LT3277092T - Šokolado užkandžio gamybos būdas ir užkandis, kurį galima gauti, naudojant šį būdą - Google Patents

Šokolado užkandžio gamybos būdas ir užkandis, kurį galima gauti, naudojant šį būdą

Info

Publication number
LT3277092T
LT3277092T LTEP16718208.8T LT16718208T LT3277092T LT 3277092 T LT3277092 T LT 3277092T LT 16718208 T LT16718208 T LT 16718208T LT 3277092 T LT3277092 T LT 3277092T
Authority
LT
Lithuania
Prior art keywords
snack
production
chocolate
chocolate snack
Prior art date
Application number
LTEP16718208.8T
Other languages
English (en)
Inventor
Roberto Buttini
Corrado Ferrari
Alessio D`URSO
Giancarlo Riboldi
Original Assignee
Barilla G. E R. Fratelli S.P.A.
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 Barilla G. E R. Fratelli S.P.A. filed Critical Barilla G. E R. Fratelli S.P.A.
Publication of LT3277092T publication Critical patent/LT3277092T/lt

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
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A21D15/08—Improving finished, partly finished or par-baked bakery products by coating
    • 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
    • A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
    • A21D13/14—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with fillings
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after 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
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • 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
    • A21D13/34—Filled, to be filled or stuffed products the filling forming a barrier against migration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/742—Organic compounds containing oxygen
    • A23B2/746—Organic compounds containing oxygen with singly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
LTEP16718208.8T 2015-04-02 2016-03-30 Šokolado užkandžio gamybos būdas ir užkandis, kurį galima gauti, naudojant šį būdą LT3277092T (lt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITMI20150478 2015-04-02
PCT/EP2016/056946 WO2016156420A1 (en) 2015-04-02 2016-03-30 Process for the production of a chocolate snack and snack which can be obtained using this process

Publications (1)

Publication Number Publication Date
LT3277092T true LT3277092T (lt) 2018-12-10

Family

ID=53385745

Family Applications (1)

Application Number Title Priority Date Filing Date
LTEP16718208.8T LT3277092T (lt) 2015-04-02 2016-03-30 Šokolado užkandžio gamybos būdas ir užkandis, kurį galima gauti, naudojant šį būdą

Country Status (21)

Country Link
US (1) US10201166B2 (lt)
EP (1) EP3277092B1 (lt)
JP (2) JP6688315B2 (lt)
CN (1) CN107529768B (lt)
BR (1) BR112017021118B1 (lt)
CA (1) CA2981384C (lt)
CY (1) CY1120884T1 (lt)
DK (1) DK3277092T3 (lt)
ES (1) ES2707069T3 (lt)
HR (1) HRP20181926T1 (lt)
HU (1) HUE041354T2 (lt)
LT (1) LT3277092T (lt)
MA (1) MA41851B1 (lt)
MD (1) MD3277092T2 (lt)
PL (1) PL3277092T3 (lt)
PT (1) PT3277092T (lt)
RS (1) RS58139B1 (lt)
RU (1) RU2705292C2 (lt)
SI (1) SI3277092T1 (lt)
SM (1) SMT201800627T1 (lt)
WO (1) WO2016156420A1 (lt)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITUB20160236A1 (it) 2016-02-01 2017-08-01 Barilla Flli G & R Procedimento per la produzione di un prodotto da forno soffice conservabile a temperatura ambiente
IT202100000524A1 (it) * 2021-01-13 2022-07-13 Bauli Spa Metodo di trattamento di un prodotto da forno a lievitazione naturale, mediante iniezione di una soluzione dolcificante e conservante post-forno e relativo prodotto finito

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH370696A (de) * 1957-12-04 1963-07-15 Dehne Rudolf Verfahren zum Dauerhaft-Verpacken von Brot
GB1571234A (en) * 1976-08-17 1980-07-09 Ferrero & C Spa P Pastry products and methods of making them
JPS5867139A (ja) * 1981-10-20 1983-04-21 太田　敏行 チヨコサンドケ−キ
RU2089069C1 (ru) * 1995-08-01 1997-09-10 Дормидонтов Анатолий Анатольевич Продукт питания и форма для выпечки оболочки продукта питания
ES2158041T3 (es) * 1995-10-16 2001-09-01 Nestle Sa Postre de varias capas, asi como procedimiento y dispositivo para su fabricacion.
FR2744593B1 (fr) * 1996-02-08 1998-04-17 Neuhauser Alfred Produit composite de patisserie forme d'une superposition d'au moins deux pieces moelleuses et d'un intermediaire croquant
SI1316256T1 (sl) * 2001-11-30 2006-04-30 Barilla Flli G & R Peceni prigrizek in postopek izdelave le-tega
US20040213883A1 (en) * 2003-04-24 2004-10-28 Sadek Nagwa Zaki Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy
DK1504672T3 (da) * 2003-08-08 2008-04-07 Barilla Flli G & R Proces til at fremstille en chokoladesnack
US7968131B2 (en) * 2006-01-11 2011-06-28 Mission Pharmacal Co. Calcium-enriched food product
EP2003995B1 (en) * 2006-03-24 2015-09-23 Mantrose-Haeuser Co. Inc. Anti-scuff coating for chocolate
KR20100131986A (ko) * 2008-01-28 2010-12-16 랄레망, 인코포레이티드 베이킹 제품의 곰팡이 무함유 유통 기한을 연장시키고 향미 특성을 향상시키기 위한 방법
GB201004895D0 (en) * 2010-03-23 2010-05-05 Cadbury Uk Ltd Consumables and methods of production thereof
US20150223482A1 (en) * 2012-08-29 2015-08-13 The Nisshin Oillio Group, Ltd. Combined confectionery
CN104837354B (zh) * 2012-12-17 2020-10-27 不二制油株式会社 耐热性优异的利用巧克力类的食品的制造方法
CN103931701A (zh) * 2013-12-18 2014-07-23 夏成 巧克力鲜花糕点的制作方法

Also Published As

Publication number Publication date
JP6688315B2 (ja) 2020-04-28
MD3277092T2 (ro) 2019-02-28
DK3277092T3 (en) 2018-12-10
RU2017133301A (ru) 2019-05-06
BR112017021118B1 (pt) 2022-08-16
RU2017133301A3 (lt) 2019-09-02
MA41851B1 (fr) 2018-12-31
WO2016156420A1 (en) 2016-10-06
RU2705292C2 (ru) 2019-11-06
RS58139B1 (sr) 2019-02-28
MA41851A (fr) 2018-02-06
CA2981384A1 (en) 2016-10-06
EP3277092A1 (en) 2018-02-07
CN107529768A (zh) 2018-01-02
PL3277092T3 (pl) 2019-04-30
SMT201800627T1 (it) 2019-01-11
JP2018509924A (ja) 2018-04-12
JP6961030B2 (ja) 2021-11-05
BR112017021118A2 (pt) 2018-07-03
HUE041354T2 (hu) 2019-05-28
CY1120884T1 (el) 2019-12-11
PT3277092T (pt) 2018-11-22
JP2020099366A (ja) 2020-07-02
EP3277092B1 (en) 2018-08-22
HRP20181926T1 (hr) 2019-01-11
SI3277092T1 (sl) 2019-01-31
ES2707069T3 (es) 2019-04-02
US10201166B2 (en) 2019-02-12
US20180077943A1 (en) 2018-03-22
CN107529768B (zh) 2020-12-18
CA2981384C (en) 2023-12-12

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