PL4213631T3 - Chrupkie produkty cukiernicze - Google Patents

Chrupkie produkty cukiernicze

Info

Publication number
PL4213631T3
PL4213631T3 PL21769319.1T PL21769319T PL4213631T3 PL 4213631 T3 PL4213631 T3 PL 4213631T3 PL 21769319 T PL21769319 T PL 21769319T PL 4213631 T3 PL4213631 T3 PL 4213631T3
Authority
PL
Poland
Prior art keywords
pastry products
crispy
crispy pastry
products
pastry
Prior art date
Application number
PL21769319.1T
Other languages
English (en)
Inventor
Eline HONORÉ
Thomas JOSSE
Roel VAN DER MEULEN
Original Assignee
Vamix N.V.
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
Priority claimed from FR2009525A external-priority patent/FR3114222B1/fr
Priority claimed from FR2011046A external-priority patent/FR3115435B1/fr
Application filed by Vamix N.V. filed Critical Vamix N.V.
Publication of PL4213631T3 publication Critical patent/PL4213631T3/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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/12—Apparatus for slotting, slitting or perforating the surface of pieces of dough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
    • A21C9/088—Folding or bending discrete dough pieces or dough strips
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
PL21769319.1T 2020-09-21 2021-09-21 Chrupkie produkty cukiernicze PL4213631T3 (pl)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR2009525A FR3114222B1 (fr) 2020-09-21 2020-09-21 Produits de viennoiserie et de pâtisserie croustillants
FR2011046A FR3115435B1 (fr) 2020-10-28 2020-10-28 Produits de viennoiserie et de pâtisserie croustillants
PCT/EP2021/075856 WO2022058601A1 (en) 2020-09-21 2021-09-21 Crispy pastry products

Publications (1)

Publication Number Publication Date
PL4213631T3 true PL4213631T3 (pl) 2024-07-22

Family

ID=78000665

Family Applications (1)

Application Number Title Priority Date Filing Date
PL21769319.1T PL4213631T3 (pl) 2020-09-21 2021-09-21 Chrupkie produkty cukiernicze

Country Status (9)

Country Link
US (2) US12029219B2 (pl)
EP (1) EP4213631B1 (pl)
JP (1) JP7518290B2 (pl)
KR (1) KR102611492B1 (pl)
CN (1) CN116249451B (pl)
CA (1) CA3191647C (pl)
PL (1) PL4213631T3 (pl)
SA (1) SA523440205B1 (pl)
WO (1) WO2022058601A1 (pl)

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5417016B2 (pl) 1974-11-26 1979-06-27
EP0305071A3 (en) 1987-08-24 1990-01-31 General Foods Corporation Process for making preproofed unbaked and frozen doughs
JPS6474944A (en) 1987-09-17 1989-03-20 Irifune Kk Method for forming dough for croissant
ES1011959Y (es) 1989-07-21 1990-12-16 Lozano Soriano Angel Maquina perfeccionada para la formacion de croissants.
ES2139059T3 (es) 1994-01-13 2000-02-01 Soriano Angel Lozano Perfeccionamientos introducidos en maquinas para la elaboracion continua de croissants.
JP3546692B2 (ja) 1998-04-09 2004-07-28 鐘淵化学工業株式会社 折り込み用油脂組成物
JP3406529B2 (ja) 1999-01-07 2003-05-12 株式会社不二家 新規横浮き薄出しパイ生地及びパイ製品
DE10139885A1 (de) 2001-08-20 2003-03-06 Fritsch A Gmbh & Co Kg Verfahren und System zur Bildung gewickelter Teigprodukte, insbesondere Croissant-Wickel, aus einem flachen, zugeschnittenen Teigstück
US20040052907A1 (en) * 2002-09-18 2004-03-18 Maniak Douglas C. Vertically oriented laminated dough product
WO2006002252A2 (en) * 2004-06-21 2006-01-05 General Mills Marketing, Inc. Croissants and method for forming same
EP2172109B1 (de) * 2008-10-02 2016-08-10 Fritsch GmbH Verfahren zur Erzeugung von Zuschnitten von Teigstücken mit einer, zumindest im Wesentlichen, dreieckigen und gleichschenkligen Grundform aus einem Teigband sowie zugehörige Vorrichtung
FR3017776B1 (fr) 2014-02-26 2016-12-09 Vamix Nv Nouveau procede de fabrication d'un aliment a base de pate levee, levee feuilletee ou feuilletee
JP6393326B2 (ja) * 2014-06-09 2018-09-19 レオン自動機株式会社 生地片延展方法、生地片延展装置及び生地片延展装置を備えた巻き上げ生地整形装置
KR101769923B1 (ko) * 2015-01-22 2017-08-21 강민호 소프트 치즈 쨈 바게트 제조방법
JP2017063629A (ja) * 2015-09-28 2017-04-06 不二製油株式会社 ベーカリー食品の製造方法
JP6385413B2 (ja) * 2015-11-26 2018-09-05 レオン自動機株式会社 積層生地片の製造方法
US20170238560A1 (en) * 2016-02-22 2017-08-24 Michael Cameron Croissant product having both integrated and discrete flavorings and methods of making same
US20180295843A1 (en) * 2017-04-13 2018-10-18 Drexel University Gluten-Free Laminated Dough Baked Goods and Methods of Making Same
EP3622823B1 (en) * 2018-09-14 2024-02-14 Rondo Schio S.R.L. Apparatus for the production of croissants of the spanish type
KR102263334B1 (ko) * 2020-02-19 2021-06-10 주식회사 롤링핀컴퍼니 제빵용 냉동 생지 제조방법

Also Published As

Publication number Publication date
CN116249451B (zh) 2024-09-27
EP4213631A1 (en) 2023-07-26
CN116249451A (zh) 2023-06-09
CA3191647A1 (en) 2022-03-24
EP4213631C0 (en) 2024-04-17
SA523440205B1 (ar) 2024-07-31
WO2022058601A1 (en) 2022-03-24
CA3191647C (en) 2024-01-02
US12029219B2 (en) 2024-07-09
US20230225337A1 (en) 2023-07-20
EP4213631B1 (en) 2024-04-17
US20240324611A1 (en) 2024-10-03
US12329167B2 (en) 2025-06-17
KR102611492B1 (ko) 2023-12-06
JP7518290B2 (ja) 2024-07-17
JP2023540399A (ja) 2023-09-22
KR20230054476A (ko) 2023-04-24

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