• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Dough composition for producing a shell for a snack product comprising the ingredients: - crumbs of a prefabricated baked product - fat component - liquid component - emulsifier - leavening agent wherein the proportion of crumbs (2) between 20 wt .-% and 60 wt .-%, preferably between 22 wt .-% and 35 wt .-%, is.
    公开号:AT519914A1
    申请号:T50316/2017
    申请日:2017-04-19
    公开日:2018-11-15
    发明作者:
    申请人:Hama Foodservice Gmbh；
    IPC主号:
    专利说明:

    The invention relates to a dough for the production of a casing for a snack product comprising crumbs of a prefabricated baked goods product, liquid, emulsifiers, leavening agents and a snack product with a casing produced and baked from the dough and a filling compound, and a method for producing a snack product.
    In today's, mostly stressful work environment, it is common to only have a snack product that is quickly available, but tasty and freshly prepared. Especially in fast food restaurants but also increasingly in bakeries, pastry shops and supermarkets as well as in hotels, restaurants and catering, ready-made snack products are freshly baked to meet the needs of customers for fresh preparation. At the same time, enormous amounts of baked goods, especially bread, must be destroyed every day in supermarkets, bakeries and pastry shops as well as in fast food restaurants, because baked goods are often considered “old” by the customers a day after they have been produced - although they can be enjoyed themselves “Felt and therefore no longer accepted.
    Against this background, the object of the invention is to provide a dough mass for a casing for a snack product, which on the one hand enables the use of bakery products which are no longer sold per se and on the other hand provides a starting point for a snack which can be quickly baked on site. Product represents. For the present invention, the bottom is to be understood as part of the casing. The jacket therefore represents a coherent shell from which a filling compound can be at least partially enclosed.
    This object is achieved by a dough with the features of claim 1.
    / 23
    One of the main components of the dough consists of dried or fresh crumbs, which are made from pre-made baked goods. In particular, those baked goods can be used as prefabricated baked goods that are per se easily edible, but are no longer sold or are only sold at great discounts, for example bread from the previous day. This means that the overhangs that exist in supermarkets, bakeries, pastry shops and fast food restaurants no longer have to be destroyed and can continue to be available to the food cycle for further processing in high-quality and tasty snack products.
    In piquant applications, that is to say in snack products with a piquant filling compound arranged inside the casing, whole grain, white bread, black bread or pumpernickel crumbs can be used as crumbs. In the case of sweet applications, that is to say in the case of snack products with a sweet filling compound arranged inside the jacket, biscuit, brioche or biscuit crumbs can be used as crumbs. Mixtures of different types of crumbs can also be used for both savory and sweet applications.
    Another positive effect caused by the use of crumbs instead of conventional flour as the base for the dough is the unnecessary waiting time in the proofing cabinet, since the flavor of the aromas has already ripened due to the prebaked crumbs. This serious advantage results in a time saving potential of up to 20% to 25% in production.
    Prefabricated baked goods such as bread or biscuits, which must have a certain hardness, serve as starting materials for the crumbs. Ideally, therefore, somewhat older baked goods are ideal that can be eaten without any problems, but are no longer commercially available, for example bread from the previous day. Well-suited for the purposes of the invention are baked goods products which are subjected to a strength measurement according to AACC 74-09, in which the compression of the baked goods product under the action of a stamp is less than 20%, preferably less than 10%. With larger compression this is / 23
    Bakery product too soft and a homogeneous grain of the crumbs cannot be guaranteed, which is particularly disadvantageous for machine production.
    Equipment such as mills, mixers (blenders) or micro-cutters are used to produce the crumbs from the prefabricated baked goods. A grain size between 14 mesh (corresponds to a grain size of 1.41 mm) and 45 mesh (corresponds to 0.354 mm) is particularly favorable for the purposes of the invention. If the grinding is too coarse, less than 5 mesh (corresponds to a grain size of more than 4 mm), in addition to optical losses, there is also a loss in quality. In addition, if the grain size is too coarse, a higher percentage of liquid must be added. If the grinding of more than 60 mesh is too fine (corresponds to a grain size of less than 0.25 mm), the dough mass becomes too pulpy, making machine processing impossible.
    In addition, a liquid component is added to the dough mass, the amount of which depends on the binding capacity of the crumbs used and on the amount of fat component and emulsifier added. The fat component and the emulsifier contain water and thus also contribute to increasing the water content in the batter. The specifically added liquid component can be products such as milk, cream, water and / or fruit juices.
    The added liquid component serves to increase the water content in the batter. The water content of the dough mass has the purpose of making the dough pumpable. In addition, the water content has the task of activating the pre-baked starch contained in the crumbs. The gelatinized starch forms the basis for binding the dough mass in addition to coagulated adhesive protein.
    To increase the binding capacity of the dough, an emulsifier is also added to the dough. Products such as pre-made sauce bases and / or whole eggs can be used as emulsifiers, which are excellent / 23
    Have binding ability. In particular, this applies to a sauce base consisting of cream and starch. Such a sauce base, like whole egg, contains natural emulsifiers, so that the addition of artificially produced emulsifiers, which are listed as food additives under the E numbers and are often used in finished food products, can be dispensed with.
    In one embodiment of the invention, a particularly high binding of the added fat component is achieved with simultaneous loosening of the dough mass by an emulsifier in the form of a combination of whole egg which contains lecithin and a sauce base which contains a combination of tapioca and waxy maize starch. Both types of starch have emulsifying properties and can thus enhance the effect of the emulsifier. The ingredients of the dough mass can disperse and set to a homogeneous mass.
    In addition to being a flavor carrier, the added fat component also serves to prevent the casing from moistening after baking, which extends the quality and shelf life of the snack products according to the invention. In addition to the addition of the fat component, for example in the form of products such as butter, margarine and / or oil, the added liquid component and the added emulsifier can also contain a proportion of fat which additionally enhances the effect of the added fat component. This applies in particular to an emulsifier in the form of a ready-made sauce base consisting of cream and starch, and in the case of a high cream content the emulsifier can have between 10% and 20% by weight fat.
    In addition, a leavening agent is added to the dough mass to loosen the dough. Finally, spices and herbs or sugar can also be added to the dough if necessary. The dough is created by mixing and stirring the ingredients, whereby mechanical or manual kneading can also be provided.
    / 23
    According to the invention, the proportion of the crumbs is between 20% by weight and 60% by weight, preferably between 22% by weight and 35% by weight. A range between 25% by weight and 30% by weight can also be provided. As a result, on the one hand, considerable amounts of prefabricated baked goods can be processed further in the form of crumbs, i.e. in grated form, the batter having a soft consistency due to the crumbs and the added liquid component and the added emulsifier and, accordingly, can be processed easily.
    A crumbly content of more than 60% by weight would gelatinize the dough mass too much and would not meet the quality requirements demanded by consumers. Furthermore, the dough mass would have too high a viscosity and it would no longer be possible to form a jacket by arranging the filling mass in the dough mass. This also applies if the filling compound is pressed into the dough with a stamp or if the frozen filling compound itself acts as a stamp.
    It has surprisingly been found that, in contrast to conventional flour products, there is no risk of excessive gelatinization as long as the crumb content is not too high. The dough mass can therefore be shaped into a casing which, together with the base, which is also to be counted as a casing, is very suitable after the baking process as a tight casing for the filling compound arranged inside the casing. The gelatinization, which is not too large, ensures that after the baking process, the casing does not have any cracks from which the filling compound could escape. This applies in particular if the ready-to-eat snack product contains an at least partially liquid or pasty filling compound.
    For the casing to be made from the dough, it is advantageous if the crumbs have a constant grain size. Any deviations in the grain size or fineness of the crumbs can be compensated for by increasing or decreasing the addition of liquid. For a constant quality, it is advantageous if the crumbs used can be specified, for which the strength test mentioned and a grinding with a specified mill and / 23 optionally a subsequent sieving process with a certain mesh size are used.
    The dough mass can be mixed, stirred and kneaded in magnetic stirrers using a bishop or dough hook or similar mixing devices. Despite the fact that there is no risk of excessive gelatinization due to the amount of crumbs, the preparation times should be kept short so that the dough does not gel too much as a result of kneading, stirring and mixing. For example, preparation times for the dough can only be between 2 and 3 minutes. Such short preparation times are also advantageous in terms of increasing the efficiency of industrially manufactured snack products.
    After the dough is made by mixing, stirring and optionally kneading the starting materials of the dough, a jacket is formed from it, which serves to hold a tasty filling core consisting of a savory or sweet mass and also holds the partly liquid or pasty filling mass after baking , whereby the base made from the same dough is also included in the jacket. The baked coat also serves as a side dish. Due to the raw materials, the dough impresses with its looseness and lightness. It is suitable for deep-freezing and you can consume the dough cold as well as warm.
    Further advantageous embodiments of the invention are defined in the dependent claims.
    In one embodiment of the invention, the added liquid component consists of water, milk, cream and / or fruit juices. The proportion of water in the dough mass can be between 25% by weight and 50% by weight. The proportion of the liquid component added can be between 10% by weight and 40% by weight, preferably between 20% by weight and 30% by weight. In the case of milk as an added liquid component, this makes a decisive contribution to the water content of the dough mass with a water content of over 90%. The / 23 added emulsifier also has a high water content. A sauce base consisting of cream and starch can have a water content of about 70%. Whole egg, which can also be added as an emulsifier, has a water content of 74.10%.
    In a preferred embodiment of the invention, the emulsifier consists of whole egg and / or a sauce base, in particular consisting of a combination of cream and, preferably native, starch. The proportion of emulsifier in the dough mass can be between 10% by weight and 45% by weight, preferably between 10% by weight and 30% by weight.
    In a further embodiment of the invention, the added fat component consists of butter, margarine and / or oil. The proportion of fat in the dough mass can be between 8% by weight and 30% by weight.
    The dough according to the invention and the snack product produced therefrom are in particular intended to be produced by machine and then to be made ready for consumption in fast food restaurants or in supermarkets on site. In the meantime, storage is necessary which does not affect the dough mass or the snack product. When stored cool at a temperature between 0 ° C and 5 ° C or when frozen at around -18 ° C, however, there is a retrogradation, whereby the starch gelatinized during production is reduced again. It has been found in one embodiment of the invention that this process can be prevented by adding an emulsifier which consists of a combination of whole egg and a mixture of cream and, preferably native, starch. The mixture of cream and starch is a sauce base in the sense of the invention.
    In the case of a combination of whole egg and sauce base, the percentage of whole egg in the dough mass can be between 10% by weight and 35% by weight, preferably between 15% by weight and 30% by weight. The proportion of sauce base in the dough mass can be, for example, between 10% by weight and 20% by weight. In one embodiment, however, the emulsifier can also consist of equal parts by weight / 23
    Whole egg and sauce base, consisting of a mixture of cream and starch. It is particularly preferred if the starch sauce base is composed of, preferably native, tapioca starch and, preferably native, waxy maize starch, in which case a composition can be provided in equal parts. A possible composition of the sauce base consists of 97% cream with a fat content of 15% and 1.5% native tapioca starch and 1.5% native waxy corn starch. An example of such a sauce base is a QimiQ® sauce base.
    In the case of such an emulsifier, the strength of the sauce base together with the chicken protein, which contributes to the stability without degrading, and the prebaked starch from the crumbs form a constant and stable gelatinization framework, which does not degrade or regress even after prolonged storage. In particular, the fat components are absorbed in this framework and are difficult to separate.
    In a preferred embodiment of the invention, the leavening agent of the baking mixture is a chemical leavening agent, preferably baking powder.
    The proportion of leavening agent can be between 0.5% by weight and 2% by weight.
    In the case of a chemical leavening agent, the addition of biological leavening agents can be dispensed with. In particular, yeast can be dispensed with. This is advantageous for the invention in that the fermentation process associated with biological leavening agents, in particular yeast, is eliminated. This allows the thickness of the jacket, particularly in the lateral area, to be better adapted to different shapes. This also saves time in production by approx. 20% to 25%, which in turn is particularly advantageous in industrial production.
    The invention further relates to a snack product with a baked jacket made from a dough mass as described above and a filling mass.
    / 23
    The portion size of the snack product can range, for example, from 60 g to 350 g, preferably from 130 g to 280 g. Depending on the size, the snack product according to the invention can be offered as a snack or as a ready lunch or as a finger food. The baked coat serves as a side dish. Depending on the type of crumb of the dough, the filling can be spicy (fish, meat, vegetables, etc.) or sweet (fruit, chocolate, vanilla cream, etc.).
    The snack product can be stored frozen, with a shelf life of 6 months being possible without any problems. In the fresh state, refrigerated storage for 3 to 5 days is easily possible. If the casing made from the dough mass and the filling mass arranged therein is deep-frozen, only baking is necessary to obtain the snack product. The frozen snack products can be heated in a simple manner using various device technology such as microwaves, convection ovens or high-speed ovens. Fluctuations in quality are therefore excluded.
    The jacket with the filling compound arranged therein can be pre-baked before freezing. For the completion of the snack product from the frozen state, only a regeneration in an oven or a high-speed oven or in the microwave is necessary. The ready-to-eat snack product can be kept warm for a long time, for example 4 to 5 hours, without any significant loss of moisture and is therefore ideal for sale in supermarkets and fast food restaurants as well as in hotels, restaurants and catering. The sweet products can be consumed cold or warm.
    The assortment for the filling compound ranges from vegetables, meat, fish, fruits, chocolate and vanilla fillings to classics from international cuisine. In particular, regional and seasonal peculiarities can also be taken into account at any time. There is a corresponding variety in the selection of usable crumbs.
    / 23
    The invention further relates to a method for producing a snack product from a dough mass, in particular as described above, with the following steps:
    - Making a dough mass
    - Making a filling compound
    - Introducing the dough into a mold
    - Arrangement of the filling mass on the dough mass
    According to the invention, it is provided that by arranging the filling compound, a jacket for receiving the filling compound is formed in the dough mixture. In addition to a lateral area of the jacket, the jacket also has a bottom, which is also to be included in the jacket. This enables particularly simple and efficient production, since a separate shaping of the jacket, in particular of the lateral jacket area, is not necessary. The arrangement of the filling mass thus creates a depression in the dough mass and ensures displacement of the pasty dough mass, so that a sufficiently high lateral casing area is formed, from which the filling mass is held inside the casing and thus inside the snack product after baking , As described above, the filling mass can be savory or sweet, depending on the dough mass.
    The method according to the invention can be used particularly advantageously for a dough mass defined in claims 1 to 9 which is pasty and yet sufficiently stable to be easily displaced by the filling mass arranged and nevertheless to keep the filling mass safely in the snack product.
    The dough can be prepared after or during the mixing of the ingredients in magnetic stirrers using a bishop or dough hook or similar mixing devices. The preparation times can be very short, for example only about 2 to 3 minutes, so that the thickness of the crumbs does not become too sticky. The consistency of the dough is designed so that simple and uncomplicated filling is possible using a piston filler or the like.
    / 23
    The dough is placed in the middle of a form provided for this purpose, which can consist of paper or cardboard, metal such as stainless steel or aluminum, ceramic materials such as porcelain or a plastic such as silicone. It is important that the material must correspond to the baking processes. The different materials of the molds can affect the baking time.
    After the dough has been dosed in a mold and the dough has been shaped by the filling compound, the baking process can be started immediately, especially if there is no need for biological leavening agents in the dough. Automation in production can easily be aimed for due to the simple dough guidance and the easy dosing of the mass into the mold and its redistribution by arranging the filling mass. This leads to a better pricing, whereby in the case of a dough mass as described above, additional overproductions of baked goods can continue to be used. In addition, under such conditions, the dough mass is subjected to considerably less thermal stress than conventional bread doughs. The central introduction of the filling onto the dough creates a uniform edge that is crispy on the outside and soft on the inside.
    It is preferably provided that the shape is designed as a lateral surface of a cylinder or prism. The sufficiently pasty dough mass can adapt very well to shapes. As a result, the jacket of the snack product then likewise has a cylindrical or prismatic shape which is open at the top.
    The volume increase takes place purely in the oven. The different types of oven such as rack ovens, convection ovens, etc. do not play a role.
    In a preferred embodiment of the method according to the invention, the filling mass is placed on the dough mass in the frozen state and then pressed into the mold. In this case, the filling compound acts as a stamp, from which the pasty dough compound is displaced and, due to the shape which prevents the dough compound from evading, a casing is formed which is sufficiently strong / 23 and also has a sufficiently high lateral casing area around which Keep the filling mass in the snack product after baking.
    Pressing in the filling compound is also possible with a fresh filling compound. Here it may be necessary to use a separate stamp that holds the filling compound together while it is being pressed in. Again, the casing forms due to the impression of the pasty dough, since the shape prevents the dough from evading.
    An oven temperature of 200 ° C to 220 ° C is aimed for during the preparation. Depending on the size and thickness of the casing and the filling mass, the baking time can vary between 10 and 25 minutes. amount, with significantly shorter baking times of 1 to 2 minutes in high-speed ovens and in the microwave. or 5 to 6 min. are realizable. The core temperature of the snack product should be approx. 85 ° C to 90 ° C in order to meet the hygiene guidelines and shelf life requirements by pasteurization. The filler must be heated sufficiently.
    In one embodiment of the invention, the jacket can have a weight to weight ratio of approximately 60 to 40. However, other, in particular higher percentages, are also possible for the filling compound.
    After the baking and cooling process, the snack product is packed moisture-tight and frozen. Foil packaging that is welded and sealed in a gas-tight manner is particularly suitable for this. The air space remaining between the snack product and the packaging can be filled with gases such as nitrogen or carbon dioxide for a longer shelf life. Alternatively, direct freezing of the filling compound arranged in the jacket is also possible. For packaging that is delivered immediately, a surface pasteurization that has already taken place during the baking process is advantageous.
    The ingredients of two embodiments of a batter according to the invention are listed below, the first embodiment relating to a savory batter for receiving a savory filling, while the second embodiment relates to a sweet batter for receiving a sweet filling.
    Spicy batter Ingredients: Proportion (% by weight): Spicy white bread crumbs 25.91 whole egg 21.59 QimiQ® sauce base 10,80 salt 0.32 whole milk 26,99 Liquid butter 12.96 baking powder 1.08 Ground pepper 0.02 Freshly chopped parsley 0.11 Freshly chopped thyme 0.11 Freshly chopped marjoram 0.11
    For the preparation, the sauce base is first mixed with the whole egg. Then the liquid butter is slowly stirred in until a homogeneous mass is formed. The salt is mixed with the baking powder and stirred in.
    Then the spicy crumbs are added and stirred well. Finally, the milk and the spices are added and stirred so that a dough mass according to the invention is produced. The dough can be left to swell for approx. 15 minutes and then processed further, i.e. H. Fill into the dough mold and arrange the filling mass on the dough mass.
    Sweet batter Ingredients: Proportion (% by weight): Sweet biscuit crumbs 29.63 whole egg 18.52 QimiQ® sauce base 12.35 Crystal sugar 4.94 whole milk 18.52 Liquid butter 14.81 baking powder 1.23
    / 23
    Again, the sauce base is first mixed with the whole egg and the liquid butter is slowly stirred in until a homogeneous mass is formed. The sugar is mixed with the baking powder and stirred in. The sweet breadcrumbs are then added and stirred well. Then the milk is added and also stirred. Then you can let the resulting dough swell for about 15 minutes and then process it further.
    Further details and advantages of the present invention are explained in more detail below with the aid of the description of the figures and with reference to the drawings. It shows:
    1a to 1e are schematic representations of different steps of the method according to the invention,
    Fig. 2 is a schematic representation of an alternative
    Procedural step, and
    Fig. 3 is a schematic perspective view of a snack product according to the invention.
    In Fig. 1a, the essential ingredients of the baking composition 1 according to the invention are shown schematically, namely crumbs 2, a liquid component 3 in the form of milk, a fat component 4 in the form of butter, an emulsifier 5 in the form of a combination of whole egg and a sauce base consisting of cream and native starch and a leavening agent 6 in the form of baking powder.
    The ingredients are mixed and stirred and kneaded in a machine 10, as is shown schematically in FIG. 1b. In order to avoid excessive gelatinization, the processing time in the machine 10 is kept short.
    Subsequently, the dough mass 1 according to FIG. 1 c is filled into a mold 11. Due to the ingredients, the dough mass 1 is sufficiently pasty that a conventional piston filler 12 can be used for this purpose. In the case shown, the shape 11 is a cylindrical outer surface and can be made of paper or metal, for example.
    / 23
    As shown schematically in FIG. 1d, the filling mass 7 is subsequently arranged on the dough mass 1 filled in the mold 11. The filling compound 7 can be savory or sweet depending on the crumbs 1. In the case shown, the filling compound 7 is deep-frozen and itself serves as a stamp from which the pasty dough compound 1 is displaced. The shape 11 prevents the dough 1 from escaping, so that a jacket 8 for receiving the filling 7 is formed by arranging the filling 1. By pressing the filling compound 7 into the dough compound 1, the lateral region 8a of the casing 8, by which the filling compound 7 is held together with the base 8b, increases.
    An alternative form of arrangement of the filling compound 7 on the dough compound 1 is shown schematically in FIG. 2. In this case, the filling compound 7 is not deep-frozen. The filling compound 7 is placed on the batter 1 filled in the mold and pressed into the batter 1 by means of a stamp 13. As a result, the jacket 8 is formed with the lateral jacket region 8a for receiving the filling compound 7.
    Finally, the dough jacket 8 with the filling compound 7 arranged therein is pre-baked in an oven 14. Depending on the type of furnace, a temperature between 180 ° C and 225 ° C and a time between 15 and 25 minutes can be provided. This is shown schematically in Fig. 1e. The snack product 9 produced in this way can now be packaged and, if necessary, frozen and subsequently delivered.
    After baking or regeneration, a ready-to-eat and tasty snack product 9 is then available to the end consumer. Such a snack product 9 is shown schematically in a perspective view in FIG. 3. The jacket 8 consisting of the lateral jacket area 8a and the bottom 8b forms an upwardly open, edible casing, from which the filling compound 7 is held in the ready-to-eat state of the snack product 9.
    权利要求:
    Claims (14)
    [1]
    claims:
    1. dough for the production of a casing for a snack product comprising the components:
    - Crumbs of a pre-made bakery product
    - fat component
    - liquid component
    - emulsifier
    - Leavening agent characterized in that the proportion of crumbs (2) is between 20% by weight and 60% by weight, preferably between 22% by weight and 35% by weight.
    [2]
    2. dough according to claim 1, characterized in that the liquid component (3) is added in the form of water, milk, cream and / or fruit juices.
    [3]
    3. dough according to claim 1 or 2, characterized in that the fat component (4) is added in the form of butter, margarine or oil.
    [4]
    4. dough according to one of claims 1 to 3, characterized in that the emulsifier (5) in the form of whole egg and / or sauce base, preferably consisting of a mixture of cream and, preferably native, starch is added.
    [5]
    5. dough according to one of claims 1 to 4, characterized in that the leavening agent (6) is added in the form of chemical leavening agents, preferably in the form of baking powder.
    [6]
    6. dough according to one of claims 1 to 5, characterized in that the proportion of water in the dough (1) is between 25 wt .-% and 75 wt .-%.
    [7]
    7. dough according to one of claims 1 to 6, characterized in that the proportion of emulsifier (5) in the dough (1) is between 10 wt .-% and 45 wt.%.
    17/23
    81146 35 / hg
    [8]
    8. dough according to one of claims 1 to 7, characterized in that the proportion of fat in the dough (1) is between 8 wt .-% and 30 wt .-%.
    [9]
    9. dough according to one of claims 1 to 8, characterized in that the proportion of leavening agent (6) is between 0.5 wt .-% and 2 wt .-%.
    [10]
    10. snack product with a baked casing (8) made from a dough (1) according to one of claims 1 to 9 and a filling compound (7) arranged in the casing (8).
    [11]
    11. A method for producing a snack product from a dough, in particular according to one of claims 1 to 9, comprising the following steps:
    - Making a dough mass
    - Making a filling compound
    - Introducing the dough into a mold
    - Arrangement of the filling mass on the dough mass, characterized in that a jacket (8) for receiving the filling mass (7) in the dough mass (1) is formed by arranging the filling mass (7) on the dough mass (1).
    [12]
    12. The method according to claim 11, characterized in that the filling mass (7) is arranged in the frozen state on the dough mass (1).
    [13]
    13. The method according to claim 11 or 12, characterized in that the filling mass (7) is pressed into the dough mass (1) introduced into the mold (11).
    [14]
    14. The method according to any one of claims 11 to 13, characterized in that the shape (11) is designed as a lateral surface of a cylinder or prism and consists of paper, metal, ceramic materials and / or plastic.
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    AT248519T|2001-05-09|2003-09-15|Kraft Foods R & D Inc|METHOD FOR PRODUCING FILLED BREADNACKS WITH LONG STORAGE LIFE|BE1027645B1|2019-10-11|2021-05-10|Destrooper Olivier Nv|A PROCESS FOR THE MANUFACTURE OF A WAFFLE AND THE WAFFLE ITSELF|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    AT503162017A|AT519914B1|2017-04-19|2017-04-19|dough|AT503162017A| AT519914B1|2017-04-19|2017-04-19|dough|
    EP17826126.9A| EP3612031A1|2017-04-19|2017-12-21|Dough material containing crumbs of a premade baked product|
    CN201780091335.0A| CN110678078A|2017-04-19|2017-12-21|Dough material containing crumbles of pre-made baked food products|
    PCT/AT2017/060341| WO2018191764A1|2017-04-19|2017-12-21|Dough material containing crumbs of a premade baked product|
    US16/655,829| US20200093143A1|2017-04-19|2019-10-17|Dough material containing crumbs of a premade baked product|
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