ES2038558A1 - Bollo comestible y procedimiento para su preparacion. - Google Patents

Bollo comestible y procedimiento para su preparacion.

Info

Publication number
ES2038558A1
ES2038558A1 ES919102894A ES9102894A ES2038558A1 ES 2038558 A1 ES2038558 A1 ES 2038558A1 ES 919102894 A ES919102894 A ES 919102894A ES 9102894 A ES9102894 A ES 9102894A ES 2038558 A1 ES2038558 A1 ES 2038558A1
Authority
ES
Spain
Prior art keywords
prepn
cream
prod
filled ball
food prod
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.)
Granted
Application number
ES919102894A
Other languages
English (en)
Other versions
ES2038558B1 (es
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 ES9102894A priority Critical patent/ES2038558B1/es
Publication of ES2038558A1 publication Critical patent/ES2038558A1/es
Application granted granted Critical
Publication of ES2038558B1 publication Critical patent/ES2038558B1/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Dairy Products (AREA)

Abstract

BOLLO COMESTIBLE Y PROCEDIMIENTO PARA SU PREPARACION. EL BOLLO ESTA CONSTITUIDO POR 35-53% DE HARINA, 5-9% DE AZUCAR, 0,1-0,3% DE SAL, 0,01-0,2% DE LEVADURA, 2-4% DE HUEVO, 14-22% DE AGUA, 7-12% DE MANTEQUILLA, 0,5-0,7% DE MARGARINA Y 0-35% DE CREMA (PORCENTAJES EN PESO) Y, OPCIONALMENTE UN AROMA. EL PROCEDIMIENTO COMPRENDE: (A) AMASAR JUNTOS LOS INGREDIENTES PARA FORMAR UNA MASA HOMOGENEA A LA QUE SE DA LA FORMA DESEADA; (B) FERMENTAR LA MASA CONFIGURADA DURANTE 8-10 HORAS A 35-40G C; (C) COCER LA MASA FERMENTADA DURANTE 15-20 MINUTOS A 150-200G C; (D) CUANDO SE DESEE OBTENER EL BOLLO RELLENO, INYECTARLE LA CREMA A UNA PRESION DE 4-5 KG/CMB
ES9102894A 1991-12-30 1991-12-30 Bollo comestible y procedimiento para su preparacion. Expired - Lifetime ES2038558B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES9102894A ES2038558B1 (es) 1991-12-30 1991-12-30 Bollo comestible y procedimiento para su preparacion.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES9102894A ES2038558B1 (es) 1991-12-30 1991-12-30 Bollo comestible y procedimiento para su preparacion.

Publications (2)

Publication Number Publication Date
ES2038558A1 true ES2038558A1 (es) 1993-07-16
ES2038558B1 ES2038558B1 (es) 1994-02-16

Family

ID=8274626

Family Applications (1)

Application Number Title Priority Date Filing Date
ES9102894A Expired - Lifetime ES2038558B1 (es) 1991-12-30 1991-12-30 Bollo comestible y procedimiento para su preparacion.

Country Status (1)

Country Link
ES (1) ES2038558B1 (es)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3833741A (en) * 1972-10-18 1974-09-03 Pillsbury Co Bakery products containing heat stable food fillings
GB1385897A (en) * 1971-03-09 1975-03-05 Huntingdon Ltd Jahn Manufacture of cakes
ES8501203A1 (es) * 1982-11-09 1984-11-16 Morinaga & Co Bollo de pasta dura
ES8707842A1 (es) * 1984-12-31 1987-05-16 Rheon Automatic Machinery Co Procedimiento para inyectar fluido viscoso en productos de panaderia o de pasteleria

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1385897A (en) * 1971-03-09 1975-03-05 Huntingdon Ltd Jahn Manufacture of cakes
US3833741A (en) * 1972-10-18 1974-09-03 Pillsbury Co Bakery products containing heat stable food fillings
ES8501203A1 (es) * 1982-11-09 1984-11-16 Morinaga & Co Bollo de pasta dura
ES8707842A1 (es) * 1984-12-31 1987-05-16 Rheon Automatic Machinery Co Procedimiento para inyectar fluido viscoso en productos de panaderia o de pasteleria

Also Published As

Publication number Publication date
ES2038558B1 (es) 1994-02-16

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