough
yeast
base
bakery products
slambed
Prior art date
Application number
AT93906326T
Other languages
English (en)
Inventor
Bageriet Ab Ge-Ha
Original Assignee
Ge Ha Bageriet Ab
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 Ge Ha Bageriet Ab filed Critical Ge Ha Bageriet Ab
Application granted granted Critical
Publication of ATE152578T1 publication Critical patent/ATE152578T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A21D15/02—Improving finished, partly finished or par-baked bakery products by cooling, e.g. refrigeration or freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

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)
  • Containers And Packaging Bodies Having A Special Means To Remove Contents (AREA)
AT93906326T 1991-10-04 1992-09-24 Methode und teig zur herstellung von lamellenartig/geschichteten bäkereiprodukten auf hefebasis ATE152578T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE9102885A SE505182C2 (sv) 1991-10-04 1991-10-04 Förfarande för framställning av laminerade degämnen med en jästbaserad grunddeg som bakas utan jäsningsprocess från dagsfärskt, kylt eller fryst tillstånd direkt i ugn samt deg för genomförande av förfarandet

Publications (1)

Publication Number Publication Date
ATE152578T1 true ATE152578T1 (de) 1997-05-15

Family

ID=20383910

Family Applications (1)

Application Number Title Priority Date Filing Date
AT93906326T ATE152578T1 (de) 1991-10-04 1992-09-24 Methode und teig zur herstellung von lamellenartig/geschichteten bäkereiprodukten auf hefebasis

Country Status (8)

Country Link
EP (1) EP0570580B1 (de)
AT (1) ATE152578T1 (de)
AU (1) AU2690992A (de)
DE (1) DE69219587T2 (de)
FI (1) FI932562L (de)
SE (1) SE505182C2 (de)
WO (1) WO1993006732A1 (de)
ZA (1) ZA927538B (de)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2707839B1 (fr) * 1993-07-21 2002-01-18 Amiot Dmf Entr Pâte alimentaire et son procédé de fabrication.
US6589583B1 (en) 1999-11-01 2003-07-08 The Pillsbury Company Freezer to oven dough products
GB2368769A (en) * 2000-09-29 2002-05-15 Geest Plc Leaven Products
FR2828632B1 (fr) * 2001-08-14 2005-08-19 Yannick Lavandier Produit de viennoiserie
US20060246181A1 (en) * 2003-07-29 2006-11-02 Panadoro Group Ag Pre-dough concetrate for baked products totally- or partly- risen with yeast
US6884443B2 (en) * 2003-08-07 2005-04-26 General Mills, Inc. Compositions and methods relating to freezer-to-oven doughs

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3429712A (en) * 1965-04-29 1969-02-25 Mrs Bohnet S Bakery Inc Method for producing yeast-leavened baked goods
DE1642566C3 (de) * 1966-10-06 1974-10-17 Ulrich Innsbruck Ritzer (Oesterreich) Verfahren zur Herstellung eines tiefkühlbaren, backfähigen Blätterteiges
NL8900436A (nl) * 1989-02-22 1990-09-17 Albro Bakkerijen Bv Werkwijze voor het bereiden van broodprodukten.

Also Published As

Publication number Publication date
SE9102885D0 (sv) 1991-10-04
FI932562A7 (fi) 1993-07-23
EP0570580A1 (de) 1993-11-24
FI932562A0 (fi) 1993-06-04
ZA927538B (en) 1993-04-28
DE69219587D1 (de) 1997-06-12
WO1993006732A1 (en) 1993-04-15
FI932562L (fi) 1993-07-23
SE505182C2 (sv) 1997-07-07
SE9102885L (sv) 1993-04-05
AU2690992A (en) 1993-05-03
EP0570580B1 (de) 1997-05-07
DE69219587T2 (de) 1997-12-11

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