ES2110369A1 - Procedimiento para la preparacion de un producto de pasteleria. - Google Patents

Procedimiento para la preparacion de un producto de pasteleria.

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
English (en)
Other versions
ES2110369B1 (es
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/es
Publication of ES2110369A1 publication Critical patent/ES2110369A1/es
Application granted granted Critical
Publication of ES2110369B1 publication Critical patent/ES2110369B1/es
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

PROCEDIMIENTO PARA LA PREPARACION DE UN PRODUCTO DE PASTELERIA QUE PUEDEN SER PRODUCTOS DE PASTA PLANA, DE PASTA RIZADA U ONDULADA, O RELLENOS CON CREMA, CHOCOLATE, ETC. LOS INGREDIENTES PARA FORMAR LA MASA BASE DE LOS PRODUCTOS SON LOS SIGUIENTES: HARINA DE TRIGO 50%, AGUA 9%, AZUCAR 9%, MANTEQUILLA O MARGARINA 5%, HUEVOS 1%, LEVADURA 5%, SAL 0,4%, LECHE EN POLVO 0,2%, AROMAS NATURALES 0,4%, ACEITE DE CACAHUATE 20%. PARA PRODUCTOS CON PASTA PLANA SE USA MANTEQUILLA; PARA LOS PRODUCTOS DE PASTA RIZADA SE USA MARGARINA. LOS PRODUCTOS DE PASTA PLANA SON SOMETIDOS A COCCION EN UN HORNO. LOS PRODUCTOS DE PASTA RIZADA SE FRIEN CON ACEITE EN UNA FREIDORA. TODOS LOS PRODUCTOS, FINALMENTE, SE ESPOLVOREAN CON AZUCAR. EL PROCEDIMIENTO SE USA PARA PREPARAR DIVERSOS PRODUCTOS DE PASTELERIA, CON DIVERSOS ASPECTOS Y FORMAS.
ES09600467A 1996-02-28 1996-02-28 Procedimiento para la preparacion de un producto de pasteleria. Expired - Lifetime ES2110369B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES09600467A ES2110369B1 (es) 1996-02-28 1996-02-28 Procedimiento para la preparacion de un producto de pasteleria.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES09600467A ES2110369B1 (es) 1996-02-28 1996-02-28 Procedimiento para la preparacion de un producto de pasteleria.

Publications (2)

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

Family

ID=8293977

Family Applications (1)

Application Number Title Priority Date Filing Date
ES09600467A Expired - Lifetime ES2110369B1 (es) 1996-02-28 1996-02-28 Procedimiento para la preparacion de un producto de pasteleria.

Country Status (1)

Country Link
ES (1) ES2110369B1 (es)

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 (es) 1998-09-01

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