FR2520202B1 - PASTA FOR CROISSANTS AND MANUFACTURING METHOD - Google Patents
PASTA FOR CROISSANTS AND MANUFACTURING METHODInfo
- 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
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)
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)
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)
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 |
-
1982
- 1982-01-25 FR FR8201118A patent/FR2520202B1/en not_active Expired
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 |