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FR3115435B1 - Crispy pastries and pastries - Google Patents

Crispy pastries and pastries Download PDF

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Publication number
FR3115435B1
FR3115435B1 FR2011046A FR2011046A FR3115435B1 FR 3115435 B1 FR3115435 B1 FR 3115435B1 FR 2011046 A FR2011046 A FR 2011046A FR 2011046 A FR2011046 A FR 2011046A FR 3115435 B1 FR3115435 B1 FR 3115435B1
Authority
FR
France
Prior art keywords
pastries
crispy
products
croissants
crisper
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.)
Active
Application number
FR2011046A
Other languages
French (fr)
Other versions
FR3115435A1 (en
Inventor
Eline Honoré
Thomas Josse
Der Meulen Roel Van
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.)
Vamix
Original Assignee
Vamix
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
Priority to FR2011046A priority Critical patent/FR3115435B1/en
Application filed by Vamix filed Critical Vamix
Priority to US18/022,616 priority patent/US12029219B2/en
Priority to PCT/EP2021/075856 priority patent/WO2022058601A1/en
Priority to EP21769319.1A priority patent/EP4213631B1/en
Priority to CA3191647A priority patent/CA3191647C/en
Priority to KR1020237011097A priority patent/KR102611492B1/en
Priority to CN202180064123.XA priority patent/CN116249451B/en
Priority to PL21769319.1T priority patent/PL4213631T3/en
Priority to JP2023518250A priority patent/JP7518290B2/en
Publication of FR3115435A1 publication Critical patent/FR3115435A1/en
Priority to SA523440205A priority patent/SA523440205B1/en
Application granted granted Critical
Publication of FR3115435B1 publication Critical patent/FR3115435B1/en
Priority to US18/732,891 priority patent/US12329167B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
    • A21C9/088—Folding or bending discrete dough pieces or dough strips
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/12—Apparatus for slotting, slitting or perforating the surface of pieces of dough

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne un procédé pour la production d’un produit alimentaire plus croustillant à base de pâte laminée feuilletée multicouche tel que des croissants et similaires, les outils pour la préparation de tels produits et les produits alimentaires préparés selon ce procédé.The present invention relates to a process for the production of a crisper food product based on multi-layer laminated puff pastry such as croissants and the like, the tools for the preparation of such products and the food products prepared according to this process.

FR2011046A 2020-09-21 2020-10-28 Crispy pastries and pastries Active FR3115435B1 (en)

Priority Applications (11)

Application Number Priority Date Filing Date Title
FR2011046A FR3115435B1 (en) 2020-10-28 2020-10-28 Crispy pastries and pastries
JP2023518250A JP7518290B2 (en) 2020-09-21 2021-09-21 Crispy pastry products
EP21769319.1A EP4213631B1 (en) 2020-09-21 2021-09-21 Crispy pastry products
CA3191647A CA3191647C (en) 2020-09-21 2021-09-21 Crispy pastry products
KR1020237011097A KR102611492B1 (en) 2020-09-21 2021-09-21 crispy pastry products
CN202180064123.XA CN116249451B (en) 2020-09-21 2021-09-21 Croissant, method for producing the same and use of a cutting tool therefor
US18/022,616 US12029219B2 (en) 2020-09-21 2021-09-21 Crispy pastry products
PCT/EP2021/075856 WO2022058601A1 (en) 2020-09-21 2021-09-21 Crispy pastry products
PL21769319.1T PL4213631T3 (en) 2020-09-21 2021-09-21 Crispy pastry products
SA523440205A SA523440205B1 (en) 2020-09-21 2023-03-21 Crispy pastry products
US18/732,891 US12329167B2 (en) 2020-09-21 2024-06-04 Crispy pastry products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR2011046A FR3115435B1 (en) 2020-10-28 2020-10-28 Crispy pastries and pastries
FR2011046 2020-10-28

Publications (2)

Publication Number Publication Date
FR3115435A1 FR3115435A1 (en) 2022-04-29
FR3115435B1 true FR3115435B1 (en) 2024-02-16

Family

ID=74871477

Family Applications (1)

Application Number Title Priority Date Filing Date
FR2011046A Active FR3115435B1 (en) 2020-09-21 2020-10-28 Crispy pastries and pastries

Country Status (1)

Country Link
FR (1) FR3115435B1 (en)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES1011959Y (en) * 1989-07-21 1990-12-16 Lozano Soriano Angel PERFECTED MACHINE FOR THE FORMATION OF CROISSANTS.
ATE185241T1 (en) * 1994-01-13 1999-10-15 Soriano Angel Lozano IMPROVEMENTS IN AN APPARATUS FOR CONTINUOUSLY PRODUCING CROISSONES
DE10139885A1 (en) * 2001-08-20 2003-03-06 Fritsch A Gmbh & Co Kg Method and system for forming rolled dough products, in particular croissant wraps, from a flat, cut piece of dough
EP2172109B1 (en) * 2008-10-02 2016-08-10 Fritsch GmbH Method for creating dough blanks with an at least mainly triangular and equal-sided basic shape from a dough strip and corresponding device
WO2015190268A1 (en) * 2014-06-09 2015-12-17 レオン自動機株式会社 Dough piece extending method, dough piece extending device, and dough forming device for finish rolling provided with dough piece extending device

Also Published As

Publication number Publication date
FR3115435A1 (en) 2022-04-29

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