ES2105987A1 - Producto alimenticio tipo bizcocho, magdalena o similar y procedimiento para la obtencion del mismo. - Google Patents

Producto alimenticio tipo bizcocho, magdalena o similar y procedimiento para la obtencion del mismo.

Info

Publication number
ES2105987A1
ES2105987A1 ES09600041A ES9600041A ES2105987A1 ES 2105987 A1 ES2105987 A1 ES 2105987A1 ES 09600041 A ES09600041 A ES 09600041A ES 9600041 A ES9600041 A ES 9600041A ES 2105987 A1 ES2105987 A1 ES 2105987A1
Authority
ES
Spain
Prior art keywords
cake
fairy
sponge
obtaining
same
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
ES09600041A
Other languages
English (en)
Other versions
ES2105987B1 (es
Inventor
Pujol Ramon Roig
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.)
Ind Royse S A
Original Assignee
Ind Royse S A
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 Ind Royse S A filed Critical Ind Royse S A
Priority to ES09600041A priority Critical patent/ES2105987B1/es
Publication of ES2105987A1 publication Critical patent/ES2105987A1/es
Application granted granted Critical
Publication of ES2105987B1 publication Critical patent/ES2105987B1/es
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Landscapes

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

Abstract

PRODUCTO ALIMENTICIO TIPO BIZCOCHO, MAGDALENA O SIMILAR Y PROCEDIMIENTO PARA LA OBTENCION DEL MISMO. COMPRENDE UN 0,5% Y UN 7% DE PROTEINAS, ENTRE UN 15% Y UN 30% DE AZUCARES, ENTRE UN 3% Y UN 15% DE ACEITES VEGETALES, ENTRE UN 1% Y UN 5% DE EMULSIONANTES, ENTRE UN 30% Y UN 50% DE HARINAS, ENTRE UN 0,1% Y 3% DE GASIFICANTES Y AL MENOS UN 6% DE AGUA. PUEDE UTILIZAR CLARA DE HUEVO COMO UNA PARTE DE DICHAS PROTEINAS Y DICHA AGUA. PRESENTA, POR UN LADO, LA VENTAJA DE NO CONTENER COLESTEROL; Y POR EL OTRO, LA DE REDUCIR SIGNIFICATIVAMENTE EL PORCENTAJE DE GRASAS TOTALES. EL PROCEDIMIENTO COMPRENDE LAS SIGUIENTES ETAPAS: (I) MEZCLA DE PROTEINAS Y AGUA; (II) BATIDO HASTA HOMOGENEIDAD DE LA MEZCLA; (III) ADICION DE AZUCARES, ACEITES VEGETALES, EMULSIONANTES, HARINAS, Y GASIFICANTES; (IV) BATIDO HASTA HOMOGENEIDAD DE LA MEZCLA.
ES09600041A 1996-01-10 1996-01-10 Producto alimenticio tipo bizcocho, magdalena o similar y procedimiento para la obtencion del mismo. Expired - Fee Related ES2105987B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES09600041A ES2105987B1 (es) 1996-01-10 1996-01-10 Producto alimenticio tipo bizcocho, magdalena o similar y procedimiento para la obtencion del mismo.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES09600041A ES2105987B1 (es) 1996-01-10 1996-01-10 Producto alimenticio tipo bizcocho, magdalena o similar y procedimiento para la obtencion del mismo.

Publications (2)

Publication Number Publication Date
ES2105987A1 true ES2105987A1 (es) 1997-10-16
ES2105987B1 ES2105987B1 (es) 1998-06-01

Family

ID=8293357

Family Applications (1)

Application Number Title Priority Date Filing Date
ES09600041A Expired - Fee Related ES2105987B1 (es) 1996-01-10 1996-01-10 Producto alimenticio tipo bizcocho, magdalena o similar y procedimiento para la obtencion del mismo.

Country Status (1)

Country Link
ES (1) ES2105987B1 (es)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2231020A1 (es) * 2003-10-23 2005-05-01 Alfredo Fresneda Abad Procedimiento de fabricacion de magdalenas bizcochadas.
WO2008037544A3 (de) * 2006-09-28 2008-11-06 123 Naehrmittel Gmbh Knet- und formbare backmischung

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2686485A1 (fr) * 1992-01-28 1993-07-30 Saint Denis De L Hotel Laiteri Composition alimentaire du type pate a crepes a longue conservation.

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2686485A1 (fr) * 1992-01-28 1993-07-30 Saint Denis De L Hotel Laiteri Composition alimentaire du type pate a crepes a longue conservation.

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2231020A1 (es) * 2003-10-23 2005-05-01 Alfredo Fresneda Abad Procedimiento de fabricacion de magdalenas bizcochadas.
WO2008037544A3 (de) * 2006-09-28 2008-11-06 123 Naehrmittel Gmbh Knet- und formbare backmischung

Also Published As

Publication number Publication date
ES2105987B1 (es) 1998-06-01

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