ES2182682B1 - PASTRY PRODUCT AND ITS PROCESSING PROCESS. - Google Patents

PASTRY PRODUCT AND ITS PROCESSING PROCESS.

Info

Publication number
ES2182682B1
ES2182682B1 ES200100645A ES200100645A ES2182682B1 ES 2182682 B1 ES2182682 B1 ES 2182682B1 ES 200100645 A ES200100645 A ES 200100645A ES 200100645 A ES200100645 A ES 200100645A ES 2182682 B1 ES2182682 B1 ES 2182682B1
Authority
ES
Spain
Prior art keywords
pastry product
processing process
tips
whipped cream
meringue
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
ES200100645A
Other languages
Spanish (es)
Other versions
ES2182682A1 (en
Inventor
M. Laura Silveira Lawlor
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 ES200100645A priority Critical patent/ES2182682B1/en
Publication of ES2182682A1 publication Critical patent/ES2182682A1/en
Application granted granted Critical
Publication of ES2182682B1 publication Critical patent/ES2182682B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Producto de pastelería y su proceso de elaboración, formado por un cuerpo de bizcocho con un relleno a base de vino oloroso, melocotón en almíbar, nata montada y puntas de merengue seco, envuelto totalmente en nata montada y adornado con puntas de merengue seco, mediante el proceso de elaboración según la invención.Pastry product and its elaboration process, formed by a sponge cake body with a filling based on fragrant wine, peach in syrup, whipped cream and dry meringue tips, completely wrapped in whipped cream and decorated with dry meringue tips, by the manufacturing process according to the invention.

ES200100645A 2001-03-20 2001-03-20 PASTRY PRODUCT AND ITS PROCESSING PROCESS. Expired - Fee Related ES2182682B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES200100645A ES2182682B1 (en) 2001-03-20 2001-03-20 PASTRY PRODUCT AND ITS PROCESSING PROCESS.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200100645A ES2182682B1 (en) 2001-03-20 2001-03-20 PASTRY PRODUCT AND ITS PROCESSING PROCESS.

Publications (2)

Publication Number Publication Date
ES2182682A1 ES2182682A1 (en) 2003-03-01
ES2182682B1 true ES2182682B1 (en) 2004-06-16

Family

ID=8497152

Family Applications (1)

Application Number Title Priority Date Filing Date
ES200100645A Expired - Fee Related ES2182682B1 (en) 2001-03-20 2001-03-20 PASTRY PRODUCT AND ITS PROCESSING PROCESS.

Country Status (1)

Country Link
ES (1) ES2182682B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108812763A (en) * 2018-06-28 2018-11-16 山东师范大学 A kind of chocolate crisp skin rice wine and preparation method thereof

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58852A (en) * 1981-06-22 1983-01-06 Fuugetsudou:Kk Preparation of coated or savarin cake

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
MARÍA MESTAYER DE ECHAGÜE (MARQUESA DE PARABERE) "Confitería y Repostería" Ed. Espasa-Calpe, 21ª ed. Madrid, 1992. Páginas 80-81: "Bizcocho Laetitia". *
MARÍA MESTAYER DE ECHAGÜE (MARQUESA DE PARABERE) "Confitería y Repostería" Ed. Espasa-Calpe, 21ª ed. Madrid, 1992. Páginas 82-84: "Bizcocho polaco". *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108812763A (en) * 2018-06-28 2018-11-16 山东师范大学 A kind of chocolate crisp skin rice wine and preparation method thereof
CN108812763B (en) * 2018-06-28 2021-12-03 山东师范大学 Chocolate crispy rice wine and preparation method thereof

Also Published As

Publication number Publication date
ES2182682A1 (en) 2003-03-01

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