CH637526A5 - Procede de fabrication de pate feuilletee. - Google Patents

Procede de fabrication de pate feuilletee. Download PDF

Info

Publication number: CH637526A5
Authority: CH; Switzerland
Prior art keywords: dough; fat; order; rolling; layers
Prior art date: 1978-04-13

Application number

CH302279A

Other languages

English (en)

French (fr)

Inventor

Jean-Marie Bultheel

Original Assignee

Bultheel J

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.)

1978-04-13

Filing date

1979-04-02

Publication date

1983-08-15

1979-04-02 Application filed by Bultheel J filed Critical Bultheel J

1983-08-15 Publication of CH637526A5 publication Critical patent/CH637526A5/fr

Links

238000000034 method Methods 0.000 title claims description 39
238000004519 manufacturing process Methods 0.000 title claims description 13
238000004898 kneading Methods 0.000 claims description 19
238000005096 rolling process Methods 0.000 claims description 17
235000013312 flour Nutrition 0.000 claims description 13
235000014594 pastries Nutrition 0.000 claims description 11
239000000203 mixture Substances 0.000 claims description 9
238000003475 lamination Methods 0.000 claims description 8
238000002156 mixing Methods 0.000 claims description 8
239000007787 solid Substances 0.000 claims description 8
108010068370 Glutens Proteins 0.000 claims description 6
238000010411 cooking Methods 0.000 claims description 6
235000021312 gluten Nutrition 0.000 claims description 6
150000003839 salts Chemical class 0.000 claims description 6
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
239000005457 ice water Substances 0.000 claims description 3
238000009830 intercalation Methods 0.000 claims description 3
230000002687 intercalation Effects 0.000 claims description 3
238000007493 shaping process Methods 0.000 claims description 3
230000003247 decreasing effect Effects 0.000 claims description 2
239000010408 film Substances 0.000 description 8
239000000463 material Substances 0.000 description 6
241000723382 Corylus Species 0.000 description 3
235000007466 Corylus avellana Nutrition 0.000 description 3
230000000750 progressive effect Effects 0.000 description 3
230000000295 complement effect Effects 0.000 description 2
238000009434 installation Methods 0.000 description 2
230000001050 lubricating effect Effects 0.000 description 2
238000002844 melting Methods 0.000 description 2
230000008018 melting Effects 0.000 description 2
229920002472 Starch Polymers 0.000 description 1
230000001447 compensatory effect Effects 0.000 description 1
238000001125 extrusion Methods 0.000 description 1
230000010006 flight Effects 0.000 description 1
238000009776 industrial production Methods 0.000 description 1
238000003780 insertion Methods 0.000 description 1
230000037431 insertion Effects 0.000 description 1
238000012432 intermediate storage Methods 0.000 description 1
238000010030 laminating Methods 0.000 description 1
238000005461 lubrication Methods 0.000 description 1
238000002360 preparation method Methods 0.000 description 1
230000000284 resting effect Effects 0.000 description 1
238000003892 spreading Methods 0.000 description 1
235000019698 starch Nutrition 0.000 description 1
238000003860 storage Methods 0.000 description 1
239000010409 thin film Substances 0.000 description 1

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
- 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

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Noodles (AREA)

CH302279A 1978-04-13 1979-04-02 Procede de fabrication de pate feuilletee. CH637526A5 (fr)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
FR7811441A FR2422336A1 (fr)	1978-04-13	1978-04-13	Procede de fabrication de pate feuilletee

Publications (1)

Publication Number	Publication Date
CH637526A5 true CH637526A5 (fr)	1983-08-15

Family

ID=9207285

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
CH302279A CH637526A5 (fr)	1978-04-13	1979-04-02	Procede de fabrication de pate feuilletee.

Country Status (8)

Country	Link
BE (1)	BE875019A (it)
CH (1)	CH637526A5 (it)
DE (1)	DE2911622A1 (it)
ES (1)	ES479483A1 (it)
FR (1)	FR2422336A1 (it)
GB (1)	GB2018562B (it)
IT (1)	IT1111950B (it)
NL (1)	NL7902961A (it)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS59154934A (ja) *	1983-02-23	1984-09-04	吉岡　光晴	多層生地の製造方法およびその装置
DE3617547A1 (de) *	1986-05-24	1987-11-26	Hans J Dr Lorenz	Verfahren zur herstellung tourierter teige
DE3889813T2 (de) *	1987-03-10	1994-12-22	Quinlan M J & Ass	Verfahren zur herstellung eines laminierten hohlen snack-nahrungsmittels.
US5182123A (en) *	1990-03-15	1993-01-26	Asahi Denka Kogyo Kabushiki Kaisha	Composite laminated dough
GB2277673B (en) *	1990-03-15	1995-02-01	Asahi Denka Kogyo Kk	Composite laminated dough
US6616963B1 (en)	2000-11-15	2003-09-09	Nestec S.A.	Laminated candy products made by an extrusion process
US6592928B2 (en)	2000-11-15	2003-07-15	Nestec S.A.	Festooned laminated candy and methods for making same

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
DE464315C (de) *	1926-08-07	1928-08-15	Isidor De Haan	Verfahren zum Aufschlagen und Kneten von Teig, bei welchem die Teigmasse durch mehrere uebereinander angeordnete Walzenpaare so laeuft, dass sie sich vor dem niedriger angeordneten Walzenpaar faltet
DE852233C (de) *	1950-07-08	1952-10-13	Kurt Dr Ritter	Verfahren zum Herstellung von Mehl-Fett-Gemischen, insbesondere zum Backen eines Blaetterteiggebaecks
NL6505458A (it) *	1965-04-29	1966-10-31

1978
- 1978-04-13 FR FR7811441A patent/FR2422336A1/fr active Granted
1979
- 1979-03-22 BE BE0/194152A patent/BE875019A/xx not_active IP Right Cessation
- 1979-03-24 DE DE19792911622 patent/DE2911622A1/de not_active Ceased
- 1979-04-02 CH CH302279A patent/CH637526A5/fr not_active IP Right Cessation
- 1979-04-06 GB GB7912112A patent/GB2018562B/en not_active Expired
- 1979-04-10 ES ES479483A patent/ES479483A1/es not_active Expired
- 1979-04-10 IT IT21739/79A patent/IT1111950B/it active
- 1979-04-12 NL NL7902961A patent/NL7902961A/xx not_active Application Discontinuation

Also Published As

Publication number	Publication date
GB2018562A (en)	1979-10-24
IT7921739A0 (it)	1979-04-10
DE2911622A1 (de)	1979-10-25
ES479483A1 (es)	1979-07-01
FR2422336B1 (it)	1982-01-22
FR2422336A1 (fr)	1979-11-09
BE875019A (fr)	1979-07-16
GB2018562B (en)	1983-02-02
IT1111950B (it)	1986-01-13
NL7902961A (nl)	1979-10-16

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Legal Events

Date	Code	Title	Description
1993-12-31	PL	Patent ceased
2024-10-31	PL	Patent ceased