IT1211318B - Paste fluide particolarmente per lapreparazione di frittelle crepes esimili - Google Patents
Paste fluide particolarmente per lapreparazione di frittelle crepes esimiliInfo
- 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
Links
- 229920002472 Starch Polymers 0.000 abstract 2
- 235000019698 starch Nutrition 0.000 abstract 2
- 239000008107 starch Substances 0.000 abstract 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract 1
- 241001465754 Metazoa Species 0.000 abstract 1
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 235000015142 cultured sour cream Nutrition 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 239000000416 hydrocolloid Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 235000021262 sour milk Nutrition 0.000 abstract 1
- 239000002562 thickening agent Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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)
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)
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)
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 |
-
1986
- 1986-09-25 DE DE3632567A patent/DE3632567C2/de not_active Expired - Fee Related
-
1987
- 1987-07-27 NL NL8701772A patent/NL8701772A/nl not_active Application Discontinuation
- 1987-08-06 GB GB08718670A patent/GB2195225A/en not_active Withdrawn
- 1987-09-09 FR FR8712584A patent/FR2604336A1/fr active Pending
- 1987-09-16 LU LU86994A patent/LU86994A1/de unknown
- 1987-09-24 IT IT8767810A patent/IT1211318B/it active
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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