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    SHELF-STABLE BAKED CRISPS AND METHOD FOR MAKING SAME
    21.
    发明公开
    SHELF-STABLE BAKED CRISPS AND METHOD FOR MAKING SAME 审中-公开
    贮藏的马铃薯薯条及其生产方法

    公开(公告)号：EP2961279A4

    公开(公告)日：2016-12-14

    申请号：EP14756348

    申请日：2014-02-28

    申请人： FRITO-LAY NORTH AMERICA INC

    发明人： BROWN MARTHA MEADOWS ,  DIERL MARTIN BERNHARD ,  JOSEPH PONNATTU KURIAN ,  LAWSON GENEVIEVE BARNARD ,  SCANNELL STEVE ,  VARMA SUPRIYA

    IPC分类号： A21D2/16 ,  A21D8/06 ,  A21D13/00 ,  A21D13/08 ,  A23L5/30

    CPC分类号： A21D8/06 ,  A21D13/46 ,  A23L5/15 ,  A23L5/32

    摘要： A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2 and 5% and is shelf-stable. In one embodiment the crisp does not comprise artificial ingredients such as artificial preservatives, flavorings, or colorings. To manufacture the crisp, in one embodiment, the ingredients are first mixed to form a batter which is deposited into a pan and baked. Thereafter, the product is cooled, sliced, and then dried.

    摘要翻译： 一种保存稳定的烘烤脆性和制备它的方法。 在一个实施方案中，货架稳定的酥脆包括包含油，面筋，面粉，烘焙粉和蛋的熟面糊。 脆性包含2％至5％的水分含量并且是稳定的。 在一个实施方案中，脆性不包括人造成分，例如人造防腐剂，调味剂或着色剂。 为了制造酥脆，在一个实施方案中，首先将成分混合以形成沉积在锅中并烘焙的面糊。 此后，将产物冷却，切片，然后干燥。

    LOW FAT LAMINATED DOUGH AND PASTRY
    23.
    发明公开
    LOW FAT LAMINATED DOUGH AND PASTRY 有权
    FEATEBÄCK的FETTARMERBLÄTTERTEIG

    公开(公告)号：EP2956007A1

    公开(公告)日：2015-12-23

    申请号：EP14722497.6

    申请日：2014-04-08

    申请人： Dow Global Technologies LLC

    发明人： ERGUN, Roja ,  THOMSON, Bradley S. ,  HUEBNER-KEESE, Britta

    IPC分类号： A21D2/16 ,  A21D2/18 ,  A21D13/00

    CPC分类号： A21D13/0058 ,  A21D2/165 ,  A21D2/188 ,  A21D13/16

    摘要： An article contains layers of dough and a roll-in composition, the roll-in composition contains at least two weight-percent based on total roll-in composition weight of an oleogel comprising ethyl cellulose and a triacylglycerol. A process for preparing the article includes (a) providing dough and a roll-in composition, the roll-in composition containing a mixture of ethyl cellulose and a triacylglycerol; (b) disposing the roll-in composition on the dough so as to form a layered composition containing a layer of roll-in composition on a layer of dough; and (c) folding the layered composition on itself one or more than one time to form the article. Bake the article to form a baked layered pastry.

    摘要翻译： 一种制品包含面团层和卷入组合物，该卷入组合物基于包含乙基纤维素和三酰基甘油的油凝胶的总卷入组合物重量含有至少两个重量百分比。 制备制品的方法包括（a）提供面团和卷入组合物，该卷入组合物含有乙基纤维素和三酰基甘油的混合物; （b）将所述卷入组合物放置在所述面团上，以便在面团层上形成包含卷入组合物层的层状组合物; 和（c）将分层组合物自身折叠一次或多于一次以形成制品。 烘烤文章形成一个烘焙的分层糕点。

    BAKERY FAT SYSTEM
    26.
    发明公开
    BAKERY FAT SYSTEM 审中-公开
    BACKFETTSYSTEM

    公开(公告)号：EP2833730A4

    公开(公告)日：2015-08-19

    申请号：EP13771835

    申请日：2013-04-01

    申请人： CARGILL INC ,  METIN SERPIL ,  SMITH PAUL RAYMOND ,  VEELAERT SARAH ,  MORAN PATRICK ,  KARLESKIND DANIELE MARIE-ANTOINETTE

    发明人： METIN SERPIL ,  SMITH PAUL RAYMOND ,  VEELAERT SARAH ,  MORAN PATRICK ,  KARLESKIND DANIELE MARIE-ANTOINETTE

    IPC分类号： A23D7/005 ,  A21D2/16 ,  A21D13/00

    CPC分类号： A21D10/005 ,  A21D2/16 ,  A21D13/16 ,  A23D9/007

    摘要： The invention relates to a bakery fat system that is low in trans- and saturated fatty acids. A process for making the system of the present invention is also disclosed and a use in bakery applications, in particular in pastry applications, is also disclosed. In a first aspect, the present invention relates to a bakery fat system comprising from 30 weight/weight % (w/w %) to 75 w/w %, of a lipid and from 25 w/w % t 70 w/w % of a porous edible particle, characterized in that said bakery fat system is a structured fat system wherein the lipid is present as a continuous phase. In a second aspect, the present invention relates to a process for making the bakery fat system, a bakery product comprising the bakery fat system and further bakery ingredients, and the use of the bakery fat system in bakery applications, in particular in pastry applications, are also disclosed.

    摘要翻译： 本发明涉及一种低反式饱和脂肪酸的烘焙脂肪系统。 还公开了用于制造本发明的系统的方法，并且还公开了在面包店应用中，特别是糕点应用中的用途。 在第一方面，本发明涉及包含30重量％（w / w％）至75w / w％脂质和25w / w％t 70w / w％ 的多孔可食用颗粒，其特征在于所述烘焙脂肪系统是结构化脂肪系统，其中所述脂质以连续相存在。 在第二方面，本发明涉及一种制造面包店肥料系统的方法，包括面包店肥料系统和其他面包店成分的面包店产品，以及在面包店应用中，特别是糕点应用中使用烘焙脂肪系统， 也被披露。