AU5662198A - Cooked dish - Google Patents

Cooked dish

Info

Publication number
AU5662198A
AU5662198A AU56621/98A AU5662198A AU5662198A AU 5662198 A AU5662198 A AU 5662198A AU 56621/98 A AU56621/98 A AU 56621/98A AU 5662198 A AU5662198 A AU 5662198A AU 5662198 A AU5662198 A AU 5662198A
Authority
AU
Australia
Prior art keywords
dough
liquid composition
baking
mixing
cooked dish
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
AU56621/98A
Inventor
Ginette Harlaux
Sylvie Penet
Charles-Austin Sunderland
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.)
Societe des Produits Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of AU5662198A publication Critical patent/AU5662198A/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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)
  • Cookers (AREA)
  • Noodles (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Steroid Compounds (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)

Abstract

Preparation of pre-cooked meals comprises mixing 65-75 % water, 20-30 % vegetable oil and 1-8 % whole eggs to obtain a liquid composition, mixing 50-60 wt.% liquid composition, 35-45 wt.% flour, 5-10 wt.% acid proteins, 0.1-1 wt.% salt or sugar and 0.1-1.5 wt.% raising agent to obtain a homogenous liquid dough, placing this dough in a baking tray with a filling in the middle of the dough and baking the resulting product. Also claimed are the pre-cooked meals prepared as above.
AU56621/98A 1996-12-12 1997-12-03 Cooked dish Abandoned AU5662198A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP96203523A EP0847694A1 (en) 1996-12-12 1996-12-12 Cooked meal
EP96203523 1996-12-12
PCT/EP1997/006954 WO1998025475A1 (en) 1996-12-12 1997-12-03 Cooked dish

Publications (1)

Publication Number Publication Date
AU5662198A true AU5662198A (en) 1998-07-03

Family

ID=8224690

Family Applications (1)

Application Number Title Priority Date Filing Date
AU56621/98A Abandoned AU5662198A (en) 1996-12-12 1997-12-03 Cooked dish

Country Status (8)

Country Link
EP (2) EP0847694A1 (en)
AT (1) ATE214233T1 (en)
AU (1) AU5662198A (en)
DE (1) DE69711074T2 (en)
DK (1) DK0944325T3 (en)
ES (1) ES2172031T3 (en)
PT (1) PT944325E (en)
WO (1) WO1998025475A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2151165A1 (en) * 2008-08-06 2010-02-10 Nestec S.A. Multi-Layered Chilled Dessert

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2606974A1 (en) 1986-11-26 1988-05-27 Robert Christian Cooked dish based on cornflour and wheatflour
US5215774A (en) * 1987-10-20 1993-06-01 The Pillsbury Company Self-topping cake
FR2668334B1 (en) * 1990-10-30 1993-02-05 Julie Diffusion Sa Tarte NEW PROCESS FOR THE PREPARATION OF SUGAR PIES, AND NEW SUGAR PIES LIKELY TO BE OBTAINED ACCORDING TO THIS PROCESS.
FR2707839B1 (en) * 1993-07-21 2002-01-18 Amiot Dmf Entr Pasta and its manufacturing process.

Also Published As

Publication number Publication date
ES2172031T3 (en) 2002-09-16
EP0847694A1 (en) 1998-06-17
EP0944325B1 (en) 2002-03-13
DE69711074D1 (en) 2002-04-18
ATE214233T1 (en) 2002-03-15
DK0944325T3 (en) 2002-07-01
EP0944325A1 (en) 1999-09-29
DE69711074T2 (en) 2002-07-18
PT944325E (en) 2002-07-31
WO1998025475A1 (en) 1998-06-18

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