DE214830C - - Google Patents
Info
- Publication number
- DE214830C DE214830C DENDAT214830D DE214830DA DE214830C DE 214830 C DE214830 C DE 214830C DE NDAT214830 D DENDAT214830 D DE NDAT214830D DE 214830D A DE214830D A DE 214830DA DE 214830 C DE214830 C DE 214830C
- Authority
- DE
- Germany
- Prior art keywords
- wine
- fat
- waffles
- butter
- sugar
- Prior art date
- Legal status (The legal status 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 status listed.)
- Active
Links
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims 2
- 235000019197 fats Nutrition 0.000 claims 2
- 229940037003 alum Drugs 0.000 claims 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims 1
- 235000014121 butter Nutrition 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims 1
- 235000017557 sodium bicarbonate Nutrition 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 235000019871 vegetable fat Nutrition 0.000 claims 1
- 235000012773 waffles Nutrition 0.000 claims 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
BERLIN GEDRUCKT IN DER REICHSDRÜCKEREi.
Claims (1)
- Patent-Anspruch:Verfahren zur' Herstellung einer .Naturwein enthaltenden Füllmasse aus Butter, Pflanzenfett und Zucker für Gebäcke o. dgl., insbesondere für Waffeln, dadurch gekennzeichnet, daß dem Fettgemisch ein mit geringen Mengen von Natriumbikarbonat und gebranntem Alaun versetzter Wein beigefügt wird, zum Zwecke einer so innigen Vermischung der Fettmasse mit dem Wein, daß sich letzterer nicht wieder abzuscheiden vermag. ·
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE214830C true DE214830C (de) |
Family
ID=476383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT214830D Active DE214830C (de) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE214830C (de) |
-
0
- DE DENDAT214830D patent/DE214830C/de active Active
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR840006752A (ko) | 휘핑(Whipping)에 의해 디저어트용 무우수로 될수 있는 저장이 가능한 생성물 및 그의 제법 | |
| DE214830C (de) | ||
| CA2576209A1 (en) | Low and no trans fat confections | |
| RU2164069C2 (ru) | Состав для приготовления сахарного печенья | |
| Lewis | The formation of the fat droplets in the cells of tissue cultures | |
| KR940013332A (ko) | 프리믹스 조성물 | |
| US4140804A (en) | Process for cake with internally entrained composite icing | |
| RU2035147C1 (ru) | Состав для приготовления вафельных листов | |
| EP0454366A1 (de) | Produkte auf der Basis von Fett | |
| RU2043721C1 (ru) | Способ производства воздушно-мучного торта | |
| DE719268C (de) | Verfahren zur Herstellung eines phosphatidhaltigen Backhilfsmittels | |
| JPH0691807B2 (ja) | 練りワサビの製造法 | |
| DE590346C (de) | Formbares, diastatischen Malzextrakt und Quellstaerke enthaltendes Backhilfsmittel | |
| DE572402C (de) | Verfahren zur Herstellung von cremeartigen Fuellungen | |
| RU2245050C1 (ru) | Торт "рулет с халвой" | |
| RU2125379C1 (ru) | Белково-сбивной крем | |
| KR830001680B1 (ko) | 색상이 변하는 츄잉껌의 제법 | |
| US748099A (en) | Composition of ingredients for improving storage eggs. | |
| DE176247C (de) | ||
| US1067714A (en) | Food product consisting of a jelly base. | |
| DE809882C (de) | Verfahren zur Herstellung einer Schnitt-, Fuell- und Auflegemasse | |
| GB459582A (en) | Improvements in and relating to manufactured articles of food or confectionery | |
| GB976389A (en) | A process of preparing a fat product which can be used as a filling for bonbons and the like | |
| DE813141C (de) | Verfahren zur Herstellung eines Trennmittels fuer Backzwecke | |
| CH686395A5 (de) | Torte. |