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ALESSANDRO DI CASTELLINO SANDR
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ALESSANDRO DI CASTELLINO SANDR
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Filing date
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Application filed by ALESSANDRO DI CASTELLINO SANDRfiledCriticalALESSANDRO DI CASTELLINO SANDR
Priority to ES0200839ApriorityCriticalpatent/ES200839A1/en
Publication of ES200839A1publicationCriticalpatent/ES200839A1/en
Process for the manufacture of marzipan that is characterized by submitting almonds without husk to a crushing by stone mill reducing them to paste; then, at the same time, it is mixed with natural fruit essence sugar and water until it forms a soft paste; then said paste is distributed in special molds until filling them where it remains at rest for a period of 24 hours. Once this time has elapsed, it is removed from the molds and the portions obtained are placed independently on a surface that is covered with white flour for three consecutive days in order to obtain its perfect drying. Then they are passed through a bath of benzoin and finally they are given the appropriate coloring that suits them best. (Machine-translation by Google Translate, not legally binding)
ES0200839A1951-12-071951-12-07Procedure for the manufacture of mazapºn. (Machine-translation by Google Translate, not legally binding)
ExpiredES200839A1
(en)
Improvements in the procedure for the manufacture of pure chocolate, bleached and with addition of other materials. (Machine-translation by Google Translate, not legally binding)