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ZA958130B - Ready-to-bake-brioche doughs - Google Patents

Ready-to-bake-brioche doughs

Info

Publication number
ZA958130B
ZA958130B ZA958130A ZA958130A ZA958130B ZA 958130 B ZA958130 B ZA 958130B ZA 958130 A ZA958130 A ZA 958130A ZA 958130 A ZA958130 A ZA 958130A ZA 958130 B ZA958130 B ZA 958130B
Authority
ZA
South Africa
Prior art keywords
brioche
doughs
bake
ready
brioche doughs
Prior art date
Application number
ZA958130A
Other languages
English (en)
Inventor
Angel Ortiz
Johannes Cornelis Sanders
Original Assignee
Unilever Plc
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 Unilever Plc filed Critical Unilever Plc
Publication of ZA958130B publication Critical patent/ZA958130B/xx

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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
ZA958130A 1994-09-27 1995-09-27 Ready-to-bake-brioche doughs ZA958130B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP94202776 1994-09-27

Publications (1)

Publication Number Publication Date
ZA958130B true ZA958130B (en) 1997-03-27

Family

ID=8217233

Family Applications (1)

Application Number Title Priority Date Filing Date
ZA958130A ZA958130B (en) 1994-09-27 1995-09-27 Ready-to-bake-brioche doughs

Country Status (7)

Country Link
EP (1) EP0784434B1 (es)
AU (1) AU3652495A (es)
CA (1) CA2201102A1 (es)
DE (1) DE69506728T2 (es)
ES (1) ES2126321T3 (es)
WO (1) WO1996009769A1 (es)
ZA (1) ZA958130B (es)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3663454B2 (ja) * 1996-04-09 2005-06-22 松谷化学工業株式会社 パン
IT1296309B1 (it) * 1997-10-10 1999-06-25 Foodinvest Group Srl Base forno salata e panino farcito con essa preparato
BE1013776A3 (nl) * 2000-05-24 2002-08-06 Bvba Lansslaere Werkwijze, preparaten en inrichting voor het vervaardigen van boterkoekjes.
US6660311B2 (en) * 2001-06-08 2003-12-09 The Pillsbury Company Pre-proofed freezer-to-oven dough compositions, and methods
AU2002256296B2 (en) 2001-06-14 2006-12-07 Intuitive Surgical Operations, Inc. Apparatus and method for surgical suturing with thread management
US20030165605A1 (en) * 2002-01-31 2003-09-04 Jackie Brown Frozen dough and baked products
FR2859878B1 (fr) * 2003-09-18 2006-03-10 Emmanuel Castel Pate levee tolerante a la surgelation et procede de fabrication
US9775600B2 (en) 2010-10-01 2017-10-03 Endoevolution, Llc Devices and methods for minimally invasive suturing
US8123764B2 (en) 2004-09-20 2012-02-28 Endoevolution, Llc Apparatus and method for minimally invasive suturing
KR101343287B1 (ko) * 2013-03-25 2013-12-18 주식회사 파리크라상 무당빵용 반죽 조성물, 무당빵 및 이들의 제조방법
FR3060259B1 (fr) * 2016-12-21 2020-01-03 Emmanuel Castel Pate levee de type pate a brioche presentant une activite fermentaire accrue, et son procede de preparation
US20180242967A1 (en) 2017-02-26 2018-08-30 Endoevolution, Llc Apparatus and method for minimally invasive suturing
US10292698B2 (en) 2017-07-27 2019-05-21 Endoevolution, Llc Apparatus and method for minimally invasive suturing
CN115039801A (zh) * 2021-03-09 2022-09-13 颖乐福(太仓)食品添加剂制造有限公司 冷冻面团及其制造方法
CN117106765B (zh) * 2023-10-20 2024-01-26 广州奥昆食品有限公司 酵母组合物、冷冻面团及其制备方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU593687B2 (en) * 1986-10-13 1990-02-15 Unilever Plc Water-in-oil emulsions with a reduced fat content, which are suitable for frying
US4885180A (en) * 1987-08-26 1989-12-05 General Foods Corporation Microwaveable baked goods
JP3078584B2 (ja) * 1991-02-22 2000-08-21 旭電化工業株式会社 冷凍食品及びその製造法
AU4063993A (en) * 1992-05-11 1993-12-13 Unilever Plc Deep-frozen, pre-proofed doughs

Also Published As

Publication number Publication date
CA2201102A1 (en) 1996-04-04
EP0784434A1 (en) 1997-07-23
ES2126321T3 (es) 1999-03-16
DE69506728D1 (de) 1999-01-28
AU3652495A (en) 1996-04-19
DE69506728T2 (de) 1999-08-19
EP0784434B1 (en) 1998-12-16
WO1996009769A1 (en) 1996-04-04

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