BRPI1013812A2 - Método de preparação de um produto farináceo completamente cozido - Google Patents

Método de preparação de um produto farináceo completamente cozido

Info

Publication number: BRPI1013812A2
Authority: BR; Brazil
Prior art keywords: preparing; fully cooked; farinaceous product; cooked farinaceous; product
Prior art date: 2009-05-29

Application number

BRPI1013812-9A

Other languages

English (en)

Inventor

Lilia Maria Ahrné

Krestin Schmidt

Stephen John Clarke

Pieter Moret

Original Assignee

Csm Nedeland B V

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.)

2009-05-29

Filing date

2010-05-28

Publication date

2015-08-25

2010-05-28 Application filed by Csm Nedeland B V filed Critical Csm Nedeland B V

2015-08-25 Publication of BRPI1013812A2 publication Critical patent/BRPI1013812A2/pt

2017-09-26 Publication of BRPI1013812A8 publication Critical patent/BRPI1013812A8/pt

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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
- 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
- A21D13/28—Partially or completely coated products characterised by the coating composition
- 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
- A21D13/60—Deep-fried products, e.g. doughnuts
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D6/003—Heat treatment
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D6/005—Irradiation
- 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
- A21D8/025—Treating dough with gases

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Physics & Mathematics (AREA)
Thermal Sciences (AREA)
General Preparation And Processing Of Foods (AREA)
Noodles (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Grain Derivatives (AREA)

BRPI1013812A 2009-05-29 2010-05-28 Método de preparação de um produto farináceo completamente cozido BRPI1013812A8 (pt)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
EP09161560		2009-05-29
PCT/NL2010/050322 WO2010137982A1 (en)	2009-05-29	2010-05-28	A method of preparing a fully cooked farinaceous product

Publications (2)

Publication Number	Publication Date
BRPI1013812A2 true BRPI1013812A2 (pt)	2015-08-25
BRPI1013812A8 BRPI1013812A8 (pt)	2017-09-26

Family

ID=41110660

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
BRPI1013812A BRPI1013812A8 (pt)	2009-05-29	2010-05-28	Método de preparação de um produto farináceo completamente cozido

Country Status (15)

Country	Link
US (1)	US20100310717A1 (pt)
EP (1)	EP2434899B1 (pt)
JP (1)	JP5650201B2 (pt)
CN (1)	CN102458132A (pt)
AU (1)	AU2010253526B2 (pt)
BR (1)	BRPI1013812A8 (pt)
CA (1)	CA2763445A1 (pt)
DK (1)	DK2434899T3 (pt)
ES (1)	ES2537438T3 (pt)
MX (1)	MX2011012646A (pt)
PL (1)	PL2434899T3 (pt)
PT (1)	PT2434899E (pt)
SI (1)	SI2434899T1 (pt)
TN (1)	TN2011000600A1 (pt)
WO (1)	WO2010137982A1 (pt)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
SI2725909T1 (sl) *	2011-06-30	2016-01-29	Bakery Supplies Europe Holding B.V.	Metoda za pripravo povsem kuhanega močnatega izdelka
GB2532020A (en) *	2014-11-05	2016-05-11	Salsedo Luc	Socca chips

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US4244980A (en) *	1977-05-10	1981-01-13	Merck & Co., Inc.	Flour compositions
JPS60141246A (ja) *	1983-12-27	1985-07-26	Nissin Food Prod Co Ltd	即席麺類の製造方法
JPH03127941A (ja) *	1989-10-13	1991-05-31	Kimio Hayashi	油脂風味を有する食品の製造方法
ES2089862T3 (es)	1992-11-11	1996-10-01	Unilever Nv	Procedimiento para la preparacion de un producto alimenticio.
FR2721493B1 (fr) *	1994-06-27	1996-09-06	Dauliach Michel Henri	Friteuse sans bain d'huile.
GB2298560B (en) *	1994-12-23	1998-07-08	Cpc International Inc	Low-fat cake donuts and process therefor
GB2316852B (en) *	1996-09-04	2000-04-26	Unilever Plc	Process for the preparation of a food product
JPH1189516A (ja) *	1997-09-19	1999-04-06	Kameda Seika Co Ltd	焼菓子の製造方法
EP1058503A1 (en) *	1998-02-23	2000-12-13	The Procter & Gamble Company	Oven finishing system for food products
US6369360B1 (en) *	1999-05-21	2002-04-09	Maytag Corporation	Combination high speed infrared and convection conveyor oven and method of using
GB2359975B (en)	2000-03-07	2002-08-14	Donuts & Company Ltd	Method and apparatus for a new doughnut
CN101087537B (zh) *	2004-12-23	2012-06-20	雀巢技术公司	生产非油炸速食干面的方法
JP2009082004A (ja) *	2007-09-27	2009-04-23	Meiji Seika Kaisha Ltd	スナック菓子とその製造法
JP4757929B2 (ja) *	2009-04-01	2011-08-24	相模屋食料株式会社	食品の加熱調理方法及び加熱調理装置

2010
- 2010-05-28 DK DK10727984.6T patent/DK2434899T3/en active
- 2010-05-28 BR BRPI1013812A patent/BRPI1013812A8/pt not_active Application Discontinuation
- 2010-05-28 CA CA2763445A patent/CA2763445A1/en not_active Abandoned
- 2010-05-28 SI SI201030941T patent/SI2434899T1/sl unknown
- 2010-05-28 JP JP2012512989A patent/JP5650201B2/ja not_active Expired - Fee Related
- 2010-05-28 PT PT107279846T patent/PT2434899E/pt unknown
- 2010-05-28 US US12/789,738 patent/US20100310717A1/en not_active Abandoned
- 2010-05-28 MX MX2011012646A patent/MX2011012646A/es active IP Right Grant
- 2010-05-28 CN CN2010800276670A patent/CN102458132A/zh active Pending
- 2010-05-28 PL PL10727984T patent/PL2434899T3/pl unknown
- 2010-05-28 ES ES10727984.6T patent/ES2537438T3/es active Active
- 2010-05-28 WO PCT/NL2010/050322 patent/WO2010137982A1/en not_active Ceased
- 2010-05-28 AU AU2010253526A patent/AU2010253526B2/en not_active Ceased
- 2010-05-28 EP EP10727984.6A patent/EP2434899B1/en active Active
2011
- 2011-11-25 TN TNP2011000600A patent/TN2011000600A1/en unknown

Also Published As

Publication number	Publication date
WO2010137982A1 (en)	2010-12-02
EP2434899A1 (en)	2012-04-04
JP5650201B2 (ja)	2015-01-07
BRPI1013812A8 (pt)	2017-09-26
DK2434899T3 (en)	2015-06-01
PT2434899E (pt)	2015-07-01
PL2434899T3 (pl)	2015-08-31
CN102458132A (zh)	2012-05-16
MX2011012646A (es)	2012-01-12
CA2763445A1 (en)	2010-12-02
JP2012527893A (ja)	2012-11-12
AU2010253526B2 (en)	2015-05-21
TN2011000600A1 (en)	2013-05-24
US20100310717A1 (en)	2010-12-09
ES2537438T3 (es)	2015-06-08
SI2434899T1 (sl)	2015-06-30
AU2010253526A1 (en)	2011-12-15
EP2434899B1 (en)	2015-02-25

Legal Events

Date	Code	Title	Description
2017-08-15	B06A	Patent application procedure suspended [chapter 6.1 patent gazette]
2017-09-26	B25A	Requested transfer of rights approved	Owner name: BAKERY SUPPLIES EUROPE HOLDING B.V. (NL)
2017-12-19	B11B	Dismissal acc. art. 36, par 1 of ipl - no reply within 90 days to fullfil the necessary requirements

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BR112012032494A2 (pt)	2015-09-08	produto, utilizaçõa e método de produção de um produto
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HUE037189T2 (hu)	2018-08-28	Eljárás sült tészta elõállítására
PL2621290T3 (pl)	2015-04-30	Sposób wytwarzania powlekanego produktu spożywczego
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GB0908978D0 (en)	2009-07-01	Food preparation aid
BRPI1013812A2 (pt)	2015-08-25	Método de preparação de um produto farináceo completamente cozido
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FI20095146L (fi)	2010-08-19	Menetelmä elintarvikevalmisteen maun parantamiseksi
PL2262385T3 (pl)	2016-01-29	Sposób poddawania obróbce produktu spożywczego
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GB0905787D0 (en)	2009-05-20	Snack food
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PT2725909E (pt)	2015-10-14	Um método de preparação de um produto farináceo totalmente cozido
PL2454947T3 (pl)	2016-10-31	Sposób wytwarzania ugotowanego produktu
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