ES2110369A1 - Procedure for the preparation of a patisserie product. - Google Patents

Procedure for the preparation of a patisserie product.

Info

Publication number
ES2110369A1
ES2110369A1 ES09600467A ES9600467A ES2110369A1 ES 2110369 A1 ES2110369 A1 ES 2110369A1 ES 09600467 A ES09600467 A ES 09600467A ES 9600467 A ES9600467 A ES 9600467A ES 2110369 A1 ES2110369 A1 ES 2110369A1
Authority
ES
Spain
Prior art keywords
products
pastry
procedure
rippled
patisserie
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
ES09600467A
Other languages
Spanish (es)
Other versions
ES2110369B1 (en
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MURILLO EMBUN MARIA PILAR
MURILLO EMBUN MARINA
Original Assignee
MURILLO EMBUN MARIA PILAR
MURILLO EMBUN MARINA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by MURILLO EMBUN MARIA PILAR, MURILLO EMBUN MARINA filed Critical MURILLO EMBUN MARIA PILAR
Priority to ES09600467A priority Critical patent/ES2110369B1/en
Publication of ES2110369A1 publication Critical patent/ES2110369A1/en
Application granted granted Critical
Publication of ES2110369B1 publication Critical patent/ES2110369B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Landscapes

  • Noodles (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

Procedure for the preparation of a patisserie product, which can be a product made with flat pastry, rippled or wavy pastry, or filled with cream, chocolate, etc. The ingredients for making the base mix for the products are as follows: wheat flour 50%, water 9%, sugar 9%, butter or margarine 5%, eggs 1%, yeast 5%, salt 0.4%, powdered milk 0.2%, natural flavours 0.4%, peanut oil 20%. Butter is used for products with flat pastry; margarine is used for rippled pastry products. The flat pastry products are baked in an oven. The rippled pastry products are fried with oil in a deep fryer. All the products are finally sprinkled with sugar. The procedure is used to prepare various patisserie products, with different appearances and shapes.
ES09600467A 1996-02-28 1996-02-28 PROCEDURE FOR THE PREPARATION OF A PASTRY PRODUCT. Expired - Lifetime ES2110369B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES09600467A ES2110369B1 (en) 1996-02-28 1996-02-28 PROCEDURE FOR THE PREPARATION OF A PASTRY PRODUCT.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES09600467A ES2110369B1 (en) 1996-02-28 1996-02-28 PROCEDURE FOR THE PREPARATION OF A PASTRY PRODUCT.

Publications (2)

Publication Number Publication Date
ES2110369A1 true ES2110369A1 (en) 1998-02-01
ES2110369B1 ES2110369B1 (en) 1998-09-01

Family

ID=8293977

Family Applications (1)

Application Number Title Priority Date Filing Date
ES09600467A Expired - Lifetime ES2110369B1 (en) 1996-02-28 1996-02-28 PROCEDURE FOR THE PREPARATION OF A PASTRY PRODUCT.

Country Status (1)

Country Link
ES (1) ES2110369B1 (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2001517A (en) * 1977-06-13 1979-02-07 Herrndobler F Plain roll cookies

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2001517A (en) * 1977-06-13 1979-02-07 Herrndobler F Plain roll cookies

Also Published As

Publication number Publication date
ES2110369B1 (en) 1998-09-01

Similar Documents

Publication Publication Date Title
ES2050226T3 (en) FRIED FOOD EMPANADA AND PREPARATION METHOD THEREOF.
US4313961A (en) Method of making a complete meal food product
EP1568281A1 (en) Rice flour cakes and process for producing the same
JPH04104754A (en) Bread and its preparation
EP0295884B1 (en) Rice cookie and method for producing same
WO1998011783A1 (en) 96 % fat-free doughnut composition and baking pan for preparing same
ES2110369A1 (en) Procedure for the preparation of a patisserie product.
CA2451627A1 (en) Healthy puff pastry
KR20030026298A (en) pizza type vegetable burger manufacture method
GB1518952A (en) Shaped cheese-containing foodstuffs
CN1045338A (en) A kind of preparation method of snack pastry
US5032412A (en) Food product and method of making it
KR102346733B1 (en) Method for preparing garlic bread
Atmaja et al. ENGLISH FOR SPECIFIC PURPOSES (AN ENGLISH BOOK FOR CHEF STUDENTS)
CN1582677A (en) Oiled crisp egg cake
JPS5843070B2 (en) Method for producing cooked foods such as korotsuke
KR100364249B1 (en) Job's tears cake
CN116326622A (en) Toast bread
JPH01160459A (en) Preparation of pizza-like rice food
JPS6460334A (en) Production of frozen fried food for cooking in microwave oven
FR2433909A1 (en) Frozen or baked foodstuff - comprising pastry base covered in sauce or thickened cream and garnished
Finch Problem flour goods
JPS6152653B2 (en)
AU5662198A (en) Cooked dish
Amick et al. Missouri mix for home baking

Legal Events

Date Code Title Description
EC2A Search report published

Date of ref document: 19980201

Kind code of ref document: A1

Effective date: 19980201

FA2A Application withdrawn

Effective date: 19990521