MX2019004932A - Biscuit and manufacture thereof. - Google Patents
Biscuit and manufacture thereof.Info
- Publication number
- MX2019004932A MX2019004932A MX2019004932A MX2019004932A MX2019004932A MX 2019004932 A MX2019004932 A MX 2019004932A MX 2019004932 A MX2019004932 A MX 2019004932A MX 2019004932 A MX2019004932 A MX 2019004932A MX 2019004932 A MX2019004932 A MX 2019004932A
- Authority
- MX
- Mexico
- Prior art keywords
- sag
- biscuit
- dry mixture
- rag
- mould cavity
- Prior art date
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/45—Wafers
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/004—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases
- A21C11/006—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases by pressing or press-moulding
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
-
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/001—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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)
- Oil, Petroleum & Natural Gas (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- General Health & Medical Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A method of manufacturing a biscuit, the method comprising the steps of: a. providing a dry mixture of a flour component and a fat component; b. inserting a dose of the dry mixture into a mould cavity of a press moulding tool, wherein the dry mixture is inserted into the mould cavity in the form of a plurality of flowable particles, the mould cavity being defined by opposed moulding surfaces, at least one of the moulding surfaces being heated by a heating mechanism in the press moulding tool; and c. press moulding the dry mixture in the mould cavity to cook the dry mixture and form a biscuit; wherein the press moulding conditions and the dry mixture are selected to provide in the cooked biscuit a weight ratio of (SAG)/(RAG + SAG) of from 20 to 27%, wherein SAG is slowly available glucose and RAG is rapidly available glucose. Also disclosed is a cooked biscuit comprising a cooked mixture of a flour component and a fat component, wherein the biscuit comprises a weight ratio of (SAG)/(RAG + SAG) of from 20 to 27%, wherein SAG is slowly available glucose and RAG is rapidly available glucose.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1618279.2A GB2555458B (en) | 2016-10-28 | 2016-10-28 | Biscuit and manufacture thereof |
PCT/EP2017/077821 WO2018078170A1 (en) | 2016-10-28 | 2017-10-30 | Biscuit and manufacture thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2019004932A true MX2019004932A (en) | 2019-08-05 |
Family
ID=57963618
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2019004932A MX2019004932A (en) | 2016-10-28 | 2017-10-30 | Biscuit and manufacture thereof. |
Country Status (5)
Country | Link |
---|---|
CN (1) | CN110099569A (en) |
CA (1) | CA3041663C (en) |
GB (1) | GB2555458B (en) |
MX (1) | MX2019004932A (en) |
WO (1) | WO2018078170A1 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114557588B (en) * | 2020-11-27 | 2023-05-05 | 佛山市顺德区美的电热电器制造有限公司 | Food preparation apparatus, method, system and computer readable storage medium |
AU2021202440A1 (en) * | 2021-03-29 | 2022-10-13 | James Gordon Cashmore | Biodegradable and/or edible tableware |
CN114431701B (en) * | 2022-02-28 | 2023-06-02 | 广东美的厨房电器制造有限公司 | Flour processing method, flour processing device, readable storage medium and cooking equipment |
Family Cites Families (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3963402A (en) * | 1974-04-01 | 1976-06-15 | Fairmont Foods Company | Method and apparatus for making shaped shells for hors d'oeuvres, snacks and the like, and food articles prepared thereby |
DE3510358C1 (en) * | 1985-03-22 | 1986-07-24 | Fa. Dr. August Oetker, 4800 Bielefeld | Process for producing wholemeal long-life bakery products, in particular wholemeal crackers |
US6026737A (en) * | 1998-10-21 | 2000-02-22 | Sbjr Restaurants Inc. | Method and apparatus for molding food particles |
US6136361A (en) * | 1999-12-09 | 2000-10-24 | Sbjr Restaurants Inc. | Method and apparatus for molding and baking food |
US20050013900A1 (en) * | 2003-07-15 | 2005-01-20 | Dohl Christopher T. | High-protein, low-carbohydrate bakery products |
US9668488B2 (en) * | 2004-06-22 | 2017-06-06 | Healthy Fiber, LLC | Calorie reduction-taste retention food products |
US8846124B2 (en) * | 2004-07-01 | 2014-09-30 | General Mills, Inc. | Apparatus and method for forming a pressed, baked food product |
AR087158A1 (en) * | 2011-06-20 | 2014-02-26 | Gen Biscuit | HEALTHY COAT MASITA |
WO2013079084A1 (en) * | 2011-12-02 | 2013-06-06 | Yiotis S.A. | Bakery product and method for the preparation thereof |
EP2671453B1 (en) * | 2012-06-08 | 2017-08-09 | Generale Biscuit | Food product with filling with high amount of live lactic cultures |
CN105142409A (en) * | 2013-03-15 | 2015-12-09 | 洲际大品牌有限责任公司 | Soft textured food composition with slowly available carbohydrates |
TW201521597A (en) * | 2013-10-04 | 2015-06-16 | Gen Biscuit | Breakfast biscuit with slowly available glucose |
TW201532521A (en) * | 2013-10-04 | 2015-09-01 | Gen Biscuit | Soft biscuit with slowly available glucose |
ES2637689T3 (en) * | 2013-12-20 | 2017-10-16 | Generale Biscuit | Stuffed for cookies |
-
2016
- 2016-10-28 GB GB1618279.2A patent/GB2555458B/en active Active
-
2017
- 2017-10-30 WO PCT/EP2017/077821 patent/WO2018078170A1/en active Application Filing
- 2017-10-30 MX MX2019004932A patent/MX2019004932A/en unknown
- 2017-10-30 CN CN201780079906.9A patent/CN110099569A/en active Pending
- 2017-10-30 CA CA3041663A patent/CA3041663C/en active Active
Also Published As
Publication number | Publication date |
---|---|
GB201618279D0 (en) | 2016-12-14 |
GB2555458A (en) | 2018-05-02 |
WO2018078170A1 (en) | 2018-05-03 |
GB2555458A8 (en) | 2019-05-29 |
CA3041663A1 (en) | 2018-05-03 |
GB2555458B (en) | 2020-06-03 |
CA3041663C (en) | 2021-03-23 |
CN110099569A (en) | 2019-08-06 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
MX2019004932A (en) | Biscuit and manufacture thereof. | |
GT200800106A (en) | PROCESS TO PREPARE A SAUSAGE OR SIMILAR FOOD PRODUCT WITHOUT WRAPPING AND THE PRODUCT OBTAINED FROM THE SAME | |
NZ708404A (en) | Apparatus and method for baking rolls | |
MY170424A (en) | Method for manufacturing cooked fresh pasta with sauce | |
CN106107513A (en) | A kind of fully automatic integral eats rice crust shaper | |
WO2018147718A3 (en) | Cocoa pericarp compositions and method for producing same | |
CN104814107A (en) | Method for manufacturing high protein biscuits | |
KR20170084765A (en) | Fabrication method of rice bagel | |
CN104206486A (en) | Preparation method for vanilla biscuits | |
PH12020551862A1 (en) | Method for producing bakery food | |
AR071399A1 (en) | PROCEDURE AND INSTALLATION OF MANUFACTURE OF MIGA BREAD WITHOUT BARK OR ANALOG | |
RU2013141017A (en) | METHOD FOR PRODUCING CAKE | |
BG112990A (en) | New method for production of souffle and souffle production thereof | |
CN105010456A (en) | Coarse grain sesame seed cake | |
PH22018000889U1 (en) | Process of making cacao (theobroma) cupcakes with honey-cinnamon frosting | |
PH22016001004Y1 (en) | PROCESS OF PRODUCING ADLAI (Coix lacryma-jobi L.) PULVORON AND THE PRODUCT DERIVED THEREOF | |
PH22016050002U1 (en) | METHOD OF PRODUCING MOIST CAKE MADE FROM RAMBUTAN (Nephelium lappaceum) POWDER | |
PH22016000947Y1 (en) | METHOD OF PRODUCING COOKIES FROM CAMOTE (Ipomoea batatas) | |
PH22018000893Y1 (en) | Composition of making cacao (theobroma) cupcakes with honey-cinnamon frosting | |
PH22016000742Y1 (en) | Process of producing gluten-free pineapple-coconut pie | |
MD1117Y (en) | Process for producing functional bread enriched with dietary fibers | |
UA106215U (en) | Method of production of steam-treated gluten-free bread | |
PH22016000926Y1 (en) | Formulation of manzanitas (muntingia calabura) muffin | |
PH22017000606U1 (en) | PROCESS OF PRODUCING MOLDED COOKIES WITH BOUGAINVILLEA (Bougainvillea spectabilis) | |
PH22016000943U1 (en) | METHOD OF PRODUCING COOKIES FROM TANNIA (Xanthosoma sagittifolium) |