FR2520202B1 - PASTA FOR CROISSANTS AND MANUFACTURING METHOD - Google Patents

PASTA FOR CROISSANTS AND MANUFACTURING METHOD

Info

Publication number
FR2520202B1
FR2520202B1 FR8201118A FR8201118A FR2520202B1 FR 2520202 B1 FR2520202 B1 FR 2520202B1 FR 8201118 A FR8201118 A FR 8201118A FR 8201118 A FR8201118 A FR 8201118A FR 2520202 B1 FR2520202 B1 FR 2520202B1
Authority
FR
France
Prior art keywords
croissants
pasta
manufacturing
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.)
Expired
Application number
FR8201118A
Other languages
French (fr)
Other versions
FR2520202A1 (en
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.)
ARMORICAINE BOULANGERIE
Original Assignee
ARMORICAINE BOULANGERIE
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 ARMORICAINE BOULANGERIE filed Critical ARMORICAINE BOULANGERIE
Priority to FR8201118A priority Critical patent/FR2520202B1/en
Publication of FR2520202A1 publication Critical patent/FR2520202A1/en
Application granted granted Critical
Publication of FR2520202B1 publication Critical patent/FR2520202B1/en
Expired 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR8201118A 1982-01-25 1982-01-25 PASTA FOR CROISSANTS AND MANUFACTURING METHOD Expired FR2520202B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8201118A FR2520202B1 (en) 1982-01-25 1982-01-25 PASTA FOR CROISSANTS AND MANUFACTURING METHOD

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8201118A FR2520202B1 (en) 1982-01-25 1982-01-25 PASTA FOR CROISSANTS AND MANUFACTURING METHOD

Publications (2)

Publication Number Publication Date
FR2520202A1 FR2520202A1 (en) 1983-07-29
FR2520202B1 true FR2520202B1 (en) 1985-08-23

Family

ID=9270285

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8201118A Expired FR2520202B1 (en) 1982-01-25 1982-01-25 PASTA FOR CROISSANTS AND MANUFACTURING METHOD

Country Status (1)

Country Link
FR (1) FR2520202B1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2589041B1 (en) * 1985-10-25 1990-12-21 Armoricaine Patisserie FROZEN CROISSANTS PASTE AND MANUFACTURING METHOD
FR2908602B1 (en) * 2006-11-17 2009-07-17 Sante R SALT SUBSTITUTE AND FOOD EXAMPLE COMPOSITION COMPRISING SAME
BE1025394B1 (en) * 2017-12-22 2019-02-06 VERVYNCKT MAENHAUT bvba Method for baking a cake loaf

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2031918A5 (en) * 1969-02-06 1970-11-20 Ballerini Joseph Sponge cake ice cream products of improved - softness on thawing

Also Published As

Publication number Publication date
FR2520202A1 (en) 1983-07-29

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Legal Events

Date Code Title Description
TP Transmission of property