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1. WO2015014312 - CRISPY SACHIMA AND PREPARATION PROCESS THEREOF

Publication Number WO/2015/014312
Publication Date 05.02.2015
International Application No. PCT/CN2014/083523
International Filing Date 01.08.2014
IPC
A21D 13/08 2006.1
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
13Finished or partly finished bakery products
08Pastry, e.g. cake, biscuit, puff-pastry
CPC
A21D 13/24
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
20Partially or completely coated products
24coated after baking
A21D 13/60
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
60Deep-fried products, e.g. doughnuts
Applicants
  • NESTEC S.A. [CH]/[CH]
  • HSU, Mekey [CN]/[CH] (US)
  • MIAO, Ren Yi [CN]/[CH] (US)
  • GAO, Qing [CN]/[CH] (US)
  • HSU, Kenny [CN]/[CH] (US)
  • SUN, Xue Ke [CN]/[CH] (US)
  • LIAN, Rebecca [SG]/[CH] (US)
Inventors
  • HSU, Mekey
  • MIAO, Ren Yi
  • GAO, Qing
  • HSU, Kenny
  • SUN, Xue Ke
  • LIAN, Rebecca
Agents
  • ZHONGZI LAW OFFICE
Priority Data
PCT/CN2013/08066401.08.2013CN
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) CRISPY SACHIMA AND PREPARATION PROCESS THEREOF
(FR) SACHIMA CROUSTILLANT ET PROCÉDÉ DE PRÉPARATION DE CE DERNIER
Abstract
(EN) A Sachima comprising the following ingredients: 1) 40-82wt%, preferably 42-75wt%, more preferably 55-72wt%of fried dough; 2) 15-50wt%, preferably 18-45wt%, more preferably 22-35wt%of syrup; and 3) optionally 0.1-7wt%, preferably l-6.5wt%, more preferably 1.5-5.5wt%of flavor, wherein the weight percent of each ingredient is based on the total weight of the Sachima.
(FR) L'invention porte sur un sachima qui contient les ingrédients suivants : 1) de 40 à 82 % en poids, de préférence de 42 à 75 % en poids, mieux encore de 55 à 72 % en poids de pâte frite; 2) de 15 à 50 % en poids, de préférence de 18 à 45 % en poids, mieux encore de 22 à 35 % en poids de sirop; et 3) facultativement de 0,1 à 7 % en poids, de préférence de l à 6,5 % en poids, mieux encore de 1,5 à 5,5 % en poids d'un arôme, le pourcentage en poids de chaque ingrédient étant fonction du poids total du sachima.
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