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1. AR096492 - FORMULACIONES DE MASA DE PIZZA SIN GLUTEN LISTAS PARA HORNEAR

Office
Argentina
Application Number P140102123
Application Date 29.05.2014
Publication Number 096492
Publication Date 13.01.2016
Publication Kind A1
IPC
A21D 10/00
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
A21D 8/02
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
8Methods for preparing or baking dough
02Methods for preparing dough; Treating dough prior to baking
CPC
A21D 10/025
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
02Ready-for-oven doughs
025Packaged doughs
A21D 13/06
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
06Products with modified nutritive value, e.g. with modified starch content
A21D 13/066
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
06Products with modified nutritive value, e.g. with modified starch content
064with modified protein content
066Gluten-free products
A21D 13/043
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
04Products made from materials other than rye or wheat flour
043from tubers, e.g. manioc or potato
A21D 13/047
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
04Products made from materials other than rye or wheat flour
047from cereals other than rye or wheat, e.g. rice
A21D 13/40
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
40Products characterised by the type, form or use
Applicants GENERAL MILLS, INC.
Inventors
Priority Data PCT/US2013/043754 31.05.2013 WO
Title
(ES) FORMULACIONES DE MASA DE PIZZA SIN GLUTEN LISTAS PARA HORNEAR
Abstract
(ES) Una composición incluye una mezcla de harina sin gluten que constituye 45 - 55% en peso de la composición, claras de huevo secas que constituyen 1,75 - 4,5% en peso de la composición, aceite que constituye 1,5 - 2% en peso de la composición, materia grasa que constituye 3 - 7% en peso de la composición, agua que constituye 26 - 33% en peso de la composición, etanol constituye 1 - 2% en peso de la composición y sacarosa que constituye menos del 5% en peso de la composición. La mezcla de harina sin gluten incluye menos de 12% de harina de arroz en peso de la composición e incluye al menos uno de almidón de tapioca, harina de sorgo y harina de mijo. La composición tiene una actividad de agua de 0,93 o inferior. También se proporcionan métodos para la fabricación de la composición.
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