ES8505232A1 - Un procedimiento para preparar un producto alimenticio edulcorado a base de masa. - Google Patents

Un procedimiento para preparar un producto alimenticio edulcorado a base de masa.

Info

Publication number
ES8505232A1
ES8505232A1 ES498143A ES498143A ES8505232A1 ES 8505232 A1 ES8505232 A1 ES 8505232A1 ES 498143 A ES498143 A ES 498143A ES 498143 A ES498143 A ES 498143A ES 8505232 A1 ES8505232 A1 ES 8505232A1
Authority
ES
Spain
Prior art keywords
mass
preparing
food product
dough
sugar
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
ES498143A
Other languages
English (en)
Other versions
ES498143A0 (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.)
Procter and Gamble Co
Original Assignee
Procter and Gamble Co
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=22315543&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES8505232(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Procter and Gamble Co filed Critical Procter and Gamble Co
Publication of ES8505232A1 publication Critical patent/ES8505232A1/es
Publication of ES498143A0 publication Critical patent/ES498143A0/es
Granted 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
    • A21D10/025—Packaged 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Dairy Products (AREA)

Abstract

PROCEDIMIENTO PARA PREPARAR UN PRODUCTO ALIMENTICIO EDULCORADO A BASE DE MASA.CONSISTE EN: A) PREPARAR UNA PRIMERA MASA PARA DULCE MEZCLANDO: UN COMPONENTE DE AZUCAR, RESISTENTE A LA CRISTALIZACION, MEZCLAS DE AZUCARES Y SOLUCIONES DE LAS MISMAS; B) PREPARAR UNA SEGUNDA MASA MEZCLANDO: UN COMPONENTE DE AZUCAR CRISTALIZABLE COMO SACAROSA EN 75 DEL PESO Y SOLUCIONES DE LAS MISMAS; C) TRANSFORMAR LA SEGUNDA MASA PARA DULCE EN UNA HOJA; D) COLOCAR UN CUERPO INDIVIDUAL DE LA PRIMERA MASA SOBRE UNA CAPA DE LA SEGUNDA MASA; E) COLOCAR UNA SEGUNDA CAPA DE LA SEGUNDA MASA SOBRE EL CUERPO INDIVIDUAL DE LA PRIMERA MASA CON LO QUE SE OBTIENE UNA RELACION EN PESO DE LA PRIMERA MASA A LA SEGUNDA MASA DE 3:1 A 4:1; Y F) TRATAR EN HORNO LA PREFORMA DURANTE 5 A 15 MINUTOS HASTA QUE EL ESTRATIFICADO TENGA UNA ACTIVIDAD EN AGUA INTERIOR (AA) DE 0,25 A 0,8.
ES498143A 1979-12-26 1980-12-24 Un procedimiento para preparar un producto alimenticio edulcorado a base de masa. Granted ES498143A0 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10722979A 1979-12-26 1979-12-26

Publications (2)

Publication Number Publication Date
ES8505232A1 true ES8505232A1 (es) 1985-05-16
ES498143A0 ES498143A0 (es) 1985-05-16

Family

ID=22315543

Family Applications (3)

Application Number Title Priority Date Filing Date
ES498143A Granted ES498143A0 (es) 1979-12-26 1980-12-24 Un procedimiento para preparar un producto alimenticio edulcorado a base de masa.
ES533055A Expired ES8503481A1 (es) 1979-12-26 1984-06-01 Un procedimiento de preparar un producto alimenticio edulcorado a base de masa
ES533056A Expired ES8503482A1 (es) 1979-12-26 1984-06-01 Un procedimiento de preparar un producto alimenticio edulcorado a base de masa

Family Applications After (2)

Application Number Title Priority Date Filing Date
ES533055A Expired ES8503481A1 (es) 1979-12-26 1984-06-01 Un procedimiento de preparar un producto alimenticio edulcorado a base de masa
ES533056A Expired ES8503482A1 (es) 1979-12-26 1984-06-01 Un procedimiento de preparar un producto alimenticio edulcorado a base de masa

Country Status (9)

Country Link
EP (1) EP0031718B1 (es)
JP (1) JPS56151444A (es)
AT (1) ATE26787T1 (es)
AU (1) AU546310B2 (es)
CA (1) CA1160898A (es)
DE (1) DE3071957D1 (es)
ES (3) ES498143A0 (es)
IE (1) IE52752B1 (es)
PH (1) PH17008A (es)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4444799A (en) * 1981-08-18 1984-04-24 Nabisco, Inc. Method and composition for producing soft edible baked products and an edible firm gel for use therein
US4503080A (en) * 1982-07-08 1985-03-05 The Procter & Gamble Company Doughs and cookies providing storage-stable texture variability
US4965077A (en) * 1983-07-29 1990-10-23 Keebler Company Shelf stable cookie
US4965076A (en) * 1983-07-29 1990-10-23 Keebler Company Shelf stable cookie
AU3272984A (en) * 1983-09-20 1985-03-28 Nabisco Brands Incorporated Baked products
AU3273084A (en) * 1983-09-20 1985-03-28 Nabisco Brands Incorporated Baked products containing non-crystallizable sugar
US4668519A (en) * 1984-03-14 1987-05-26 Nabisco Brands Reduced calorie baked goods and methods for producing same
US4892745A (en) * 1984-05-03 1990-01-09 The Procter & Gamble Co. Texture equilibration in cookies
US4910029A (en) * 1984-10-03 1990-03-20 Nabisco Brands, Inc. Shelf-stable multitextured cookies having visually apparent particulate flavoring ingredients
US5223292A (en) * 1984-11-09 1993-06-29 Nabisco, Inc. Method and dough compositions for making shelf-stable soft or chewy cookies
NZ215006A (en) * 1985-02-15 1989-08-29 Nabisco Brands Inc Shelf stable multi-textured cookies
EP0192542A3 (en) * 1985-02-15 1988-08-24 NABISCO BRANDS, Inc. Cookies with reduced sucrose content and doughs for production thereof
US4961941A (en) * 1985-02-15 1990-10-09 Nabisco Brands, Inc. Shelf-stable multi-textured cookies
US5080919A (en) * 1985-02-15 1992-01-14 Nabisco Brands, Inc. Cookies with reduced sucrose content and doughs for production thereof
IT1187154B (it) * 1985-04-01 1987-12-16 Italgel Spa Procedimento per la preparazione di paste alimentari dolci cotte al forno (tipo pan di spagna) da utilizzarsi a basse temperature
US4715803A (en) * 1985-04-17 1987-12-29 Nabisco Brands, Inc. Triple co-extruder
US4748031A (en) * 1985-04-17 1988-05-31 Nabisco Brands, Inc. Method of triple co-extruding bakeable products
US5023099A (en) * 1985-05-24 1991-06-11 Nabisco Brands, Inc. Method for producing soft cookies having bloom resistance
EP0206850A3 (en) * 1985-05-24 1988-08-31 NABISCO BRANDS, Inc. Soft cookies having bloom resistance
US4717577A (en) * 1985-10-10 1988-01-05 Nabisco Brands, Inc. Producing multi-textured cookies containing gum
US4840803A (en) * 1985-10-10 1989-06-20 Nabisco Brands, Inc. Process and dough composition for producing multi-textured cookies containing hard fats
US4717570A (en) * 1985-10-10 1988-01-05 Nabisco Brands, Inc. Process and dough composition for producing multi-textured cookies
US4722849A (en) * 1985-10-10 1988-02-02 Nabisco Brands, Inc. Process for preparing chocolate chip cookies containing low melting fat and product
US4894246A (en) * 1985-10-10 1990-01-16 Nabisco Brands, Inc. Processes and dough compositions for producing cookies containing low-melting fat
US4888192A (en) * 1986-03-05 1989-12-19 Nabisco Brands, Inc. Method for extrusion of baked goods
US6942885B2 (en) 2002-11-01 2005-09-13 Nestec S.A. Scored savory dough with toppings or fillings
ES2724241T3 (es) 2014-05-28 2019-09-09 Biscuit Gle Galleta multitexturada
US12604906B2 (en) 2022-04-29 2026-04-21 Societe Des Produits Nestle S.A. Multi-texture confectionery product

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1355129A (en) * 1920-10-12 Aasiowob
US2975059A (en) * 1955-01-28 1961-03-14 Gen Mills Inc Dry cookie mix
US3250626A (en) * 1963-08-26 1966-05-10 Ray J Thelen Cooked, chemically-leavened food laminates
US3250625A (en) * 1963-08-26 1966-05-10 Ray J Thelen Partially yeast-chemically leavened laminated foodstuffs
US3917856A (en) * 1973-12-05 1975-11-04 Pillsbury Co Refrigerated corn bread dough

Also Published As

Publication number Publication date
AU546310B2 (en) 1985-08-29
PH17008A (en) 1984-05-11
IE802732L (en) 1981-06-26
AU6589080A (en) 1981-07-23
CA1160898A (en) 1984-01-24
ES533055A0 (es) 1985-03-01
DE3071957D1 (en) 1987-06-04
JPS56151444A (en) 1981-11-24
JPH0121941B2 (es) 1989-04-24
EP0031718B1 (en) 1987-04-29
ES8503481A1 (es) 1985-03-01
EP0031718A2 (en) 1981-07-08
IE52752B1 (en) 1988-02-17
ES498143A0 (es) 1985-05-16
EP0031718A3 (en) 1982-03-24
ATE26787T1 (de) 1987-05-15
ES533056A0 (es) 1985-03-16
ES8503482A1 (es) 1985-03-16

Similar Documents

Publication Publication Date Title
ES8505232A1 (es) Un procedimiento para preparar un producto alimenticio edulcorado a base de masa.
ES508369A0 (es) "un procedimiento para preparar una pasta de confiteria de miga continua o similar".
EP0238199A3 (en) A process for the production of a powdered additive for use in preparing food products having a foamed structure
SE7709225L (sv) Konditorivara samt sett for dess framstellning
NL161972B (nl) Werkwijze voor het bereiden van een deegverbeterend preparaat alsmede het bereiden van gistbevattend brood en bakkerijprodukten onder toepassing van genoemd deeg- verbeterend preparaat.
AU512729B2 (en) Preserving food using acid producing bacteria
IE44092L (en) Packaged baked goods
ES8308975A1 (es) Metodo de preparacion de tallarines secados.
ES461348A1 (es) Procedimiento para preparar un pastel alimenticio.
ATE19850T1 (de) Kuchenteig-formulierung und verfahren zu ihrer herstellung.
NL7709887A (nl) Werkwijze voor de bereiding van bakkerij- en banketbakkerijprodukten, waarbij lactose deel uitmaakt van het deeg.
FR2344229A1 (fr) Procede de fabrication d'une patisserie surgelee, crue, prete a cuire, et patisserie ainsi obtenue
ITRM20120501A1 (it) Procedimento ed apparecchiatura per la panificazione
SE7408396L (es)
EP0172793A3 (en) Process and plant producing hard tacks and dry biscuits
ES8400007A1 (es) Procedimiento para preparar productos alimenticios horneados conteniendo monosacaridos como edulcorantes.
BE817223A (en) Semi-flaky pastry, frozen or deep-frozen - preserved for several months and displayed for sale
SE8703150D0 (sv) Bakverk och sett for deras framstellning
SU603161A1 (ru) Способ выпечки пищевых изделий
BR102017002101A2 (pt) Process for the production of a soft bakery product storable at the ambient temperature
ES221009Y (es) Bandeja para la fermentacion de piezas de masa panificable.
JPS6416548A (en) Pie confectionary
JPS5574755A (en) Preparation of pie cake
SU460041A1 (ru) Способ производства пшеничного хлеба из зерна
US1597186A (en) Method of preserving frozen egg yolks