Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1991-11-05
1993-01-19
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426502, 426601, 426604, A21D 1308
Patent
active
051806037
ABSTRACT:
A process for producing a bakery product having a layered structure, wherein a roll-in fat which has a good spreadability at a temperature of 10.degree. C. or above and rapidly hardens at a temperature lower than 10.degree. C. in used and the rolling-in operation is effected at a temperature of the fat of 10.degree. C. or above while the final sheeting is effected at a dough temperature lower than 10.degree. C.
REFERENCES:
patent: 3615682 (1971-10-01), La Baw
Iwasaki Masayoshi
Moriya Iwao
Sakata Junichiro
Sugie Masayuki
Asahi Denka Kogyo Kabushiki Kaisha
Hunter Jeanette
Mims Mary S.
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