FR2739756A1 - Filling for biscuit creams - Google Patents
Filling for biscuit creams Download PDFInfo
- Publication number
- FR2739756A1 FR2739756A1 FR9512031A FR9512031A FR2739756A1 FR 2739756 A1 FR2739756 A1 FR 2739756A1 FR 9512031 A FR9512031 A FR 9512031A FR 9512031 A FR9512031 A FR 9512031A FR 2739756 A1 FR2739756 A1 FR 2739756A1
- Authority
- FR
- France
- Prior art keywords
- milk
- cream
- slices
- present
- treats
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Noodles (AREA)
Abstract
Description
La présente invention concerne le domaine des denrées alimentaires et,The present invention relates to the field of foodstuffs and,
plus précisément, des friandises au more specifically, candies at
lait sous forme de tranches.milk in the form of slices.
La présente invention concerne encore plus particulièrement une composition de crème pour des tranches The present invention relates more particularly to a cream composition for slices
de friandises au lait.milk treats.
Tel qu'il est utilisé dans la présente invention, le terme "tranche" désigne une friandise constituée de deux tranches de gâteau de Savoie, entre lesquelles est intercalée As used in the present invention, the term "slice" denotes a treat consisting of two slices of Savoy cake, between which is interposed
une crème de garnissage, à la manière d'un sandwich. a filling cream, like a sandwich.
On connaît en particulier des tranches de friandises au lait mises sur le marché et bien connues du consommateur, dans lesquelles les deux tranches de gâteau de Savoie sont des tranches de gâteau de Savoie au cacao et la crème de garnissage est une crème au lait, éventuellement Particularly known are slices of milk treats placed on the market and well known to the consumer, in which the two slices of Savoy cake are slices of Savoy cake with cocoa and the filling cream is a milk cream, possibly
avec addition de miel.with addition of honey.
Telle qu'elle est utilisée dans la présente invention, l'expression "friandises au lait sous forme de tranches" ou également "tranches de friandises au lait" désigne une tranche dans laquelle la crème de garnissage est As used in the present invention, the expression “milk treats in the form of slices” or also “slices of milk treats” designates a slice in which the filling cream is
une crème au lait.a milk cream.
La préparation de tranches, en particulier de The preparation of slices, in particular of
tranches de friandises au lait, comprend les étapes opératoi- slices of milk candy, includes operating steps
res suivantes. En ce qui concerne les tranches de gâteau de Savoie: préparation de la pâte correspondante, extrusion de manière continue sur une bande, cuisson dans un four, séparation de la bande et refroidissement. En ce qui concerne la crème: préparation homogène à froid du mélange et extrusion. Le gâteau de Savoie et la crème arrivent à la30 sortie des deux séquences respectives d'étapes opératoires, ce qui provoque le dosage de la crème sur le gâteau de Savoie following res. Regarding the Savoy cake slices: preparation of the corresponding dough, continuous extrusion on a strip, baking in an oven, separation of the strip and cooling. Regarding the cream: homogeneous cold preparation of the mixture and extrusion. The Savoie cake and the cream arrive at the exit of the two respective sequences of operating steps, which causes the dosage of the cream on the Savoie cake
en constituant une couche de base, suivi par une superposi- constituting a base layer, followed by a superimposed
tion en renversant sur l'assemblage ainsi obtenue une couche supérieure de gâteau de Savoie pour obtenir une garniture et ensuite des tranches, qui sont formées par découpage et sont tion by inverting on the assembly thus obtained an upper layer of Savoy cake to obtain a filling and then slices, which are formed by cutting and are
ensuite emballées dans un film de matière plastique (embal- then wrapped in a plastic film (wrapped
lage par écoulement ou emballage thermosoudé enveloppé). drainage or wrapped heat-sealed packaging).
Les ingrédients classiques des tranches de friandises au lait sont: le lait frais pasteurisé, des matières grasses végétales, le sucre, la farine, le lait écrémé en poudre, le miel, le beurre anhydre, les oeufs en poudre, le son en poudre fine, le cacao maigre, des agents émulsionnants (mono- et diglycérides d'acides gras), le gluten de blé, des arômes naturels, le sel et le levain en The classic ingredients for slices of milk treats are: fresh pasteurized milk, vegetable fats, sugar, flour, skimmed milk powder, honey, anhydrous butter, powdered eggs, bran powder , lean cocoa, emulsifying agents (mono- and diglycerides of fatty acids), wheat gluten, natural flavors, salt and sourdough
poudre.powder.
Les tranches de friandises au lait ont pour avantage un apport considérable de protéines et de calcium et d'être particulièrement appréciées par les enfants, en étant The advantage of milk candy slices is that they provide a considerable amount of protein and calcium and are particularly appreciated by children, being
consommées habituellement en dehors des repas. usually consumed outside of meals.
Une caractéristique dégustative d'importance An important tasting characteristic
primordiale d'une tranche est sa tendreté. paramount of a slice is its tenderness.
Une caractéristique importante est également la An important feature is also the
stabilité de la dispersion colloidale de la crème de garnis- stability of the colloidal dispersion of the garnish cream
sage. Un objectif de la présente invention consiste à préparer une friandise au lait sous forme de tranches ou des wise. An object of the present invention is to prepare a milk candy in the form of slices or
tranches de friandise au lait ayant une consistance sensible- slices of milk candy with a substantial consistency-
ment plus molle.softer.
Un autre objectif de la présente invention consiste à proposer une friandise au lait sous forme de tranches ou des tranches de friandise dont la dispersion de la crème de garnissage est notablement plus stable que celle Another object of the present invention is to provide a milk candy in the form of slices or candy slices whose dispersion of the filling cream is significantly more stable than that
des tranches de friandises au lait connues auparavant. previously known slices of milk candy.
Un objectif supplémentaire de la présente invention consiste à proposer une friandise au lait sous forme de tranches ou des tranches de friandise au lait dont la composition et la préparation sont plus simples que celles An additional objective of the present invention consists in proposing a milk candy in the form of slices or slices of milk candy whose composition and preparation are simpler than those
des friandises ou tranches actuellement connues. currently known treats or slices.
Ces objectifs sont atteints, conformément à l'enseignement de la présente invention, en proposant l'utilisation de lait condensé, de protéines de lait et de matières grasses végétales hydrogénées comme ingrédients dans These objectives are achieved, in accordance with the teaching of the present invention, by proposing the use of condensed milk, milk proteins and hydrogenated vegetable fats as ingredients in
la composition de crème de garnissage. the filling cream composition.
L'utilisation de lait condensé permet l'introduc- The use of condensed milk allows the introduction
tion de plus petites quantités de liquide lors de la prépara- tion de la crème de garnissage, ce qui offre la possibilité d'une consistance plus molle, et de toute façon équivalente: trente six (36) parties de lait entier sont équivalentes à douze (12) parties de lait condensé auxquelles vingt quatre tion of smaller quantities of liquid during the preparation of the filling cream, which offers the possibility of a softer consistency, and in any case equivalent: thirty six (36) parts of whole milk are equivalent to twelve (12) parts of condensed milk to which twenty four
(24) parties d'eau ont été ajoutées. (24) parts of water have been added.
L'utilisation de protéines de lait remplace l'utilisation du lait écrémé en poudre. A cet égard, les protéines de lait donnent un produit plus estimé, sont aisément solubles dans l'eau et contribuent fortement à la meilleure stabilité précitée de la dispersion colloïdale de The use of milk protein replaces the use of skimmed milk powder. In this respect, the milk proteins give a more valued product, are easily soluble in water and strongly contribute to the above-mentioned better stability of the colloidal dispersion of
la crème.cream.
Les matières grasses végétales contribuent également à la consistance et à la stabilité structurale de Vegetable fats also contribute to the consistency and structural stability of
la crème.cream.
Dans la composition de la présente invention, le In the composition of the present invention, the
gluten et le beurre ne sont pas indispensables. gluten and butter are not essential.
En conséquence, la présente invention concerne une composition de crème pour des friandises au lait sous forme de tranches ou des tranches de friandises au lait, comprenant du lait condensé, des protéines de lait et des matières grasses hydrogénées comme ingrédients de cette composition. Il est envisagé en particulier que le lait Accordingly, the present invention relates to a cream composition for milk treats in the form of slices or slices of milk treats, comprising condensed milk, milk proteins and hydrogenated fats as ingredients of this composition. It is envisaged in particular that milk
condensé consiste en lait condensé entier. condensed consists of whole condensed milk.
Il est envisagé plus particulièrement que le lait condensé entier soit présent en une quantité de 10 % à 15 % en poids de la crème; lesdites protéines de lait sont présentes en une quantité de 5 % à 6 % en poids de la crème, et lesdites matières grasses végétales hydrogénées sont présentes en une quantité de 30 % à 50 % en poids de la crème. Il est envisagé en particulier que le lait It is envisaged more particularly that the whole condensed milk is present in an amount of 10% to 15% by weight of the cream; said milk proteins are present in an amount of 5% to 6% by weight of the cream, and said hydrogenated vegetable fats are present in an amount of 30% to 50% by weight of the cream. It is envisaged in particular that milk
condensé entier consiste en lait condensé entier sucré. Whole condensed milk consists of sweetened whole condensed milk.
Il est envisagé plus particulièrement que le lait condensé entier sucré soit présent en une quantité totale de % à 15 % en poids de la crème, ce lait comprenant huit (8) parties de sucre pour douze (12) parties de lait condensé entier; lesdites protéines de lait sont présentes en une quantité de 5 % à 6 % en poids de la crème, et lesdites matières grasses végétales hydrogénées sont présentes en une It is more particularly envisaged that the sweetened whole condensed milk is present in a total amount of% to 15% by weight of the cream, this milk comprising eight (8) parts of sugar per twelve (12) parts of whole condensed milk; said milk proteins are present in an amount of 5% to 6% by weight of the cream, and said hydrogenated vegetable fats are present in a
quantité de 30 % à 50 % en poids de la crème. amount of 30% to 50% by weight of the cream.
Enfin, la présente invention concerne une friandise au lait sous forme de tranches ou des tranches de friandises au lait garnies avec une crème au lait ayant la Finally, the present invention relates to a milk candy in the form of slices or slices of milk candies topped with a milk cream having the
composition précitée.aforementioned composition.
La présente invention sera mieux comprise sur la The present invention will be better understood on the
base de la description détaillée suivante de sa forme de based on the following detailed description of its form of
réalisation préférée fournie seulement à titre d'exemple, et preferred embodiment provided only by way of example, and
nullement à titre limitatif.in no way as a limitation.
Des tranches de friandises au lait ont été préparées à partir d'une base constituée d'un produit au four formé de tranches de gâteau de Savoie au cacao et d'une crème de garnissage au lait et au miel comprenant du lait condensé Slices of milk treats were prepared from a base consisting of an oven product formed from slices of Savoy cocoa cake and a milk and honey filling cream comprising condensed milk
sucré, des protéines de lait et des matières grasses végéta- sweet, milk protein and vegetable fat
les hydrogénées comme ingrédients. Le lait condensé sucré était présent en un pourcentage de 10 à 15 % en poids de la crème, avec huit parties de sucre pour douze parties de lait condensé entier; les protéines de lait consistant en protéines de lait obtenues par des procédés particuliers et présentes en une quantité totale de 5 % à 6 % en poids de la crème, et les matières grasses végétales hydrogénées étaient présentes en une quantité totale de 30 % à 50 % en poids de hydrogenated as ingredients. The sweetened condensed milk was present in a percentage of 10 to 15% by weight of the cream, with eight parts of sugar per twelve parts of whole condensed milk; the milk proteins consisting of milk proteins obtained by particular processes and present in a total amount of 5% to 6% by weight of the cream, and the hydrogenated vegetable fats were present in a total amount of 30% to 50% by weight of
la crème.cream.
Le produit obtenu après une heure de repos à température ambiante présentait une consistance sensiblement The product obtained after standing for one hour at room temperature had a substantially consistent
plus tendre que celle des produits connus actuellement. softer than that of currently known products.
L'utilisation de lait condensé a permis l'intro- The use of condensed milk has allowed intro
duction de plus faibles quantités de liquide, ce qui a permis reduced quantities of liquid, which allowed
d'obtenir un tel résultat.to get such a result.
Les protéines de lait ont conféré une meilleure Milk proteins gave better
stabilité à la dispersion colloidale. stability to colloidal dispersion.
Les matières grasses végétales hydrogénées ont Hydrogenated vegetable fats have
contribué également à la stabilité de la crème et la consis- also contributed to the stability of the cream and the consistency
tance tendre du produit.tender tance of the product.
Le beurre et le gluten n'étaient pas indispensa- Butter and gluten were not essential.
bles. En conséquence, les objectifs de la présente wheat. Consequently, the objectives of this
invention ont été atteints.invention have been achieved.
Il va de soi que la présente invention n'a été décrite qu'à titre explicatif, mais nullement limitatif, et que de nombreuses modifications peuvent y être apportées sans It goes without saying that the present invention has only been described for explanatory purposes, but is in no way limitative, and that numerous modifications can be made to it without
sortir de son cadre.get out of its frame.
Claims (6)
Priority Applications (10)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU9502881A HU222567B1 (en) | 1995-10-03 | 1995-10-03 | A crem composition and slice type milkbased sweet |
| GB9520521A GB2305844B (en) | 1995-10-03 | 1995-10-04 | Foodstuff |
| CZ19952573A CZ291655B6 (en) | 1995-10-03 | 1995-10-04 | Cream mixture for milky candies of a slicing type or milky slices |
| DE19537568A DE19537568C2 (en) | 1995-10-03 | 1995-10-09 | Cream composition for milk cuts |
| CH02839/95A CH691845A5 (en) | 1995-10-03 | 1995-10-09 | Filling for biscuit creams |
| BE9500842A BE1009606A6 (en) | 1995-10-03 | 1995-10-11 | Composition for sliced creamy milk. |
| ES09501979A ES2103202B1 (en) | 1995-10-03 | 1995-10-11 | A COMPOSITION OF CREAM FOR SWEET DAIRY PRODUCTS. |
| PT101783A PT101783B (en) | 1995-10-03 | 1995-10-13 | FORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON DAIRY COMPONENTS |
| FR9512031A FR2739756B1 (en) | 1995-10-03 | 1995-10-13 | CREAM COMPOSITION FOR SLICED MILK TREATS |
| LU88672A LU88672A1 (en) | 1995-10-03 | 1995-10-19 | Cream composition for milk cuts |
Applications Claiming Priority (10)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU9502881A HU222567B1 (en) | 1995-10-03 | 1995-10-03 | A crem composition and slice type milkbased sweet |
| GB9520521A GB2305844B (en) | 1995-10-03 | 1995-10-04 | Foodstuff |
| CZ19952573A CZ291655B6 (en) | 1995-10-03 | 1995-10-04 | Cream mixture for milky candies of a slicing type or milky slices |
| DE19537568A DE19537568C2 (en) | 1995-10-03 | 1995-10-09 | Cream composition for milk cuts |
| CH02839/95A CH691845A5 (en) | 1995-10-03 | 1995-10-09 | Filling for biscuit creams |
| BE9500842A BE1009606A6 (en) | 1995-10-03 | 1995-10-11 | Composition for sliced creamy milk. |
| ES09501979A ES2103202B1 (en) | 1995-10-03 | 1995-10-11 | A COMPOSITION OF CREAM FOR SWEET DAIRY PRODUCTS. |
| PT101783A PT101783B (en) | 1995-10-03 | 1995-10-13 | FORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON DAIRY COMPONENTS |
| FR9512031A FR2739756B1 (en) | 1995-10-03 | 1995-10-13 | CREAM COMPOSITION FOR SLICED MILK TREATS |
| LU88672A LU88672A1 (en) | 1995-10-03 | 1995-10-19 | Cream composition for milk cuts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2739756A1 true FR2739756A1 (en) | 1997-04-18 |
| FR2739756B1 FR2739756B1 (en) | 1999-12-24 |
Family
ID=27579013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR9512031A Expired - Fee Related FR2739756B1 (en) | 1995-10-03 | 1995-10-13 | CREAM COMPOSITION FOR SLICED MILK TREATS |
Country Status (9)
| Country | Link |
|---|---|
| BE (1) | BE1009606A6 (en) |
| CH (1) | CH691845A5 (en) |
| CZ (1) | CZ291655B6 (en) |
| ES (1) | ES2103202B1 (en) |
| FR (1) | FR2739756B1 (en) |
| GB (1) | GB2305844B (en) |
| HU (1) | HU222567B1 (en) |
| LU (1) | LU88672A1 (en) |
| PT (1) | PT101783B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1284649B1 (en) * | 1996-05-24 | 1998-05-21 | Foodinvest Group Srl | COMPOSITION OF YOGURT CREAM FOR CREAM TRANCINI. |
| EA001875B1 (en) * | 1997-08-28 | 2001-10-22 | Сосьете Де Продюи Нестле С.А. | Cream-based food composition and process for the manufacture thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB358444A (en) * | 1929-04-04 | 1931-10-05 | Botulf Borthen | Process for the production of emulsions rich in fat |
| FR2245291A1 (en) * | 1973-09-17 | 1975-04-25 | African Explosives & Chem | Milk product having increased unsatd. fatty cpd content - with decreased satd. fatty cpd. content to reduce cholesterol content in blood |
| GB1405512A (en) * | 1972-06-09 | 1975-09-10 | Nestle Sa | Milk product and process |
| US4298625A (en) * | 1979-09-11 | 1981-11-03 | P. Ferrero & C. S.P.A. | Sweet protein food product in the form of a foamed plastic mass |
| US4497834A (en) * | 1982-08-30 | 1985-02-05 | Barta Frank E | Method of making a dairy-based food product |
| US4855155A (en) * | 1986-08-19 | 1989-08-08 | Ferrero Ohg M.B.H. | Sweets and process for their manufacture |
| EP0375027A2 (en) * | 1988-12-22 | 1990-06-27 | The Procter & Gamble Company | Improved fatty compositions with high solids content |
| EP0607471A1 (en) * | 1993-01-09 | 1994-07-27 | Societe Des Produits Nestle S.A. | Process for making a food product, whipped product obtained and final composite product |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0237436A3 (en) * | 1986-03-14 | 1989-07-19 | Nabisco Brands, Inc. | Soft soybean oil filler cream |
-
1995
- 1995-10-03 HU HU9502881A patent/HU222567B1/en not_active IP Right Cessation
- 1995-10-04 GB GB9520521A patent/GB2305844B/en not_active Expired - Fee Related
- 1995-10-04 CZ CZ19952573A patent/CZ291655B6/en not_active IP Right Cessation
- 1995-10-09 CH CH02839/95A patent/CH691845A5/en not_active IP Right Cessation
- 1995-10-11 BE BE9500842A patent/BE1009606A6/en not_active IP Right Cessation
- 1995-10-11 ES ES09501979A patent/ES2103202B1/en not_active Expired - Fee Related
- 1995-10-13 PT PT101783A patent/PT101783B/en not_active IP Right Cessation
- 1995-10-13 FR FR9512031A patent/FR2739756B1/en not_active Expired - Fee Related
- 1995-10-19 LU LU88672A patent/LU88672A1/en unknown
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB358444A (en) * | 1929-04-04 | 1931-10-05 | Botulf Borthen | Process for the production of emulsions rich in fat |
| GB1405512A (en) * | 1972-06-09 | 1975-09-10 | Nestle Sa | Milk product and process |
| FR2245291A1 (en) * | 1973-09-17 | 1975-04-25 | African Explosives & Chem | Milk product having increased unsatd. fatty cpd content - with decreased satd. fatty cpd. content to reduce cholesterol content in blood |
| US4298625A (en) * | 1979-09-11 | 1981-11-03 | P. Ferrero & C. S.P.A. | Sweet protein food product in the form of a foamed plastic mass |
| US4497834A (en) * | 1982-08-30 | 1985-02-05 | Barta Frank E | Method of making a dairy-based food product |
| US4855155A (en) * | 1986-08-19 | 1989-08-08 | Ferrero Ohg M.B.H. | Sweets and process for their manufacture |
| EP0375027A2 (en) * | 1988-12-22 | 1990-06-27 | The Procter & Gamble Company | Improved fatty compositions with high solids content |
| EP0607471A1 (en) * | 1993-01-09 | 1994-07-27 | Societe Des Produits Nestle S.A. | Process for making a food product, whipped product obtained and final composite product |
Also Published As
| Publication number | Publication date |
|---|---|
| CZ257395A3 (en) | 1997-04-16 |
| CH691845A5 (en) | 2001-11-15 |
| HU222567B1 (en) | 2003-08-28 |
| GB2305844A (en) | 1997-04-23 |
| PT101783A (en) | 1997-05-28 |
| BE1009606A6 (en) | 1997-06-03 |
| GB9520521D0 (en) | 1995-12-13 |
| HUT75382A (en) | 1997-05-28 |
| PT101783B (en) | 1998-12-31 |
| FR2739756B1 (en) | 1999-12-24 |
| CZ291655B6 (en) | 2003-04-16 |
| ES2103202B1 (en) | 1998-03-01 |
| HU9502881D0 (en) | 1995-11-28 |
| GB2305844B (en) | 1999-06-16 |
| ES2103202A1 (en) | 1997-08-16 |
| LU88672A1 (en) | 1996-04-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |
Effective date: 20080630 |