BG112990A - New method for production of souffle and souffle production thereof - Google Patents

New method for production of souffle and souffle production thereof Download PDF

Info

Publication number
BG112990A
BG112990A BG112990A BG11299019A BG112990A BG 112990 A BG112990 A BG 112990A BG 112990 A BG112990 A BG 112990A BG 11299019 A BG11299019 A BG 11299019A BG 112990 A BG112990 A BG 112990A
Authority
BG
Bulgaria
Prior art keywords
souffle
production
new method
chocolate
cavity
Prior art date
Application number
BG112990A
Other languages
Bulgarian (bg)
Other versions
BG67409B1 (en
Inventor
Osman KADIROGLU
Dilek SENER
Original Assignee
Elvan Gida Sanayii Ve Ticaret A.S.
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 Elvan Gida Sanayii Ve Ticaret A.S. filed Critical Elvan Gida Sanayii Ve Ticaret A.S.
Publication of BG112990A publication Critical patent/BG112990A/en
Publication of BG67409B1 publication Critical patent/BG67409B1/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
    • 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
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Souffle, which comprises a solid part of the souffle (2), which is shaped and baked in a souffle baking mold (1), a cavity (5) inside the solid part of the souffle (2), a liquid ingredientt of the souffle(3) inside said cavity (5), as the said liquid souffle ingredient is chocolate or chocolate substitute, and subsequently covering the upper part of the cavity with chocolate or chocolate substitute.
BG112990A 2017-02-02 2017-12-12 Method for production of souffle and souffle production thereof BG67409B1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
TR2017/01604A TR201701604A2 (en) 2017-02-02 2017-02-02 A NEW SUFLE PRODUCTION TECHNIQUE AND SUFLE PRODUCED WITH THIS TECHNIQUE
TR2017/01604 2017-02-02
PCT/TR2017/000137 WO2019035780A2 (en) 2017-02-02 2017-12-12 A novel souffle production method and souffle produced by this method

Publications (2)

Publication Number Publication Date
BG112990A true BG112990A (en) 2020-06-15
BG67409B1 BG67409B1 (en) 2022-01-17

Family

ID=64558683

Family Applications (1)

Application Number Title Priority Date Filing Date
BG112990A BG67409B1 (en) 2017-02-02 2017-12-12 Method for production of souffle and souffle production thereof

Country Status (3)

Country Link
BG (1) BG67409B1 (en)
TR (1) TR201701604A2 (en)
WO (1) WO2019035780A2 (en)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1476910A (en) * 1922-12-09 1923-12-11 Charles M Naugle Cake pan
RU2242130C1 (en) * 2003-05-07 2004-12-20 Общество с ограниченной ответственностью "ТОМА с Со" Cake "dessert"
JP4598136B1 (en) * 2009-07-31 2010-12-15 富士フイルム株式会社 Organic electroluminescent device and manufacturing method thereof
US20150320052A1 (en) * 2014-05-08 2015-11-12 InOvation Enterprises, Inc Reversible apparatus and method for creating composite convenience food

Also Published As

Publication number Publication date
TR201701604A2 (en) 2018-08-27
WO2019035780A2 (en) 2019-02-21
WO2019035780A3 (en) 2019-04-11
BG67409B1 (en) 2022-01-17

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