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FR3085582B1 - Procede de conditionnement d'au moins un gateau cuit - Google Patents

Procede de conditionnement d'au moins un gateau cuit Download PDF

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Publication number
FR3085582B1
FR3085582B1 FR1858028A FR1858028A FR3085582B1 FR 3085582 B1 FR3085582 B1 FR 3085582B1 FR 1858028 A FR1858028 A FR 1858028A FR 1858028 A FR1858028 A FR 1858028A FR 3085582 B1 FR3085582 B1 FR 3085582B1
Authority
FR
France
Prior art keywords
packaging
baked cake
baked
cake
respecting
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.)
Active
Application number
FR1858028A
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English (en)
Other versions
FR3085582A1 (fr
Inventor
Michel Glosek
Sandrine Glosek
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.)
Glosek Gourmet
Original Assignee
Glosek Gourmet
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 Glosek Gourmet filed Critical Glosek Gourmet
Priority to FR1858028A priority Critical patent/FR3085582B1/fr
Publication of FR3085582A1 publication Critical patent/FR3085582A1/fr
Application granted granted Critical
Publication of FR3085582B1 publication Critical patent/FR3085582B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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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
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A21D15/04—Improving finished, partly finished or par-baked bakery products by heat treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/30—Preservation of foods or foodstuffs, in general by heating materials in packages which are not progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/704—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B2/708—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Packaging Frangible Articles (AREA)
  • Confectionery (AREA)

Abstract

Un procédé de conditionnement d'au moins un gâteau cuit (2) afin de permettre son transport sans respect de la chaine du froid, le procédé de conditionnement comportant consécutivement les étapes suivantes : - une étape de sélection d'un gâteau cuit (2) possédant un taux d'activité de l'eau AW inférieur à 0.91, - une étape de positionnement du gâteau cuit (2) dans une conserve (1), une étape de fermeture étanche de la conserve (1) sans ajout de sirop et - une étape de pasteurisation par traitement thermique de la conserve (1).
FR1858028A 2018-09-07 2018-09-07 Procede de conditionnement d'au moins un gateau cuit Active FR3085582B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR1858028A FR3085582B1 (fr) 2018-09-07 2018-09-07 Procede de conditionnement d'au moins un gateau cuit

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1858028A FR3085582B1 (fr) 2018-09-07 2018-09-07 Procede de conditionnement d'au moins un gateau cuit

Publications (2)

Publication Number Publication Date
FR3085582A1 FR3085582A1 (fr) 2020-03-13
FR3085582B1 true FR3085582B1 (fr) 2021-10-08

Family

ID=65201312

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1858028A Active FR3085582B1 (fr) 2018-09-07 2018-09-07 Procede de conditionnement d'au moins un gateau cuit

Country Status (1)

Country Link
FR (1) FR3085582B1 (fr)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2858220A (en) * 1954-09-08 1958-10-28 Donald A Battiste Method of preparing an in-can baked rye bread and the resultant product
GB2036533A (en) * 1978-11-30 1980-07-02 Nestle Sa Intermediate moisture food products
FR2918251B1 (fr) 2007-07-04 2009-08-21 Andre Caillaudaud Procede de cuisson par sterilisation d'un gateau,d'une patisserie ou d'un biscuit en conserve ou semi-conserve.

Also Published As

Publication number Publication date
FR3085582A1 (fr) 2020-03-13

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