IT1211318B - Paste fluide particolarmente per lapreparazione di frittelle crepes esimili - Google Patents

Paste fluide particolarmente per lapreparazione di frittelle crepes esimili

Info

Publication number
IT1211318B
IT1211318B IT8767810A IT6781087A IT1211318B IT 1211318 B IT1211318 B IT 1211318B IT 8767810 A IT8767810 A IT 8767810A IT 6781087 A IT6781087 A IT 6781087A IT 1211318 B IT1211318 B IT 1211318B
Authority
IT
Italy
Prior art keywords
dough
mixt
pasteurising
prepn
content
Prior art date
Application number
IT8767810A
Other languages
English (en)
Other versions
IT8767810A0 (it
Inventor
Johannes Holt
Jurgen Schlosser
Original Assignee
Oetker August Dr Fa
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 Oetker August Dr Fa filed Critical Oetker August Dr Fa
Publication of IT8767810A0 publication Critical patent/IT8767810A0/it
Application granted granted Critical
Publication of IT1211318B publication Critical patent/IT1211318B/it

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
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
  • Noodles (AREA)
IT8767810A 1986-09-25 1987-09-24 Paste fluide particolarmente per lapreparazione di frittelle crepes esimili IT1211318B (it)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE3632567A DE3632567C2 (de) 1986-09-25 1986-09-25 Flüssige Teige

Publications (2)

Publication Number Publication Date
IT8767810A0 IT8767810A0 (it) 1987-09-24
IT1211318B true IT1211318B (it) 1989-10-12

Family

ID=6310318

Family Applications (1)

Application Number Title Priority Date Filing Date
IT8767810A IT1211318B (it) 1986-09-25 1987-09-24 Paste fluide particolarmente per lapreparazione di frittelle crepes esimili

Country Status (6)

Country Link
DE (1) DE3632567C2 (it)
FR (1) FR2604336A1 (it)
GB (1) GB2195225A (it)
IT (1) IT1211318B (it)
LU (1) LU86994A1 (it)
NL (1) NL8701772A (it)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2654580B1 (fr) * 1989-11-23 1993-04-16 Perdrix Georges Pate alimentaire liquide, notamment pour la patisserie.
FR2751180A1 (fr) * 1996-07-18 1998-01-23 Vente De Volailles Et De Viand Procede de fabrication d'une preparation culinaire prete a l'emploi a base d'oeufs et la preparation obtenue par ledit procede
EP0868850B1 (en) * 1997-04-04 2003-11-12 Bestfoods Deutschland GmbH & Co. OHG Ready-to-bake, shelf-stable cake dough and process for its manufacture
SE0004108D0 (sv) 2000-11-10 2000-11-10 Ceba Ab Kylbar flytande smet med lång lagringstid för framställning av pankakor och wåfflor, och sätt för dess framställning
FR2842990B1 (fr) * 2002-07-31 2006-01-13 Agro Food Dev Base alimentaire pour beignets, son procede de preparation et ses utilisations.
US7998125B2 (en) 2004-05-21 2011-08-16 Bluesky Medical Group Incorporated Hypobaric chamber treatment system
DE102004041801A1 (de) * 2004-08-24 2006-03-02 Kuchenmeister GmbH Günter Trockels Selbstbackprodukt zur Herstellung eines Backproduktes durch einen Endverbraucher und Verfahren zur Haltbarmachung backbarer Fertigmassen
ES2735426A1 (es) * 2018-06-18 2019-12-18 Cunha Rodriguez Manuel Da Procedimiento para preparar y conservar masa para la elaboración de pasteles y similares
EP3760046A1 (en) * 2019-07-03 2021-01-06 Frizle Fresh Foods AG Method for the preparation of fresh batter with extended shelf-life

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3021220A (en) * 1959-08-03 1962-02-13 Procter & Gamble Prepared batters
US3554772A (en) * 1967-01-30 1971-01-12 Borden Inc Method of pasteurizing flour
GB1264529A (it) * 1968-06-17 1972-02-23
GB1471108A (en) * 1973-04-11 1977-04-21 Unilever Ltd Batter
DE3005866A1 (de) * 1980-02-16 1981-08-27 Milchwerke Regensburg Eg, 8400 Regensburg Verfahren zum herstellen einer backfertigen quarkmischung fuer kaesekuchen
EP0051171B1 (en) * 1980-10-31 1985-02-13 Mario Fioravanti Method of conditioning and conserving filled dough food products

Also Published As

Publication number Publication date
NL8701772A (nl) 1988-04-18
IT8767810A0 (it) 1987-09-24
LU86994A1 (de) 1988-02-02
FR2604336A1 (fr) 1988-04-01
DE3632567C2 (de) 1996-09-26
GB8718670D0 (en) 1987-09-09
GB2195225A (en) 1988-04-07
DE3632567A1 (de) 1988-04-07

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