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AU9164091A - Method for producing a direct bake dough, and food products obtained by baking said dough - Google Patents

Method for producing a direct bake dough, and food products obtained by baking said dough

Info

Publication number
AU9164091A
AU9164091A AU91640/91A AU9164091A AU9164091A AU 9164091 A AU9164091 A AU 9164091A AU 91640/91 A AU91640/91 A AU 91640/91A AU 9164091 A AU9164091 A AU 9164091A AU 9164091 A AU9164091 A AU 9164091A
Authority
AU
Australia
Prior art keywords
dough
baking
producing
food products
products obtained
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.)
Abandoned
Application number
AU91640/91A
Inventor
Alain Milot
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.)
GASTRONOMIC VALLEY OF BURGUNDY Sarl
PANI ROUTE SA
Original Assignee
GASTRONOMIC VALLEY OF BURGUNDY
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 GASTRONOMIC VALLEY OF BURGUNDY filed Critical GASTRONOMIC VALLEY OF BURGUNDY
Publication of AU9164091A publication Critical patent/AU9164091A/en
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
AU91640/91A 1991-01-04 1991-12-27 Method for producing a direct bake dough, and food products obtained by baking said dough Abandoned AU9164091A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9100380 1991-01-04
FR9100380A FR2671267A1 (en) 1991-01-04 1991-01-04 PROCESS FOR THE MANUFACTURE OF A LEAF PASTA WITH DIRECT COOKING, AND FOOD PRODUCTS OBTAINED BY COOKING THE SAME.

Publications (1)

Publication Number Publication Date
AU9164091A true AU9164091A (en) 1992-08-17

Family

ID=9408681

Family Applications (1)

Application Number Title Priority Date Filing Date
AU91640/91A Abandoned AU9164091A (en) 1991-01-04 1991-12-27 Method for producing a direct bake dough, and food products obtained by baking said dough

Country Status (3)

Country Link
AU (1) AU9164091A (en)
FR (1) FR2671267A1 (en)
WO (1) WO1992011767A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2688658A1 (en) * 1992-03-20 1993-09-24 Ceres Sa Nv PANS OF CRESCENTS AND OTHER BAKERY PRODUCTS, FROZEN, READY TO BAKE, PROCESS FOR THEIR MANUFACTURE, AND COOKED PRODUCTS OBTAINED.
FR2743472B1 (en) * 1996-01-17 1998-02-27 Groupe Danone Sa LAMINATED AND / OR LAMINATED AND / OR EXTRUDED DOUGH-BASED PRODUCT AND PROCESS FOR PRODUCING THE SAME
EP0824866B1 (en) * 1996-07-24 2002-11-13 CSM Nederland B.V. Process for the production of patterned, three dimensional dough systems
US6589583B1 (en) 1999-11-01 2003-07-08 The Pillsbury Company Freezer to oven dough products

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE652706C (en) * 1935-10-05 1937-11-05 Hans Altschwager Method for making a layered bread
US3250626A (en) * 1963-08-26 1966-05-10 Ray J Thelen Cooked, chemically-leavened food laminates
FR2568099A1 (en) * 1984-07-25 1986-01-31 Dornic Armel Method of making croissant-type baked products

Also Published As

Publication number Publication date
FR2671267A1 (en) 1992-07-10
WO1992011767A1 (en) 1992-07-23

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