ATE304290T1 - Verfahren zur herstellung eines salzigen snack- produktes - Google Patents

Verfahren zur herstellung eines salzigen snack- produktes

Info

Publication number
ATE304290T1
ATE304290T1 AT01830257T AT01830257T ATE304290T1 AT E304290 T1 ATE304290 T1 AT E304290T1 AT 01830257 T AT01830257 T AT 01830257T AT 01830257 T AT01830257 T AT 01830257T AT E304290 T1 ATE304290 T1 AT E304290T1
Authority
AT
Austria
Prior art keywords
batter
sheet
preparing
organoleptic
product
Prior art date
Application number
AT01830257T
Other languages
English (en)
Inventor
Roberto Buttini
Francesca Dangelico
Sauro Fornari
Original Assignee
Barilla Flli G & R
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 Barilla Flli G & R filed Critical Barilla Flli G & R
Application granted granted Critical
Publication of ATE304290T1 publication Critical patent/ATE304290T1/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
    • 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
    • A21D10/04—Batters
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/36—Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Meat, Egg Or Seafood Products (AREA)
AT01830257T 2001-04-13 2001-04-13 Verfahren zur herstellung eines salzigen snack- produktes ATE304290T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP01830257A EP1249170B1 (de) 2001-04-13 2001-04-13 Verfahren zur Herstellung eines salzigen Snack-Produktes

Publications (1)

Publication Number Publication Date
ATE304290T1 true ATE304290T1 (de) 2005-09-15

Family

ID=8184490

Family Applications (1)

Application Number Title Priority Date Filing Date
AT01830257T ATE304290T1 (de) 2001-04-13 2001-04-13 Verfahren zur herstellung eines salzigen snack- produktes

Country Status (6)

Country Link
EP (1) EP1249170B1 (de)
AT (1) ATE304290T1 (de)
DE (1) DE60113373T2 (de)
DK (1) DK1249170T3 (de)
ES (1) ES2248269T3 (de)
SI (1) SI1249170T1 (de)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040213883A1 (en) * 2003-04-24 2004-10-28 Sadek Nagwa Zaki Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy
DE60333553D1 (de) * 2003-06-04 2010-09-09 Nestec Sa Herstellung von Flüssigteig
NO324030B1 (no) * 2005-07-15 2007-07-30 Tine Sa Matvareemneprodukt samt fremgangsmåte ved fremstilling derav
DE102009054008B4 (de) * 2009-11-19 2012-07-05 La Viva Backforum Gmbh & Co. Kg Verfahren zur Herstellung von Gebäck
RU2566987C2 (ru) * 2010-03-01 2015-10-27 Интерконтинентал Грейт Брэндс ЛЛС Ароматизированные пищевые продукты с начинкой, имеющие длительный срок хранения, и способы их изготовления

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3250626A (en) * 1963-08-26 1966-05-10 Ray J Thelen Cooked, chemically-leavened food laminates
US5059433A (en) * 1990-10-26 1991-10-22 Borden, Inc. Method of preparing shelf stable, filled dough food products
EP0486736A1 (de) * 1990-11-21 1992-05-27 Unilever Plc Nahrungsmittel
ES2066548T3 (es) * 1991-03-11 1995-03-01 Unilever Nv Laminados de hojaldre.
IT1269770B (it) * 1994-05-13 1997-04-15 Barilla Flli G & R Merenda con farcitura di frutta in pezzi
US6267998B1 (en) * 1998-04-03 2001-07-31 Kellogg Company Of W. K. Kellogg Institute Multi-layer toaster product and method for making same

Also Published As

Publication number Publication date
EP1249170A1 (de) 2002-10-16
SI1249170T1 (sl) 2006-04-30
ES2248269T3 (es) 2006-03-16
DE60113373D1 (de) 2005-10-20
DE60113373T2 (de) 2006-06-22
EP1249170B1 (de) 2005-09-14
DK1249170T3 (da) 2006-01-30

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