ES543276A0 - Procedimiento de fermentacion acelerada para la utilizacion directa del producto desde el congelador al horno, en pastasde hojaldre - Google Patents

Procedimiento de fermentacion acelerada para la utilizacion directa del producto desde el congelador al horno, en pastasde hojaldre

Info

Publication number
ES543276A0
ES543276A0 ES543276A ES543276A ES543276A0 ES 543276 A0 ES543276 A0 ES 543276A0 ES 543276 A ES543276 A ES 543276A ES 543276 A ES543276 A ES 543276A ES 543276 A0 ES543276 A0 ES 543276A0
Authority
ES
Spain
Prior art keywords
hojaldre
pasta
freezer
oven
product
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.)
Granted
Application number
ES543276A
Other languages
English (en)
Other versions
ES8605143A1 (es
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.)
FRIPAST SA
Original Assignee
FRIPAST 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 FRIPAST SA filed Critical FRIPAST SA
Priority to ES543276A priority Critical patent/ES8605143A1/es
Publication of ES543276A0 publication Critical patent/ES543276A0/es
Publication of ES8605143A1 publication Critical patent/ES8605143A1/es
Priority to EP86106538A priority patent/EP0202593A1/de
Expired 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling
    • 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
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
ES543276A 1985-05-18 1985-05-18 Procedimiento de fermentacion acelerada para la utilizacion directa del producto desde el congelador al horno, en pastasde hojaldre Expired ES8605143A1 (es)

Priority Applications (2)

Application Number Priority Date Filing Date Title
ES543276A ES8605143A1 (es) 1985-05-18 1985-05-18 Procedimiento de fermentacion acelerada para la utilizacion directa del producto desde el congelador al horno, en pastasde hojaldre
EP86106538A EP0202593A1 (de) 1985-05-18 1986-05-14 Verfahren zur Zubereitung von Backwaren, deren Teig mit einem Treibmittel versehen ist und die vor dem Backen in einer Tiefkühlvorrichtung aufbewahrt werden

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES543276A ES8605143A1 (es) 1985-05-18 1985-05-18 Procedimiento de fermentacion acelerada para la utilizacion directa del producto desde el congelador al horno, en pastasde hojaldre

Publications (2)

Publication Number Publication Date
ES543276A0 true ES543276A0 (es) 1986-03-16
ES8605143A1 ES8605143A1 (es) 1986-03-16

Family

ID=8489215

Family Applications (1)

Application Number Title Priority Date Filing Date
ES543276A Expired ES8605143A1 (es) 1985-05-18 1985-05-18 Procedimiento de fermentacion acelerada para la utilizacion directa del producto desde el congelador al horno, en pastasde hojaldre

Country Status (2)

Country Link
EP (1) EP0202593A1 (es)
ES (1) ES8605143A1 (es)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE291161C (es) *
DE2052572B2 (de) * 1970-10-27 1973-11-29 Roehm Gmbh, 6100 Darmstadt Triebverbessernder Zusatz fur die Herstellung von aus Weizenmehl und/oder Roggenmehl unter Verwendung von Hefe oder Sauerteig hergestellten Backwaren
FR2481072A1 (fr) * 1980-04-25 1981-10-30 Poupard Maurice Procede de traitement et de surgelation des produits de boulangerie et de viennoiserie en pate levee

Also Published As

Publication number Publication date
EP0202593A1 (de) 1986-11-26
ES8605143A1 (es) 1986-03-16

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