DE572402C - Process for the production of cream-like fillings - Google Patents

Process for the production of cream-like fillings

Info

Publication number
DE572402C
DE572402C DEP64119D DEP0064119D DE572402C DE 572402 C DE572402 C DE 572402C DE P64119 D DEP64119 D DE P64119D DE P0064119 D DEP0064119 D DE P0064119D DE 572402 C DE572402 C DE 572402C
Authority
DE
Germany
Prior art keywords
cream
fillings
production
cakes
expediently
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
Application number
DEP64119D
Other languages
German (de)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to DEP64119D priority Critical patent/DE572402C/en
Application granted granted Critical
Publication of DE572402C publication Critical patent/DE572402C/en
Expired legal-status Critical Current

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
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23G2200/12—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 dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Description

Verfahren zur Herstellung von cremeartigen Füllungen Es ist bekannt, Karamehnasse mit Sahne bis zu einer halbflüssigen Konsistenz zu kochen und diese dann weiter in bekannter Weise zu Süßwarenprodukten, z. B. Cremebonbons, zu verarbeiten.Process for the production of cream-like fillings It is known Caramel mass with cream to a semi-liquid consistency and cook this then continue in a known manner to confectionery products such. B. cream candy to process.

Ferner ist es bekannt, zur Herstellung einer haltbaren Creme für Konditoreiwaren eine heiße konzentrierte Zuckerlösung mit Traubenzucker zu vermengen und diese Mischung mit geschlagenen Eiern und butterhaltigem Pflanzenfett zu einer dickflüssigen Creme zu verrühren.It is also known to produce a long-lasting cream for confectionery Mix a hot concentrated sugar solution with grape sugar and this mixture with beaten eggs and buttery vegetable fat to a thick cream to stir.

Mit diesen bekannten Verfahren läßt sich aber eine Creme, insonderheit für Torten, Pralinen u. dgl., nicht herstellen, die selbst bei langem Lagern das Äußere der Ware nicht verändert und insbesondere niemals den bekannten grauen Belag hervorruft.With these known methods, however, a cream, in particular for cakes, chocolates, etc., do not produce the The exterior of the goods has not been changed and in particular never the familiar gray coating evokes.

Dies wird gemäß dem Verfahren nach der Erfindung dadurch erreicht, daß die Sahne gebranntem Zucker von mehr als i2o°, zweckmäßig im Verhältnis i : i, zugesetzt wird.According to the method according to the invention, this is achieved by that the cream has burnt sugar from more than 12o °, expediently in the ratio i: i, is added.

Claims (1)

PATENTANSPRUCH: Verfahren zur Herstellung von cremeartigen Füllungen, die als Hauptbestandteil Sahne von annähernd 33°/o Fettgehalt aufweisen, insonderheit für haltbare Torten, Pralinen u. dgl., dadurch gekennzeichnet, daß die Sahne gebranntem Zucker von mehr als i2o°, zweckmäßig im Verhältnis i : i, zugesetzt wird. PATENT CLAIM: Process for the production of cream-like fillings, the main component of which is cream with a fat content of approximately 33%, in particular for long-life cakes, pralines and the like, characterized in that the cream has burnt sugar of more than 12o °, expediently in the ratio i: i, is added.
DEP64119D 1931-10-24 1931-10-24 Process for the production of cream-like fillings Expired DE572402C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEP64119D DE572402C (en) 1931-10-24 1931-10-24 Process for the production of cream-like fillings

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEP64119D DE572402C (en) 1931-10-24 1931-10-24 Process for the production of cream-like fillings

Publications (1)

Publication Number Publication Date
DE572402C true DE572402C (en) 1933-03-16

Family

ID=7390329

Family Applications (1)

Application Number Title Priority Date Filing Date
DEP64119D Expired DE572402C (en) 1931-10-24 1931-10-24 Process for the production of cream-like fillings

Country Status (1)

Country Link
DE (1) DE572402C (en)

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