ES2151863B1 - PROCEDURE FOR OBTAINING A SWEET WITH ALMON BASE AND SWEET SO OBTAINED. - Google Patents
PROCEDURE FOR OBTAINING A SWEET WITH ALMON BASE AND SWEET SO OBTAINED.Info
- Publication number
- ES2151863B1 ES2151863B1 ES009900966A ES9900966A ES2151863B1 ES 2151863 B1 ES2151863 B1 ES 2151863B1 ES 009900966 A ES009900966 A ES 009900966A ES 9900966 A ES9900966 A ES 9900966A ES 2151863 B1 ES2151863 B1 ES 2151863B1
- Authority
- ES
- Spain
- Prior art keywords
- sweet
- procedure
- obtaining
- sugar
- chocolate
- 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
Procedimiento para la obtención de un dulce con base de almendra y dulce así obtenido. Consistiendo el procedimiento en la mezcla de miel y azúcar en una cierta cantidad de agua en un recipiente a una temperatura de 150º centígrados hasta formar una masa compacta a la que posteriormente se le añaden almendras acarameladas, que se recubren con la masa completamente y se moldea en bolas que se trasladan a otra recipiente que contiene chocolate caliente a 30º centígrados, extrayendo las bolas del baño de chocolate y espolvoreadas con azúcar en polvo. Los ingredientes están en una proporción del 50% de chocolate, 30% almendra tostada, 10% de azúcar y 10% de miel.Procedure for obtaining a sweet with an almond base and sweet so obtained. Consisting of the procedure in the mixture of honey and sugar in a certain amount of water in a container at a temperature of 150º Celsius until forming a compact dough to which later caramel almonds are added, which are completely covered with the dough and molded in balls that are transferred to another container containing hot chocolate at 30 degrees Celsius, extracting the chocolate bath balls and sprinkled with powdered sugar. The ingredients are in a proportion of 50% chocolate, 30% roasted almonds, 10% sugar and 10% honey.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES009900966A ES2151863B1 (en) | 1999-05-10 | 1999-05-10 | PROCEDURE FOR OBTAINING A SWEET WITH ALMON BASE AND SWEET SO OBTAINED. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES009900966A ES2151863B1 (en) | 1999-05-10 | 1999-05-10 | PROCEDURE FOR OBTAINING A SWEET WITH ALMON BASE AND SWEET SO OBTAINED. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2151863A1 ES2151863A1 (en) | 2001-01-01 |
| ES2151863B1 true ES2151863B1 (en) | 2002-02-16 |
Family
ID=8308314
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES009900966A Expired - Fee Related ES2151863B1 (en) | 1999-05-10 | 1999-05-10 | PROCEDURE FOR OBTAINING A SWEET WITH ALMON BASE AND SWEET SO OBTAINED. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2151863B1 (en) |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2515485A1 (en) * | 1981-10-29 | 1983-05-06 | Guntrum Louis | Chocolate confectionery prodn. - by mixing chocolate and plum brandy with caramelised mixt. of sugar and honey contg. toasted nuts |
-
1999
- 1999-05-10 ES ES009900966A patent/ES2151863B1/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| ES2151863A1 (en) | 2001-01-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EC2A | Search report published |
Date of ref document: 20010101 Kind code of ref document: A1 Effective date: 20010101 |
|
| FD2A | Announcement of lapse in spain |
Effective date: 20180807 |