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Title:
IMPROVED COOKED DOUGH FOR BAKED GOODS SUITABLE FOR BEING DEFROSTED
Document Type and Number:
WIPO Patent Application WO/2015/142199
Kind Code:
A3
Abstract:
The invention relates to a method and a product which, using conventional and basic systems and without the need for a particular system for defrosting and fermentation, achieves a optimum-quality product so that the consumer can determine whether same is fresh or originates from a defrosting process. In this way, a bread dough is achieved which is suitable for producing croissant-type products and all types of bread, of different shapes and sizes, and the post-baking quality of which is entirely favourable in terms of flavour, texture, appearance and volume, these characteristics not being altered after defrosting.

Inventors:
HERRERA, Sergio David (Alberti 4715, Mar de Plat, Buenos Aires CP. 7600, AR)
Application Number:
PE2015/000001
Publication Date:
September 24, 2015
Filing Date:
February 09, 2015
Export Citation:
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Assignee:
SANCHEZ RIOS, Rafael (Avenida Guardia Civil 1170, Oficina 201 San Isidr, C.P. Lima 27 Lima, PE)
HERRERA, Sergio David (Alberti 4715, Mar de Plat, Buenos Aires CP. 7600, AR)
International Classes:
A21D10/00; A21D8/00
Foreign References:
FR2847122A12004-05-21
ES2251264A12006-04-16
ES2382278A12012-06-06
Other References:
PAN CASERO I: "The Porcentaje del Panadero.", 3 July 2013 (2013-07-03), Retrieved from the Internet [retrieved on 20150911]
"Medialunas of Manteca of Osvaldo Gross.", 12 September 2013 (2013-09-12), Retrieved from the Internet [retrieved on 20150909]
"Medialunas of manteca.", 9 March 2011 (2011-03-09), Retrieved from the Internet [retrieved on 20150909]
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