ES2147491B1 - Nuevo producto de pasteleria. - Google Patents

Nuevo producto de pasteleria.

Info

Publication number
ES2147491B1
ES2147491B1 ES009701268A ES9701268A ES2147491B1 ES 2147491 B1 ES2147491 B1 ES 2147491B1 ES 009701268 A ES009701268 A ES 009701268A ES 9701268 A ES9701268 A ES 9701268A ES 2147491 B1 ES2147491 B1 ES 2147491B1
Authority
ES
Spain
Prior art keywords
dough
mixing
obtaining
container
beating
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
Application number
ES009701268A
Other languages
English (en)
Other versions
ES2147491A1 (es
Inventor
Gonzalez Manuel Vicente
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 ES009701268A priority Critical patent/ES2147491B1/es
Publication of ES2147491A1 publication Critical patent/ES2147491A1/es
Application granted granted Critical
Publication of ES2147491B1 publication Critical patent/ES2147491B1/es
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Nuevo producto de pastelería, que consiste en mezclar en un recipiente cantidades determinadas de huevo (1), aceite (2), azúcar (3), esencia (4), sal (5), y leche (6), efectuándose el batido y mezcla de estos ingredientes en un recipiente (20), durante 5 minutos, para posteriormente adicionar harina (7) en una cantidad determinada y someter a un batido lento, adicionándose un impulsor cualquiera (8), durante la etapa posterior de batido rápido, obteniéndose una masa (30), a la cual se adicionará opcionalmente un humectante cualquiera (9), para posteriormente la masa (30), ser sometida a una etapa de fritura (21), obteniéndose un producto alimenticio (40), que puede presentar un revestimiento externo de chocolate, o incorporar gelatina o mermelada (11) y (12) respectivamente.
ES009701268A 1997-06-10 1997-06-10 Nuevo producto de pasteleria. Expired - Fee Related ES2147491B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES009701268A ES2147491B1 (es) 1997-06-10 1997-06-10 Nuevo producto de pasteleria.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES009701268A ES2147491B1 (es) 1997-06-10 1997-06-10 Nuevo producto de pasteleria.

Publications (2)

Publication Number Publication Date
ES2147491A1 ES2147491A1 (es) 2000-09-01
ES2147491B1 true ES2147491B1 (es) 2001-11-16

Family

ID=8299640

Family Applications (1)

Application Number Title Priority Date Filing Date
ES009701268A Expired - Fee Related ES2147491B1 (es) 1997-06-10 1997-06-10 Nuevo producto de pasteleria.

Country Status (1)

Country Link
ES (1) ES2147491B1 (es)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61293335A (ja) * 1985-06-22 1986-12-24 株式会社　神戸屋 空洞ド−ナツおよびその製造方法
JPS62220137A (ja) * 1986-03-20 1987-09-28 株式会社　ロツテ 閉塞空洞状の揚げ可食外殻の製造方法及び該揚げ可食外殻に可食素材の充填された食品の製造方法
ES2004936A6 (es) * 1987-06-15 1989-02-16 Conde Hinojosa Jose Ramon Procedimiento de fabricacion de churros congelados

Also Published As

Publication number Publication date
ES2147491A1 (es) 2000-09-01

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