ES485259A3 - Procedure to obtain a frozen culinary preparation (Machine-translation by Google Translate, not legally binding) - Google Patents
Procedure to obtain a frozen culinary preparation (Machine-translation by Google Translate, not legally binding)Info
- Publication number
- ES485259A3 ES485259A3 ES485259A ES485259A ES485259A3 ES 485259 A3 ES485259 A3 ES 485259A3 ES 485259 A ES485259 A ES 485259A ES 485259 A ES485259 A ES 485259A ES 485259 A3 ES485259 A3 ES 485259A3
- Authority
- ES
- Spain
- Prior art keywords
- translation
- machine
- legally binding
- google translate
- culinary preparation
- 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
Links
Landscapes
- Confectionery (AREA)
Abstract
Process for obtaining a freezer culinary preparation, essentially suitable for making a cream pastry souffle, of the type comprising a paste for "chouxº" and meringue egg whites, characterized in that it comprises, in a first phase, forming a mixture in volume of approximately 1.5 parts of a pastry cream, previously cooked and maintained at its boiling temperature and 1 part of an uncooked choux paste, stirring the dough in a hot condition until it is completely homogeneous, and in a second phase, incorporate in this mixture and heat, at a temperature preferably comprised between 60º and 70º c, 1.5 parts by volume of firm merengue egg whites prepared separately, always stirring until obtaining a smooth frozen composition at temperatures between -15ºC and -20ºC . (Machine-translation by Google Translate, not legally binding)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES485259A ES485259A3 (en) | 1979-10-22 | 1979-10-22 | Procedure to obtain a frozen culinary preparation (Machine-translation by Google Translate, not legally binding) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES485259A ES485259A3 (en) | 1979-10-22 | 1979-10-22 | Procedure to obtain a frozen culinary preparation (Machine-translation by Google Translate, not legally binding) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES485259A3 true ES485259A3 (en) | 1980-10-01 |
Family
ID=8479147
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES485259A Expired ES485259A3 (en) | 1979-10-22 | 1979-10-22 | Procedure to obtain a frozen culinary preparation (Machine-translation by Google Translate, not legally binding) |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES485259A3 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021002815A3 (en) * | 2019-07-01 | 2021-06-24 | Elvan Gida Sanayii Ve Ticaret A.S. | An industrially produced, new chocolate ball with a long shelf life and the production method thereof |
-
1979
- 1979-10-22 ES ES485259A patent/ES485259A3/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021002815A3 (en) * | 2019-07-01 | 2021-06-24 | Elvan Gida Sanayii Ve Ticaret A.S. | An industrially produced, new chocolate ball with a long shelf life and the production method thereof |
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