ES2125194B1 - PACHARAN TRUFFLE CONFITURE AND PROCEDURE FOR OBTAINING THE SAME. - Google Patents
PACHARAN TRUFFLE CONFITURE AND PROCEDURE FOR OBTAINING THE SAME.Info
- Publication number
- ES2125194B1 ES2125194B1 ES09700786A ES9700786A ES2125194B1 ES 2125194 B1 ES2125194 B1 ES 2125194B1 ES 09700786 A ES09700786 A ES 09700786A ES 9700786 A ES9700786 A ES 9700786A ES 2125194 B1 ES2125194 B1 ES 2125194B1
- Authority
- ES
- Spain
- Prior art keywords
- cocoa
- truffle
- procedure
- pacharan
- confiture
- 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.)
- Expired - Fee Related
Links
Abstract
Confitura de trufa de pacharán y procedimiento de obtención de la misma. A partir de una mezcla homogénea de cacao, margarina y pacharán, con unas proporciones del 56% para el cacao, el 20% para la margarina y el 24% para el pacharán, se obtiene el núcleo o cuerpo base de las trufas, mediante moldeado de dicha masa. Posteriormente las trufas se desmoldean, operación que se facilita haciéndolas pasar por un túnel de frío, para someterlas finalmente a un recubrimiento con una mezcla a base de pasta de cacao, azúcar, manteca de cacao y vainilla, con unas proporciones del 64% para la pasta de cacao, del 30% para el azúcar, del 6% para la manteca de cacao y del 0,075% para la vainilla.Pacharán truffle jam and procedure to obtain it. From a homogeneous mixture of cocoa, margarine and pacharán, with proportions of 56% for cocoa, 20% for margarine and 24% for pacharán, the core or base body of the truffles is obtained, by molding of said mass. Subsequently, the truffles are removed from the mold, an operation that is facilitated by passing them through a cold tunnel, to finally subject them to a coating with a mixture of cocoa paste, sugar, cocoa butter and vanilla, with proportions of 64% for the cocoa paste, 30% for sugar, 6% for cocoa butter and 0.075% for vanilla.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES09700786A ES2125194B1 (en) | 1997-04-14 | 1997-04-14 | PACHARAN TRUFFLE CONFITURE AND PROCEDURE FOR OBTAINING THE SAME. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES09700786A ES2125194B1 (en) | 1997-04-14 | 1997-04-14 | PACHARAN TRUFFLE CONFITURE AND PROCEDURE FOR OBTAINING THE SAME. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2125194A1 ES2125194A1 (en) | 1999-02-16 |
| ES2125194B1 true ES2125194B1 (en) | 1999-10-01 |
Family
ID=8298942
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES09700786A Expired - Fee Related ES2125194B1 (en) | 1997-04-14 | 1997-04-14 | PACHARAN TRUFFLE CONFITURE AND PROCEDURE FOR OBTAINING THE SAME. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2125194B1 (en) |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE788578A (en) * | 1971-09-08 | 1973-03-08 | Karlschloss Anstalt | MANUFACTURE OF LIQUEUR-FILLED CHOCOLATE CANDIES |
| GB1417797A (en) * | 1973-04-16 | 1975-12-17 | Aarhus Oliefabrik As | Filled chocolate confectionery |
| GB2242815A (en) * | 1990-04-09 | 1991-10-16 | Nestle Sa | Edible moisture -barrier coating |
| ES2089978B1 (en) * | 1995-02-06 | 1997-04-16 | Gil Audomaro Valles | PROCEDURE FOR THE PREPARATION OF CHOCOLATES. |
-
1997
- 1997-04-14 ES ES09700786A patent/ES2125194B1/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| ES2125194A1 (en) | 1999-02-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EC2A | Search report published |
Date of ref document: 19990216 Kind code of ref document: A1 Effective date: 19990216 |
|
| FD2A | Announcement of lapse in spain |
Effective date: 20170726 |