ES2172031T3 - Plato cocinado. - Google Patents

Plato cocinado.

Info

Publication number
ES2172031T3
ES2172031T3 ES97952925T ES97952925T ES2172031T3 ES 2172031 T3 ES2172031 T3 ES 2172031T3 ES 97952925 T ES97952925 T ES 97952925T ES 97952925 T ES97952925 T ES 97952925T ES 2172031 T3 ES2172031 T3 ES 2172031T3
Authority
ES
Spain
Prior art keywords
dough
liquid composition
baking
mixing
cooked dish
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
ES97952925T
Other languages
English (en)
Inventor
Ginette Harlaux
Sylvie Penet
Charles-Austin Sunderland
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Application granted granted Critical
Publication of ES2172031T3 publication Critical patent/ES2172031T3/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
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D13/22—Partially or completely coated products coated before 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)
  • Cookers (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Steroid Compounds (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Noodles (AREA)

Abstract

PROCEDIMIENTO DE PREPARACION DE UN PLATO COCINADO, EN EL QUE SE MEZCLAN AGUA, ACEITE VEGETAL Y HUEVOS ENTEROS, A FIN DE OBTENER UNA COMPOSICION LIQUIDA. A ESTA COMPOSICION SE AÑADEN HARINA, PROTEINAS ACIDAS, SAL O AZUCAR Y UNA LEVADURA, CON EL FIN DE OBTENER UNA PASTA LIQUIDA HOMOGENEA. ESTA PASTA SE VIERTE EN UN MOLDE, SE AÑADE AL CENTRO DE LA PASTA UNA GUARNICION Y SE CUECE EL CONJUNTO.
ES97952925T 1996-12-12 1997-12-03 Plato cocinado. Expired - Lifetime ES2172031T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP96203523A EP0847694A1 (fr) 1996-12-12 1996-12-12 Plat cuisiné

Publications (1)

Publication Number Publication Date
ES2172031T3 true ES2172031T3 (es) 2002-09-16

Family

ID=8224690

Family Applications (1)

Application Number Title Priority Date Filing Date
ES97952925T Expired - Lifetime ES2172031T3 (es) 1996-12-12 1997-12-03 Plato cocinado.

Country Status (8)

Country Link
EP (2) EP0847694A1 (es)
AT (1) ATE214233T1 (es)
AU (1) AU5662198A (es)
DE (1) DE69711074T2 (es)
DK (1) DK0944325T3 (es)
ES (1) ES2172031T3 (es)
PT (1) PT944325E (es)
WO (1) WO1998025475A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2151165A1 (en) * 2008-08-06 2010-02-10 Nestec S.A. Multi-Layered Chilled Dessert

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2606974A1 (fr) 1986-11-26 1988-05-27 Robert Christian Plat cuisine a base de farine de mais et de farine de ble
US5215774A (en) * 1987-10-20 1993-06-01 The Pillsbury Company Self-topping cake
FR2668334B1 (fr) * 1990-10-30 1993-02-05 Julie Diffusion Sa Tarte Nouveau procede de preparation de tartes sucrees, et nouvelles tartes sucrees susceptibles d'etre obtenues selon ce procede.
FR2707839B1 (fr) * 1993-07-21 2002-01-18 Amiot Dmf Entr Pâte alimentaire et son procédé de fabrication.

Also Published As

Publication number Publication date
WO1998025475A1 (fr) 1998-06-18
EP0944325B1 (fr) 2002-03-13
EP0847694A1 (fr) 1998-06-17
AU5662198A (en) 1998-07-03
DK0944325T3 (da) 2002-07-01
EP0944325A1 (fr) 1999-09-29
PT944325E (pt) 2002-07-31
ATE214233T1 (de) 2002-03-15
DE69711074D1 (de) 2002-04-18
DE69711074T2 (de) 2002-07-18

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