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AU3842195A - Pre-moulded, filled or topped dough systems - Google Patents

Pre-moulded, filled or topped dough systems

Info

Publication number
AU3842195A
AU3842195A AU38421/95A AU3842195A AU3842195A AU 3842195 A AU3842195 A AU 3842195A AU 38421/95 A AU38421/95 A AU 38421/95A AU 3842195 A AU3842195 A AU 3842195A AU 3842195 A AU3842195 A AU 3842195A
Authority
AU
Australia
Prior art keywords
moulded
filled
dough systems
topped
topped dough
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.)
Abandoned
Application number
AU38421/95A
Inventor
Karin Boode-Boissevain
Jacobus Dijkshoorn
Rudolf Richardus Schreurs
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.)
Unilever PLC
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 AU3842195A publication Critical patent/AU3842195A/en
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/26—Partially or completely coated products the coating forming a barrier against migration
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/34—Filled, to be filled or stuffed products the filling forming a barrier against migration
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
AU38421/95A 1994-10-13 1995-10-12 Pre-moulded, filled or topped dough systems Abandoned AU3842195A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP94202971 1994-10-13
EP94202971 1994-10-13
PCT/EP1995/004033 WO1996011577A1 (en) 1994-10-13 1995-10-12 Pre-moulded, filled or topped dough systems

Publications (1)

Publication Number Publication Date
AU3842195A true AU3842195A (en) 1996-05-06

Family

ID=8217272

Family Applications (1)

Application Number Title Priority Date Filing Date
AU38421/95A Abandoned AU3842195A (en) 1994-10-13 1995-10-12 Pre-moulded, filled or topped dough systems

Country Status (3)

Country Link
AU (1) AU3842195A (en)
WO (1) WO1996011577A1 (en)
ZA (1) ZA958392B (en)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2232889T3 (en) * 1998-01-26 2005-06-01 Societe Des Produits Nestle S.A. PASTA GUARNECIDA, CRUSHY AFTER COOKING IN MICROWAVE OVEN.
DE69932030T2 (en) * 1999-04-09 2007-01-04 Société des Produits Nestlé S.A. Raw sandwiched pizza dough
US6500475B1 (en) * 2000-01-14 2002-12-31 Schwan's Sales Enterprises, Inc. Edible dough support
US20040121051A1 (en) * 2002-12-19 2004-06-24 Melissa Fenn Moisture barrier for foods
DE102004006744A1 (en) 2004-02-09 2005-08-25 Dr. August Oetker Nahrungsmittel Kg Baked goods for preparation in the microwave
US8057832B2 (en) 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products
US8354131B2 (en) 2006-09-13 2013-01-15 Kraft Foods Global Brands Llc Microwavable food products
DE102007030732A1 (en) * 2007-07-02 2009-01-08 Roth, Erika Film wrapping, for sliced sausage and bread rolls, prevents the entry of moisture using an organic film material which is tasteless and edible
FR2938404B1 (en) * 2008-11-20 2012-02-24 Martine Specialites BARRIER PIE BASE AGAINST WATER TRANSFER AND METHOD OF MANUFACTURING THE SAME

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1987003453A1 (en) * 1985-12-16 1987-06-18 Wisconsin Alumni Research Foundation Edible film barrier resistant to water vapor transfer
GB9016340D0 (en) * 1990-07-25 1990-09-12 Devro Inc Moisture barrier film
EP0547551B1 (en) * 1991-12-16 1997-11-05 National Starch and Chemical Investment Holding Corporation Edible films
GB2275171A (en) * 1993-02-20 1994-08-24 Forrester Foods Limited Process for making a pizza base

Also Published As

Publication number Publication date
ZA958392B (en) 1997-04-07
WO1996011577A1 (en) 1996-04-25

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