FR3097722B1 - Pâte à tarte pour utilisation différée et son procédé de conservation - Google Patents

Pâte à tarte pour utilisation différée et son procédé de conservation Download PDF

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Publication number
FR3097722B1
FR3097722B1 FR1907123A FR1907123A FR3097722B1 FR 3097722 B1 FR3097722 B1 FR 3097722B1 FR 1907123 A FR1907123 A FR 1907123A FR 1907123 A FR1907123 A FR 1907123A FR 3097722 B1 FR3097722 B1 FR 3097722B1
Authority
FR
France
Prior art keywords
preserving
pie dough
deferred use
deferred
pie
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 - Fee Related
Application number
FR1907123A
Other languages
English (en)
Other versions
FR3097722A1 (fr
Inventor
Caroline Pilard
Julien Aubert
Pascal Palavit
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.)
Cerelia SAS
Original Assignee
Cerelia SAS
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 Cerelia SAS filed Critical Cerelia SAS
Priority to FR1907123A priority Critical patent/FR3097722B1/fr
Priority to PCT/FR2020/051012 priority patent/WO2020260792A1/fr
Priority to EP20742333.6A priority patent/EP3989726A1/fr
Publication of FR3097722A1 publication Critical patent/FR3097722A1/fr
Application granted granted Critical
Publication of FR3097722B1 publication Critical patent/FR3097722B1/fr
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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
    • 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Pâte à tarte pour utilisation différée caractérisée en ce qu’elle comporte, en pourcentage en poids du produit fini :- Farine de blé : 45-55- Eau : 20-30- Matière grasse : 20-30- Sel : 0,9-1,3- Bactérie lactique homofermentaire : 0,005 – 0,25
FR1907123A 2019-06-28 2019-06-28 Pâte à tarte pour utilisation différée et son procédé de conservation Expired - Fee Related FR3097722B1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
FR1907123A FR3097722B1 (fr) 2019-06-28 2019-06-28 Pâte à tarte pour utilisation différée et son procédé de conservation
PCT/FR2020/051012 WO2020260792A1 (fr) 2019-06-28 2020-06-12 Pâte à tarte pour utilisation différée et son procédé de conservation
EP20742333.6A EP3989726A1 (fr) 2019-06-28 2020-06-12 Pâte à tarte pour utilisation différée et son procédé de conservation

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1907123A FR3097722B1 (fr) 2019-06-28 2019-06-28 Pâte à tarte pour utilisation différée et son procédé de conservation
FR1907123 2019-06-28

Publications (2)

Publication Number Publication Date
FR3097722A1 FR3097722A1 (fr) 2021-01-01
FR3097722B1 true FR3097722B1 (fr) 2022-09-30

Family

ID=68138470

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1907123A Expired - Fee Related FR3097722B1 (fr) 2019-06-28 2019-06-28 Pâte à tarte pour utilisation différée et son procédé de conservation

Country Status (3)

Country Link
EP (1) EP3989726A1 (fr)
FR (1) FR3097722B1 (fr)
WO (1) WO2020260792A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3133292B1 (fr) * 2022-03-08 2025-09-26 Cerelia Procédé de préparation de pâte feuilletée levée fraîche et viennoiserie fraîche réalisée selon ledit procédé

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2602398B1 (fr) 1986-08-11 1988-12-02 Prod Du Mais Pate de patisserie a longue conservation
US6524631B1 (en) * 1999-04-02 2003-02-25 Goodbuy To Dry International Llc Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same
JP4468866B2 (ja) * 2004-11-12 2010-05-26 山崎製パン株式会社 液状醗酵種、冷凍醗酵種生地及びこれらを使用するパンの製造方法
EP2130437A1 (fr) * 2008-06-03 2009-12-09 Ernst Böcker GmbH & Co. KG Fabrication de produits cuits en une étape
DE102010048082A1 (de) * 2010-10-05 2012-04-05 Anja Baster Rezept für glutenfreie, allergiefreie und hefefreien Pizza u. ähnliches wie Flammkuchen, Pfannenkuchen usw. Außerdem gesund und eiweißhaltigen Pizza u.ä.
JP2014068583A (ja) * 2012-09-28 2014-04-21 Adeka Corp 可塑性油中水型乳化物、それを用いたベーカリー生地及びベーカリー製品
CA2921076A1 (fr) * 2013-08-20 2015-02-26 Lallemand Inc. Procede de prefermentation moderne pour la preparation d'un melange de pate
CA2970995C (fr) * 2014-12-29 2023-01-03 Mofin S.R.L. Production d'une pizza sans levure, tres digeste au moyen d'une pate contenant des bacteries lactiques
DE202015104091U1 (de) * 2015-08-05 2015-10-08 Ernst Böcker Gmbh & Co. Kg Vegane Backware oder Backmischung

Also Published As

Publication number Publication date
WO2020260792A1 (fr) 2020-12-30
EP3989726A1 (fr) 2022-05-04
FR3097722A1 (fr) 2021-01-01

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