CY1120884T1 - Διαδικασια για την παρασκευη σοκολατενιου κολατσιου και το κολατσιο που μπορει να λαμβανεται με χρηση αυτης της διαδικασιας - Google Patents
Διαδικασια για την παρασκευη σοκολατενιου κολατσιου και το κολατσιο που μπορει να λαμβανεται με χρηση αυτης της διαδικασιαςInfo
- Publication number
- CY1120884T1 CY1120884T1 CY181101226T CY181101226T CY1120884T1 CY 1120884 T1 CY1120884 T1 CY 1120884T1 CY 181101226 T CY181101226 T CY 181101226T CY 181101226 T CY181101226 T CY 181101226T CY 1120884 T1 CY1120884 T1 CY 1120884T1
- Authority
- CY
- Cyprus
- Prior art keywords
- bakery
- chocolate
- procedure
- dough
- bakery product
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 4
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract 4
- 235000011888 snacks Nutrition 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 1
- 238000001802 infusion Methods 0.000 abstract 1
- 235000014594 pastries Nutrition 0.000 abstract 1
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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
-
- 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
- A21D13/14—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with fillings
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after 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
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- 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
- A21D13/34—Filled, to be filled or stuffed products the filling forming a barrier against migration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
-
- 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)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
Abstract
Διαδικασία για την παρασκευή ενός κολατσιού που περιλαμβάνει ένα προϊόν αρτοποιίας μαλακής ζύμης με τη μορφή ενός μακρόστενου ρολού καρβελιού, γεμισμένου με μια στρώση σοκολάτας (5) με τη μορφή μιας πλάκας, που περιλαμβάνει ένα βήμα στο οποίο διατίθεται ένα ημιτελές προϊόν με τη μορφή ενός μακρόστενου ρολού καρβελιού, που λαμβάνεται από μια ζύμη με βάση το αλεύρι διογκωμένου με φυσική μαγιά, το οποίο ακολουθείται από ένα βήμα ψησίματος και στη συνέχεια από ένα βήμα έγχυσης ενός υδρο-αλκοολούχου διαλύματος έτσι ώστε να λαμβάνεται ένα προϊόν αρτοποιίας με μια ελεγχόμενη περιεκτικότητα υγρασίας· στη συνέχεια, προβλέπεται η πραγματοποίηση μιας διαμήκους τομής στο προϊόν αρτοποιίας έτσι ώστε να λαμβάνεται ένα κάτω μέρος (1) και ένα άνω μέρος (2) και, τέλος, εναποτίθεται μια στρώση λιωμένης σοκολάτας πάνω στην άνω επιφάνεια του αναφερθέντος κάτω μέρους· επίσης περιγράφεται ένα κολατσιό που αποτελείται από ένα προϊόν αρτοποιίας μαλακής ζύμης με τη μορφή ενός μακρόστενου ρολού καρβελιού, γεμισμένου με μια στρώση σοκολάτας (5) με τη μορφή μιας πλάκας, που λαμβάνεται με τη διαδικασία που περιγράφεται στο παρόν.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ITMI20150478 | 2015-04-02 | ||
PCT/EP2016/056946 WO2016156420A1 (en) | 2015-04-02 | 2016-03-30 | Process for the production of a chocolate snack and snack which can be obtained using this process |
Publications (1)
Publication Number | Publication Date |
---|---|
CY1120884T1 true CY1120884T1 (el) | 2019-12-11 |
Family
ID=53385745
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CY181101226T CY1120884T1 (el) | 2015-04-02 | 2018-11-21 | Διαδικασια για την παρασκευη σοκολατενιου κολατσιου και το κολατσιο που μπορει να λαμβανεται με χρηση αυτης της διαδικασιας |
Country Status (20)
Country | Link |
---|---|
US (1) | US10201166B2 (el) |
EP (1) | EP3277092B1 (el) |
JP (2) | JP6688315B2 (el) |
CN (1) | CN107529768B (el) |
BR (1) | BR112017021118B1 (el) |
CA (1) | CA2981384C (el) |
CY (1) | CY1120884T1 (el) |
DK (1) | DK3277092T3 (el) |
ES (1) | ES2707069T3 (el) |
HR (1) | HRP20181926T1 (el) |
HU (1) | HUE041354T2 (el) |
LT (1) | LT3277092T (el) |
MA (1) | MA41851B1 (el) |
MD (1) | MD3277092T2 (el) |
PL (1) | PL3277092T3 (el) |
PT (1) | PT3277092T (el) |
RS (1) | RS58139B1 (el) |
RU (1) | RU2705292C2 (el) |
SI (1) | SI3277092T1 (el) |
WO (1) | WO2016156420A1 (el) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ITUB20160236A1 (it) | 2016-02-01 | 2017-08-01 | Barilla Flli G & R | Procedimento per la produzione di un prodotto da forno soffice conservabile a temperatura ambiente |
IT202100000524A1 (it) * | 2021-01-13 | 2022-07-13 | Bauli Spa | Metodo di trattamento di un prodotto da forno a lievitazione naturale, mediante iniezione di una soluzione dolcificante e conservante post-forno e relativo prodotto finito |
Family Cites Families (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH370696A (de) * | 1957-12-04 | 1963-07-15 | Dehne Rudolf | Verfahren zum Dauerhaft-Verpacken von Brot |
GB1571234A (en) * | 1976-08-17 | 1980-07-09 | Ferrero & C Spa P | Pastry products and methods of making them |
JPS5867139A (ja) * | 1981-10-20 | 1983-04-21 | 太田 敏行 | チヨコサンドケ−キ |
RU2089069C1 (ru) * | 1995-08-01 | 1997-09-10 | Дормидонтов Анатолий Анатольевич | Продукт питания и форма для выпечки оболочки продукта питания |
DK0770332T3 (da) * | 1995-10-16 | 2001-08-13 | Nestle Sa | Flerlagsdessert samt fremgangsmåde og indretning til fremstilling deraf |
FR2744593B1 (fr) * | 1996-02-08 | 1998-04-17 | Neuhauser Alfred | Produit composite de patisserie forme d'une superposition d'au moins deux pieces moelleuses et d'un intermediaire croquant |
DK1316256T3 (da) * | 2001-11-30 | 2006-01-09 | Barilla Flli G & R | Bagværk af snacktypen og fremgangsmåde til fremstilling af det |
US20040213883A1 (en) * | 2003-04-24 | 2004-10-28 | Sadek Nagwa Zaki | Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy |
ATE380473T1 (de) * | 2003-08-08 | 2007-12-15 | Barilla Flli G & R | Herstellprozess für ein schokoladenprodukt |
US7968131B2 (en) * | 2006-01-11 | 2011-06-28 | Mission Pharmacal Co. | Calcium-enriched food product |
MX2008012177A (es) * | 2006-03-24 | 2009-01-23 | Mantrose Haeuser Co Inc | Recubrimiento anti-rayas para chocolate. |
BRPI0906571A2 (pt) * | 2008-01-28 | 2015-07-07 | Lallemand Inc | Um método para prolongamento da vida útil sem mofo e aprimoramento das características de aroma de mercadorias assadas |
GB201004895D0 (en) * | 2010-03-23 | 2010-05-05 | Cadbury Uk Ltd | Consumables and methods of production thereof |
MY164818A (en) * | 2012-08-29 | 2018-01-30 | Nisshin Oillio Group Ltd | Combined confectionery |
CN104837354B (zh) * | 2012-12-17 | 2020-10-27 | 不二制油株式会社 | 耐热性优异的利用巧克力类的食品的制造方法 |
CN103931701A (zh) * | 2013-12-18 | 2014-07-23 | 夏成 | 巧克力鲜花糕点的制作方法 |
-
2016
- 2016-03-29 MA MA41851A patent/MA41851B1/fr unknown
- 2016-03-30 HU HUE16718208A patent/HUE041354T2/hu unknown
- 2016-03-30 PL PL16718208T patent/PL3277092T3/pl unknown
- 2016-03-30 CN CN201680021225.2A patent/CN107529768B/zh active Active
- 2016-03-30 SI SI201630119T patent/SI3277092T1/sl unknown
- 2016-03-30 WO PCT/EP2016/056946 patent/WO2016156420A1/en active Application Filing
- 2016-03-30 EP EP16718208.8A patent/EP3277092B1/en active Active
- 2016-03-30 ES ES16718208T patent/ES2707069T3/es active Active
- 2016-03-30 JP JP2017551054A patent/JP6688315B2/ja active Active
- 2016-03-30 MD MDE20180132T patent/MD3277092T2/ro unknown
- 2016-03-30 RS RS20181414A patent/RS58139B1/sr unknown
- 2016-03-30 US US15/562,129 patent/US10201166B2/en active Active
- 2016-03-30 LT LTEP16718208.8T patent/LT3277092T/lt unknown
- 2016-03-30 CA CA2981384A patent/CA2981384C/en active Active
- 2016-03-30 RU RU2017133301A patent/RU2705292C2/ru active
- 2016-03-30 BR BR112017021118-1A patent/BR112017021118B1/pt not_active IP Right Cessation
- 2016-03-30 DK DK16718208.8T patent/DK3277092T3/en active
- 2016-03-30 PT PT16718208T patent/PT3277092T/pt unknown
-
2018
- 2018-11-19 HR HRP20181926TT patent/HRP20181926T1/hr unknown
- 2018-11-21 CY CY181101226T patent/CY1120884T1/el unknown
-
2020
- 2020-04-03 JP JP2020067843A patent/JP6961030B2/ja active Active
Also Published As
Publication number | Publication date |
---|---|
CN107529768B (zh) | 2020-12-18 |
LT3277092T (lt) | 2018-12-10 |
WO2016156420A1 (en) | 2016-10-06 |
US20180077943A1 (en) | 2018-03-22 |
JP6688315B2 (ja) | 2020-04-28 |
MD3277092T2 (ro) | 2019-02-28 |
JP2020099366A (ja) | 2020-07-02 |
PL3277092T3 (pl) | 2019-04-30 |
ES2707069T3 (es) | 2019-04-02 |
HRP20181926T1 (hr) | 2019-01-11 |
JP2018509924A (ja) | 2018-04-12 |
RS58139B1 (sr) | 2019-02-28 |
RU2017133301A3 (el) | 2019-09-02 |
CN107529768A (zh) | 2018-01-02 |
BR112017021118A2 (pt) | 2018-07-03 |
CA2981384C (en) | 2023-12-12 |
BR112017021118B1 (pt) | 2022-08-16 |
HUE041354T2 (hu) | 2019-05-28 |
SI3277092T1 (sl) | 2019-01-31 |
RU2705292C2 (ru) | 2019-11-06 |
MA41851A (fr) | 2018-02-06 |
RU2017133301A (ru) | 2019-05-06 |
CA2981384A1 (en) | 2016-10-06 |
PT3277092T (pt) | 2018-11-22 |
EP3277092B1 (en) | 2018-08-22 |
MA41851B1 (fr) | 2018-12-31 |
DK3277092T3 (en) | 2018-12-10 |
US10201166B2 (en) | 2019-02-12 |
EP3277092A1 (en) | 2018-02-07 |
JP6961030B2 (ja) | 2021-11-05 |
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