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NO20045430L - Fremgangsmate for a fremstille et dyp-frosent intermediaert produkt for en sot eller salt pai og det resulterende intermediaere produktet - Google Patents

Fremgangsmate for a fremstille et dyp-frosent intermediaert produkt for en sot eller salt pai og det resulterende intermediaere produktet

Info

Publication number
NO20045430L
NO20045430L NO20045430A NO20045430A NO20045430L NO 20045430 L NO20045430 L NO 20045430L NO 20045430 A NO20045430 A NO 20045430A NO 20045430 A NO20045430 A NO 20045430A NO 20045430 L NO20045430 L NO 20045430L
Authority
NO
Norway
Prior art keywords
intermediate product
preparing
pie
deep
soot
Prior art date
Application number
NO20045430A
Other languages
English (en)
Inventor
Daniel Peyrat
Original Assignee
Carre Gourmet Diffusion
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 Carre Gourmet Diffusion filed Critical Carre Gourmet Diffusion
Publication of NO20045430L publication Critical patent/NO20045430L/no

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
    • A21D8/00—Methods for preparing or baking dough
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • 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
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Metoden omfatter trinn bestående av: fremstilling av en kakedeig, delvis steking av kakedeigen, formet i en form, i en ovn for å oppnå en delvis s stekt paibunn; fremstilling av et fyll så som en krem eller et quiche-fyll, tilsetning av fyllet til den delvis stekte paibunnen for å oppnå et dypfrossent preparat omfattende fyllet plassert på paibunnen og pakking av det oppnådde halvferdige produktet. Dette muliggjør produksjon av en søt eller salt pai ved tilsetning av garnityr og endelig steking for gjøre steking av paibunnen ferdig.
NO20045430A 2002-06-14 2004-12-13 Fremgangsmate for a fremstille et dyp-frosent intermediaert produkt for en sot eller salt pai og det resulterende intermediaere produktet NO20045430L (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0207335A FR2840773B1 (fr) 2002-06-14 2002-06-14 Procede de fabrication d'un produit intermediaire surgele pour tarte sucree ou salee et produit intermediaire ainsi obtenu
PCT/FR2003/001785 WO2003105592A1 (fr) 2002-06-14 2003-06-13 Procede de fabrication d'un produit intermediaire surgele pour tarte sucree ou salee et produit intermediaire ainsi obtenu

Publications (1)

Publication Number Publication Date
NO20045430L true NO20045430L (no) 2005-02-11

Family

ID=29595241

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20045430A NO20045430L (no) 2002-06-14 2004-12-13 Fremgangsmate for a fremstille et dyp-frosent intermediaert produkt for en sot eller salt pai og det resulterende intermediaere produktet

Country Status (9)

Country Link
US (1) US20060093707A1 (no)
EP (1) EP1513406A1 (no)
JP (1) JP2005529601A (no)
CN (1) CN100459865C (no)
AU (1) AU2003258798A1 (no)
FR (1) FR2840773B1 (no)
NO (1) NO20045430L (no)
PL (1) PL372079A1 (no)
WO (1) WO2003105592A1 (no)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2865351B1 (fr) 2004-01-26 2006-06-23 Carre Gourmet Diffusion Procede de fabrication d'une patisserie aux fruits en forme de barre
FR2870325A1 (fr) * 2004-05-13 2005-11-18 Carre Gourmet Diffusion Sarl Procede de cuisson au four et dispositif pour sa mise en oeuvre
JP5709244B2 (ja) * 2010-07-28 2015-04-30 株式会社大木工藝 惣菜パンの製造方法
CN103082387A (zh) * 2011-11-01 2013-05-08 钟孟芹 维持包馅食物酥脆的方法
CN102422858A (zh) * 2011-11-30 2012-04-25 渡边彰 一种便于携带的葡式蛋挞的制作工艺
JP6076129B2 (ja) * 2013-02-22 2017-02-08 株式会社日清製粉グループ本社 焼成食品の製造方法及び製造装置
CN106172628A (zh) * 2015-04-30 2016-12-07 六盘水盛谷实业有限公司 一种小蛋饼及其制作方法
US20170223984A1 (en) * 2016-02-10 2017-08-10 Antonio da Silva Method of Making a Dessert
FR3049168B1 (fr) 2016-03-22 2019-08-16 Marie Procede de fabrication d'une pate a tarte crue preformee et stabilisee et produits afferents
FR3050360B1 (fr) * 2016-04-26 2020-10-02 Chocolaterie La Citadelle Composition a base de fruits secs et utilisations
CN106819004A (zh) * 2017-01-16 2017-06-13 河南大学 一种叠花烤饼及其制作方法
IT201700106877A1 (it) * 2017-09-25 2019-03-25 Food Farm Srl Processo e prodotto alimentare
KR102197581B1 (ko) * 2018-12-17 2020-12-31 한남대학교 산학협력단 키슈의 제조방법
CN110063353A (zh) * 2019-05-05 2019-07-30 许松 速冻烤馅饼

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3814005A (en) * 1972-07-06 1974-06-04 J Widdel Pizza pie crust device
GB2005979B (en) * 1977-09-29 1982-03-10 Findus Process for the production of bases for tarts and pizzas and a tool for carrying out this process
US5256432A (en) * 1990-11-13 1993-10-26 Pizza Hut, Inc. Method of making pizza with a pizza toppings disk
CA2059342C (en) * 1991-03-11 1997-05-27 Yigal Peleg Microwave reconstitution of frozen pizza
US5380543A (en) * 1992-02-14 1995-01-10 Leprino Foods Company Cheese composition
US5681602A (en) * 1995-03-24 1997-10-28 Doskocil Companies Incorporated Pizza sauce composite preform and method for making same
US6287619B1 (en) * 1998-02-23 2001-09-11 Tricon Restaurants International Implements for use in preparing sliced food products
US6365210B1 (en) * 1998-09-10 2002-04-02 M & M Holdings, Inc. Pizza crust and process and apparatus for making same
US6843167B1 (en) * 1999-04-13 2005-01-18 Pizza Hut, Inc. System and method for producing par-baked pizza crusts
BR0013071A (pt) * 1999-08-06 2002-04-30 Artos Internat Ltd Processo para fazer um produto alimentìcio assado em forma de cálice
CN1319340A (zh) * 2000-03-10 2001-10-31 雀巢制品公司 可微波加工的比萨饼
US6327968B1 (en) * 2000-03-17 2001-12-11 Pizza Hut, Inc. System and method for producing par-baked pizza crusts
EP1199217A1 (en) * 2000-10-18 2002-04-24 Société des Produits Nestlé S.A. Pizza preparation & delivering method

Also Published As

Publication number Publication date
AU2003258798A1 (en) 2003-12-31
PL372079A1 (en) 2005-07-11
CN1668200A (zh) 2005-09-14
WO2003105592A1 (fr) 2003-12-24
FR2840773A1 (fr) 2003-12-19
FR2840773B1 (fr) 2005-03-25
US20060093707A1 (en) 2006-05-04
EP1513406A1 (fr) 2005-03-16
CN100459865C (zh) 2009-02-11
JP2005529601A (ja) 2005-10-06

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