PL2382866T3 - Proces produkcji herbatników o ulepszonych cechach organoleptycznych - Google Patents

Proces produkcji herbatników o ulepszonych cechach organoleptycznych

Info

Publication number
PL2382866T3
PL2382866T3 PL10425142T PL10425142T PL2382866T3 PL 2382866 T3 PL2382866 T3 PL 2382866T3 PL 10425142 T PL10425142 T PL 10425142T PL 10425142 T PL10425142 T PL 10425142T PL 2382866 T3 PL2382866 T3 PL 2382866T3
Authority
PL
Poland
Prior art keywords
biscuits
production
organoleptic properties
improved organoleptic
improved
Prior art date
Application number
PL10425142T
Other languages
English (en)
Inventor
Michela Petronio
Luca Guasina
Marco Giovanetti
Nadia Morbarigazzi
Claudio Dall'aglio
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 PL2382866T3 publication Critical patent/PL2382866T3/pl

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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B7/00—Baking plants
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
PL10425142T 2010-04-30 2010-04-30 Proces produkcji herbatników o ulepszonych cechach organoleptycznych PL2382866T3 (pl)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP10425142.6A EP2382866B1 (en) 2010-04-30 2010-04-30 Process for the production of biscuits having improved organoleptic properties

Publications (1)

Publication Number Publication Date
PL2382866T3 true PL2382866T3 (pl) 2017-09-29

Family

ID=42738864

Family Applications (1)

Application Number Title Priority Date Filing Date
PL10425142T PL2382866T3 (pl) 2010-04-30 2010-04-30 Proces produkcji herbatników o ulepszonych cechach organoleptycznych

Country Status (12)

Country Link
US (3) US20110293809A1 (pl)
EP (1) EP2382866B1 (pl)
CY (1) CY1119020T1 (pl)
DK (1) DK2382866T3 (pl)
ES (1) ES2624721T3 (pl)
HR (1) HRP20170600T2 (pl)
HU (1) HUE034045T2 (pl)
LT (1) LT2382866T (pl)
PL (1) PL2382866T3 (pl)
PT (1) PT2382866T (pl)
SI (1) SI2382866T1 (pl)
SM (1) SMT201700260T1 (pl)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AR087159A1 (es) 2011-06-20 2014-02-26 Gen Biscuit Galletita para desayuno con glucosa de lenta disponibilidad
WO2014152037A1 (en) 2013-03-15 2014-09-25 Intercontinental Great Brands Llc Soft textured food composition with slowly available carbohydrates
US10890336B2 (en) 2015-06-08 2021-01-12 Alto-Shaam, Inc. Thermal management system for multizone oven
US9879865B2 (en) 2015-06-08 2018-01-30 Alto-Shaam, Inc. Cooking oven
US10088172B2 (en) 2016-07-29 2018-10-02 Alto-Shaam, Inc. Oven using structured air
US9677774B2 (en) 2015-06-08 2017-06-13 Alto-Shaam, Inc. Multi-zone oven with variable cavity sizes
US10337745B2 (en) 2015-06-08 2019-07-02 Alto-Shaam, Inc. Convection oven
US20190159508A1 (en) * 2017-11-29 2019-05-30 Frito-Lay North America, Inc. Method of Coating Food Products
AT527807B1 (de) 2023-12-19 2025-07-15 Querfelds Wiener Konditorei Gesmbh Verfahren zur Herstellung einer Süßspeise

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3879563A (en) * 1973-04-02 1975-04-22 Pillsbury Co Refrigerated biscuit dough
CA1210631A (en) * 1982-09-10 1986-09-02 Alison B. Warren Nutritional cookies
DE3563675D1 (en) * 1984-01-26 1988-08-18 Battelle Memorial Institute Process for preparing biscuits
US4965435A (en) 1985-10-15 1990-10-23 Donald P. Smith Forced convection tunnel oven
US4701340A (en) 1985-12-09 1987-10-20 Lincoln Foodservice Products, Inc. Impingement and steam oven apparatus for preparing food products
EP0387933B1 (en) * 1989-03-16 1993-08-04 The Procter & Gamble Company High fiber baked cookies containing psyllium
GB2242605B (en) * 1990-02-01 1994-03-09 Spooner Ind Ltd Baking methods and apparatus
US5560952A (en) 1995-02-24 1996-10-01 Miller; R. Craig Process for continuously cooking food
TW380040B (en) * 1995-06-07 2000-01-21 Pillsbury Co Leavened dough compositions and process of increasing specific volume in a baked product
US5786566A (en) 1995-06-26 1998-07-28 Miller; R. Craig Convection/impingement oven for continuously cooking food
ATE280362T1 (de) 1997-01-04 2004-11-15 Heat Control Inc Heissumluftofen
JP2000236798A (ja) 1999-02-18 2000-09-05 Kiyomoto Iron & Machinery Works Co Ltd 過熱蒸気を使用する焼成物の製造方法及びその焼成装置
US6572911B1 (en) 2000-04-21 2003-06-03 The Pillsbury Company Impingement oven with steam injection and method of baking dough products
US7258881B2 (en) 2002-03-27 2007-08-21 Enodis Corporation Conveyorized oven with moisture laden air impingement and method
US7008658B2 (en) * 2002-05-29 2006-03-07 The Boc Group, Inc. Apparatus and method for providing treatment to a continuous supply of food product by impingement
FR2844672B1 (fr) * 2002-09-23 2004-12-03 Gen Biscuit Four modulaire pour produits alimentaires a base de pate cerealiere
US20050013900A1 (en) * 2003-07-15 2005-01-20 Dohl Christopher T. High-protein, low-carbohydrate bakery products
US20080138472A1 (en) * 2006-12-12 2008-06-12 Delse Alexandre High fiber rotary molded cookies containing inulin and resistant starch

Also Published As

Publication number Publication date
DK2382866T3 (en) 2017-05-08
US20140099420A1 (en) 2014-04-10
EP2382866B1 (en) 2017-02-08
ES2624721T3 (es) 2017-07-17
HRP20170600T2 (hr) 2018-12-28
US20110293809A1 (en) 2011-12-01
EP2382866A1 (en) 2011-11-02
US20180084790A1 (en) 2018-03-29
CY1119020T1 (el) 2018-01-10
LT2382866T (lt) 2017-06-26
SMT201700260T1 (it) 2017-07-18
HUE034045T2 (en) 2018-01-29
US9801391B2 (en) 2017-10-31
SI2382866T1 (sl) 2017-08-31
PT2382866T (pt) 2017-05-17
HRP20170600T1 (hr) 2017-09-08

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