METHODS FOR PREPARING A DOUGH OR A BAKED OR PARTIALLY BAKED PRODUCT AND PRODUCTS OF THESE METHODS
The present invention relates to a method for preparing a dough for a baked product, in particular a pinsa product, and a dough obtained or obtainable by this method. The present invention also relates to a method for preparing a baked or partially baked food product and a baked or partially baked p...
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| creator | BREEDVELD, Mario BRUGGINK, Suzan Emma GOBBETTI, Marco DI CAGNO, Raffaella LEFEVER, Kristof POLO, Andrea |
| description | The present invention relates to a method for preparing a dough for a baked product, in particular a pinsa product, and a dough obtained or obtainable by this method. The present invention also relates to a method for preparing a baked or partially baked food product and a baked or partially baked product, in particular a pinsa product, obtained or obtainable by this method.
La présente invention concerne un procédé de préparation d'une pâte pour un produit cuit, en particulier un produit de type pinsa, et une pâte obtenue ou pouvant être obtenue par ce procédé. La présente invention concerne également un procédé de préparation d'un produit alimentaire cuit ou partiellement cuit et un produit cuit ou partiellement cuit, en particulier un produit de type pinsa, obtenu ou pouvant être obtenu par ce procédé. |
| format | Patent |
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La présente invention concerne un procédé de préparation d'une pâte pour un produit cuit, en particulier un produit de type pinsa, et une pâte obtenue ou pouvant être obtenue par ce procédé. La présente invention concerne également un procédé de préparation d'un produit alimentaire cuit ou partiellement cuit et un produit cuit ou partiellement cuit, en particulier un produit de type pinsa, obtenu ou pouvant être obtenu par ce procédé.</description><language>eng ; fre</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20241114&DB=EPODOC&CC=WO&NR=2024231281A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20241114&DB=EPODOC&CC=WO&NR=2024231281A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BREEDVELD, Mario</creatorcontrib><creatorcontrib>BRUGGINK, Suzan Emma</creatorcontrib><creatorcontrib>GOBBETTI, Marco</creatorcontrib><creatorcontrib>DI CAGNO, Raffaella</creatorcontrib><creatorcontrib>LEFEVER, Kristof</creatorcontrib><creatorcontrib>POLO, Andrea</creatorcontrib><title>METHODS FOR PREPARING A DOUGH OR A BAKED OR PARTIALLY BAKED PRODUCT AND PRODUCTS OF THESE METHODS</title><description>The present invention relates to a method for preparing a dough for a baked product, in particular a pinsa product, and a dough obtained or obtainable by this method. The present invention also relates to a method for preparing a baked or partially baked food product and a baked or partially baked product, in particular a pinsa product, obtained or obtainable by this method.
La présente invention concerne un procédé de préparation d'une pâte pour un produit cuit, en particulier un produit de type pinsa, et une pâte obtenue ou pouvant être obtenue par ce procédé. La présente invention concerne également un procédé de préparation d'un produit alimentaire cuit ou partiellement cuit et un produit cuit ou partiellement cuit, en particulier un produit de type pinsa, obtenu ou pouvant être obtenu par ce procédé.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZEj0dQ3x8HcJVnDzD1IICHINcAzy9HNXcFRw8Q9191AACjoqODl6u7qAmEDJEE9HH59IqFBAkL9LqHOIgqMfnB2s4O-mEOLhGuyqADWZh4E1LTGnOJUXSnMzKLu5hjh76KYW5MenFhckJqfmpZbEh_sbGRiZGBkbGlkYOhoaE6cKACJ4M_I</recordid><startdate>20241114</startdate><enddate>20241114</enddate><creator>BREEDVELD, Mario</creator><creator>BRUGGINK, Suzan Emma</creator><creator>GOBBETTI, Marco</creator><creator>DI CAGNO, Raffaella</creator><creator>LEFEVER, Kristof</creator><creator>POLO, Andrea</creator><scope>EVB</scope></search><sort><creationdate>20241114</creationdate><title>METHODS FOR PREPARING A DOUGH OR A BAKED OR PARTIALLY BAKED PRODUCT AND PRODUCTS OF THESE METHODS</title><author>BREEDVELD, Mario ; BRUGGINK, Suzan Emma ; GOBBETTI, Marco ; DI CAGNO, Raffaella ; LEFEVER, Kristof ; POLO, Andrea</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2024231281A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2024</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>BREEDVELD, Mario</creatorcontrib><creatorcontrib>BRUGGINK, Suzan Emma</creatorcontrib><creatorcontrib>GOBBETTI, Marco</creatorcontrib><creatorcontrib>DI CAGNO, Raffaella</creatorcontrib><creatorcontrib>LEFEVER, Kristof</creatorcontrib><creatorcontrib>POLO, Andrea</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BREEDVELD, Mario</au><au>BRUGGINK, Suzan Emma</au><au>GOBBETTI, Marco</au><au>DI CAGNO, Raffaella</au><au>LEFEVER, Kristof</au><au>POLO, Andrea</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHODS FOR PREPARING A DOUGH OR A BAKED OR PARTIALLY BAKED PRODUCT AND PRODUCTS OF THESE METHODS</title><date>2024-11-14</date><risdate>2024</risdate><abstract>The present invention relates to a method for preparing a dough for a baked product, in particular a pinsa product, and a dough obtained or obtainable by this method. The present invention also relates to a method for preparing a baked or partially baked food product and a baked or partially baked product, in particular a pinsa product, obtained or obtainable by this method.
La présente invention concerne un procédé de préparation d'une pâte pour un produit cuit, en particulier un produit de type pinsa, et une pâte obtenue ou pouvant être obtenue par ce procédé. La présente invention concerne également un procédé de préparation d'un produit alimentaire cuit ou partiellement cuit et un produit cuit ou partiellement cuit, en particulier un produit de type pinsa, obtenu ou pouvant être obtenu par ce procédé.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | METHODS FOR PREPARING A DOUGH OR A BAKED OR PARTIALLY BAKED PRODUCT AND PRODUCTS OF THESE METHODS |
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