ES2092450A1 - Composition of a bakery and/or patisserie food product. - Google Patents
Composition of a bakery and/or patisserie food product.Info
- Publication number
- ES2092450A1 ES2092450A1 ES09500891A ES9500891A ES2092450A1 ES 2092450 A1 ES2092450 A1 ES 2092450A1 ES 09500891 A ES09500891 A ES 09500891A ES 9500891 A ES9500891 A ES 9500891A ES 2092450 A1 ES2092450 A1 ES 2092450A1
- Authority
- ES
- Spain
- Prior art keywords
- patisserie
- bakery
- composition
- food product
- sugar
- 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
Links
Abstract
Composition of a bakery and/or patisserie food product characterized in that it involves the use of the following ingredients by weight: - Egg yolks 25% - Sugar 10% - Flour 15% - Syrup 15% - Custard 25% - Almond 10% The syrup is made up of a solution of water and sugar in equal parts, while the custard is made up of the following ingredients by weight: - Milk 45% - Sugar 20% - Flour 10% - Egg yolks 25%
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES09500891A ES2092450B1 (en) | 1995-05-09 | 1995-05-09 | COMPOSITION OF A FOOD PRODUCT OF BAKERY AND / OR CONFECTIONERY. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES09500891A ES2092450B1 (en) | 1995-05-09 | 1995-05-09 | COMPOSITION OF A FOOD PRODUCT OF BAKERY AND / OR CONFECTIONERY. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2092450A1 true ES2092450A1 (en) | 1996-11-16 |
ES2092450B1 ES2092450B1 (en) | 1997-07-01 |
Family
ID=8290309
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES09500891A Expired - Fee Related ES2092450B1 (en) | 1995-05-09 | 1995-05-09 | COMPOSITION OF A FOOD PRODUCT OF BAKERY AND / OR CONFECTIONERY. |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES2092450B1 (en) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2058034A1 (en) * | 1993-04-15 | 1994-10-16 | El Collaet S L | Composition for the manufacture of almond-flavour fairy cakes |
-
1995
- 1995-05-09 ES ES09500891A patent/ES2092450B1/en not_active Expired - Fee Related
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2058034A1 (en) * | 1993-04-15 | 1994-10-16 | El Collaet S L | Composition for the manufacture of almond-flavour fairy cakes |
Non-Patent Citations (2)
Title |
---|
Enciclopedia Culinaria. Tomo II: "Confiteria y Pasteleria". Maria Mestayer de Echag³e (Marquesa de Parabere) Espasa Calpe, 3¬ ed. Madrid, 1992. Pag. 268: "Bavarois al praline de almendra"; Pag. 376: "Pastitas para el te". * |
Gran Enciclopedia de la Cocina. ABC. Ediciones Nobel, S.A. Oviedo, 1994. Pag. 18: "Crema de avellana" * |
Also Published As
Publication number | Publication date |
---|---|
ES2092450B1 (en) | 1997-07-01 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
EC2A | Search report published |
Date of ref document: 19961116 Kind code of ref document: A1 Effective date: 19961116 |
|
FD2A | Announcement of lapse in spain |
Effective date: 20180806 |