MA41851B1 - Procédé pour la production de collation au chocolat, et collation pouvant être obtenue à l'aide de ce procédé - Google Patents

Procédé pour la production de collation au chocolat, et collation pouvant être obtenue à l'aide de ce procédé

Info

Publication number
MA41851B1
MA41851B1 MA41851A MA41851A MA41851B1 MA 41851 B1 MA41851 B1 MA 41851B1 MA 41851 A MA41851 A MA 41851A MA 41851 A MA41851 A MA 41851A MA 41851 B1 MA41851 B1 MA 41851B1
Authority
MA
Morocco
Prior art keywords
snack
chocolate
oblong
layer
product
Prior art date
Application number
MA41851A
Other languages
English (en)
Other versions
MA41851A (fr
Inventor
Roberto Buttini
Corrado Ferrari
Alessio D'urso
Giancarlo Riboldi
Original Assignee
Barilla Flli G & R
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 Flli G & R filed Critical Barilla Flli G & R
Publication of MA41851A publication Critical patent/MA41851A/fr
Publication of MA41851B1 publication Critical patent/MA41851B1/fr

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)

Abstract

Procédé de fabrication d'un snack comprenant un produit de boulangerie pâtisserie tendre se présentant sous la forme d'un petit pain oblong, garni d'une couche de chocolat (5) sous la forme d'une plaque, qui comprend l'étape consistant à mettre à disposition un produit semi-fini sous la forme de un pain oblong, obtenu à partir d'une pâte à base de farine, levée avec de la levure naturelle, suivi d'une étape de cuisson puis d'une étape d'injection d'une solution hydro-alcoolique de manière à obtenir un produit de boulangerie à teneur en humidité contrôlée; ensuite, il est envisagé de réaliser une découpe longitudinale sur le produit de boulangerie de manière à obtenir une partie inférieure (1) et une partie supérieure (2) et, enfin, une couche de chocolat fondu est déposée sur la surface supérieure de ladite partie inférieure ; l 'invention concerne également une collation comprenant un produit de boulangerie - pâtisserie à pâte molle se présentant sous la forme d' un pain oblong, garni d 'une couche de chocolat (5) se présentant sous la forme d' une plaque, obtenue au moyen du procédé décrit jusqu'à présent.
MA41851A 2015-04-02 2016-03-29 Procédé pour la production de collation au chocolat, et collation pouvant être obtenue à l'aide de ce procédé MA41851B1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
ITMI20150478 2015-04-02
PCT/EP2016/056946 WO2016156420A1 (fr) 2015-04-02 2016-03-30 Procédé pour la production de collation au chocolat, et collation pouvant être obtenue à l'aide de ce procédé
EP16718208.8A EP3277092B1 (fr) 2015-04-02 2016-03-30 Procédé pour la production de collation au chocolat, et collation pouvant être obtenue à l'aide de ce procédé

Publications (2)

Publication Number Publication Date
MA41851A MA41851A (fr) 2018-02-06
MA41851B1 true MA41851B1 (fr) 2018-12-31

Family

ID=53385745

Family Applications (1)

Application Number Title Priority Date Filing Date
MA41851A MA41851B1 (fr) 2015-04-02 2016-03-29 Procédé pour la production de collation au chocolat, et collation pouvant être obtenue à l'aide de ce procédé

Country Status (21)

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

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 (fr) * 2006-03-24 2015-09-23 Mantrose-Haeuser Co. Inc. Revetement anti-eraflures pour le chocolat
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 (fr) 2019-09-02
WO2016156420A1 (fr) 2016-10-06
RU2705292C2 (ru) 2019-11-06
RS58139B1 (sr) 2019-02-28
MA41851A (fr) 2018-02-06
CA2981384A1 (fr) 2016-10-06
EP3277092A1 (fr) 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
LT3277092T (lt) 2018-12-10
EP3277092B1 (fr) 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 (fr) 2023-12-12

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