FR2031918A5 - Sponge cake ice cream products of improved - softness on thawing - Google Patents

Sponge cake ice cream products of improved - softness on thawing

Info

Publication number
FR2031918A5
FR2031918A5 FR6903361A FR6903361A FR2031918A5 FR 2031918 A5 FR2031918 A5 FR 2031918A5 FR 6903361 A FR6903361 A FR 6903361A FR 6903361 A FR6903361 A FR 6903361A FR 2031918 A5 FR2031918 A5 FR 2031918A5
Authority
FR
France
Prior art keywords
thawing
ice cream
softness
improved
sponge cake
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
Application number
FR6903361A
Other languages
French (fr)
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 FR6903361A priority Critical patent/FR2031918A5/en
Priority to BE745082D priority patent/BE745082A/en
Priority to IT4001370A priority patent/IT943104B/en
Application granted granted Critical
Publication of FR2031918A5 publication Critical patent/FR2031918A5/en
Expired 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)

Abstract

Sponge cake-ice cream products of improved softness-on thawing. Are obtained by replacing all or part of the ordinary sugar used in their manufacture by invert sugar.
FR6903361A 1969-02-06 1969-02-06 Sponge cake ice cream products of improved - softness on thawing Expired FR2031918A5 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
FR6903361A FR2031918A5 (en) 1969-02-06 1969-02-06 Sponge cake ice cream products of improved - softness on thawing
BE745082D BE745082A (en) 1969-02-06 1970-01-28 IMPROVEMENTS IN PASTRY BISCUITS AND COOKIES
IT4001370A IT943104B (en) 1969-02-06 1970-02-02 IMPROVEMENTS TO COOKIES FOR PASTRIES AND DESSERTS THAT ARISES NO

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR6903361A FR2031918A5 (en) 1969-02-06 1969-02-06 Sponge cake ice cream products of improved - softness on thawing

Publications (1)

Publication Number Publication Date
FR2031918A5 true FR2031918A5 (en) 1970-11-20

Family

ID=9028991

Family Applications (1)

Application Number Title Priority Date Filing Date
FR6903361A Expired FR2031918A5 (en) 1969-02-06 1969-02-06 Sponge cake ice cream products of improved - softness on thawing

Country Status (3)

Country Link
BE (1) BE745082A (en)
FR (1) FR2031918A5 (en)
IT (1) IT943104B (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2520202A1 (en) * 1982-01-25 1983-07-29 Armoricaine Boulangerie Croissant dough contg. inverted sugar and vinegar - to improve crispness and storage properties
FR2520201A1 (en) * 1982-01-25 1983-07-29 Armoricaine Boulangerie Bun dough contg. inverted sugar partly replacing normally used sugar - resulting in improved gloss, flexibility and storage properties
FR2586901A1 (en) * 1985-09-09 1987-03-13 Bediou James Mix for making cakes and confectionery, especially macaroons and sweets, and method of making this mix
FR2591859A1 (en) * 1985-12-23 1987-06-26 Nabisco Brands Sa NEW PASTRY AND / OR BISCUITRY PRODUCT, IN PARTICULAR THE MACARON TYPE AND METHOD OF MANUFACTURING THE SAME
FR2644324A1 (en) * 1989-03-15 1990-09-21 Ballerini Joseph Improvement in the methods for preparing patisserie and confectionery products

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4752484A (en) * 1986-12-23 1988-06-21 The Procter & Gamble Company Dual-textured cookie products containing a unique saccharide mixture
US4781938A (en) * 1986-12-23 1988-11-01 The Procter & Gamble Company Shelf-stable snack product

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2520202A1 (en) * 1982-01-25 1983-07-29 Armoricaine Boulangerie Croissant dough contg. inverted sugar and vinegar - to improve crispness and storage properties
FR2520201A1 (en) * 1982-01-25 1983-07-29 Armoricaine Boulangerie Bun dough contg. inverted sugar partly replacing normally used sugar - resulting in improved gloss, flexibility and storage properties
FR2586901A1 (en) * 1985-09-09 1987-03-13 Bediou James Mix for making cakes and confectionery, especially macaroons and sweets, and method of making this mix
FR2591859A1 (en) * 1985-12-23 1987-06-26 Nabisco Brands Sa NEW PASTRY AND / OR BISCUITRY PRODUCT, IN PARTICULAR THE MACARON TYPE AND METHOD OF MANUFACTURING THE SAME
EP0231701A1 (en) * 1985-12-23 1987-08-12 Belin S.A. Pastry or biscuit product, especially one of the macaroon type, and process for its production
FR2644324A1 (en) * 1989-03-15 1990-09-21 Ballerini Joseph Improvement in the methods for preparing patisserie and confectionery products

Also Published As

Publication number Publication date
BE745082A (en) 1970-07-01
IT943104B (en) 1973-04-02

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Legal Events

Date Code Title Description
ST Notification of lapse