FR2340686A1 - Pastry and cream ingredients prepn. for cake - preventing excessive thickness of consistency and drying - Google Patents

Pastry and cream ingredients prepn. for cake - preventing excessive thickness of consistency and drying

Info

Publication number
FR2340686A1
FR2340686A1 FR7604676A FR7604676A FR2340686A1 FR 2340686 A1 FR2340686 A1 FR 2340686A1 FR 7604676 A FR7604676 A FR 7604676A FR 7604676 A FR7604676 A FR 7604676A FR 2340686 A1 FR2340686 A1 FR 2340686A1
Authority
FR
France
Prior art keywords
cream
mixt
prepn
pastry
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.)
Granted
Application number
FR7604676A
Other languages
French (fr)
Other versions
FR2340686B1 (en
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 FR7604676A priority Critical patent/FR2340686A1/en
Priority to DE19772705781 priority patent/DE2705781A1/en
Publication of FR2340686A1 publication Critical patent/FR2340686A1/en
Application granted granted Critical
Publication of FR2340686B1 publication Critical patent/FR2340686B1/fr
Granted legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
    • B65D85/36—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for bakery products, e.g. biscuits
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • 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
    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving

Landscapes

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

Abstract

The cream is prepd. by stirring or mixing white cheese with fresh cream at medium speed until a smooth mixt. is obtd., adding oil and milk while further stirring at the same speed, adding salt, pepper and spices, and finally adding flour and whites of fresh eggs while continuing to stir the mixt. until it is smooth. Pref. for 500 g. of cream, 47.5 wt.% of white cheese and fresh cream are mixed for 3 mins., 2wt. % milk and 40 wt. % oil are added while stirring for 1 min., then 1 teaspoonful of salt, 1/2 teaspoonful of pepper and 1/4 teaspoonful of nutmeg are added and the mixt. is stirred for 1 min. 1 Dessertspoonful of cornflour and the whites of 2 fresh eggs are added, and the mixt. is beaten for 5 mins.
FR7604676A 1976-02-13 1976-02-13 Pastry and cream ingredients prepn. for cake - preventing excessive thickness of consistency and drying Granted FR2340686A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
FR7604676A FR2340686A1 (en) 1976-02-13 1976-02-13 Pastry and cream ingredients prepn. for cake - preventing excessive thickness of consistency and drying
DE19772705781 DE2705781A1 (en) 1976-02-13 1977-02-11 PROCESS FOR PREPARING THE INGREDIENTS FOR FLAME CAKE AND PRESENTING THE ABOVE INGREDIENTS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7604676A FR2340686A1 (en) 1976-02-13 1976-02-13 Pastry and cream ingredients prepn. for cake - preventing excessive thickness of consistency and drying

Publications (2)

Publication Number Publication Date
FR2340686A1 true FR2340686A1 (en) 1977-09-09
FR2340686B1 FR2340686B1 (en) 1982-10-01

Family

ID=9169360

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7604676A Granted FR2340686A1 (en) 1976-02-13 1976-02-13 Pastry and cream ingredients prepn. for cake - preventing excessive thickness of consistency and drying

Country Status (2)

Country Link
DE (1) DE2705781A1 (en)
FR (1) FR2340686A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2598595A1 (en) * 1986-05-16 1987-11-20 Marcel Cladi Method of obtaining a light tart made from fromage blanc and fish roe, and product obtained by implementing it
FR2598594A1 (en) * 1986-05-16 1987-11-20 Marcel Cladi Method for obtaining a light tart with fromage blanc and capers, and product obtained by implementing it
FR2760176A1 (en) * 1997-03-03 1998-09-04 Denis Toussaint Open savoury tart

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1315472A (en) * 1962-02-19 1963-01-18 Appetizers such as quiche or other

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1315472A (en) * 1962-02-19 1963-01-18 Appetizers such as quiche or other

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2598595A1 (en) * 1986-05-16 1987-11-20 Marcel Cladi Method of obtaining a light tart made from fromage blanc and fish roe, and product obtained by implementing it
FR2598594A1 (en) * 1986-05-16 1987-11-20 Marcel Cladi Method for obtaining a light tart with fromage blanc and capers, and product obtained by implementing it
FR2760176A1 (en) * 1997-03-03 1998-09-04 Denis Toussaint Open savoury tart

Also Published As

Publication number Publication date
FR2340686B1 (en) 1982-10-01
DE2705781C2 (en) 1989-11-09
DE2705781A1 (en) 1977-08-18

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