BE904854A - Flavoured biscuits - contg. praline, orange flower water and chopped almonds - Google Patents

Flavoured biscuits - contg. praline, orange flower water and chopped almonds Download PDF

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Publication number
BE904854A
BE904854A BE1/011499A BE1011499A BE904854A BE 904854 A BE904854 A BE 904854A BE 1/011499 A BE1/011499 A BE 1/011499A BE 1011499 A BE1011499 A BE 1011499A BE 904854 A BE904854 A BE 904854A
Authority
BE
Belgium
Prior art keywords
praline
biscuits
orange flower
flower water
flavoured
Prior art date
Application number
BE1/011499A
Other languages
Dutch (nl)
Original Assignee
Vandewalle Frank Andre Corneli
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 Vandewalle Frank Andre Corneli filed Critical Vandewalle Frank Andre Corneli
Priority to BE1/011499A priority Critical patent/BE904854A/en
Publication of BE904854A publication Critical patent/BE904854A/en

Links

Classifications

    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Biscuit is produced from the following ingredients (g.): fine sugar 2,250; margarine 2,500; flour 3,800; baking powder 30; praline 500; 4 whole eggs, orange flower water and chopped almonds. - Margarine and sugar are mixed, then the eggs are added and mixed in. The baking powder and flour are then added and finally the praline. The mixt.is then allowed to stand for 24 hrs. at 2 deg.C, rolled to 4mm thickness and cut out. The biscuits are then sprinkled with orange flower water and then coated with equal amts. of baking powder and chopped almonds.

Description

       

   <Desc/Clms Page number 1> 
 



    Vandewalle   Frank, André, Cornelius. 



  Uitvindingsoctrooi. 
 EMI1.1 
 Koekje. Beschrijving Koekje. Beschrijving Het koekje wordt gemaakt door de samenvoeging, op de hierna beschreven   wijze,   van devolgende ingrediënten : - 2. 250 gram fijne suiker. 



  - 2. 500 gram margarine. 



  - 3. 800 gram bloem. 



  - 30 gram bakpoeder. 



  - 500 gram praliné. 



  - 4 hele eieren. 



  - oranjebloesemwater. 



  - geschaafde amandelen. 



  Die produkten worden op devolgende manier verwerkt. Eerst wordt de margarine en de fijne suiker gemengd. De eieren worden gebroken vervolgens gemengd met dit mengsel. van margarine en fijne suiker. Dan wordt daaronder de 30 gram bakboeder en de bloem gemengd en tenslotte wordt daaraan de praliné toegevoegd. 



  Men laat deze deeg dan 24 uren rusten en opstijven in een temperatuur van 2 graden celsius. 



  Na deze rusttijd wordt die deeg uitgerold tot op een dikte van 4 mm en uit die deegvel wordt dan het koekje uitgestoken met een vorm (uitsteker). 



  De bovenkant van dit koekje strijkt men dan af met oranjebloesemwater. 



  Op het koekje wordt er dan een mengsel gelegd van bakpoeder en geschaafde amandelen. Dat mengsel bestaat uit gelijke hoeveelheden van de beide ingrediënten. 

 <Desc/Clms Page number 2> 

 Vandewalle Frank, André, Cornelius. 2/. 



  Uitvindingsoctrooi. 
 EMI2.1 
 



  Koek Koekje. 



  Het koekje wordt dan in een oven van 210 graden celsius afgebakken en dat gedurende juist 12 minuten. 



  Samenvattend mag gezegd worden dat het specifieke van de uitvinding bestaat uit het feit dat het koekje wordt afgestreken met oranjebloesemwater, waardoor het zijn specifieke smaak verkrijgt.



   <Desc / Clms Page number 1>
 



    Vandewalle Frank, André, Cornelius.



  Invention patent.
 EMI1.1
 Cookie. Description Biscuit. Description The biscuit is made by combining, in the manner described below, the following ingredients: - 2. 250 grams of fine sugar.



  - 2.500 grams of margarine.



  - 3,800 grams of flour.



  - 30 grams of baking powder.



  - 500 grams of praline.



  - 4 whole eggs.



  - orange blossom water.



  - sliced almonds.



  Those products are processed in the following manner. First, the margarine and the fine sugar are mixed. The eggs are broken then mixed with this mixture. of margarine and fine sugar. Then the 30 grams baking powder and the flour are mixed underneath and finally the praline is added to it.



  This dough is then allowed to rest for 24 hours and to set at a temperature of 2 degrees Celsius.



  After this rest period, the dough is rolled out to a thickness of 4 mm and the biscuit is then cut out from the dough sheet with a mold (cutter).



  The top of this biscuit is then streaked with orange blossom water.



  A mixture of baking powder and sliced almonds is then placed on the biscuit. That mixture consists of equal amounts of the two ingredients.

 <Desc / Clms Page number 2>

 Vandewalle Frank, André, Cornelius. 2 /.



  Invention patent.
 EMI2.1
 



  Biscuit Biscuit.



  The cookie is then baked in an oven at 210 degrees Celsius for just 12 minutes.



  In summary, it can be said that the specificity of the invention consists in the fact that the biscuit is streaked with orange blossom water, which gives it its specific taste.
BE1/011499A 1986-06-02 1986-06-02 Flavoured biscuits - contg. praline, orange flower water and chopped almonds BE904854A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BE1/011499A BE904854A (en) 1986-06-02 1986-06-02 Flavoured biscuits - contg. praline, orange flower water and chopped almonds

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BE1/011499A BE904854A (en) 1986-06-02 1986-06-02 Flavoured biscuits - contg. praline, orange flower water and chopped almonds
BE904854 1986-06-02

Publications (1)

Publication Number Publication Date
BE904854A true BE904854A (en) 1986-10-01

Family

ID=25661135

Family Applications (1)

Application Number Title Priority Date Filing Date
BE1/011499A BE904854A (en) 1986-06-02 1986-06-02 Flavoured biscuits - contg. praline, orange flower water and chopped almonds

Country Status (1)

Country Link
BE (1) BE904854A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104886215A (en) * 2015-07-01 2015-09-09 安徽燕之坊食品合肥有限公司 Sandwich biscuit and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104886215A (en) * 2015-07-01 2015-09-09 安徽燕之坊食品合肥有限公司 Sandwich biscuit and preparation method thereof

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Legal Events

Date Code Title Description
RE Patent lapsed

Owner name: VANDEWALLE FRANK ANDRE CORNELIUS

Effective date: 19880630