ATA596872A - PROCESS FOR THE MANUFACTURING OF AN INTERMEDIATE PRODUCT FOR THE PREPARATION OF SUGAR AND FAT ALMOND OR NUT BAKES OR THE DUTY. - Google Patents

PROCESS FOR THE MANUFACTURING OF AN INTERMEDIATE PRODUCT FOR THE PREPARATION OF SUGAR AND FAT ALMOND OR NUT BAKES OR THE DUTY.

Info

Publication number
ATA596872A
ATA596872A AT596872A AT596872A ATA596872A AT A596872 A ATA596872 A AT A596872A AT 596872 A AT596872 A AT 596872A AT 596872 A AT596872 A AT 596872A AT A596872 A ATA596872 A AT A596872A
Authority
AT
Austria
Prior art keywords
bakes
almond
duty
fat
sugar
Prior art date
Application number
AT596872A
Other languages
German (de)
Other versions
AT329961B (en
Original Assignee
Molkereigenossenschaft Dahlenb
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 Molkereigenossenschaft Dahlenb filed Critical Molkereigenossenschaft Dahlenb
Publication of ATA596872A publication Critical patent/ATA596872A/en
Application granted granted Critical
Publication of AT329961B publication Critical patent/AT329961B/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
AT596872A 1971-07-17 1972-07-12 PROCESS FOR THE MANUFACTURING OF AN INTERMEDIATE PRODUCT FOR THE PREPARATION OF SUGAR AND FAT ALMOND OR NUT BAKES OR THE DUTY. AT329961B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2135842A DE2135842B2 (en) 1971-07-17 1971-07-17 Process for the production of sugar- and fat-containing almond / nut pastries or coatings on products to be baked

Publications (2)

Publication Number Publication Date
ATA596872A true ATA596872A (en) 1975-08-15
AT329961B AT329961B (en) 1976-06-10

Family

ID=5814016

Family Applications (1)

Application Number Title Priority Date Filing Date
AT596872A AT329961B (en) 1971-07-17 1972-07-12 PROCESS FOR THE MANUFACTURING OF AN INTERMEDIATE PRODUCT FOR THE PREPARATION OF SUGAR AND FAT ALMOND OR NUT BAKES OR THE DUTY.

Country Status (9)

Country Link
AT (1) AT329961B (en)
BE (1) BE786181A (en)
CA (1) CA990570A (en)
CH (1) CH570769A5 (en)
DE (1) DE2135842B2 (en)
FR (1) FR2146744A5 (en)
GB (1) GB1393037A (en)
IT (1) IT1048890B (en)
NL (1) NL7209123A (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2603925A1 (en) * 1976-02-03 1977-08-04 Wilhelm Rohwer Cocoa macaroon prodn. - using double atm. of syrup to give lighter prod. with better storability
EP0455630A1 (en) * 1989-02-03 1991-11-13 JACQUEMIN, Jean Process for the industrial manufacture of nougat
FR2884114B1 (en) * 2005-04-06 2012-11-16 Andre Jean Marie Rene Herve CONFECTIONERY ANTILLAISE TYPE NOUGAT.
CN103387472A (en) * 2013-06-24 2013-11-13 甘肃爱兰马铃薯种业有限责任公司 Seed potato coating and preparation method thereof
US20170196253A1 (en) * 2014-07-03 2017-07-13 Eetbe, Inc. Textured ingestible products
FR3050360B1 (en) * 2016-04-26 2020-10-02 Chocolaterie La Citadelle COMPOSITION BASED ON DRIED FRUITS AND USES

Also Published As

Publication number Publication date
CH570769A5 (en) 1975-12-31
NL7209123A (en) 1973-01-19
FR2146744A5 (en) 1973-03-02
IT1048890B (en) 1980-12-20
CA990570A (en) 1976-06-08
DE2135842A1 (en) 1973-02-15
GB1393037A (en) 1975-05-07
BE786181A (en) 1972-11-03
DE2135842B2 (en) 1975-04-17
AT329961B (en) 1976-06-10

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Legal Events

Date Code Title Description
ELJ Ceased due to non-payment of the annual fee