DE3817919C2 - - Google Patents
Info
- Publication number
- DE3817919C2 DE3817919C2 DE3817919A DE3817919A DE3817919C2 DE 3817919 C2 DE3817919 C2 DE 3817919C2 DE 3817919 A DE3817919 A DE 3817919A DE 3817919 A DE3817919 A DE 3817919A DE 3817919 C2 DE3817919 C2 DE 3817919C2
- Authority
- DE
- Germany
- Prior art keywords
- baking
- waffle
- dough
- colored
- poured
- 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.)
- Expired - Fee Related
Links
- 235000012773 waffles Nutrition 0.000 claims description 118
- 238000000034 method Methods 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000012431 wafers Nutrition 0.000 claims 4
- 235000013312 flour Nutrition 0.000 description 8
- 235000013601 eggs Nutrition 0.000 description 7
- 244000299461 Theobroma cacao Species 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 239000003086 colorant Substances 0.000 description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000003973 paint Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 239000000576 food coloring agent Substances 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000012432 gingerbread Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000003380 propellant Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 101150077082 tin gene Proteins 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
- A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
-
- 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
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AT0139587A AT387691B (de) | 1987-06-01 | 1987-06-01 | Verfahren zum herstellen von einzelnen, essbaren waffeln |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE3817919A1 DE3817919A1 (de) | 1988-12-22 |
| DE3817919C2 true DE3817919C2 (enrdf_load_stackoverflow) | 1993-07-01 |
Family
ID=3512943
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE3817919A Granted DE3817919A1 (de) | 1987-06-01 | 1988-05-26 | Verfahren zum herstellen von einzelnen, essbaren waffeln |
Country Status (3)
| Country | Link |
|---|---|
| AT (1) | AT387691B (enrdf_load_stackoverflow) |
| DE (1) | DE3817919A1 (enrdf_load_stackoverflow) |
| IT (1) | IT1219609B (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101652072B (zh) * | 2007-04-06 | 2013-03-20 | 雀巢产品技术援助有限公司 | 多色蛋筒 |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2016961A1 (en) * | 1989-05-24 | 1990-11-24 | Rudolf Franta | Method of producing a non-perishable sugar-free or low-sugar baked good and shaped body formed of a baked good |
| DE4018513C1 (enrdf_load_stackoverflow) * | 1989-12-20 | 1991-05-08 | Karl Oexmann, Inh. Wolfgang Oexmann, 4650 Gelsenkirchen, De | |
| US5256431A (en) * | 1989-12-20 | 1993-10-26 | Firma Karl Oexmann, Inh. Wolfgang Oexmann | Patterned waffles |
| DE4027141C1 (en) * | 1990-08-28 | 1992-01-23 | Gebr. Wiebrecht Ohg, 3400 Goettingen, De | Mfg. rectangular waffle bases - by spraying sweetened dough into grooves parallel to base and onto plate to cover flat surfaces |
| DE4035354C1 (enrdf_load_stackoverflow) * | 1990-11-07 | 1992-01-09 | Gebr. Wiebrecht Ohg, 3400 Goettingen, De | |
| LT4385B (lt) | 1996-12-20 | 1998-09-25 | Akcinė Bendrovė "Panevėžio Duona" | Spalvotų vaflių lakštų gamybos būdas |
| US20050048182A1 (en) * | 2003-08-29 | 2005-03-03 | Mark King | Composite food product |
| WO2012084506A1 (en) * | 2010-12-23 | 2012-06-28 | Unilever Plc | Edible receptacles for frozen confections |
| AT515759A1 (de) * | 2014-04-30 | 2015-11-15 | Haas Food Equipment Gmbh | Verfahren zur Herstellung eines Waffelformkörpers |
| CN106259733B (zh) * | 2015-06-01 | 2023-10-27 | 洲际大品牌有限责任公司 | 具有降低的破损率的食品及其制备方法 |
-
1987
- 1987-06-01 AT AT0139587A patent/AT387691B/de not_active IP Right Cessation
-
1988
- 1988-05-24 IT IT48007/88A patent/IT1219609B/it active
- 1988-05-26 DE DE3817919A patent/DE3817919A1/de active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101652072B (zh) * | 2007-04-06 | 2013-03-20 | 雀巢产品技术援助有限公司 | 多色蛋筒 |
Also Published As
| Publication number | Publication date |
|---|---|
| IT1219609B (it) | 1990-05-24 |
| IT8848007A0 (it) | 1988-05-24 |
| AT387691B (de) | 1989-02-27 |
| ATA139587A (de) | 1988-08-15 |
| DE3817919A1 (de) | 1988-12-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AT502135B1 (de) | Verfahren zur herstellung von gebackenen, zumindest stellenweise braun glänzenden gegenständen | |
| DE3814594C2 (enrdf_load_stackoverflow) | ||
| DE2831456C2 (de) | Verfahren zur Herstellung eines im allgemeinen flachen Teigbodens | |
| EP2142000B1 (en) | Multi-colored cake cones | |
| DE2650175C3 (de) | Herstellung von Nahrungsmitteln mit einer inneren Füllung aus Dessert o.dgl. und einer äußeren Schicht aus gebackenem Mehlteig | |
| EP0760603B1 (de) | Verfahren und vorrichtung zum herstellen von gerollten waffeltüten oder dergleichen | |
| DE3817919C2 (enrdf_load_stackoverflow) | ||
| EP2829181A1 (de) | Verfahren zur Herstellung einer sandwichartig aufgebauten Backware sowie Backware, umfassend zwei im Wesentlichen plattenförmig ausgebildete Gebäckteile sowie eine zwischen den beiden Gebäckteilen angeordnete Füllungsschicht | |
| DE68907605T2 (de) | Verfahren zur bereitung von essbaren schälchen zur präsentation von lebensmitteln und auf diese weise erhaltene schälchen. | |
| DE69604766T2 (de) | Backblech für brotschnitte | |
| US3198637A (en) | Preparation of filled baked products and filler composition utilized therein | |
| DE60027477T2 (de) | Verfahren zur herstellung eines neuen krapfens | |
| JP6961030B2 (ja) | チョコレートの軽食 | |
| DE60122710T2 (de) | Gefülltes snack-produkt mit einem äusseren waffelmantel, sowie verfahren und vorrichtung zu dessen herstellung | |
| DE29924822U1 (de) | Gekühltes Backwarenteigprodukt | |
| DE19643712C2 (de) | Verfahren zur Herstellung einer Backware mit Zonen unterschiedlichen Teigvolumens und danach hergestellte Backware | |
| JPS6364178B2 (enrdf_load_stackoverflow) | ||
| DE3912341C2 (de) | Verfahren zum Herstellen von verrottbaren, vorzugsweise eßbaren Waffeln | |
| DE3622588C2 (de) | Verfahren zur Herstellung einer Backware | |
| EP2346339B1 (en) | Process for mass-production of decorated pancakes, crepes, etc., and composite product obtainable by this process | |
| DE3836786C2 (enrdf_load_stackoverflow) | ||
| JPH0775480A (ja) | 菓子パンの製造方法 | |
| DE4132436C2 (de) | Verfahren zum Herstellen eines Gebäckes, insbesondere einer Pizza | |
| DE4339640C1 (de) | Krapfenartiges Gebäck und Verfahren zu seiner Herstellung | |
| DE4209083C2 (de) | Torte und Verfahren zu ihrer Herstellung |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8110 | Request for examination paragraph 44 | ||
| 8125 | Change of the main classification |
Ipc: A21D 13/08 |
|
| D2 | Grant after examination | ||
| 8364 | No opposition during term of opposition | ||
| 8339 | Ceased/non-payment of the annual fee |