ES472610A1 - Procedimiento para la fabricacion de un soporte convertible destinado a la elaboracion de productos alimenticios - Google Patents

Procedimiento para la fabricacion de un soporte convertible destinado a la elaboracion de productos alimenticios

Info

Publication number
ES472610A1
ES472610A1 ES472610A ES472610A ES472610A1 ES 472610 A1 ES472610 A1 ES 472610A1 ES 472610 A ES472610 A ES 472610A ES 472610 A ES472610 A ES 472610A ES 472610 A1 ES472610 A1 ES 472610A1
Authority
ES
Spain
Prior art keywords
dough
base
enclosures
bulges
coupling
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
Application number
ES472610A
Other languages
English (en)
Inventor
Rose W Totino
James R Behnke
Jack D Westover
Richard L Keller
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
Publication of ES472610A1 publication Critical patent/ES472610A1/es
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/08—Apparatus for baking in baking fat or oil, e.g. for making doughnuts
    • 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)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)

Abstract

Procedimiento para la fabricación de un soporte comestible, destinado a la elaboración de productos alimenticios, particularmente aplicable para preparar una base de masa frita, caracterizado porque comprende las etapas de disponer una capa esencialmente laminar de masa harinosa, leudada y sin cocer ; de freirla en un aparato freidor lleno con manteca caliente, de disponer un miembro delimitador de la base de masa provisto de una superficie inferior para acoplarse a la base, disponiendo en dicho miembro delimitador de la base una pluralidad de recintos y unos elementos de acoplamiento en la masa entre dichos recintos; de colocar la base leudada de masa en la manteca caliente; manteniendo la base en la manteca caliente por medio de los miembros de acoplamiento en la masa; y de exponer las superficies de la base de masa a la manteca caliente, para freir la totalidad de la superficie de la base de masa, produciendo el diseño de los recintos de miembro delimitador de la masa, originando la expansión de gas y vapor en la base de masa durante la freidura unos abultamientos para expandir hacia arriba y proyectar por lo menos por dentro de alguno de los recintos de modo que los abultamientos en la corteza correspondan al diseño de los recintos en un miembro inmersor, con lo que los abultamientos proporcionan una textura ligeramente tostada y al mismo tiempo proporcionan un acoplamiento de fricción con dicho miembro delimitador
ES472610A 1977-07-18 1978-07-17 Procedimiento para la fabricacion de un soporte convertible destinado a la elaboracion de productos alimenticios Expired ES472610A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US05/816,641 US4170659A (en) 1977-07-18 1977-07-18 Fried dough product and method

Publications (1)

Publication Number Publication Date
ES472610A1 true ES472610A1 (es) 1982-04-01

Family

ID=25221231

Family Applications (1)

Application Number Title Priority Date Filing Date
ES472610A Expired ES472610A1 (es) 1977-07-18 1978-07-17 Procedimiento para la fabricacion de un soporte convertible destinado a la elaboracion de productos alimenticios

Country Status (14)

Country Link
US (1) US4170659A (es)
JP (1) JPS593170B2 (es)
AU (1) AU521728B2 (es)
BE (1) BE869092A (es)
CA (1) CA1117357A (es)
CH (1) CH650384A5 (es)
DE (1) DE2831456C2 (es)
ES (1) ES472610A1 (es)
FR (1) FR2398461B1 (es)
GB (1) GB1601307A (es)
IT (1) IT1105231B (es)
MX (1) MX6267E (es)
NL (1) NL7807487A (es)
SE (1) SE438587B (es)

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CA1217973A (en) * 1982-09-01 1987-02-17 Roy R. Ricke Apparatus and method for dough embossing
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US4889733A (en) * 1985-02-12 1989-12-26 Willard Miles J Method for controlling puffing of a snack food product
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US4950490A (en) * 1985-10-25 1990-08-21 The Pillsbury Company Taco shell and method of manufacture
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US4931303A (en) * 1988-01-15 1990-06-05 Miles J. Willard Method for controlling the surface bubbling of fabricated snack products
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USD327129S (en) 1989-05-26 1992-06-16 Nunzio's Pizza, Inc. Building
US5109956A (en) * 1989-05-26 1992-05-05 Nunzio's Pizza, Inc. Food preparation and delivery apparatus and method
US5259750A (en) * 1990-05-09 1993-11-09 The Pillsbury Company Apparatus for cutting and positioning dough in a pan
US5149594A (en) * 1990-05-09 1992-09-22 The Pillsbury Company Method for cutting and positioning dough in a pan
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GB2257344A (en) * 1991-06-28 1993-01-13 Unilever Plc Composite dough product
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US5747092A (en) 1996-04-25 1998-05-05 Nabisco Technology Company Production of crispy wheat-based snacks having surface bubbles
US5932268A (en) * 1996-07-31 1999-08-03 The Pillsbury Company Flexible partially cooked food composition
US5664482A (en) * 1996-09-13 1997-09-09 Beltec International Hydrostatically-sealed atmospheric spiral spray cooker
DE19643712C2 (de) * 1996-10-23 2002-06-06 Oetker Nahrungsmittel Verfahren zur Herstellung einer Backware mit Zonen unterschiedlichen Teigvolumens und danach hergestellte Backware
US5989603A (en) * 1997-01-10 1999-11-23 The Pillsbury Company Emulsion glaze for dough products
JP3129241B2 (ja) * 1997-05-31 2001-01-29 株式会社オシキリ パン生地の焼成方法及びその装置
US6838102B1 (en) * 1998-08-11 2005-01-04 Japan Tobacco Inc. Frozen pie dough showing good rising
US6365210B1 (en) * 1998-09-10 2002-04-02 M & M Holdings, Inc. Pizza crust and process and apparatus for making same
US6149959A (en) * 1998-11-20 2000-11-21 Miles Willard Technologies, L.L.P. Process for preparing dockered potato products
USD440378S1 (en) 1999-03-29 2001-04-17 The Quaker Oats Company Puffed food starch product
US6843167B1 (en) 1999-04-13 2005-01-18 Pizza Hut, Inc. System and method for producing par-baked pizza crusts
US6327968B1 (en) 2000-03-17 2001-12-11 Pizza Hut, Inc. System and method for producing par-baked pizza crusts
US6491959B1 (en) 2000-10-13 2002-12-10 Kraft Foods Holdings, Inc. Production of crispy corn-based snacks having surface bubbles
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US7798058B2 (en) * 2003-01-21 2010-09-21 Frito-Lay North America, Inc. Fryer atmosphere control for mold form fryer
US7067167B2 (en) * 2003-01-31 2006-06-27 General Mills Marketing, Inc. Method for making sweet cookie dough having an imprinted surface
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US7252850B2 (en) * 2003-05-30 2007-08-07 Delavau Llc High protein and high fiber food products
US20050220954A1 (en) * 2004-03-30 2005-10-06 Dayley Kyle E Process and system for making shaped snack products
USD540506S1 (en) * 2004-05-14 2007-04-17 Eriksson Capital Ab Food casing
US7771765B2 (en) * 2004-08-09 2010-08-10 Frito-Lay North America, Inc. Treated surfaces for high speed dough processing
US8318229B2 (en) * 2005-01-24 2012-11-27 Frito-Lay North America, Inc. Method for controlling bulk density of fried snack pieces
USD533981S1 (en) * 2005-02-09 2006-12-26 Monical Pizza Corporation Pizza
US7820220B2 (en) 2005-04-08 2010-10-26 Kraft Foods Global Brands Llc Production of baked snack chips with irregular shape having notched edges
IT1401358B1 (it) * 2010-08-09 2013-07-18 Patroncini Preparazione alimentare per gnocco fritto e gnocco fritto
US9554580B2 (en) 2013-06-25 2017-01-31 Frito-Lay North America, Inc. System and apparatus for controlling blistering
USD723244S1 (en) * 2013-09-24 2015-03-03 Urschel Laboratories, Inc. Food product
USD768951S1 (en) * 2013-11-08 2016-10-18 Fam Chip
USD765342S1 (en) * 2013-11-08 2016-09-06 Fam Chip
USD838432S1 (en) * 2017-02-28 2019-01-22 Rip Van Wafels, Inc. Snack product
US20210092964A1 (en) * 2018-06-15 2021-04-01 Societe Des Produits Nestle S.A. Method for making an artisanal looking pizza dough crust
IT202000010240A1 (it) * 2020-05-07 2021-11-07 Agnese Moscatiello Friggitrice per pizza
CN112868687B (zh) * 2021-02-25 2022-08-12 东台市科鼎食品机械有限公司 一种自动油炸直皮机
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Also Published As

Publication number Publication date
MX6267E (es) 1985-02-27
AU3439278A (en) 1979-09-27
IT1105231B (it) 1985-10-28
IT7850195A0 (it) 1978-07-06
AU521728B2 (en) 1982-04-29
SE7806450L (sv) 1979-01-19
DE2831456A1 (de) 1979-02-01
CH650384A5 (de) 1985-07-31
NL7807487A (nl) 1979-01-22
JPS5423141A (en) 1979-02-21
FR2398461A1 (fr) 1979-02-23
DE2831456C2 (de) 1985-02-14
BE869092A (fr) 1979-01-18
FR2398461B1 (fr) 1986-01-31
JPS593170B2 (ja) 1984-01-23
US4170659A (en) 1979-10-09
GB1601307A (en) 1981-10-28
SE438587B (sv) 1985-04-29
CA1117357A (en) 1982-02-02

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