CL2013000944A1 -
Procedure to make sweet dough with spirulina that does not need refrigeration and for 6 months that includes mixing to make dough and add oil to form homogeneous dough, place in a baking oven, make honey / confection / filling and filling, being the total moisture content and aw of the acceptable mass.
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Procedure to make sweet dough with spirulina that does not need refrigeration and for 6 months that includes mixing to make dough and add oil to form homogeneous dough, place in a baking oven, make honey / confection / filling and filling, being the total moisture content and aw of the acceptable mass.
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Application filed by Arturo Mejia Koo E I R LfiledCriticalArturo Mejia Koo E I R L
Priority to CL2013000944ApriorityCriticalpatent/CL2013000944A1/en
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CL2013000944A2013-04-052013-04-05
Procedure to make sweet dough with spirulina that does not need refrigeration and for 6 months that includes mixing to make dough and add oil to form homogeneous dough, place in a baking oven, make honey / confection / filling and filling, being the total moisture content and aw of the acceptable mass.
CL2013000944A1
(en)
Procedure to make sweet dough with spirulina that does not need refrigeration and for 6 months that includes mixing to make dough and add oil to form homogeneous dough, place in a baking oven, make honey / confection / filling and filling, being the total moisture content and aw of the acceptable mass.
Procedure to make sweet dough with spirulina that does not need refrigeration and for 6 months that includes mixing to make dough and add oil to form homogeneous dough, place in a baking oven, make honey / confection / filling and filling, being the total moisture content and aw of the acceptable mass.
Procedure to make sweet dough with spirulina that does not need refrigeration and for 6 months that includes mixing to make dough and add oil to form homogeneous dough, place in a baking oven, make honey / confection / filling and filling, being the total moisture content and aw of the acceptable mass.
Long-lasting composition for the preparation of a frozen confectionery product, comprising a sweetening agent, a milk fat and one or more polysaccharides with a dextrose equivalent value of maximum 40, where the composition does not comprise emulsifiers or stabilizers; method for preparing said product; and product.
Procedure to make sweet dough with spirulina that does not need refrigeration and for 6 months that includes mixing to make dough and add oil to form homogeneous dough, place in a baking oven, make honey / confection / filling and filling, being the total moisture content and aw of the acceptable mass.
Process of making a pizza filled with ice cream comprising the selection of the dough in pieces with a weight of one ninth of the total weight of the dough, adding an amount of ice cream, guar gum and wheat starch, and the introduction of the product obtained in an oven at 200 ° C for 18 minutes.
Semi-fluid foodstuff composed of conifer honeydew and spirulina - conservation of the organoleptic features in environmental conditions with no use of preservatives