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
Application number
ES09500891A
Other languages
Spanish (es)
Other versions
ES2092450B1 (en
Inventor
Garcia Antonio Garcia
Garcia M Pilar Garcia
Garcia M Cristina Garcia
Garcia Teresa Garcia
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 ES09500891A priority Critical patent/ES2092450B1/en
Publication of ES2092450A1 publication Critical patent/ES2092450A1/en
Application granted granted Critical
Publication of ES2092450B1 publication Critical patent/ES2092450B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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%
ES09500891A 1995-05-09 1995-05-09 COMPOSITION OF A FOOD PRODUCT OF BAKERY AND / OR CONFECTIONERY. Expired - Fee Related ES2092450B1 (en)

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)

* Cited by examiner, † Cited by third party
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

Patent Citations (1)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

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Effective date: 19961116

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Effective date: 20180806