ATE264620T1 - Verfahren zur kontinuierlichen herstellung eines kekses mit designmuster - Google Patents

Verfahren zur kontinuierlichen herstellung eines kekses mit designmuster

Info

Publication number: ATE264620T1
Authority: AT; Austria
Prior art keywords: sugar; marking; oven; portions; dough
Prior art date: 1998-12-07

Application number

AT99402718T

Other languages

English (en)

Inventor

Veronique Venet

Original Assignee

Lu France

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.)

1998-12-07

Filing date

1999-11-02

Publication date

2004-05-15

Family has litigation

First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9533676&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE264620(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.

1999-11-02 Application filed by Lu France filed Critical Lu France

2004-05-15 Application granted granted Critical

2004-05-15 Publication of ATE264620T1 publication Critical patent/ATE264620T1/de

Links

235000014510 cooky Nutrition 0.000 title 1
235000015895 biscuits Nutrition 0.000 abstract 4
229920002261 Corn starch Polymers 0.000 abstract 2
229920002472 Starch Polymers 0.000 abstract 2
238000010924 continuous production Methods 0.000 abstract 2
238000001816 cooling Methods 0.000 abstract 2
239000008120 corn starch Substances 0.000 abstract 2
235000013365 dairy product Nutrition 0.000 abstract 2
239000000835 fiber Substances 0.000 abstract 2
235000013312 flour Nutrition 0.000 abstract 2
239000004615 ingredient Substances 0.000 abstract 2
239000007788 liquid Substances 0.000 abstract 2
239000000463 material Substances 0.000 abstract 2
235000019698 starch Nutrition 0.000 abstract 2
239000008107 starch Substances 0.000 abstract 2
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2

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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
- 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
- A21D13/40—Products characterised by the type, form or use
- A21D13/47—Decorated or decorative products

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Confectionery (AREA)
Cephalosporin Compounds (AREA)
Nonmetallic Welding Materials (AREA)
Preparation Of Compounds By Using Micro-Organisms (AREA)
Treatment Of Fiber Materials (AREA)
Noodles (AREA)

AT99402718T 1998-12-07 1999-11-02 Verfahren zur kontinuierlichen herstellung eines kekses mit designmuster ATE264620T1 (de)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
FR9815433A FR2786663B1 (fr)	1998-12-07	1998-12-07	Procede de fabrication en continu d'un biscuit presentant au moins un motif de marquage et biscuit ainsi obtenu

Publications (1)

Publication Number	Publication Date
ATE264620T1 true ATE264620T1 (de)	2004-05-15

Family

ID=9533676

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
AT99402718T ATE264620T1 (de)	1998-12-07	1999-11-02	Verfahren zur kontinuierlichen herstellung eines kekses mit designmuster

Country Status (7)

Country	Link
EP (1)	EP1008300B1 (de)
AT (1)	ATE264620T1 (de)
DE (1)	DE69916559T2 (de)
DK (1)	DK1008300T3 (de)
ES (1)	ES2216464T3 (de)
FR (1)	FR2786663B1 (de)
PT (1)	PT1008300E (de)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
NL1023829C2 (nl) *	2003-07-04	2005-01-05	Gerardus Leonardus Mat Teeuwen	Eetbaar product, alsmede bakvorm voor het bereiden daarvan.
FR2884112B1 (fr) *	2005-04-11	2007-06-15	Gen Biscuit Sa	Procede de fabrication en continu d'un biscuit presentant au moins un motif de marquage et biscuit ainsi obtenu

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US3936255A (en) *	1974-07-15	1976-02-03	Bellacicco & Sons, Inc.	Dough embossing apparatus
GB1517158A (en) *	1975-05-19	1978-07-12	Smith W	Baking dough compositions
US4965076A (en) *	1983-07-29	1990-10-23	Keebler Company	Shelf stable cookie
US4803084A (en) *	1985-10-23	1989-02-07	Frito-Lay, Inc.	Shelf-stable, soft dough product
FR2763540B1 (fr) *	1997-05-23	1999-07-30	Biscuiterie De La Baie Du Mont	Procede et dispositif de marquage de produits alimentaires

1998
- 1998-12-07 FR FR9815433A patent/FR2786663B1/fr not_active Expired - Fee Related
1999
- 1999-11-02 EP EP99402718A patent/EP1008300B1/de not_active Expired - Lifetime
- 1999-11-02 PT PT99402718T patent/PT1008300E/pt unknown
- 1999-11-02 DK DK99402718T patent/DK1008300T3/da active
- 1999-11-02 DE DE69916559T patent/DE69916559T2/de not_active Expired - Lifetime
- 1999-11-02 ES ES99402718T patent/ES2216464T3/es not_active Expired - Lifetime
- 1999-11-02 AT AT99402718T patent/ATE264620T1/de active

Also Published As

Publication number	Publication date
DE69916559D1 (de)	2004-05-27
PT1008300E (pt)	2004-08-31
DE69916559T2 (de)	2005-04-14
ES2216464T3 (es)	2004-10-16
FR2786663B1 (fr)	2001-01-26
DK1008300T3 (da)	2004-08-02
EP1008300A1 (de)	2000-06-14
EP1008300B1 (de)	2004-04-21
FR2786663A1 (fr)	2000-06-09

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Legal Events

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2005-11-15

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