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MX2016015483A - Galleta de textura multiple. - Google Patents

Galleta de textura multiple.

Info

Publication number
MX2016015483A
MX2016015483A MX2016015483A MX2016015483A MX2016015483A MX 2016015483 A MX2016015483 A MX 2016015483A MX 2016015483 A MX2016015483 A MX 2016015483A MX 2016015483 A MX2016015483 A MX 2016015483A MX 2016015483 A MX2016015483 A MX 2016015483A
Authority
MX
Mexico
Prior art keywords
dough mixture
cookie
texture
texture cookie
flour
Prior art date
Application number
MX2016015483A
Other languages
English (en)
Other versions
MX377628B (es
Inventor
Roussel Cecile
Borges Rui
Aymard Pierre
Sence Claude
Original Assignee
Biscuit Gle
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 Biscuit Gle filed Critical Biscuit Gle
Publication of MX2016015483A publication Critical patent/MX2016015483A/es
Publication of MX377628B publication Critical patent/MX377628B/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
    • A21D13/13—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with coatings
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/36—Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)

Abstract

La presente invención se refiere a un precursor de galleta que comprende una primera mezcla de masa y una segunda mezcla de masa, en donde la primera mezcla de masa comprende al menos 20 % en peso de harina, y en donde la segunda mezcla de masa comprende 10 % en peso o menos de harina.
MX2016015483A 2014-05-28 2015-05-15 Galleta de textura múltiple. MX377628B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP14170413.0A EP2949217B1 (en) 2014-05-28 2014-05-28 Multi-texture cookie
PCT/EP2015/060807 WO2015180975A1 (en) 2014-05-28 2015-05-15 Multi-texture cookie

Publications (2)

Publication Number Publication Date
MX2016015483A true MX2016015483A (es) 2017-03-23
MX377628B MX377628B (es) 2025-03-10

Family

ID=50819662

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2016015483A MX377628B (es) 2014-05-28 2015-05-15 Galleta de textura múltiple.

Country Status (9)

Country Link
US (1) US20170094982A1 (es)
EP (1) EP2949217B1 (es)
CN (1) CN106413408B (es)
AR (1) AR100617A1 (es)
BR (1) BR112016020400B1 (es)
ES (1) ES2724241T3 (es)
MX (1) MX377628B (es)
PL (1) PL2949217T3 (es)
WO (1) WO2015180975A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6401837B1 (ja) 2017-08-10 2018-10-10 デクセリアルズ株式会社 偏光板及び光学機器
US20230345952A1 (en) 2022-04-29 2023-11-02 Société des Produits Nestlé S.A. Multi-texture confectionery product

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4219580A (en) * 1978-06-29 1980-08-26 Pfizer Inc. Flour substitutes
US4251201A (en) 1978-09-18 1981-02-17 Krysiak Janusz D Extrusion apparatus
EP0031718B1 (en) 1979-12-26 1987-04-29 THE PROCTER & GAMBLE COMPANY Food product in form of doughs and cookies and method of making thereof
US4584203A (en) 1983-03-16 1986-04-22 The Procter & Gamble Co. Dough rolling process for laminated cookies
US4882185A (en) 1983-06-24 1989-11-21 Nabisco Brands, Inc. Method and apparatus for severing a coextrusion for making an enrobed food piece
AU3273084A (en) * 1983-09-20 1985-03-28 Nabisco Brands Incorporated Baked products containing non-crystallizable sugar
NZ214086A (en) 1984-11-09 1988-01-08 Nabisco Brands Inc Method and dough composition for making shelf-stable soft or chewy cookies
US5080919A (en) * 1985-02-15 1992-01-14 Nabisco Brands, Inc. Cookies with reduced sucrose content and doughs for production thereof
EP0208509B1 (en) 1985-07-05 1992-10-07 United Biscuits (Uk) Limited Baked products with shelf stable texture
US4717570A (en) 1985-10-10 1988-01-05 Nabisco Brands, Inc. Process and dough composition for producing multi-textured cookies
US4840803A (en) 1985-10-10 1989-06-20 Nabisco Brands, Inc. Process and dough composition for producing multi-textured cookies containing hard fats
EP0372596A3 (en) * 1988-11-07 1990-08-01 The Procter & Gamble Company Cookies made with low aw fibercontaining fillings
JP2902763B2 (ja) * 1990-10-04 1999-06-07 旭電化工業株式会社 練り込み用油中水型乳化油脂組成物
US6280783B1 (en) * 1996-12-19 2001-08-28 Nestec Sa Ready to bake refrigerated sweet dough
US20060078660A1 (en) * 2001-04-30 2006-04-13 Merrie Martin Ready to bake layered dough product and methods
US20030044487A1 (en) * 2001-08-30 2003-03-06 Antonio-Helio Waszyk Chilled dough extrusions for producing baked products having multiple textures
US8741369B2 (en) * 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions
AU2009207698A1 (en) * 2008-01-25 2009-07-30 Nestec S.A. Microwavable cookie dough and packaging therefor
US20100303991A1 (en) * 2009-05-27 2010-12-02 Kraft Foods Global Brands Llc High fiber and high protein baked goods production
US8617636B2 (en) * 2009-10-01 2013-12-31 Roquette Freres Carbohydrate compositions having a greater impact on the insulinemic response than on the glycemic response, their preparation and their uses
JP5629365B2 (ja) * 2012-12-28 2014-11-19 花王株式会社 焼き菓子

Also Published As

Publication number Publication date
CN106413408A (zh) 2017-02-15
EP2949217A1 (en) 2015-12-02
ES2724241T3 (es) 2019-09-09
BR112016020400B1 (pt) 2022-03-03
BR112016020400A2 (pt) 2018-07-10
EP2949217B1 (en) 2019-02-27
CN106413408B (zh) 2020-02-14
AR100617A1 (es) 2016-10-19
MX377628B (es) 2025-03-10
WO2015180975A1 (en) 2015-12-03
PL2949217T3 (pl) 2019-07-31
US20170094982A1 (en) 2017-04-06

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