FR2340686A1 - Pastry and cream ingredients prepn. for cake - preventing excessive thickness of consistency and drying - Google Patents
Pastry and cream ingredients prepn. for cake - preventing excessive thickness of consistency and dryingInfo
- Publication number
- FR2340686A1 FR2340686A1 FR7604676A FR7604676A FR2340686A1 FR 2340686 A1 FR2340686 A1 FR 2340686A1 FR 7604676 A FR7604676 A FR 7604676A FR 7604676 A FR7604676 A FR 7604676A FR 2340686 A1 FR2340686 A1 FR 2340686A1
- Authority
- FR
- France
- Prior art keywords
- cream
- mixt
- prepn
- pastry
- cake
- 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
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
- B65D85/36—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for bakery products, e.g. biscuits
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
The cream is prepd. by stirring or mixing white cheese with fresh cream at medium speed until a smooth mixt. is obtd., adding oil and milk while further stirring at the same speed, adding salt, pepper and spices, and finally adding flour and whites of fresh eggs while continuing to stir the mixt. until it is smooth. Pref. for 500 g. of cream, 47.5 wt.% of white cheese and fresh cream are mixed for 3 mins., 2wt. % milk and 40 wt. % oil are added while stirring for 1 min., then 1 teaspoonful of salt, 1/2 teaspoonful of pepper and 1/4 teaspoonful of nutmeg are added and the mixt. is stirred for 1 min. 1 Dessertspoonful of cornflour and the whites of 2 fresh eggs are added, and the mixt. is beaten for 5 mins.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7604676A FR2340686A1 (en) | 1976-02-13 | 1976-02-13 | Pastry and cream ingredients prepn. for cake - preventing excessive thickness of consistency and drying |
DE19772705781 DE2705781A1 (en) | 1976-02-13 | 1977-02-11 | PROCESS FOR PREPARING THE INGREDIENTS FOR FLAME CAKE AND PRESENTING THE ABOVE INGREDIENTS |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7604676A FR2340686A1 (en) | 1976-02-13 | 1976-02-13 | Pastry and cream ingredients prepn. for cake - preventing excessive thickness of consistency and drying |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2340686A1 true FR2340686A1 (en) | 1977-09-09 |
FR2340686B1 FR2340686B1 (en) | 1982-10-01 |
Family
ID=9169360
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR7604676A Granted FR2340686A1 (en) | 1976-02-13 | 1976-02-13 | Pastry and cream ingredients prepn. for cake - preventing excessive thickness of consistency and drying |
Country Status (2)
Country | Link |
---|---|
DE (1) | DE2705781A1 (en) |
FR (1) | FR2340686A1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2598595A1 (en) * | 1986-05-16 | 1987-11-20 | Marcel Cladi | Method of obtaining a light tart made from fromage blanc and fish roe, and product obtained by implementing it |
FR2598594A1 (en) * | 1986-05-16 | 1987-11-20 | Marcel Cladi | Method for obtaining a light tart with fromage blanc and capers, and product obtained by implementing it |
FR2760176A1 (en) * | 1997-03-03 | 1998-09-04 | Denis Toussaint | Open savoury tart |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1315472A (en) * | 1962-02-19 | 1963-01-18 | Appetizers such as quiche or other |
-
1976
- 1976-02-13 FR FR7604676A patent/FR2340686A1/en active Granted
-
1977
- 1977-02-11 DE DE19772705781 patent/DE2705781A1/en active Granted
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1315472A (en) * | 1962-02-19 | 1963-01-18 | Appetizers such as quiche or other |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2598595A1 (en) * | 1986-05-16 | 1987-11-20 | Marcel Cladi | Method of obtaining a light tart made from fromage blanc and fish roe, and product obtained by implementing it |
FR2598594A1 (en) * | 1986-05-16 | 1987-11-20 | Marcel Cladi | Method for obtaining a light tart with fromage blanc and capers, and product obtained by implementing it |
FR2760176A1 (en) * | 1997-03-03 | 1998-09-04 | Denis Toussaint | Open savoury tart |
Also Published As
Publication number | Publication date |
---|---|
DE2705781A1 (en) | 1977-08-18 |
FR2340686B1 (en) | 1982-10-01 |
DE2705781C2 (en) | 1989-11-09 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
CL | Concession to grant licences |