BR9706730A - Composição de pasta açucarada para confeitar e processar de obtenção da pasta açucarada - Google Patents

Composição de pasta açucarada para confeitar e processar de obtenção da pasta açucarada

Info

Publication number
BR9706730A
BR9706730A BR9706730-0A BR9706730A BR9706730A BR 9706730 A BR9706730 A BR 9706730A BR 9706730 A BR9706730 A BR 9706730A BR 9706730 A BR9706730 A BR 9706730A
Authority
BR
Brazil
Prior art keywords
paste
sugar
sugary
cookies
ready
Prior art date
Application number
BR9706730-0A
Other languages
English (en)
Inventor
Rosely Picorelli Gonc Bonfante
Original Assignee
Rosely Picorelli Goncalves Bon
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 Rosely Picorelli Goncalves Bon filed Critical Rosely Picorelli Goncalves Bon
Priority to BR9706730-0A priority Critical patent/BR9706730A/pt
Priority to AU16552/99A priority patent/AU1655299A/en
Priority to PCT/BR1998/000109 priority patent/WO1999031993A1/en
Publication of BR9706730A publication Critical patent/BR9706730A/pt

Links

Classifications

    • 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
    • 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
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • A23G2200/10—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 amino-acids, proteins, e.g. gelatine, peptides, polypeptides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

<B>"COMPOSIçãO DE PASTA AçUCARADA PARA CONFEITAR E PROCESSO DE OBTENçãO DA PASTA AçUCARADA"<D> referindo-se à uma cobertura de açúcar, em forma de pasta, para produtos de panificação como bolos, tortas, brioches, biscoitos, bolachas, etc., satisfazendo a vários requisitos como textura e brilho adequados, boa maleabilidade, resistência à umidade, durabilidade e uma sensação de gosto bom na boca, sendo, a dita pasta compreendida por pelo menos, os seguintes ingredientes: açúcar de confeiteiro; açúcar cristal; gordura; água; cremor de tártaro; glicose; glicerina e; gelatina, tendo como objetivo obter uma cobertura para confeitar maleável, que possa ser obtida a baixo custo, tenha durabilidade elevada, possa ser armazenada pronta para consumo imediato e que, quando pronta e embalada a vácuo, a dita pasta possa ser conservada, sem refrigeração, por no mínimo 30 dias, não perdendo nenhuma de suas características, apresentando ainda, a vantagem adicional de, após seca, mesmo após longos períodos de estocagem, voltar à sua consistência original com o simples calor da mão.
BR9706730-0A 1997-12-22 1997-12-22 Composição de pasta açucarada para confeitar e processar de obtenção da pasta açucarada BR9706730A (pt)

Priority Applications (3)

Application Number Priority Date Filing Date Title
BR9706730-0A BR9706730A (pt) 1997-12-22 1997-12-22 Composição de pasta açucarada para confeitar e processar de obtenção da pasta açucarada
AU16552/99A AU1655299A (en) 1997-12-22 1998-12-22 Sugary paste composition for candying and the process for obtaining the sugary paste
PCT/BR1998/000109 WO1999031993A1 (en) 1997-12-22 1998-12-22 Sugary paste composition for candying and the process for obtaining the sugary paste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BR9706730-0A BR9706730A (pt) 1997-12-22 1997-12-22 Composição de pasta açucarada para confeitar e processar de obtenção da pasta açucarada

Publications (1)

Publication Number Publication Date
BR9706730A true BR9706730A (pt) 2000-06-27

Family

ID=4068787

Family Applications (1)

Application Number Title Priority Date Filing Date
BR9706730-0A BR9706730A (pt) 1997-12-22 1997-12-22 Composição de pasta açucarada para confeitar e processar de obtenção da pasta açucarada

Country Status (3)

Country Link
AU (1) AU1655299A (pt)
BR (1) BR9706730A (pt)
WO (1) WO1999031993A1 (pt)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021030887A1 (pt) * 2019-08-20 2021-02-25 Maria Cardoso Massa para a modelagem de artesanato alimentício e cobertura decorativa em confeitaria baseada em fécula de mandioca, e, processo de preparo da mesma

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20150024114A1 (en) * 2012-02-03 2015-01-22 Karen Louise Coubrough Decoration, decorative base and method for making same

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3950567A (en) * 1972-08-08 1976-04-13 Tomlinson Barnard E Method of making a popcorn confection
GB1501484A (en) * 1975-10-24 1978-02-15 Tate & Lyle Ltd Icing mixture
US5304389A (en) * 1991-06-18 1994-04-19 Mitsubishi Kasei Corporation Non-hygroscopic icing composition
US5185175A (en) * 1991-08-20 1993-02-09 Kraft General Foods, Inc. Process for making a micromilled cocoa composition and a micromilled cocoa composition
GB2271920B (en) * 1992-10-29 1996-07-03 Peter Dau A powder mixture

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021030887A1 (pt) * 2019-08-20 2021-02-25 Maria Cardoso Massa para a modelagem de artesanato alimentício e cobertura decorativa em confeitaria baseada em fécula de mandioca, e, processo de preparo da mesma

Also Published As

Publication number Publication date
AU1655299A (en) 1999-07-12
WO1999031993A1 (en) 1999-07-01

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Legal Events

Date Code Title Description
B08F Application fees: dismissal - article 86 of industrial property law

Free format text: REFERENTE A 6A , 7A E 8A ANUIDADES.

B08K Lapse as no evidence of payment of the annual fee has been furnished to inpi (acc. art. 87)

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 1855 DE 25/07/2006.