ES2126321T3 - Masa de bolleria lista para hornear. - Google Patents

Masa de bolleria lista para hornear.

Info

Publication number
ES2126321T3
ES2126321T3 ES95934104T ES95934104T ES2126321T3 ES 2126321 T3 ES2126321 T3 ES 2126321T3 ES 95934104 T ES95934104 T ES 95934104T ES 95934104 T ES95934104 T ES 95934104T ES 2126321 T3 ES2126321 T3 ES 2126321T3
Authority
ES
Spain
Prior art keywords
flour
bolleria
bake
mass ready
artificial
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
ES95934104T
Other languages
English (en)
Inventor
Angel Ortiz
Johannes Cornelis Sanders
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 ES2126321T3 publication Critical patent/ES2126321T3/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
    • 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
    • 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
    • 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)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

UN MASA DE BRIOCHE CONGELADA LISTA PARA COCER COMPRENDE UN COMPONENTE DE HARINA, Y, EN LA HARINA, UN 40-70 WT.% DE AGUA, 1030 WT.% DE GRASA, 2-15 WT.% DE HUEVO ENTERO, 3-10 WT.% DE LEVADURA O LEVADURA QUIMICA, 0,1-4,0 WT.% DE UN EMULSOR. EL COMPONENTE DE HARINA COMPRENDE UN 80-99 WT.% DE HARINA NATURAL 20 -1 WT.% DE HARINA ARTIFICIAL. LA HARINA ARTIFICIAL COMPRENDE UN 30-70 WT.% DE UNA PROTEINA, UN 70-30 WT.% DE ALMIDON MODIFICADO.
ES95934104T 1994-09-27 1995-09-22 Masa de bolleria lista para hornear. Expired - Lifetime ES2126321T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP94202776 1994-09-27

Publications (1)

Publication Number Publication Date
ES2126321T3 true ES2126321T3 (es) 1999-03-16

Family

ID=8217233

Family Applications (1)

Application Number Title Priority Date Filing Date
ES95934104T Expired - Lifetime ES2126321T3 (es) 1994-09-27 1995-09-22 Masa de bolleria lista para hornear.

Country Status (7)

Country Link
EP (1) EP0784434B1 (es)
AU (1) AU3652495A (es)
CA (1) CA2201102A1 (es)
DE (1) DE69506728T2 (es)
ES (1) ES2126321T3 (es)
WO (1) WO1996009769A1 (es)
ZA (1) ZA958130B (es)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3663454B2 (ja) * 1996-04-09 2005-06-22 松谷化学工業株式会社 パン
IT1296309B1 (it) * 1997-10-10 1999-06-25 Foodinvest Group Srl Base forno salata e panino farcito con essa preparato
BE1013776A3 (nl) * 2000-05-24 2002-08-06 Bvba Lansslaere Werkwijze, preparaten en inrichting voor het vervaardigen van boterkoekjes.
US6660311B2 (en) * 2001-06-08 2003-12-09 The Pillsbury Company Pre-proofed freezer-to-oven dough compositions, and methods
EP1406545B1 (en) 2001-06-14 2015-10-28 Endoevolution, Llc Apparatus and method for surgical suturing with thread management
WO2003063595A1 (en) * 2002-01-31 2003-08-07 Rich Products Corporation Frozen dough and baked products
FR2859878B1 (fr) * 2003-09-18 2006-03-10 Emmanuel Castel Pate levee tolerante a la surgelation et procede de fabrication
US8123764B2 (en) 2004-09-20 2012-02-28 Endoevolution, Llc Apparatus and method for minimally invasive suturing
US9775600B2 (en) 2010-10-01 2017-10-03 Endoevolution, Llc Devices and methods for minimally invasive suturing
KR101343287B1 (ko) * 2013-03-25 2013-12-18 주식회사 파리크라상 무당빵용 반죽 조성물, 무당빵 및 이들의 제조방법
FR3060259B1 (fr) * 2016-12-21 2020-01-03 Emmanuel Castel Pate levee de type pate a brioche presentant une activite fermentaire accrue, et son procede de preparation
US20180242967A1 (en) 2017-02-26 2018-08-30 Endoevolution, Llc Apparatus and method for minimally invasive suturing
US10292698B2 (en) 2017-07-27 2019-05-21 Endoevolution, Llc Apparatus and method for minimally invasive suturing
CN115039801A (zh) * 2021-03-09 2022-09-13 颖乐福(太仓)食品添加剂制造有限公司 冷冻面团及其制造方法
CN117106765B (zh) * 2023-10-20 2024-01-26 广州奥昆食品有限公司 酵母组合物、冷冻面团及其制备方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU593687B2 (en) * 1986-10-13 1990-02-15 Unilever Plc Water-in-oil emulsions with a reduced fat content, which are suitable for frying
US4885180A (en) * 1987-08-26 1989-12-05 General Foods Corporation Microwaveable baked goods
JP3078584B2 (ja) * 1991-02-22 2000-08-21 旭電化工業株式会社 冷凍食品及びその製造法
CA2135486A1 (en) * 1992-05-11 1993-11-25 Dirk Willem De Bruijne Deep-frozen, pre-proofed doughs

Also Published As

Publication number Publication date
DE69506728T2 (de) 1999-08-19
DE69506728D1 (de) 1999-01-28
CA2201102A1 (en) 1996-04-04
EP0784434B1 (en) 1998-12-16
AU3652495A (en) 1996-04-19
WO1996009769A1 (en) 1996-04-04
ZA958130B (en) 1997-03-27
EP0784434A1 (en) 1997-07-23

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