DK0842607T3 - Butterdej - Google Patents

Butterdej

Info

Publication number
DK0842607T3
DK0842607T3 DK96203110T DK96203110T DK0842607T3 DK 0842607 T3 DK0842607 T3 DK 0842607T3 DK 96203110 T DK96203110 T DK 96203110T DK 96203110 T DK96203110 T DK 96203110T DK 0842607 T3 DK0842607 T3 DK 0842607T3
Authority
DK
Denmark
Prior art keywords
paste
flaky pastry
temperature
butterfat
lumps
Prior art date
Application number
DK96203110T
Other languages
Danish (da)
English (en)
Inventor
Fabiana Ferrari-Philippe
Ginette Harlaux
Sylvie Penet
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Application granted granted Critical
Publication of DK0842607T3 publication Critical patent/DK0842607T3/da

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
    • A21D8/02—Methods for preparing dough; Treating dough prior to 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
    • A21D13/10—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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins
    • 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
    • A21D6/001—Cooling

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Passenger Equipment (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)
  • Noodles (AREA)
  • Diaphragms For Electromechanical Transducers (AREA)
  • Superconductors And Manufacturing Methods Therefor (AREA)
  • General Induction Heating (AREA)
DK96203110T 1996-11-11 1996-11-11 Butterdej DK0842607T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP96203110A EP0842607B1 (de) 1996-11-11 1996-11-11 Verfahren zur Herstellung von Blätterteig

Publications (1)

Publication Number Publication Date
DK0842607T3 true DK0842607T3 (da) 2002-07-01

Family

ID=8224562

Family Applications (1)

Application Number Title Priority Date Filing Date
DK96203110T DK0842607T3 (da) 1996-11-11 1996-11-11 Butterdej

Country Status (11)

Country Link
US (1) US20010022984A1 (de)
EP (1) EP0842607B1 (de)
AT (1) ATE214232T1 (de)
CA (1) CA2269623C (de)
DE (1) DE69619829T2 (de)
DK (1) DK0842607T3 (de)
ES (1) ES2171607T3 (de)
IL (1) IL129553A (de)
NO (1) NO992190D0 (de)
PT (1) PT842607E (de)
WO (1) WO1998020744A1 (de)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2837672B1 (fr) * 2002-04-02 2006-02-03 Vargas Walter Orlando Alcocer Delices inca
US6984408B2 (en) 2003-05-28 2006-01-10 Van Miller Pastry fat composition incorporating botanically derived unhydrogenated oils
FR2858521B1 (fr) * 2003-08-07 2006-03-03 Toque Angevine Procede de fabrication de pate a pizza, foccacia ou tarte, permettant de conserver des graines cuites en suspension dans la pate, en l'etat de leur presentation d'origine
UA9889U (en) * 2005-04-18 2005-10-17 Natalia Volodymyrivn Bielikova Process of making pastry of flaky dough
FR2953373B1 (fr) * 2009-12-08 2011-12-30 Lesaffre & Cie Nouvel agent substitut de naci
EP3429365A4 (de) * 2016-03-14 2019-11-20 Balkan Pastry Ltd 1988 Essbares fettprodukt
US20190200625A1 (en) 2016-09-01 2019-07-04 Nestec S.A. Method for forming a laminated pastry

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3255016A (en) * 1963-09-12 1966-06-07 Quaker Oats Co Dry roll-in pastry mix
GB2070408B (en) 1980-01-26 1983-11-23 British Arkady Co Ltd Production of flaky pastry dough and flaky pastry products
US4604289A (en) * 1983-11-07 1986-08-05 Nabisco Brands, Inc. Process for preparing whole wheat bread and mix for same
FR2698761A1 (fr) * 1992-12-03 1994-06-10 Douaire Philippe Composition additionnelle pour la fabrication de viennoiseries et procédé de fabrication de viennoiseries comportant une telle composition additionnelle.

Also Published As

Publication number Publication date
DE69619829T2 (de) 2002-11-28
US20010022984A1 (en) 2001-09-20
AU5320898A (en) 1998-06-03
ATE214232T1 (de) 2002-03-15
EP0842607A1 (de) 1998-05-20
CA2269623A1 (en) 1998-05-22
DE69619829D1 (de) 2002-04-18
PT842607E (pt) 2002-07-31
WO1998020744A1 (fr) 1998-05-22
CA2269623C (en) 2007-04-03
NO992190L (no) 1999-05-05
NO992190D0 (no) 1999-05-05
ES2171607T3 (es) 2002-09-16
EP0842607B1 (de) 2002-03-13
AU721533B2 (en) 2000-07-06
IL129553A0 (en) 2000-02-29
IL129553A (en) 2001-08-08

Similar Documents

Publication Publication Date Title
KR100261030B1 (en) N-terminally chemically modified protein compositions and methods
ATE24838T1 (de) Lyophilisierte zusammensetzungen, ihre herstellung und verwendung.
AU5346179A (en) Amino acid derivatives as antihypertensives
DE2965623D1 (en) Antacid composition, method of its manufacture and fondant mix comprising an antacid compound
DK0842607T3 (da) Butterdej
DK0865241T3 (da) Anvendelse af en deaminerende oxidase til bagning
AU5390579A (en) Compositions of thiazolidine-4-carboxylic acid
ATE205498T1 (de) Verfahren zur herstellung von kaliumclavulanat
DE69310289D1 (de) Herstellung von geförmten Zirkoniumoxid-Teilchen
TR199802601A2 (xx) Susuz Sodyum S�lf�r�n Haz�rlanma Y�ntemi
ATE36853T1 (de) Beta-carbolin-3-carbonsaeurederivate und methode zu ihrer herstellung.
HUT45486A (en) Process for producing pharmaceutics comprising substituted amino-propionic acid amides as active ingredient as well as the active ingredients
ES2000724A6 (es) Un procedimiento para la preparacion de goma de mascar.
JPS56166243A (en) Rubber composition
IS1480B (is) Blöndunaraðferð sem felst í síendurtekinni stillingu á afli við hnoðun á deigi, sem ætlað er til framleiðslu á kolefnisskautum
HUT61314A (en) Plant protectants comprising salicylaldehyde and salicylic acid derivatives and their sulfur analogs and process for producing the active ingredients
JPS55118365A (en) Method of making konnyaku (devil tongue) and shirataki (noodle of devile tongue)
Arranz Ionomers
ATE316776T1 (de) Verfahren zur herstellung von weinstein und natriumbicarbonat enthaltenden kosmetische zubereitungen
ES2153024T3 (es) Procedimiento para preparar 4,4-dialquil-6-halo-cromanos o tiocromanos utiles como intermedios farmaceuticos.
JPS55124467A (en) Preparation of baked light cake made from wheat gluten
JPS60233016A (ja) 水虫バイバイ
LTIP359A (en) Process for preparing esters of 1,3-substituted tetrahidro-1h-tieno-(3,4d)-imidazol-2(3h)-on-4-iliden pentane acids
ES2143960A1 (es) Nueva disolucion acuosa de formaldehido estabilizada, procedimiento para su preparacion y aplicaciones.
WO1998056719A3 (en) Control standards for clinical chemistry assays