Title:
How to prepare starch products cooked completely
Document Type and Number:
Japanese Patent JP6004592
Kind Code:
B2
Abstract:
The inventors have designed a method for the preparation of fully cooked farinaceous food products having a reduced fat content, said method comprising the successive steps of: ° preparing a farinaceous dough or batter by mixing flour, water, leavening agent and optionally one or more other bakery ingredients; ° dividing the dough or batter into one or more portions; ° prefrying said one or more portions; ° cooking the one or more prefried portions by exposing them (i) to impingement with hot air, and (ii) to infrared radiation, wherein the exposure to the impingement with hot air and the infrared radiation can occur simultaneously, sequentially or in any combinations thereof.
Inventors:
Clark, Stephen John
More, Peter
Heiberger, Kai Alexander
More, Peter
Heiberger, Kai Alexander
Application Number:
JP2014518843A
Publication Date:
October 12, 2016
Filing Date:
May 16, 2012
Export Citation:
Assignee:
Bakery Supplies Europe Holding B.V.
International Classes:
A21D13/08; A21D8/06; A23L5/10
Domestic Patent References:
| JP2007236389A |
Foreign References:
| WO2011025370A1 | ||||
| WO2010137982A1 | ||||
| WO2010057299A1 | ||||
| GB2359975A | ||||
| EP1700526A1 |
Attorney, Agent or Firm:
Ikeda adult
Junichiro Sakamaki
Masakazu Noda
Kazuhiro Yamaguchi
Junichiro Sakamaki
Masakazu Noda
Kazuhiro Yamaguchi
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