专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

EP1504672B1 A process for producing a chocolate snack 有权
标题翻译： Herstellprozessfürein Schokoladenprodukt
公开(公告)号：EP1504672B1
公开(公告)日：2007-12-12
申请号：EP03425546.3
申请日：2003-08-08
申请人： Barilla G. e R. Fratelli S.p.A.
发明人： Buttini, Roberto , Pedretti, Maurizio
IPC分类号： A23G3/00 , A21D13/08
CPC分类号： A23G3/54 , A21D13/10 , A21D13/32 , A21D13/34 , A23G3/0065 , A23G3/0068

2. 发明授权

EP2944198B1 Process for the production of a shelf-stable filled sponge-type bakery product 有权
标题翻译：用于生产货架稳定的填充海绵型烘焙产品的方法
公开(公告)号：EP2944198B1
公开(公告)日：2017-07-05
申请号：EP14425058.6
申请日：2014-05-15
申请人： Barilla G. e R. Fratelli S.p.A.
发明人： Buttini, Roberto , Ferrari, Corrado , D'Urso, Alessio
IPC分类号： A21D2/10 , A21D2/16 , A21D2/18 , A21D2/26 , A21D2/30 , A21D6/00 , A21D8/06 , A21D13/00
CPC分类号： A21D13/066 , A21D2/186 , A21D8/06 , A21D13/11 , A21D13/14 , A21D13/32
摘要： A process is described for the production of a packaged shelf-stable sponge-type bakery product having a casing of chemically leavened cake and a filling inside the casing, which comprises the steps of: a) preparation of a first mixture batter comprising sugar, flour, animal and/or vegetable oils and/or fats, at least one yeast, starch, egg products and optionally water and at least one organoleptically characterising ingredient; b) emulsification and dosing of the first batter on a baking surface; c) pre-steaming baking the first batter with the formation of a layer of semi-baked mixture; d) dosing of a filling inside the layer of semi-baked mixture of step c), placed in a baking mould which gives to the layer of semi-baked mixture a concave shape, thus obtaining an open filled semi-finished product; e) preparation of a second mixture batter comprising sugar, flour, vegetable and/or animal fats and/or oils, at least one yeast, starch, egg products and optionally water and at least one organoleptically characterising ingredient; f) emulsification and dosing of the second batter obtained in step e) on the open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product; g) steam baking of the covered semi-finished product obtained in step f) with the formation of a baked and filled bakery product that comprises a cake casing and an inner filling; h) cooling of the baked and filled bakery product thus obtained; i) packaging of the baked and filled bakery product. A baked bakery product obtained according to the process of the invention is also described.
摘要翻译：描述了一种用于生产具有化学发泡饼和在罐内的填充物的包装货架稳定海绵型烘焙产品的方法，其包括以下步骤：a）制备包含糖，面粉的第一混合物面糊，动物和/或植物油和/或脂肪，至少一种酵母，淀粉，蛋制品和任选的水以及至少一种感官表征成分; b）在焙烤表面上乳化和配制第一面糊; c）预蒸汽烘烤第一面糊，形成一层半烘烤的混合物; d）在步骤c）的半焙烧混合物层内部填充填充物，放置在烘烤模具中，该烘焙模具使得半焙烤混合物层呈凹形，由此获得开放填充的半成品; e）制备包含糖，面粉，植物和/或动物脂肪和/或油，至少一种酵母，淀粉，蛋制品和任选的水以及至少一种感官表征成分的第二混合物面糊; f）将步骤e）中获得的第二面糊的乳化和定量给步骤d）的敞开和填充的半成品上，从而获得包覆和填充的半成品; g）在步骤f）中获得的被覆盖的半成品的蒸汽烘烤，形成烘焙并且填充的烘焙产品，烘焙产品包括饼壳和内部填充物; h）冷却由此获得的烘焙和填充烘焙产品; i）烘焙和装满烘焙产品的包装。还描述了根据本发明的方法获得的焙烤焙烤产品。

3. 发明授权

EP1249170B1 A savoury snack and a method for the preparation thereof 有权
标题翻译： Verfahren zur Herstellung eines salzigen Snack-Produktes
公开(公告)号：EP1249170B1
公开(公告)日：2005-09-14
申请号：EP01830257.0
申请日：2001-04-13
申请人： BARILLA G. e R. Fratelli S.p.A.
发明人： Buttini, Roberto , Dangelico, Francesca , Fornari, Sauro
IPC分类号： A21D13/08
CPC分类号： A21D15/00 , A21D2/34 , A21D2/36 , A21D10/04 , A21D13/19 , A21D13/31

4. 发明授权

EP2826375B1 A process for producing crustless sandwich bread 有权转让
标题翻译： Verfahren zur Herstellung eines krustenloses三明治
公开(公告)号：EP2826375B1
公开(公告)日：2015-12-02
申请号：EP13425103.2
申请日：2013-07-19
申请人： Barilla G. e R. Fratelli S.p.A.
发明人： Maucotel, Thierry , Maloberti, Paolo , Christofidis, Nicholas , Buttini, Roberto
IPC分类号： A21D13/00
CPC分类号： A21D13/32 , A21D13/40

5. 发明公开

EP1611794A1 Margarine-like food composition with reduced fat content 有权转让
标题翻译： MargarineähnlicheLebensmittelzusammensetzung mit reduziertem Fettgehalt
公开(公告)号：EP1611794A1
公开(公告)日：2006-01-04
申请号：EP04425487.8
申请日：2004-06-30
申请人： BARILLA G. E R. FRATELLI S.p.A.
发明人： Buttini, Roberto , Gazzola, Gianluca , Righi, Aldo
IPC分类号： A23D7/01
CPC分类号： A23D7/0056
摘要： A margarine-like composition for laminated doughs of reduced fat content comprising, in percentage weight of the total weight, from 35.0 to 80.0 % of a fat phase containing a mixture of vegetable fats, and from 20.0 to 65.0 % of an aqueous phase comprising inulin and pectin, and at least one emulsifier, is described; in addition, a process for the preparation of said composition is described.
摘要翻译：一种脂肪含量降低的层压面团的人造黄油组合物，其包含总重量的35.0至80.0％的含有植物脂肪混合物的脂肪相和20.0至65.0％的包含菊粉的水相的总重量果胶和至少一种乳化剂; 此外，描述了制备所述组合物的方法。

6. 发明授权

EP1133920B1 Method for the preparation of a filled savory snack 有权
标题翻译：一种用于生产填充的零食产品过程
公开(公告)号：EP1133920B1
公开(公告)日：2005-05-25
申请号：EP00830195.4
申请日：2000-03-14
申请人： BARILLA G. E R. FRATELLI S.p.A.
发明人： Buttini, Roberto , Dangelico, Francesca
IPC分类号： A21D13/00 , A21D13/08 , A23C19/076 , A23L1/19
CPC分类号： A23C19/093 , A21D13/31 , A23C19/0765

7. 发明公开

EP2944198A1 Process for the production of a shelf-stable filled sponge-type bakery product 有权
标题翻译： Verfahren zur Herstellung von haltbaren biskuitartigen Backwaren。
公开(公告)号：EP2944198A1
公开(公告)日：2015-11-18
申请号：EP14425058.6
申请日：2014-05-15
申请人： Barilla G. e R. Fratelli S.p.A.
发明人： Buttini, Roberto , Ferrari, Corrado , D'Urso, Alessio
IPC分类号： A21D2/10 , A21D2/16 , A21D2/18 , A21D2/26 , A21D2/30 , A21D6/00 , A21D8/06 , A21D13/00
CPC分类号： A21D13/066 , A21D2/186 , A21D8/06 , A21D13/11 , A21D13/14 , A21D13/32
摘要： A process is described for the production of a packaged shelf-stable sponge-type bakery product having a casing of chemically leavened cake and a filling inside the casing, which comprises the steps of: a) preparation of a first mixture batter comprising sugar, flour, animal and/or vegetable oils and/or fats, at least one yeast, starch, egg products and optionally water and at least one organoleptically characterising ingredient; b) emulsification and dosing of the first batter on a baking surface; c) pre-steaming baking the first batter with the formation of a layer of semi-baked mixture; d) dosing of a filling inside the layer of semi-baked mixture of step c), placed in a baking mould which gives to the layer of semi-baked mixture a concave shape, thus obtaining an open filled semi-finished product; e) preparation of a second mixture batter comprising sugar, flour, vegetable and/or animal fats and/or oils, at least one yeast, starch, egg products and optionally water and at least one organoleptically characterising ingredient; f) emulsification and dosing of the second batter obtained in step e) on the open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product; g) steam baking of the covered semi-finished product obtained in step f) with the formation of a baked and filled bakery product that comprises a cake casing and an inner filling; h) cooling of the baked and filled bakery product thus obtained; i) packaging of the baked and filled bakery product. A baked bakery product obtained according to the process of the invention is also described.
摘要翻译：描述了一种用于生产具有化学发酵蛋糕的壳体和套管内部的填充物的包装的货架稳定的海绵型面包店产品的方法，其包括以下步骤：a）制备包含糖，面粉的第一混合面糊动物和/或植物油和/或脂肪，至少一种酵母，淀粉，蛋制品和任选的水和至少一种感官表征成分; b）在烘烤表面上乳化和给予第一面糊; c）预先烘烤第一个面糊，形成一层半烘烤的混合物; d）将步骤c）的半焙烧混合物层内的填充物加料，放置在烘烤模具中，将烘烤的混合物层赋予凹形，从而获得开放的半成品; e）制备包含糖，面粉，植物和/或动物脂肪和/或油的至少一种酵母，淀粉，蛋制品和任选的水和至少一种感官特征成分的第二混合面糊; f）将步骤e）中获得的第二糊料乳化和给药步骤d）的开放和填充的半成品，从而获得覆盖和填充的半成品; g）在步骤f）中获得的被覆盖的半成品的蒸汽烘烤，形成包括蛋糕套和内填充物的焙烤和填充的焙烤产品; h）如此获得的烘烤和填充的面包店产品的冷却; i）烘烤和充满烘焙产品的包装。还描述了根据本发明的方法获得的焙烤焙烤产品。

8. 发明公开

EP2826375A1 A process for producing crustless sandwich bread 有权转让
标题翻译：一种生产无壳三明治面包的方法
公开(公告)号：EP2826375A1
公开(公告)日：2015-01-21
申请号：EP13425103.2
申请日：2013-07-19
申请人： Barilla G. e R. Fratelli S.p.A.
发明人： Maucotel, Thierry , Maloberti, Paolo , Christofidis, Nicholas , Buttini, Roberto
IPC分类号： A21D13/00
CPC分类号： A21D13/32 , A21D13/40
摘要： A process for producing crustless sandwich bread, which comprises the steps of: depositing semifinished products of a sandwich bread dough in moulds, oven-baking these semifinished products, obtaining corresponding loaves of sandwich bread, cooling the loaves of sandwich bread and removing the crust from all the sides thereof, the oven-baking step being performed in an oven at a temperature of 145-175°C for a time period comprised between 50 and 70 minutes.
摘要翻译：一种生产无壳三明治面包的方法，其包括以下步骤：将三明治面团坯料的半成品放置在模具中，烘烤这些半成品，获得相应的三明治面包，冷却三明治面包和去除所有的侧面，烤箱烘烤步骤在烘箱中在145-175℃的温度下进行50至70分钟的时间段。

9. 发明授权

EP1611794B1 Margarine-like food composition with reduced fat content 有权转让
标题翻译：与脂肪含量减少类似人造奶油的食品成分
公开(公告)号：EP1611794B1
公开(公告)日：2012-04-11
申请号：EP04425487.8
申请日：2004-06-30
申请人： BARILLA G. e R. Fratelli S.p.A.
发明人： Buttini, Roberto , Gazzola, Gianluca , Righi, Aldo
IPC分类号： A23D7/01
CPC分类号： A23D7/0056

10. 发明公开

EP1504672A1 A process for producing a chocolate snack 有权
标题翻译：制造工艺的巧克力产品
公开(公告)号：EP1504672A1
公开(公告)日：2005-02-09
申请号：EP03425546.3
申请日：2003-08-08
申请人： BARILLA G. E R. FRATELLI S.p.A.
发明人： Buttini, Roberto , Pedretti, Maurizio
IPC分类号： A23G3/00 , A21D13/08
CPC分类号： A23G3/54 , A21D13/10 , A21D13/32 , A21D13/34 , A23G3/0065 , A23G3/0068
摘要： A process for the production of a snack comprising at least a first and a second layer of soft dough with an interposed layer of chocolate, that foresees the steps of depositing on a first continuous layer of oven baked soft dough a continuous layer of a cream with barrier function with regard to the migration of moisture, followed by a continuous layer of melted chocolate incorporating 0.5 to 10% water and by a second continuous layer of oven baked soft dough. Optionally, the above described steps can be repeated for further utilized layers of soft dough, and finally the cutting of the superimposed layers results in single filled snacks.

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式