DE39742C - Process for the production of colored decorated biscuits - Google Patents
Process for the production of colored decorated biscuitsInfo
- Publication number
- DE39742C DE39742C DENDAT39742D DE39742DA DE39742C DE 39742 C DE39742 C DE 39742C DE NDAT39742 D DENDAT39742 D DE NDAT39742D DE 39742D A DE39742D A DE 39742DA DE 39742 C DE39742 C DE 39742C
- Authority
- DE
- Germany
- Prior art keywords
- dough
- biscuits
- production
- parts
- colored
- 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
Links
- 235000015895 biscuits Nutrition 0.000 title claims 2
- 238000004519 manufacturing process Methods 0.000 title claims 2
- 238000000034 method Methods 0.000 title claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 3
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate dianion Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N Carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims 1
- 239000003086 colorant Substances 0.000 description 2
- 241000191291 Abies alba Species 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 240000008529 Triticum aestivum Species 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000004579 marble Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000021307 wheat Nutrition 0.000 description 1
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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
KAISERLICHESIMPERIAL
PATENTAMT.PATENT OFFICE.
KLASSE 2: Bäckerei.CLASS 2: Bakery.
Die Masse des Backwerkes besteht aus annähernd 60 Gewichtstheilen Zucker, 20 Theilen Wasser und ioo Theilen Weizenmehl. Zucker und Wasser werden zusammen aufgekocht, geschäumt und das gut getrocknete Mehl eingerührt unter Einhaltung einer nicht zu hohen Temperatur. Das so erhaltene Gemisch erstarrt, auf einer Marmorplatte ausgegossen, zu einer harten Masse. Nach dem vollständigen Erkalten wird letztere in einem Mischwerk unter Zusatz von kohlensaurem Natron mit Wasser zu einem consistenten Teig verarbeitet.The mass of the pastry consists of approximately 60 parts by weight of sugar, 20 parts Water and 100 parts of wheat flour. Sugar and water are boiled together, foamed and stirred in the well-dried flour while maintaining a not too high Temperature. The mixture obtained in this way solidifies, poured out onto a marble slab a hard mass. After cooling down completely, the latter is placed in a mixer Adding carbonate of soda and water to make a consistent dough.
Aus dem Teig werden dann Platten von etwa 3 mm Dicke gerollt und die Figuren ausgestanzt oder auch der Teig in Formen von der angegebenen Stärke eingedrückt.Sheets about 3 mm thick are then rolled out of the dough and the figures are punched out or the dough pressed into shapes of the specified thickness.
Die farbige Verzierung wird sodann auf den noch feuchten Teig aufgetragen, und zwar wird die Teigplatte entweder direct bedruckt oder es werden Abziehbilder benutzt. Die Farben sind die gewöhnlich für Backwerk angewendeten.The colored decoration is then applied to the still moist dough the sheet of dough is either printed directly or decals are used. The colors are those commonly used for baking.
Die am meisten für den Weihnachtsbaum gebräuchlichen Gegenstände werden nun in der Weise gestaltet, dafs zwei gleiche ausgestanzte Teigplatten, von denen aber nur die eine verziert ist, auf einander gelegt werden. Die feuchten Teigplatten kleben an einander, es bildet sich aber beim Backen zwischen den Platten ein schaumig ausgefüllter Raum, so dafs das Gonfect eine ziemliche Dicke erhält. Ein zwischen die Teigplatten vor dem Backen eingebrachtes Bändchen dient später zum Aufhängen. The most common items for the Christmas tree are now in the Wisely designed so that two identical cut-out sheets of dough, of which only one is decorated is to be placed on top of each other. The damp dough sheets stick to each other, it but a foam filled space is formed between the plates during baking, see above that the Gonfect gets quite a thickness. One between the sheets of dough before baking The inserted ribbon will later be used for hanging.
Das so vorbereitete Backwerk wird dann bei schwacher Backofenhitze gebacken und zuletzt mit Eiweifs oder flüssiger Gelatine bestrichen. The baked goods prepared in this way are then baked at low heat and Finally coated with egg white or liquid gelatine.
Durch Pressen der ausgestanzten oder geformten Teigplatten in Metallpktten können auf dem Artikel noch Figuren im Hochrelief erzeugt werden, wodurch in vielen Fällen die Wirkung der Farben sich erhöhen läfst.By pressing the punched or shaped dough sheets into metal dots you can Figures are still created in high relief on the article, which in many cases results in the The effect of the colors can be increased.
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE39742C true DE39742C (en) | 1900-01-01 |
Family
ID=315344
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT39742D Expired DE39742C (en) | Process for the production of colored decorated biscuits |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE39742C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000073353A1 (en) * | 1999-06-01 | 2000-12-07 | National Starch And Chemical Investment Holding Corporation | Thermally-inhibited starch prepared with oligosaccharides |
| DE202007006034U1 (en) * | 2007-04-27 | 2008-09-04 | W. u. H. Küchle GmbH & Co. KG | Edible decal |
-
0
- DE DENDAT39742D patent/DE39742C/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000073353A1 (en) * | 1999-06-01 | 2000-12-07 | National Starch And Chemical Investment Holding Corporation | Thermally-inhibited starch prepared with oligosaccharides |
| US6277186B1 (en) | 1999-06-01 | 2001-08-21 | National Starch And Chemical Investment Holding Corporation | Thermally-inhibited starch prepared with oligosaccharides |
| AU772968B2 (en) * | 1999-06-01 | 2004-05-13 | Corn Products Development, Inc. | Thermally-inhibited starch prepared with oligosaccharides |
| DE202007006034U1 (en) * | 2007-04-27 | 2008-09-04 | W. u. H. Küchle GmbH & Co. KG | Edible decal |
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