Method for producing croissants

Details Method for producing croissants Method for producing croissants

1984-02-09

1985-07-02

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Coating or spreading plastic on an edible preform and...

426556, 426501, 426502, 426503, A21D 1300, A21D 802

Patent

active

045267952

ABSTRACT:
A method for the production of croissants wherein a continuously advancing dough sheet is severed into sections and ribbons of a filler substance are continuously extruded thereon prior to each section being curled upon itself as it continues to advance continuously to a station where portions of the curled, filled sections are subjected to pressure and subsequently severed in areas where pressure was applied to form croissant articles.

REFERENCES:
patent: 3225717 (1965-12-01), Page
patent: 3277845 (1966-10-01), Poppe et al.
patent: 3494302 (1970-02-01), Wolf et al.
patent: 3611950 (1971-10-01), Battaglia
patent: 3620172 (1971-11-01), Mueller
patent: 3901137 (1975-08-01), Jimenez
patent: 4275647 (1981-06-01), Chambers et al.
J. Child and S. Beck, 1974, Mastering the Art of French Cooking, A. Knopf, New York, pp. 96-103.
P. Montagne, 1961, Larousse Gastronomique, Crown Publishers Inc., N.Y., pp. 322-323.

Affiliated with

Also associated with

Rating

Method for producing croissants does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method for producing croissants, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for producing croissants will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-380922