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FR2858521B1 - METHOD FOR MANUFACTURING PIZZA, FOCCACIA OR PIE PULP, FOR PRESERVING SUSPENDED COOKED SEEDS IN THE PULP, IN THE STATE OF THEIR PRESENTATION OF ORIGIN - Google Patents

METHOD FOR MANUFACTURING PIZZA, FOCCACIA OR PIE PULP, FOR PRESERVING SUSPENDED COOKED SEEDS IN THE PULP, IN THE STATE OF THEIR PRESENTATION OF ORIGIN

Info

Publication number
FR2858521B1
FR2858521B1 FR0309725A FR0309725A FR2858521B1 FR 2858521 B1 FR2858521 B1 FR 2858521B1 FR 0309725 A FR0309725 A FR 0309725A FR 0309725 A FR0309725 A FR 0309725A FR 2858521 B1 FR2858521 B1 FR 2858521B1
Authority
FR
France
Prior art keywords
pulp
foccacia
pie
preserving
presentation
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 - Fee Related
Application number
FR0309725A
Other languages
French (fr)
Other versions
FR2858521A1 (en
Inventor
Jacques Popot
Mehaute Catherine Le
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.)
TOQUE ANGEVINE
Original Assignee
TOQUE ANGEVINE
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 TOQUE ANGEVINE filed Critical TOQUE ANGEVINE
Priority to FR0309725A priority Critical patent/FR2858521B1/en
Publication of FR2858521A1 publication Critical patent/FR2858521A1/en
Application granted granted Critical
Publication of FR2858521B1 publication Critical patent/FR2858521B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A21D2/36—Vegetable material
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/43—Flatbreads, e.g. naan

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR0309725A 2003-08-07 2003-08-07 METHOD FOR MANUFACTURING PIZZA, FOCCACIA OR PIE PULP, FOR PRESERVING SUSPENDED COOKED SEEDS IN THE PULP, IN THE STATE OF THEIR PRESENTATION OF ORIGIN Expired - Fee Related FR2858521B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR0309725A FR2858521B1 (en) 2003-08-07 2003-08-07 METHOD FOR MANUFACTURING PIZZA, FOCCACIA OR PIE PULP, FOR PRESERVING SUSPENDED COOKED SEEDS IN THE PULP, IN THE STATE OF THEIR PRESENTATION OF ORIGIN

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0309725A FR2858521B1 (en) 2003-08-07 2003-08-07 METHOD FOR MANUFACTURING PIZZA, FOCCACIA OR PIE PULP, FOR PRESERVING SUSPENDED COOKED SEEDS IN THE PULP, IN THE STATE OF THEIR PRESENTATION OF ORIGIN

Publications (2)

Publication Number Publication Date
FR2858521A1 FR2858521A1 (en) 2005-02-11
FR2858521B1 true FR2858521B1 (en) 2006-03-03

Family

ID=34073070

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0309725A Expired - Fee Related FR2858521B1 (en) 2003-08-07 2003-08-07 METHOD FOR MANUFACTURING PIZZA, FOCCACIA OR PIE PULP, FOR PRESERVING SUSPENDED COOKED SEEDS IN THE PULP, IN THE STATE OF THEIR PRESENTATION OF ORIGIN

Country Status (1)

Country Link
FR (1) FR2858521B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT202100015788A1 (en) * 2021-06-16 2022-12-16 The Food Family S R L In Breve Theff S R L REFRESHMENT FOR A PIZZA DOUGH, PIZZA DOUGH INCLUDING SAID REFRESHMENT AND PIZZA INCLUDING SAID DOUGH

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITMO20090084A1 (en) * 2009-04-03 2010-10-04 Benedetti Serena COMPOSITION TO PREPARE A FUNCTIONAL FOOD
CN101803625A (en) * 2010-04-30 2010-08-18 西藏天麦力健康品有限公司 Preparation method of barley pisa
EP2941958A1 (en) * 2014-05-08 2015-11-11 Barilla G. e R. Fratelli S.p.A. Process for the production of a ready to eat shelf-stable packaged focaccia

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3013003C2 (en) * 1980-04-03 1982-06-03 Hans 6900 Heidelberg Riegler Six grain bread
US4761296A (en) * 1984-05-18 1988-08-02 Nabisco Brands, Inc. Crackers having stabilized sunflower seeds
DE4024222A1 (en) * 1990-07-31 1992-02-06 Hansjoerg Riegler Baked article contg. six cereals - made with dough contg. grist and dough contg. flours and combining the doughs
CA2140552C (en) * 1992-09-30 2004-04-13 Peter Pesheck Pre-baked microwaveable pastry systems
FR2697722A1 (en) * 1992-11-10 1994-05-13 Tranquillo Bernard Automatic wood burning oven with complementary heating - has circulating ignited wood filled trays heating chamber and heated cooking hearth controlled to obtain correct temp
FR2701356B1 (en) * 1993-02-11 1995-05-24 Phil Xn 90 Additive composition for making bread.
IT1263964B (en) * 1993-02-24 1996-09-05 Barilla Flli G & R PROCEDURE FOR THE PRODUCTION OF REFRIGERATED PIZZAS READY TO BE CONSUMED
DE19524041A1 (en) * 1995-07-01 1997-01-02 Guenther Hans Peter Erwin Bread with reduced water content
EP0826305A1 (en) * 1996-08-26 1998-03-04 Societe Des Produits Nestle S.A. Non-fermented leavened dough
DE19638073A1 (en) * 1996-09-18 1998-03-19 Miwe Michael Wenz Gmbh Continuous oven
DK0842607T3 (en) * 1996-11-11 2002-07-01 Nestle Sa puff

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT202100015788A1 (en) * 2021-06-16 2022-12-16 The Food Family S R L In Breve Theff S R L REFRESHMENT FOR A PIZZA DOUGH, PIZZA DOUGH INCLUDING SAID REFRESHMENT AND PIZZA INCLUDING SAID DOUGH

Also Published As

Publication number Publication date
FR2858521A1 (en) 2005-02-11

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Legal Events

Date Code Title Description
ST Notification of lapse

Effective date: 20100430