EP 2306842 A1 20110413 - METHOD FOR PROLONGING CRUST CRISPING
Title (en)
METHOD FOR PROLONGING CRUST CRISPING
Title (de)
VERFAHREN ZUR VERLÄNGERUNG DER KRUSTEN-RÖSCHE
Title (fr)
PROCÉDÉ POUR PROLONGER LE CROUSTILLANT
Publication
Application
Priority
- EP 2009005380 W 20090724
- DE 102008035068 A 20080726
Abstract (en)
[origin: WO2010012421A1] The present invention is intended to provide a way of significantly prolonging the crisping of the crust of baked or deep-fried products. This is achieved by maintaining a high relative atmospheric humidity during the entire dough processing and working process and subjecting the finished hot baked products to a vacuum cooling process, in particular vacuum enthalpy cooling.
IPC 8 full level
A21D 8/02 (2006.01); A21D 13/00 (2006.01); A21D 15/02 (2006.01); A23L 5/10 (2016.01)
CPC (source: EP)
A21D 6/001 (2013.01); A21D 13/60 (2016.12); A21D 15/02 (2013.01)
Citation (search report)
See references of WO 2010012421A1
Designated contracting state (EPC)
AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO SE SI SK SM TR
Designated extension state (EPC)
AL BA RS
DOCDB simple family (publication)
DE 102008035068 A1 20100128; DE 102008035068 B4 20110217; EP 2306842 A1 20110413; WO 2010012421 A1 20100204
DOCDB simple family (application)
DE 102008035068 A 20080726; EP 09777418 A 20090724; EP 2009005380 W 20090724