PL3435769T3 - Sposób personalizacji smaku chlebów lub ciastek wiedeńskich - Google Patents

Sposób personalizacji smaku chlebów lub ciastek wiedeńskich

Info

Publication number
PL3435769T3
PL3435769T3 PL17719654T PL17719654T PL3435769T3 PL 3435769 T3 PL3435769 T3 PL 3435769T3 PL 17719654 T PL17719654 T PL 17719654T PL 17719654 T PL17719654 T PL 17719654T PL 3435769 T3 PL3435769 T3 PL 3435769T3
Authority
PL
Poland
Prior art keywords
tayloring
bread
taste
pastry products
pastry
Prior art date
Application number
PL17719654T
Other languages
English (en)
Inventor
Emilie Bryckaert
Florence DELCHAMBRE
Camille Dupuy-Cornuaille
Stéphane MEILLIER
Original Assignee
Lesaffre Et Compagnie
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=55863111&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PL3435769(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Lesaffre Et Compagnie filed Critical Lesaffre Et Compagnie
Publication of PL3435769T3 publication Critical patent/PL3435769T3/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
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • 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)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
PL17719654T 2016-03-31 2017-03-30 Sposób personalizacji smaku chlebów lub ciastek wiedeńskich PL3435769T3 (pl)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR1652812A FR3049432B1 (fr) 2016-03-31 2016-03-31 Procede de personnalisation du gout de pains ou de viennoiseries
PCT/FR2017/050731 WO2017168098A1 (fr) 2016-03-31 2017-03-30 Procede de personnalisation du goût de pains ou de viennoiseries
EP17719654.0A EP3435769B1 (fr) 2016-03-31 2017-03-30 Procede de personnalisation du goût de pains ou de viennoiseries

Publications (1)

Publication Number Publication Date
PL3435769T3 true PL3435769T3 (pl) 2021-11-29

Family

ID=55863111

Family Applications (1)

Application Number Title Priority Date Filing Date
PL17719654T PL3435769T3 (pl) 2016-03-31 2017-03-30 Sposób personalizacji smaku chlebów lub ciastek wiedeńskich

Country Status (19)

Country Link
US (1) US20190174774A1 (pl)
EP (1) EP3435769B1 (pl)
JP (1) JP6829728B2 (pl)
CN (1) CN108882717A (pl)
AU (1) AU2017243061B2 (pl)
BR (1) BR112018069406B1 (pl)
CA (1) CA3018158C (pl)
CL (1) CL2018002713A1 (pl)
ES (1) ES2879695T3 (pl)
FR (1) FR3049432B1 (pl)
HR (1) HRP20211251T1 (pl)
MX (1) MX2018011659A (pl)
PL (1) PL3435769T3 (pl)
RU (1) RU2709717C1 (pl)
SG (1) SG11201808232WA (pl)
TN (1) TN2018000329A1 (pl)
UA (1) UA122603C2 (pl)
WO (1) WO2017168098A1 (pl)
ZA (1) ZA201806302B (pl)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX2023006498A (es) * 2020-12-11 2023-06-21 Nestle Sa Composiciones y metodos para alimento para mascotas.

Family Cites Families (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4448791A (en) 1981-11-19 1984-05-15 Campbell Soup Company Brownable dough for microwave cooking
US4560573A (en) * 1983-05-09 1985-12-24 Nabisco Brands, Inc. Rye flavoring
JPS615698A (ja) * 1984-06-20 1986-01-11 Mitsubishi Electric Corp スピ−カの組立方法
CA1336174C (en) * 1988-07-22 1995-07-04 Ronald Peter Potman Method for the preparation of a yeast extract said yeast extract, its use as a food flavour and a food composition comprising the yeast extract
US5695804A (en) 1994-03-24 1997-12-09 Nabisco Technology Company Production of chip-like durum wheat-based snacks
JPH1075721A (ja) * 1996-09-03 1998-03-24 Kao Corp 電子レンジ加熱用調理済食品
US5965180A (en) * 1997-01-10 1999-10-12 The Pillsbury Company Glaze for dough products
DE19806514A1 (de) 1998-02-17 1999-09-02 Boehringer Backmittel Gmbh & C Neuartige Wirkstoffkomposition zur Intensivierung der Bräunung und des Aromas von Gebäck
US6217921B1 (en) * 1998-07-24 2001-04-17 The Procter & Gamble Company Coated low-fat and fat-free snack food products and method to prepare the same
FR2796811A1 (fr) * 1999-07-27 2001-02-02 Jean Claude Blavier Procede de fabrication de pain ayant un gout de ferment de noix, preparation pour cette fabrication et pain obtenu
EP1411773A4 (en) * 2001-07-12 2005-12-14 Advanced Food Technologies Inc Snack snacks, ready-to-serve meals and the like with external and / or internal coating compositions
FR2865902B1 (fr) * 2004-02-10 2007-09-07 Lesaffre & Cie Agent exhausteur de gout
FR2866205A1 (fr) * 2004-02-16 2005-08-19 Paris Grands Moulins Viennoiseries crues surgelees
RU43127U1 (ru) * 2004-06-24 2005-01-10 Селиванов Николай Павлович Хлебобулочное изделие типа хлеба бородинского формового
GB0504185D0 (en) * 2005-03-01 2005-04-06 Vandemoortele Nv Improved glazing composition and uses thereof
US20070042098A1 (en) * 2005-08-16 2007-02-22 Norquist Penny L Topically applied garlic on refrigerated dough
KR100685902B1 (ko) * 2005-08-29 2007-02-26 동부일렉트로닉스 주식회사 반도체 소자의 금속 배선 및 그 제조 방법
WO2008005949A2 (en) 2006-06-30 2008-01-10 Vladimir Slep Improving the flavor, aroma, browning, texture and nutrition of food compositions by use of a novel yeast isolate
EP2044843B1 (en) * 2007-09-27 2017-02-22 Mauri Research B.V. Method for preparing a flour tortilla
WO2009097333A2 (en) * 2008-01-28 2009-08-06 Lallemand, Inc. A method for extending mold-free shelf life and improving flavor characteristics of baked goods
RU2370958C1 (ru) * 2008-05-23 2009-10-27 Олег Валерьевич Миронов Способ приготовления сухарных изделий
EP2385770B1 (en) * 2008-12-08 2018-10-24 Mantrose-Haeuser Company, Inc. Coating for iced or glazed frozen food products
EP2266407A1 (en) * 2009-06-05 2010-12-29 Stichting Top Institute Food and Nutrition Multi-Layer crust bread
BR112012030806B8 (pt) * 2010-06-03 2022-05-10 Carlsberg Breweries As Método para preparar uma bebida à base de cevada e composição de malte moído
DE102010055577A1 (de) * 2010-12-21 2012-06-21 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Isomaltulose in Fondants
CN104663784A (zh) * 2015-02-03 2015-06-03 陆炳昌 一种沙拉百里香面包的生产方法
GB201516313D0 (en) * 2015-09-15 2015-10-28 Givaudan Sa Improvements in or relating to organic compounds

Also Published As

Publication number Publication date
AU2017243061A1 (en) 2018-10-04
MX2018011659A (es) 2018-12-19
US20190174774A1 (en) 2019-06-13
SG11201808232WA (en) 2018-10-30
BR112018069406A2 (pt) 2019-01-22
CN108882717A (zh) 2018-11-23
WO2017168098A1 (fr) 2017-10-05
CL2018002713A1 (es) 2019-01-11
CA3018158A1 (fr) 2017-10-05
CA3018158C (fr) 2021-06-01
FR3049432A1 (fr) 2017-10-06
EP3435769A1 (fr) 2019-02-06
NZ746438A (en) 2025-02-28
FR3049432B1 (fr) 2019-08-09
ZA201806302B (en) 2019-12-18
JP6829728B2 (ja) 2021-02-10
ES2879695T3 (es) 2021-11-22
AU2017243061B2 (en) 2019-10-31
EP3435769B1 (fr) 2021-05-19
TN2018000329A1 (fr) 2020-01-16
JP2019509742A (ja) 2019-04-11
HRP20211251T1 (hr) 2021-11-12
UA122603C2 (uk) 2020-12-10
BR112018069406B1 (pt) 2022-09-27
RU2709717C1 (ru) 2019-12-19

Similar Documents

Publication Publication Date Title
SG10201913771PA (en) Food product coatings
SG11201607144SA (en) Bakery product and method for manufacturing same
EP3127428A4 (en) Cohesiveness-improving agent for bread or other grain flour puffed food products
GB2570815B (en) Food Product
GB201701907D0 (en) Bakery food product 2
PL3378616T3 (pl) Przetwarzanie produktów spożywczych
GB2579170B (en) Food alternative product and process
GB2558695B (en) Baked food product
PT3243520T (pt) Formulação alimentar baseada em algas para a elaboração de produtos de panificação, padaria e confeitaria, método para a obtenção da mesma e a sua utilização
ZA201906862B (en) Methods for producing feather-based food products
PL3313202T3 (pl) Kompozycja smakowo-zapachowa dla produktów żywnościowych
SG10201507786YA (en) A food product and a method of preparing the same
ZA201704502B (en) Food and/or nutraceutical product of the sponge cake type and method for obtaining same from food
PL3518680T3 (pl) Produkty spożywcze z powłoką z roślin strączkowych
EP3429365A4 (en) EDIBLE FAT PRODUCT
GB201511263D0 (en) Food product and method for its manufacture
PL3435769T3 (pl) Sposób personalizacji smaku chlebów lub ciastek wiedeńskich
ES1183659Y (es) Producto de panadería o pastelería
GB201522536D0 (en) Processes for making milk and milk-related products
GB2521850B (en) Confectionery product and process for its preparation
GB201714924D0 (en) Food products
GB201515128D0 (en) Filled Bread food products
GB201903021D0 (en) Baked food product
GB2564899B (en) Container for and method of producing baked food products
PL3251513T3 (pl) Forma piekarska i sposób wytwarzania wypieków