ES2310957B1 - COMPOSITION FOR OBTAINING A PASTRY MASS. - Google Patents
COMPOSITION FOR OBTAINING A PASTRY MASS. Download PDFInfo
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- ES2310957B1 ES2310957B1 ES200602203A ES200602203A ES2310957B1 ES 2310957 B1 ES2310957 B1 ES 2310957B1 ES 200602203 A ES200602203 A ES 200602203A ES 200602203 A ES200602203 A ES 200602203A ES 2310957 B1 ES2310957 B1 ES 2310957B1
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Classifications
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- 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
-
- A21D13/08—
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Composición para la obtención de una masa de pastelería.Composition for obtaining a mass of cake shop.
1ª.- Composición para la obtención de una masa de pastelería, que se caracteriza porque comprende:1st.- Composition for obtaining a mass of pastry, which is characterized by:
Harina de trigo - 26,696% en pesoWheat flour - 26.696% by weight
Harina de castaña - 31,146% en pesoChestnut flour - 31,146% by weight
Azúcar blanca - 11,123% en pesoWhite sugar - 11,123% by weight
Mantequilla - 11,123% en pesoButter - 11,123% by weight
Yema de huevo - 2,670% en pesoEgg yolk - 2,670% by weight
Leche - 13,348% en pesoMilk - 13.348% by weight
Polvo de cacao - mínimo 1,109% en peso, máximo 1,112% en pesoCocoa powder - minimum 1.109% by weight, maximum 1,112% by weight
Bicarbonato - mínimo 0,775% en peso, máximo 0,78% en pesoBicarbonate - minimum 0.775% by weight, maximum 0.78% by weight
Vainilla - mínimo 1,331% en peso, máximo 1,334% en pesoVanilla - minimum 1,331% by weight, maximum 1,334% in weigh
Levadura - mínimo 0,667% en peso, máximo 0,671% en pesoYeast - minimum 0.667% by weight, maximum 0.671% in weigh
Description
Composición para la obtención de una masa de pastelería.Composition for obtaining a mass of cake shop.
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La presente memoria descriptiva se refiere a una Patente de Invención relativa a una composición para la obtención de una masa de pastelería.The present specification refers to a Invention patent relating to a composition for obtaining of a pastry dough.
Esta invención tiene su aplicación dentro de la industria alimenticia.This invention has its application within the food industry.
Actualmente existen numerosas variedades de masas de pastelería, si bien la composición de la presente invención presenta la obtención de un producto de características cualitativas y de sabor completamente novedoso y diferente a las masas de pastelería conocidas.There are currently numerous varieties of pastry doughs, although the composition of this invention presents obtaining a product of features Qualitative and taste completely new and different from Known pastry doughs.
La composición para la obtención de una masa de pastelería que la presente invención propone, se configura a partir de harina de trigo, harina de castaña, azúcar blanca, mantequilla, yemas de huevo, polvo de cacao, vainilla, leche, bicarbonato y levadura.The composition for obtaining a mass of pastry that the present invention proposes, is configured from of wheat flour, chestnut flour, white sugar, butter, egg yolks, cocoa powder, vanilla, milk, baking soda and yeast.
Por lo que respecta a la composición ésta se conforma en base a los siguientes productos:As regards the composition it is conforms based on the following products:
Harina de trigo - 26,696% en pesoWheat flour - 26.696% by weight
Harina de castaña - 31,146% en pesoChestnut flour - 31,146% by weight
Azúcar blanca - 11,123% en pesoWhite sugar - 11,123% by weight
Mantequilla - 11,123% en pesoButter - 11,123% by weight
Yema de huevo - 2,670% en pesoEgg yolk - 2,670% by weight
Leche - 13,348% en pesoMilk - 13.348% by weight
Polvo de cacao - mínimo 1,109% en peso, máximo 1,112% en pesoCocoa powder - minimum 1.109% by weight, maximum 1,112% by weight
Bicarbonato - mínimo 0,775% en peso, máximo 0,78% en pesoBicarbonate - minimum 0.775% by weight, maximum 0.78% by weight
Vainilla - mínimo 1,331% en peso, máximo 1,334% en pesoVanilla - minimum 1,331% by weight, maximum 1,334% in weigh
Levadura - mínimo 0,667% en peso, máximo 0,671% en pesoYeast - minimum 0.667% by weight, maximum 0.671% in weigh
En cuanto al procedimiento de elaboración, se toman las yemas de huevo que son batidas, por ejemplo en una batidora cuyo eje gira aproximadamente a 2.000 revoluciones por minuto, añadiéndose la levadura, bicarbonato y cacao en polvo. Una vez están mezclados los citados ingredientes y en un recipiente de tamaño adecuado, se añade la harina de trigo, la harina de castaña, el azúcar, la leche y la mantequilla procediéndose a batir, mecánica o manualmente, la mezcla resultante hasta crear una masa flexible. La masa se extiende mediante rodillo u otro instrumento convencional en la industria confitera o en cualquier otra industria que fabrique masas de pastelería comestibles, hasta lograr un lámina de entre 1 y 2 milímetros como máximo de espesor, procediéndose y mediante utensilio adecuado, al corte de la masa en las formas deseadas.As for the elaboration procedure, they take the egg yolks that are beaten, for example in a blender whose shaft rotates at approximately 2,000 revolutions per minute, adding yeast, baking soda and cocoa powder. A once these ingredients are mixed and in a container of suitable size, wheat flour, chestnut flour is added, the sugar, the milk and the butter proceeding to beat, mechanically or manually, the resulting mixture to create a dough flexible. The dough is spread by roller or other instrument conventional in the confectionery industry or in any other industry that manufactures edible pastry doughs, until achieving a sheet between 1 and 2 millimeters maximum thickness, proceeding and by suitable utensil, to cut the dough in The desired ways.
Las formas o piezas de masa se introducen, a continuación, en horno a temperatura uniforme de 200ºC y durante 1.800 segundos.The shapes or pieces of dough are introduced, to then, in an oven at a uniform temperature of 200ºC and during 1,800 seconds
Por último se sacan del horno y se dejan enfriar a temperatura ambiente procediéndose, en estas condiciones, al envasado para su consumo final.Finally they are taken out of the oven and allowed to cool at room temperature proceeding, under these conditions, at packaging for final consumption.
Se toman cuatro yemas de huevo batidas, equivalente a 60 gramos, que se mezclan con la levadura, el bicarbonato y el cacao en polvo, añadiéndose con posterioridad, la harina de trigo y la harina de castaña en cantidad conjunta de 1,300 kilogramos así como 300 mililitros de leche y 500 gramos de azúcar y mantequilla. Realizada la masa esta se extiende en lamina de grosor entre 1 y 2 milímetros y una vez cortada se hornea temperatura uniforme de 200ºC y durante 1800 segundos, para posteriormente dejarla enfriar a temperatura ambiente y proceder a su envasado.Four beaten egg yolks are taken, equivalent to 60 grams, which are mixed with the yeast, the bicarbonate and cocoa powder, subsequently added, the wheat flour and chestnut flour in joint quantity of 1,300 kilograms as well as 300 milliliters of milk and 500 grams of sugar and butter Once the dough is made, it is rolled 1 to 2 millimeters thick and once cut it is baked uniform temperature of 200 ° C and for 1800 seconds, to then let it cool to room temperature and proceed to its packaging
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Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200602203A ES2310957B1 (en) | 2006-08-16 | 2006-08-16 | COMPOSITION FOR OBTAINING A PASTRY MASS. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200602203A ES2310957B1 (en) | 2006-08-16 | 2006-08-16 | COMPOSITION FOR OBTAINING A PASTRY MASS. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2310957A1 ES2310957A1 (en) | 2009-01-16 |
| ES2310957B1 true ES2310957B1 (en) | 2009-11-23 |
Family
ID=40192855
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200602203A Expired - Fee Related ES2310957B1 (en) | 2006-08-16 | 2006-08-16 | COMPOSITION FOR OBTAINING A PASTRY MASS. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2310957B1 (en) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2464028A1 (en) * | 1979-09-03 | 1981-03-06 | Biasi Christian De | Making bread and cakes using chestnut instead of wheat flour - esp. for cakes typical of the dauphinese region |
| FR2586901B1 (en) * | 1985-09-09 | 1991-02-08 | Bediou James | PASTE FOR MAKING PASTRY, ESPECIALLY MACAROONS AND ENTREMETS, AND PROCESS FOR PRODUCING THE SAME |
-
2006
- 2006-08-16 ES ES200602203A patent/ES2310957B1/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| Gourmandises.canalblog.com. Ver "{}pain à la châtaigne...à la map"{}, 29-12-2005.[Recuperado 09.12.2008]. Recuperado de Internet http://gourmandises.canalblog.com/archives/2005/12/29/1124625. html * |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2310957A1 (en) | 2009-01-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EC2A | Search report published |
Date of ref document: 20090116 Kind code of ref document: A1 |
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| FD2A | Announcement of lapse in spain |
Effective date: 20180912 |