WO2009136802A1 - Moyen de protection de l'origine de pains - Google Patents

Moyen de protection de l'origine de pains Download PDF

Info

Publication number
WO2009136802A1
WO2009136802A1 PCT/PL2009/000044 PL2009000044W WO2009136802A1 WO 2009136802 A1 WO2009136802 A1 WO 2009136802A1 PL 2009000044 W PL2009000044 W PL 2009000044W WO 2009136802 A1 WO2009136802 A1 WO 2009136802A1
Authority
WO
WIPO (PCT)
Prior art keywords
identifier
bread
way
order
carries
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/PL2009/000044
Other languages
English (en)
Inventor
Maciej Wieczorek
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of WO2009136802A1 publication Critical patent/WO2009136802A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B7/00—Baking plants

Definitions

  • the invention relates to the way of protection of originality of bread.
  • the invention concerns the bread, which is defined as traditional food product made of mixture of flour with water and other raw materials and additions.
  • bread is a kind of baking and it is a traditional food product made of mixture of flour with water and other raw materials and additions, characterised in that, it is realised in at least two stages, where, in the first stage one makes an identifier in a shape of a mark, and in the second stage the bread being made one marks with an identifier.
  • the identifier by means of which one marks bread, one makes in such a way, that the identifier one made, is the only one and unique and in the identifier there are data identifying the originaliy of bread, but marking bread with an identifier relies on that the identifier which one made one carries to bread.
  • the first variant concerning forming an identifier one forms an identifier basing on the received order and the bread which one makes basing on the order, one marks with the formed identifier, moreover notably one places the date and the hour of the received order as data in the identifier.
  • one forms the identifier without an order and bread which one makes without the order one marks with the formed identifier moreover advantageously one places the date and the hour concerning the marked bread as data in the identifier.
  • the identifier which one made one carries to bread before baking it advantageously one carries in such a way that in the formed dough one places medium with an identifier.
  • the first variant of forming the identifier In the first variant of forming the identifier, one forms it basing on received order and one marks bread which one makes basing on the order with the formed identifier. One places the date and the hour of the received order as data in the identifier. In this variant one formes the identifier with participation of the one giving the order or only by one giving the order or only by one receiving the order, moreover, one shows advantageously formed identifier to the one giving the order.
  • one forms the identifier without an order and bread which one makes without the order one marks with the formed identifier, moreover, one places the date and the hour concerning marked bread as data in the identifier
  • the identifier which one formed one carries to bread before baking it in such a way that one places medium with the identifier in the formed dough .
  • one one carries the formed identifier to bread after baking it in such a way that one describes the identifier on bread by means of laser beams.
  • one marks also wrappage of bread with the identifier.
  • the identifier may also be carried on parts connected with bread during its storage.
  • the identifier by which one one marks bread may be of any mark for example it may be a number mark a number-literal mark, moreover, the mark which makes the identifier one doesn't repeat while marking other breads made both basing on the order and made without the order.
  • Data which ensure uniqueness will be the date, the hour, the minute, and the second for example of confirming the order or of baking bread .
  • a formed identifier distinquish.es also bread which is bought by a customer without giving an order.
  • the customer may check authenticity of bread after receiving it. Customer may check originality of bread by comparing the formed identifier which is shown to him with the identifier on bread which is formed according to the order .

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un moyen de protection de l'origine de pains, les pains étant un type de produit cuit au four et constituant un produit alimentaire traditionnel composé d'un mélange de farine, d'eau et d'autres matières premières et additifs, ledit moyen étant caractérisé en ce qu'il est réalisé en deux étapes. Lors de la première étape, on fabrique un élément identifiant sous forme de marque et, lors de la deuxième étape, le pain en cours de fabrication est marqué à l'aide de l'élément identifiant ainsi formé. L'élément identifiant destiné à marquer le pain, est fabriqué de manière à être unique et à présenter les données identifiant l'origine du pain, le marquage du pain à l'aide dudit élément identifiant étant basé sur le fait que l'identifiant fabriqué est appliqué sur le pain fini. Dans un premier mode de réalisation, on fabrique un élément identifiant sur la base d'une commande reçue et le pain produit sur la base de ladite commande est marqué à l'aide de l'élément identifiant formé. Les données figurant sur l'élément identifiant sont alors la date et l'heure de la commande reçue. Dans un deuxième mode de réalisation, on forme l'élément identifiant en l'absence de commande et le pain ainsi produit est marqué à l'aide de l'élément identifiant ainsi formé. Les données figurant sur l'élément identifiant sont alors la date et l'heure relatives au pain marqué. L'élément identifiant fabriqué est appliqué au pain avant sa cuisson par application, dans la pâte formée, d'un support portant un identifiant ou bien l'élément identifiant formé est appliqué au pain pendant la cuisson par copie d'un élément identifiant par une marque concave ou saillante au moyen d’une matrice, avantageusement sur la face inférieure du pain, ou encore l'élément identifiant formé est appliqué au pain après la cuisson par inscription de l'identifiant sur le pain au moyen de faisceaux laser.
PCT/PL2009/000044 2008-05-08 2009-05-04 Moyen de protection de l'origine de pains Ceased WO2009136802A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PLPL-385130 2008-05-08
PL385130A PL385130A1 (pl) 2008-05-08 2008-05-08 Sposób zabezpieczenia oryginalności chleba

Publications (1)

Publication Number Publication Date
WO2009136802A1 true WO2009136802A1 (fr) 2009-11-12

Family

ID=40933984

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/PL2009/000044 Ceased WO2009136802A1 (fr) 2008-05-08 2009-05-04 Moyen de protection de l'origine de pains

Country Status (2)

Country Link
PL (1) PL385130A1 (fr)
WO (1) WO2009136802A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2370886A1 (es) * 2011-07-28 2011-12-23 Mark Licency Internacional S.L. Pan con textura y sabor perfeccionados y procedimiento para su fabricación.
WO2019155501A1 (fr) * 2018-02-07 2019-08-15 Barbaro Giancarlo Dispositif, système et procédé de marquage de produits de boulangerie

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001045559A1 (fr) * 1999-12-20 2001-06-28 3M Innovative Properties Company Article a marque d'identification gravee au laser
EP1316864A1 (fr) * 2001-11-30 2003-06-04 Inventio Ag Mise à disposition de matériels lors de construction d'ascenseur assisté par ordinateur
DE102005041221A1 (de) * 2005-08-31 2007-03-01 Krones Ag Herstellung von Etiketten mit RFID-Transpondern

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001045559A1 (fr) * 1999-12-20 2001-06-28 3M Innovative Properties Company Article a marque d'identification gravee au laser
EP1316864A1 (fr) * 2001-11-30 2003-06-04 Inventio Ag Mise à disposition de matériels lors de construction d'ascenseur assisté par ordinateur
DE102005041221A1 (de) * 2005-08-31 2007-03-01 Krones Ag Herstellung von Etiketten mit RFID-Transpondern

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2370886A1 (es) * 2011-07-28 2011-12-23 Mark Licency Internacional S.L. Pan con textura y sabor perfeccionados y procedimiento para su fabricación.
WO2013014308A1 (fr) * 2011-07-28 2013-01-31 Mark Licency Internacional S.L. Pain présentant une texture et une saveur améliorées et procédé permettant sa fabrication
WO2019155501A1 (fr) * 2018-02-07 2019-08-15 Barbaro Giancarlo Dispositif, système et procédé de marquage de produits de boulangerie

Also Published As

Publication number Publication date
PL385130A1 (pl) 2009-11-09

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