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Machine translation
1. (WO1979000195) PROCESS FOR TREATING AND DEEP FREEZING OF BAKERY AND VIENNESE BREAD PRODUCTS MADE OF RAISED DOUGH
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/1979/000195    International Application No.:    PCT/FR1978/000030
Publication Date: 19.04.1979 International Filing Date: 10.10.1978
IPC:
A21D 15/02 (2006.01)
Applicants:
Inventors:
Priority Data:
7730599 11.10.1977 FR
Title (EN) PROCESS FOR TREATING AND DEEP FREEZING OF BAKERY AND VIENNESE BREAD PRODUCTS MADE OF RAISED DOUGH
(FR) PROCEDE DE TRAITEMENT ET DE SURGELATION DES PRODUITS DE BOULANGERIE ET DE VIENNOISERIE EN PATE LEVEE
Abstract: front page image
(EN)Preparation, making, shaping of French dough having the same characteristics as those of craftsmen bakers. Passage into an oven specially designed (hyper-frequency) from 15 seconds to 15 minutes maxi. Biological action, blowing shape and structure, there is no coloration, and no crust formation, but only a thin film preventing from bending down. Deep freezing -180 C conversation -25 C to -18 C. Unlimited conversation, immediate placing in the oven and baking in all ovens having a heating capacity comprised between 180 C and 250 C by any person, baking from 8 to 20 minutes.
(FR)Preparation, realisation, faconnage de pate a pain francais ayant les memes proprietes que celles des artisans boulangers. Passage dans un four specialement concu (hyper-frequence) de 15 secondes a 15 minutes maxi. Action biologique, gonflement forme et structure, il n"y a pas de coloration ni de formation de croute, seulement une fine pellicule evitant l"affaissement. Surgelation -180 C conservation -25 C a -18 C conservation illimitee, enfournement immediat et cuisson dans tous les fours ayant une puissance calorifique de 180 C a 250 C par toutes personnes, cuisson de 8 a 20 minutes.
Designated States:
Publication Language: French (FR)
Filing Language: French (FR)