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ES487045A1 - Procedimiento para la fabricacion de barquillos con una su- perficie lisa y densa y una estructura interna celular - Google Patents

Procedimiento para la fabricacion de barquillos con una su- perficie lisa y densa y una estructura interna celular

Info

Publication number
ES487045A1
ES487045A1 ES487045A ES487045A ES487045A1 ES 487045 A1 ES487045 A1 ES 487045A1 ES 487045 A ES487045 A ES 487045A ES 487045 A ES487045 A ES 487045A ES 487045 A1 ES487045 A1 ES 487045A1
Authority
ES
Spain
Prior art keywords
waffle
production
wafer
smooth
cell
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
ES487045A
Other languages
English (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.)
Ferrero OHG
Original Assignee
Ferrero OHG
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=6076324&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES487045(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Ferrero OHG filed Critical Ferrero OHG
Publication of ES487045A1 publication Critical patent/ES487045A1/es
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/36—Filled wafers

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Solid-Sorbent Or Filter-Aiding Compositions (AREA)
  • Treatment Of Water By Ion Exchange (AREA)
  • Manufacturing Of Electric Cables (AREA)
  • Inorganic Compounds Of Heavy Metals (AREA)
  • Moulding By Coating Moulds (AREA)

Abstract

Procedimiento para la fabricación de barquillos con una superficie lisa y densa y una estructura interna celular esencialmente adecuado para ser usado como un barquillo relleno constituido por dos o mas laminas de barquillo, caracterizado porque comprende los siguientes pasos de realización: A)elaborar una pasta con las etapas de (a) introducción de condimento, agentes de subida y edulcorantes en agua y removido de estos constituyentes con adición de harina de soja; b) dispersión de harina y leche entera en polvo en la solución acuosa de acuerdo con a); siendo la relación de agua a harina de alrededor de 1, 6: 1, c) adición de aceite vegetal y un emulsificador para el aceite en la cantidad del 4 al 8% en peso de emulsificador, basado en el peso de aceite; y d); batido de la pasta así obtenida en una batidora, B) aplicar la pasta en cantidades dosificadas a un hierro para barquillos que tiene por lo menos una superficie lisa, existiendo una diferencia de temperatura de alrededor de 10º a 20ºC entre el hierro inferior para barquillos y el hierro superior para barquillos y teniendo el hierro más frío para barquillos una temperatura de por lo menos 150ºC, y C) cocer la pasta a punto en el hierro para barquillos durante un período de 2,5 a 3 minutos con un espesor de barquillo de 2,5 a 3 mm.
ES487045A 1979-07-20 1979-12-19 Procedimiento para la fabricacion de barquillos con una su- perficie lisa y densa y una estructura interna celular Expired ES487045A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2929496A DE2929496C2 (de) 1979-07-20 1979-07-20 Waffel mit glatter dichter Oberfläche und einer zellenartigen Innenstruktur zur Verwendung als gefüllte Waffel aus zwei oder mehreren Waffelblättern

Publications (1)

Publication Number Publication Date
ES487045A1 true ES487045A1 (es) 1980-09-16

Family

ID=6076324

Family Applications (1)

Application Number Title Priority Date Filing Date
ES487045A Expired ES487045A1 (es) 1979-07-20 1979-12-19 Procedimiento para la fabricacion de barquillos con una su- perficie lisa y densa y una estructura interna celular

Country Status (25)

Country Link
US (1) US4629628A (es)
EP (1) EP0022901B2 (es)
JP (1) JPS5925585B2 (es)
AR (1) AR225166A1 (es)
AT (1) ATE8005T1 (es)
AU (1) AU527777B2 (es)
CA (1) CA1123659A (es)
CS (1) CS237313B2 (es)
DD (1) DD149603A5 (es)
DE (2) DE2929496C2 (es)
DK (1) DK44180A (es)
ES (1) ES487045A1 (es)
FI (1) FI66724C (es)
GR (1) GR73182B (es)
IE (1) IE49398B1 (es)
IL (1) IL58788A (es)
MX (1) MX6718E (es)
NO (1) NO149908C (es)
NZ (1) NZ192707A (es)
PH (1) PH16865A (es)
PL (1) PL221567A1 (es)
PT (1) PT70617A (es)
TR (1) TR20750A (es)
YU (1) YU183980A (es)
ZA (1) ZA80497B (es)

Families Citing this family (33)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL193650C (nl) * 1986-08-19 2000-06-06 Ferrero Ohg Bakkerijproduct en werkwijze voor de bereiding daarvan.
DE3643199A1 (de) * 1986-12-18 1988-06-30 Werner Georg Munk Verpackung fuer nahrungs- und genussmittel und verfahren zu ihrer herstellung
US5194272A (en) * 1986-12-18 1993-03-16 Sudmilch Aktiengesellschaft Pack for foods and process for the production thereof
JPS63273433A (ja) * 1987-05-01 1988-11-10 伊藤　禎美 可食容器の製造方法
JPS63273432A (ja) * 1987-05-01 1988-11-10 伊藤　禎美 加熱加工済食品素地
JPS63194387U (es) * 1987-05-30 1988-12-14
WO1995034482A1 (en) * 1994-06-14 1995-12-21 Borbely Jozsef Environment-friendly packaging material prepared from a dough by baking, particularly for packaging fatty or oily foods
DE19539403C2 (de) * 1995-10-11 2001-03-01 Inst Getreideverarbeitung Biopolymere Zusammensetzung und Verfahren zur Herstellung eines stabilisierten Produktes unter Verwendung dieser Zusammensetzung
GB2341306A (en) * 1998-09-08 2000-03-15 Nestle Sa A sugar wafer
US7223437B2 (en) * 2001-12-14 2007-05-29 Archer Daniels Midland Company Pressure molded proteinaceous wafers, ingredient inclusions, cookies, and waffle food products; pressure molding process method, mass balanced and viscosity specific batter for the manufacture of these food products, and final proteinaceous food products derived ut
DE60218841T2 (de) * 2002-08-30 2007-12-06 Kraft Foods R & D, Inc. Zweigniederlassung München Knuspriges Waffelprodukt
ES2314563T3 (es) * 2004-11-26 2009-03-16 Nestec S.A. Contenedor comestible para productos alimenticios y procedimiento para fabricar el mismo.
AU2006299221B2 (en) * 2005-09-23 2010-02-18 Unilever Plc Aerated products with reduced creaming
DE602006005253D1 (de) * 2005-09-23 2009-04-02 Unilever Nv Herstellungsverfahren für eine gefrorene und durchlüftete zusammensetzung
CN101267744B (zh) * 2005-09-23 2015-04-22 荷兰联合利华有限公司 低pH充气产品
ZA200802445B (en) * 2006-01-31 2009-09-30 Unilever Plc Aerated compositions comprising hydrophobin
BRPI0705417B1 (pt) * 2006-12-20 2016-08-16 Unilever Nv produto alimentício aerado e processos para a produção de um produto alimentício aerado
AU2008231937B2 (en) * 2007-03-26 2012-02-16 Unilever Plc Aerated food products being warm or having been heated up and methods for producing them
CA2681388C (en) * 2007-03-26 2015-04-28 Unilever Plc Aerated food products being warm containing soluble and/or insoluble solids and methods for producing them
TW200930814A (en) * 2007-10-18 2009-07-16 Unilever Nv Method for producing a foaming agent
NZ571979A (en) * 2007-10-25 2010-05-28 Unilever Plc Aerated fat-continuous products
CA2712157A1 (en) * 2008-01-29 2009-08-06 Potato Magic Australia Pty Ltd Method of making a baked snack base product and the snack base product produced thereby
US20100112139A1 (en) * 2008-03-28 2010-05-06 Conopco, Inc., D/B/A Unilever Foaming Agents Comprising Hydrophobin
WO2010043520A1 (en) * 2008-10-16 2010-04-22 Unilever Plc Hydrophobin solution containing antifoam
CN101385477B (zh) * 2008-10-28 2011-02-02 内蒙古伊利实业集团股份有限公司 含有坚果颗粒的蛋筒及其制备方法
EP2358743B1 (en) 2008-12-16 2012-10-10 Unilever PLC Method for extracting hydrophobin from a solution
US8357420B2 (en) * 2009-05-29 2013-01-22 Conopco, Inc. Oil-in-water emulsion
US8394444B2 (en) * 2009-05-29 2013-03-12 Conopco, Inc. Oil-in-water emulsion
CA2704702C (en) * 2009-06-02 2018-06-12 Unilever Plc Aerated baked products
EP2481290B1 (de) * 2011-01-28 2019-08-21 S. Spitz GmbH Waffelprodukt mit Schokolade sowie Verfahren zur Herstellung
RU2616782C1 (ru) * 2016-01-26 2017-04-18 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Пищевая композиция для производства вафель
RU2682870C1 (ru) * 2018-06-15 2019-03-22 Федеральное государственное автономное образовательное учреждение высшего образования "Дальневосточный федеральный университет" (ДВФУ) Смесь для приготовления листовых вафель
BE1027723B1 (nl) * 2019-11-04 2021-06-08 Biscuiterie Jules Destrooper Nv Een wafel en een werkwijze ter vervaardiging van de wafel

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1166056A (en) * 1912-01-25 1915-12-28 Loose Wiles Biscuit Co Process of forming filled wafers.
GB417055A (en) * 1933-03-23 1934-09-24 Jakob Richert Improvements in or connected with apparatus for cooking wafers, waffles and the like
GB699574A (en) * 1950-05-31 1953-11-11 T & T Vicars Ltd Improvements in or relating to wafer ovens
US3256804A (en) * 1964-11-12 1966-06-21 Petrin Frank Waffle cooker
IT964954B (it) * 1972-08-18 1974-01-31 Salza S Procedimento per la preparazione di cialde aproteiche per wafer e simili
US3962480A (en) * 1974-07-19 1976-06-08 Wolf Sidney K Bread including nutritional amounts of magnesium
US4208441A (en) * 1978-03-01 1980-06-17 The Pillsbury Company Process for cooking dough products

Also Published As

Publication number Publication date
CS216180A2 (en) 1984-12-14
PH16865A (en) 1984-03-26
AU5500780A (en) 1981-01-22
PL221567A1 (es) 1981-02-13
FI66724B (fi) 1984-08-31
NO149908C (no) 1984-07-18
FI800238A (fi) 1981-01-21
DD149603A5 (de) 1981-07-22
IL58788A (en) 1982-12-31
AR225166A1 (es) 1982-02-26
FI66724C (fi) 1984-12-10
IL58788A0 (en) 1980-02-29
ZA80497B (en) 1981-02-25
IE800287L (en) 1980-08-16
DE2929496A1 (de) 1981-01-22
TR20750A (tr) 1982-06-25
JPS5925585B2 (ja) 1984-06-19
NZ192707A (en) 1982-03-30
EP0022901B1 (de) 1984-06-20
US4629628A (en) 1986-12-16
IE49398B1 (en) 1985-10-02
JPS5655138A (en) 1981-05-15
CA1123659A (en) 1982-05-18
PT70617A (en) 1980-01-01
EP0022901A3 (en) 1982-02-10
GR73182B (es) 1984-02-14
AU527777B2 (en) 1983-03-24
MX6718E (es) 1985-11-07
EP0022901A2 (de) 1981-01-28
ATE8005T1 (de) 1984-07-15
DE3068289D1 (en) 1984-07-26
YU183980A (en) 1983-10-31
NO802167L (no) 1981-01-21
DE2929496C2 (de) 1983-09-08
DK44180A (da) 1981-01-21
EP0022901B2 (de) 1987-01-28
CS237313B2 (en) 1985-07-16
NO149908B (no) 1984-04-09

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