BE857760A - Patisserie et son procede de fabrication - Google Patents

Patisserie et son procede de fabrication

Info

Publication number: BE857760A
Authority: BE; Belgium
Prior art keywords: bread; emi; layer; dough; liquor
Prior art date: 1976-08-17

Application number

BE180145A

Other languages

English (en)

French (fr)

Original Assignee

Ferrero & C Spa P

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.)

1976-08-17

Filing date

1977-08-12

Publication date

1977-12-01

1977-08-12 Application filed by Ferrero & C Spa P filed Critical Ferrero & C Spa P

1977-12-01 Publication of BE857760A publication Critical patent/BE857760A/fr

Links

235000014594 pastries Nutrition 0.000 title claims description 20
238000004519 manufacturing process Methods 0.000 title claims description 5
235000008429 bread Nutrition 0.000 claims description 78
235000018102 proteins Nutrition 0.000 claims description 25
108090000623 proteins and genes Proteins 0.000 claims description 25
102000004169 proteins and genes Human genes 0.000 claims description 25
108010068370 Glutens Proteins 0.000 claims description 20
235000021312 gluten Nutrition 0.000 claims description 20
238000000034 method Methods 0.000 claims description 16
235000013312 flour Nutrition 0.000 claims description 14
238000010438 heat treatment Methods 0.000 claims description 13
244000299461 Theobroma cacao Species 0.000 claims description 12
235000019219 chocolate Nutrition 0.000 claims description 12
235000019197 fats Nutrition 0.000 claims description 10
240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 8
238000010411 cooking Methods 0.000 claims description 8
235000013345 egg yolk Nutrition 0.000 claims description 7
210000002969 egg yolk Anatomy 0.000 claims description 7
239000000203 mixture Substances 0.000 claims description 7
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
239000006071 cream Substances 0.000 claims description 6
235000020183 skimmed milk Nutrition 0.000 claims description 4
102000014171 Milk Proteins Human genes 0.000 claims description 3
108010011756 Milk Proteins Proteins 0.000 claims description 3
229930006000 Sucrose Natural products 0.000 claims description 3
235000014121 butter Nutrition 0.000 claims description 3
235000020247 cow milk Nutrition 0.000 claims description 3
235000021239 milk protein Nutrition 0.000 claims description 3
239000000843 powder Substances 0.000 claims description 3
238000005507 spraying Methods 0.000 claims description 3
239000005720 sucrose Substances 0.000 claims description 3
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
229940110456 cocoa butter Drugs 0.000 claims description 2
235000019868 cocoa butter Nutrition 0.000 claims description 2
239000008103 glucose Substances 0.000 claims description 2
WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 1
238000002791 soaking Methods 0.000 claims 1
125000000185 sucrose group Chemical group 0.000 claims 1
239000010410 layer Substances 0.000 description 27
210000004027 cell Anatomy 0.000 description 24
LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
239000003925 fat Substances 0.000 description 9
210000003850 cellular structure Anatomy 0.000 description 8
241000209140 Triticum Species 0.000 description 6
235000021307 Triticum Nutrition 0.000 description 6
238000005520 cutting process Methods 0.000 description 6
235000019441 ethanol Nutrition 0.000 description 6
235000009508 confectionery Nutrition 0.000 description 5
239000011248 coating agent Substances 0.000 description 3
238000000576 coating method Methods 0.000 description 3
235000003599 food sweetener Nutrition 0.000 description 3
239000003765 sweetening agent Substances 0.000 description 3
LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
102000002322 Egg Proteins Human genes 0.000 description 2
108010000912 Egg Proteins Proteins 0.000 description 2
CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
240000008042 Zea mays Species 0.000 description 2
235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
235000002017 Zea mays subsp mays Nutrition 0.000 description 2
230000015572 biosynthetic process Effects 0.000 description 2
238000004891 communication Methods 0.000 description 2
239000000470 constituent Substances 0.000 description 2
235000005822 corn Nutrition 0.000 description 2
235000005911 diet Nutrition 0.000 description 2
238000005755 formation reaction Methods 0.000 description 2
238000005470 impregnation Methods 0.000 description 2
239000004615 ingredient Substances 0.000 description 2
239000000463 material Substances 0.000 description 2
239000012528 membrane Substances 0.000 description 2
238000004806 packaging method and process Methods 0.000 description 2
239000007921 spray Substances 0.000 description 2
239000000126 substance Substances 0.000 description 2
229920003002 synthetic resin Polymers 0.000 description 2
239000000057 synthetic resin Substances 0.000 description 2
238000011144 upstream manufacturing Methods 0.000 description 2
235000007319 Avena orientalis Nutrition 0.000 description 1
244000075850 Avena orientalis Species 0.000 description 1
235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
108010058643 Fungal Proteins Proteins 0.000 description 1
240000005979 Hordeum vulgare Species 0.000 description 1
235000007340 Hordeum vulgare Nutrition 0.000 description 1
102000004407 Lactalbumin Human genes 0.000 description 1
108090000942 Lactalbumin Proteins 0.000 description 1
GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
229920002472 Starch Polymers 0.000 description 1
229910000831 Steel Inorganic materials 0.000 description 1
230000001464 adherent effect Effects 0.000 description 1
230000001476 alcoholic effect Effects 0.000 description 1
235000015173 baked goods and baking mixes Nutrition 0.000 description 1
230000001413 cellular effect Effects 0.000 description 1
235000013339 cereals Nutrition 0.000 description 1
230000001055 chewing effect Effects 0.000 description 1
235000019504 cigarettes Nutrition 0.000 description 1
239000011247 coating layer Substances 0.000 description 1
230000006835 compression Effects 0.000 description 1
238000007906 compression Methods 0.000 description 1
239000012141 concentrate Substances 0.000 description 1
238000007596 consolidation process Methods 0.000 description 1
238000007796 conventional method Methods 0.000 description 1
235000014510 cooky Nutrition 0.000 description 1
238000001816 cooling Methods 0.000 description 1
230000018044 dehydration Effects 0.000 description 1
238000006297 dehydration reaction Methods 0.000 description 1
230000037213 diet Effects 0.000 description 1
230000000378 dietary effect Effects 0.000 description 1
230000000694 effects Effects 0.000 description 1
239000003995 emulsifying agent Substances 0.000 description 1
125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
238000001704 evaporation Methods 0.000 description 1
230000008020 evaporation Effects 0.000 description 1
230000000763 evoking effect Effects 0.000 description 1
230000001747 exhibiting effect Effects 0.000 description 1
238000000855 fermentation Methods 0.000 description 1
230000004151 fermentation Effects 0.000 description 1
235000013305 food Nutrition 0.000 description 1
235000010855 food raising agent Nutrition 0.000 description 1
235000012907 honey Nutrition 0.000 description 1
230000000887 hydrating effect Effects 0.000 description 1
238000004898 kneading Methods 0.000 description 1
239000008101 lactose Substances 0.000 description 1
239000007788 liquid Substances 0.000 description 1
239000002075 main ingredient Substances 0.000 description 1
235000013336 milk Nutrition 0.000 description 1
239000008267 milk Substances 0.000 description 1
210000004080 milk Anatomy 0.000 description 1
238000002156 mixing Methods 0.000 description 1
235000011837 pasties Nutrition 0.000 description 1
238000002360 preparation method Methods 0.000 description 1
230000000284 resting effect Effects 0.000 description 1
230000000717 retained effect Effects 0.000 description 1
238000005096 rolling process Methods 0.000 description 1
239000002356 single layer Substances 0.000 description 1
239000007787 solid Substances 0.000 description 1
239000008107 starch Substances 0.000 description 1
235000019698 starch Nutrition 0.000 description 1
239000010959 steel Substances 0.000 description 1
238000003860 storage Methods 0.000 description 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
- 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
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Chemical & Material Sciences (AREA)
Polymers & Plastics (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Confectionery (AREA)

BE180145A 1976-08-17 1977-08-12 Patisserie et son procede de fabrication BE857760A (fr)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
IT6902876A IT1070227B (it)	1976-08-17	1976-08-17	Prodotto di pasticceria e procedimento per la sua fabbricazione

Publications (1)

Publication Number	Publication Date
BE857760A true BE857760A (fr)	1977-12-01

Family

ID=11311194

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
BE180145A BE857760A (fr)	1976-08-17	1977-08-12	Patisserie et son procede de fabrication

Country Status (2)

Country	Link
BE (1)	BE857760A (it)
IT (1)	IT1070227B (it)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
IT201700087434A1 (it) *	2017-08-21	2019-02-21	Pasticceria Trieste S A S Di Anna De Riso & C	Dolce Reghinna

1976
- 1976-08-17 IT IT6902876A patent/IT1070227B/it active
1977
- 1977-08-12 BE BE180145A patent/BE857760A/fr not_active IP Right Cessation

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
IT201700087434A1 (it) *	2017-08-21	2019-02-21	Pasticceria Trieste S A S Di Anna De Riso & C	Dolce Reghinna

Also Published As

Publication number	Publication date
IT1070227B (it)	1985-03-29

Legal Events

Date

Code

Title

Description

1993-12-31

CA

Change of address of the owner of the patent

1997-01-01

RE20

Patent expired

Owner name: SOREMARTEC .

Effective date: 19970812

Publication	Publication Date	Title
EP0828426B1 (fr)	2000-01-19	Procede de fabrication d'une pate levee ou levee feuilletee et aliments a base d'une telle pate
US4362751A (en)	1982-12-07	Pastry product and method of making same
FR2559031A1 (fr)	1985-08-09	Friandise a base de biscuit et procede de fabrication
EP2330913B1 (fr)	2015-07-08	Procede de fabrication d'un produit alimentaire extrude
EP1513405A1 (fr)	2005-03-16	Procede de fabrication d'un produit alimentaire a pate pliee, chaine industrielle de mise en oeuvre et produit obtenu
EP0213007B1 (fr)	1990-05-30	Procédé de fabrication d'un pain de mie préemballé de longue conservation
EP1022953B1 (fr)	2001-06-27	Produit alimentaire composite a base de fromage et de biscuit et procede de fabrication
EP1713343A1 (fr)	2006-10-25	Procede de fabrication d une patisserie aux fruits en forme de barre
EP1166635B1 (fr)	2005-09-07	Biscuit feuilleté pour produit alimentaire réfrigéré ou congelé
EP1662884B1 (fr)	2010-01-06	Pâte levée tolérante à la surgélation et procédé de fabrication
BE857760A (fr)	1977-12-01	Patisserie et son procede de fabrication
FR3017776A1 (fr)	2015-08-28	Nouveau procede de fabrication d'un aliment a base de pate levee, levee feuilletee ou feuilletee
WO1999039583A1 (fr)	1999-08-12	Procede de preparation en continu d'une pate garnie
FR2584268A1 (fr)	1987-01-09	Produit de boulangerie, en particulier pour la fabrication de patisseries fourrees, et procede pour sa preparation
EP1647192B1 (fr)	2019-08-14	Procédé de fabrication d'un produit alimentaire composite, et produit alimentaire
EP0680698A1 (fr)	1995-11-08	Procédé de fabrication de produits alimentaires au moins en partie sous forme de mousse par cuisson en 2 étapes, et produits obtenus
EP1106069B1 (fr)	2007-01-17	Procédé de fabrication d'un produit alimentaire cuit alvéolaire
EP0230830B1 (fr)	1991-04-10	Produit alimentaire du type gâteau ou biscuit à propriétés de textures stables dans le temps et son procédé de fabrication
EP2736352B1 (fr)	2016-12-28	Procédé de préparation d'une composition alimentaire à base de crème de riz
FR2720900A1 (fr)	1995-12-15	Procédé et dispositif pour la préparation de produit du type panifié et produit ainsi obtenu.
FR2733669A1 (fr)	1996-11-08	Procede de fabrication d'une pate levee ou levee feuilletee et aliments a base d'une telle pate
FR3115435A1 (fr)	2022-04-29	Produits de viennoiserie et de pâtisserie croustillants
EP0182084B1 (fr)	1989-10-18	Poudre pour la fabrication d'une pâte à fourrer
FR3114222A1 (fr)	2022-03-25	Produits de viennoiserie et de pâtisserie croustillants
FR2610173A1 (fr)	1988-08-05	Procede de fabrication de biscuits sales, fourres et roules

BE857760A - Patisserie et son procede de fabrication - Google Patents

Info

Links

Classifications

Landscapes

Applications Claiming Priority (1)

Publications (1)

Family

ID=11311194

Family Applications (1)

Country Status (2)

Cited By (1)

Cited By (1)

Also Published As

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Legal Events