ES2123231T3 - Masas listas para hornear. - Google Patents

Masas listas para hornear.

Info

Publication number
ES2123231T3
ES2123231T3 ES95904477T ES95904477T ES2123231T3 ES 2123231 T3 ES2123231 T3 ES 2123231T3 ES 95904477 T ES95904477 T ES 95904477T ES 95904477 T ES95904477 T ES 95904477T ES 2123231 T3 ES2123231 T3 ES 2123231T3
Authority
ES
Spain
Prior art keywords
weight
flour
baking
ready
masses
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
ES95904477T
Other languages
English (en)
Inventor
Johannes Cornelis Sanders
Maria Johanna A T Hemelaar
Jacobus Dijkshoorn
Bilsen Danielle Ge Hameleers-V
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Application granted granted Critical
Publication of ES2123231T3 publication Critical patent/ES2123231T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D2/261—Animal 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)
  • Molecular Biology (AREA)
  • Thermal Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Magnetic Heads (AREA)
  • Finish Polishing, Edge Sharpening, And Grinding By Specific Grinding Devices (AREA)
  • Noodles (AREA)

Abstract

PASTAS LAMINADAS, CONGELADAS Y LISTAS PARA HORNEAR MEJORADAS: UN COMPUESTO DE HARINA Y (EN EL HARINA); 45-70% DE PESO DE AGUA, 5-10% DE PESO DE LEVADURA, 0.1-4.0% DE EMULSIFICANTE; ESTANDO EL COMPONENTE DE HARINA COMPUESTO DE: 80-99% DE PESO DE HARINA NATURAL, 20-1% DE PESO DE HARINA ARTIFICIAL; CONSISTIENDO ESTA ULTIMA DE: 30-70% DE PESO DE PROTEINA, 70-30% DE PESO DE ALMIDON MODIFICADO. EL PRODUCTO LAMINADO TIENE 8-80 CAPAS DE GRASA Y CONTIENE (EN EL HARINA) 35-85% DE PESO DE GRASA.
ES95904477T 1993-12-22 1994-12-14 Masas listas para hornear. Expired - Lifetime ES2123231T3 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP93203627 1993-12-22
EP94202330 1994-08-16

Publications (1)

Publication Number Publication Date
ES2123231T3 true ES2123231T3 (es) 1999-01-01

Family

ID=26134103

Family Applications (1)

Application Number Title Priority Date Filing Date
ES95904477T Expired - Lifetime ES2123231T3 (es) 1993-12-22 1994-12-14 Masas listas para hornear.

Country Status (13)

Country Link
US (1) US5560946A (es)
EP (1) EP0735823B1 (es)
JP (1) JP3681004B2 (es)
AT (1) ATE170713T1 (es)
AU (1) AU677496B2 (es)
CA (1) CA2179308C (es)
CZ (1) CZ184396A3 (es)
DE (1) DE69413253T2 (es)
ES (1) ES2123231T3 (es)
FI (1) FI962507A7 (es)
HU (1) HUT74922A (es)
PL (1) PL315160A1 (es)
WO (1) WO1995017099A1 (es)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2345652A1 (es) * 2010-05-13 2010-09-28 Pere Vila Puig Masa de producto de bolleria, procedimiento de amasado y procedimiento de coccion.

Families Citing this family (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995017099A1 (en) * 1993-12-22 1995-06-29 Unilever N.V. Ready-to-bake doughs
WO1997001960A1 (en) * 1995-06-30 1997-01-23 Luigino's, Inc. Laminated pizza crust
BR9612438A (pt) 1996-01-16 1999-07-13 Unilever Nv Massa folhada
US5968570A (en) * 1997-04-04 1999-10-19 Paulucci; Jeno F. Folded pastry product
US6168812B1 (en) 1997-04-29 2001-01-02 Jeno F. Paulucci Microwavable semi-circular pizza product and packaging combination
US6280782B1 (en) * 1999-11-08 2001-08-28 The Pillsbury Company Non-emulsion based, moisture containing fillings for dough products
US6579554B2 (en) * 2000-04-14 2003-06-17 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
WO2001078514A2 (en) * 2000-04-14 2001-10-25 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
AU2002224922A1 (en) * 2000-12-20 2002-07-01 Dsm Ip Assets B.V. Liquid yeast compositions
US6660311B2 (en) 2001-06-08 2003-12-09 The Pillsbury Company Pre-proofed freezer-to-oven dough compositions, and methods
US7976889B2 (en) 2001-11-08 2011-07-12 The Procter & Gamble Company Doughs containing dehydrated potato products
KR20030065671A (ko) * 2002-01-30 2003-08-09 (주)바이오 앤 바이오 곡분을 주재로 하는 곡물조제품
WO2003063595A1 (en) * 2002-01-31 2003-08-07 Rich Products Corporation Frozen dough and baked products
US20040052907A1 (en) * 2002-09-18 2004-03-18 Maniak Douglas C. Vertically oriented laminated dough product
US20040052908A1 (en) * 2002-09-18 2004-03-18 Boyle Janet L Tender laminated biscuits
US6896916B2 (en) 2002-10-18 2005-05-24 Maple Leaf Baker Inc. Method of baking yeast-fermented frozen bread products
JP2006502737A (ja) * 2002-10-18 2006-01-26 メープル リーフ ベイカリー インコーポレイテッド パン生地組成物及びイースト発酵された冷凍パン製品をベーキングする方法
US6884443B2 (en) * 2003-08-07 2005-04-26 General Mills, Inc. Compositions and methods relating to freezer-to-oven doughs
US20050158439A1 (en) * 2003-11-26 2005-07-21 Dave Zhang Non-sheeted freezer-to-oven dough with a simplified leavening system
US20050129821A1 (en) * 2003-12-11 2005-06-16 The Pillsbury Company Unproofed frozen dough compositions and methods
US7704535B2 (en) * 2004-03-12 2010-04-27 Rich Products Corporation Freezer to retarder to oven dough
EP1614354A1 (fr) * 2004-07-05 2006-01-11 LESAFFRE et Cie Procedes et produits de panification
CA2615571A1 (en) 2005-07-19 2007-01-25 General Mills Marketing, Inc. Dough compositions for extended shelf life baked articles
MX2008008182A (es) 2005-12-23 2008-11-14 Rich Products Corp Metodo para producir masa congelada.
US20070298143A1 (en) * 2006-06-22 2007-12-27 Graves John Retarder-to-oven laminated dough
WO2010083299A1 (en) 2009-01-14 2010-07-22 Rich Products Corporation Method for reducing proofing time for baked and other products
US8512773B2 (en) * 2009-04-03 2013-08-20 Paris Croissant Co., Ltd. Method of making bread
US8383173B2 (en) * 2009-04-03 2013-02-26 Paris Croissant Co., Ltd. Method of making bread
JP5188473B2 (ja) * 2009-08-06 2013-04-24 日清オイリオグループ株式会社 層状膨化食品用ホイロ後冷凍生地
JP5739199B2 (ja) * 2011-03-22 2015-06-24 日清製粉株式会社 ホイロ発酵済みパン類用冷凍生地の製造方法
US10575544B1 (en) 2015-11-03 2020-03-03 J. Guido's Foods, LLC Appetize food product and a method for making the same

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1493685A (en) * 1923-05-14 1924-05-13 Ernest E Lindsey Compound for bread making
US2919986A (en) * 1956-12-17 1960-01-05 Gen Mills Inc Puffed goods mix
US3851081A (en) * 1972-09-13 1974-11-26 Beatrice Foods Co Preparation of a puffed snack food
US4324811A (en) * 1980-04-17 1982-04-13 Stauffer Chemical Company Dough-like products exhibiting reduced water activity containing derived protein-containing compositions
US4885180A (en) * 1987-08-26 1989-12-05 General Foods Corporation Microwaveable baked goods
US4859484A (en) * 1988-04-14 1989-08-22 Continental Colloids, Inc. Processed starch-gum blends
US5167975A (en) * 1989-07-04 1992-12-01 Asahi Denka Kogyo Kabushiki Kaisha Frozen cream puff paste
JPH03266931A (ja) * 1990-03-15 1991-11-27 Yamazaki Baking Co Ltd パンの製造方法
JP2880571B2 (ja) * 1990-10-19 1999-04-12 オリエンタル酵母工業株式会社 ホイロ済み冷凍生地製パン法及びその生地用改良剤
ATE106186T1 (de) * 1990-12-28 1994-06-15 Unilever Nv Verbesserter, tiefgefrorener, vorgegärter teig.
JP2919613B2 (ja) * 1990-12-28 1999-07-12 協和醗酵工業株式会社 生地改良剤
DE4118024C2 (de) * 1991-04-09 1994-02-24 Fritsch A Gmbh & Co Kg Verfahren zur Herstellung von Hefe-Gebäck
AU1540292A (en) * 1991-04-09 1992-11-17 A. Fritsch Gmbh & Co. Kg Method for the production of yeast pastry, and folded and rolled yeast dough item for this method
JPH05292872A (ja) * 1991-07-04 1993-11-09 Takaki Beekarii:Kk 冷凍パン生地
FR2687900A1 (fr) * 1992-03-02 1993-09-03 France Farine Additifs pour farines ou pour preparations alimentaires a base de farine.
FR2688658A1 (fr) * 1992-03-20 1993-09-24 Ceres Sa Nv Patons de croissants et autres produits de boulangerie, surgeles, prets a cuire, procede pour leur fabrication, et produits cuits obtenus.
CA2135486A1 (en) * 1992-05-11 1993-11-25 Dirk Willem De Bruijne Deep-frozen, pre-proofed doughs
WO1995017099A1 (en) * 1993-12-22 1995-06-29 Unilever N.V. Ready-to-bake doughs

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2345652A1 (es) * 2010-05-13 2010-09-28 Pere Vila Puig Masa de producto de bolleria, procedimiento de amasado y procedimiento de coccion.

Also Published As

Publication number Publication date
EP0735823B1 (en) 1998-09-09
AU677496B2 (en) 1997-04-24
FI962507L (fi) 1996-06-17
EP0735823A1 (en) 1996-10-09
WO1995017099A1 (en) 1995-06-29
CA2179308A1 (en) 1995-06-29
DE69413253T2 (de) 1999-04-01
JP3681004B2 (ja) 2005-08-10
HU9601719D0 (en) 1996-08-28
CZ184396A3 (en) 1996-11-13
US5560946A (en) 1996-10-01
DE69413253D1 (de) 1998-10-15
ATE170713T1 (de) 1998-09-15
CA2179308C (en) 2005-07-12
JPH09506772A (ja) 1997-07-08
FI962507A0 (fi) 1996-06-17
AU1314695A (en) 1995-07-10
HUT74922A (en) 1997-03-28
FI962507A7 (fi) 1996-06-17
PL315160A1 (en) 1996-10-14

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