公开(公告)号：US4986992A

公开(公告)日：1991-01-22

申请号：US269414

申请日：1988-11-10

申请人： Timothy L. Glaros ,  Florent Soissons ,  Joe McEvoy

发明人： Timothy L. Glaros ,  Florent Soissons ,  Joe McEvoy

IPC分类号： A21D13/00 ,  A21D13/08 ,  A21D15/02

CPC分类号： A21D15/02 ,  A21D13/0045

摘要： A partially baked, laminated dough product such as a croissant or a pastry is made by heating the dough product preferably in an impingement oven to a temperature of about 200.degree. F. to about 210.degree. F. and then immediately freezing the partially baked dough product preferably in a co-current liquid nitrogen freezer so as to prevent a collapse of the partially baked dough product.

摘要翻译： 通过将面团产品优选在冲击烘箱中加热到约200°F至约210°F的温度，然后立即冷冻部分烘烤的面团产品，例如羊角面包或糕点， 优选在合流的液氮冷冻器中，以防止部分烘烤的面团产品的塌陷。