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ES8706375A1 - Procedimiento para producir galletitas blandas. - Google Patents

Procedimiento para producir galletitas blandas.

Info

Publication number
ES8706375A1
ES8706375A1 ES552002A ES552002A ES8706375A1 ES 8706375 A1 ES8706375 A1 ES 8706375A1 ES 552002 A ES552002 A ES 552002A ES 552002 A ES552002 A ES 552002A ES 8706375 A1 ES8706375 A1 ES 8706375A1
Authority
ES
Spain
Prior art keywords
dough
cookie
casing
filler
weight
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
ES552002A
Other languages
English (en)
Other versions
ES552002A0 (es
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.)
Nabisco Brands Inc
Original Assignee
Nabisco Brands Inc
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 Nabisco Brands Inc filed Critical Nabisco Brands Inc
Publication of ES552002A0 publication Critical patent/ES552002A0/es
Publication of ES8706375A1 publication Critical patent/ES8706375A1/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
    • 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
    • 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

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)
  • Confectionery (AREA)

Abstract

PROCEDIMIENTO PARA LA PRODUCCION DE GALLETITAS BLANDAS. CONSISTE EN CO-EXTRUIR UNA MASA DE RELLENO HORNEABLE HASTA OBTENER UNA TEXTURA DE MIGA DE GALLETITA BLANDA Y UNA MASA DE GALLETITA DE ENVOLTURA HORNEABLE CON UNA TEXTURA DE MIGA BLANDA PERO MAS FIRME QUE EL RELLENO HORNEABLE; EN CORTAR EL CO-EXTRUIDO EN TROZOS PARA ENVOLVER A LA MASA DE GALLETITA DE RELLENO; Y EN HORNEAR LAS PIEZAS PARA OBTENER GALLETITAS QUE TIENEN UN CONTENIDO DE HUMEDAD DE AL MENOS UN 6 POR CIENTO PONDERAL, SOBRE LA BASE DEL PESO DE LA GELLETITA, Y UNA PLURALIDAD DE TEXTURAS QUE ES ESTABLE EN ESTANTE DURANTE AL MENOS DOS MESES, CUANDO LA GALLETITA ES ENVASADA EN UN RECIPIENTE CERRADO.
ES552002A 1985-02-15 1986-02-14 Procedimiento para producir galletitas blandas. Expired ES8706375A1 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US70208385A 1985-02-15 1985-02-15
US74245485A 1985-06-07 1985-06-07

Publications (2)

Publication Number Publication Date
ES552002A0 ES552002A0 (es) 1987-06-16
ES8706375A1 true ES8706375A1 (es) 1987-06-16

Family

ID=27106903

Family Applications (1)

Application Number Title Priority Date Filing Date
ES552002A Expired ES8706375A1 (es) 1985-02-15 1986-02-14 Procedimiento para producir galletitas blandas.

Country Status (5)

Country Link
EP (1) EP0191693A3 (es)
AU (1) AU5324086A (es)
ES (1) ES8706375A1 (es)
IN (1) IN164731B (es)
NZ (1) NZ215006A (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4722849A (en) * 1985-10-10 1988-02-02 Nabisco Brands, Inc. Process for preparing chocolate chip cookies containing low melting fat and product
US4717577A (en) * 1985-10-10 1988-01-05 Nabisco Brands, Inc. Producing multi-textured cookies containing gum
US4894246A (en) * 1985-10-10 1990-01-16 Nabisco Brands, Inc. Processes and dough compositions for producing cookies containing low-melting fat
US4717570A (en) * 1985-10-10 1988-01-05 Nabisco Brands, Inc. Process and dough composition for producing multi-textured cookies
US4840803A (en) * 1985-10-10 1989-06-20 Nabisco Brands, Inc. Process and dough composition for producing multi-textured cookies containing hard fats
ATE52162T1 (de) * 1986-11-11 1990-05-15 Pietschmann B Inanaehrmittel Verfahren zum herstellen von kuchenmassen fuer haltbare suesse backwaren.
CN119365078A (zh) * 2022-06-20 2025-01-24 卡夫食品瑞士控股有限责任公司 烘焙产品

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3071957D1 (en) * 1979-12-26 1987-06-04 Procter & Gamble Food product in form of doughs and cookies and method of making thereof
US4444799A (en) * 1981-08-18 1984-04-24 Nabisco, Inc. Method and composition for producing soft edible baked products and an edible firm gel for use therein
NZ214086A (en) * 1984-11-09 1988-01-08 Nabisco Brands Inc Method and dough composition for making shelf-stable soft or chewy cookies

Also Published As

Publication number Publication date
NZ215006A (en) 1989-08-29
ES552002A0 (es) 1987-06-16
IN164731B (es) 1989-05-20
AU5324086A (en) 1986-08-21
EP0191693A2 (en) 1986-08-20
EP0191693A3 (en) 1988-08-31

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