FR2414876A1 - Procede pour la preparation d'une mousse battue a l'etat ferme pour des patisseries a la mousse - Google Patents

Procede pour la preparation d'une mousse battue a l'etat ferme pour des patisseries a la mousse

Info

Publication number
FR2414876A1
FR2414876A1 FR7830302A FR7830302A FR2414876A1 FR 2414876 A1 FR2414876 A1 FR 2414876A1 FR 7830302 A FR7830302 A FR 7830302A FR 7830302 A FR7830302 A FR 7830302A FR 2414876 A1 FR2414876 A1 FR 2414876A1
Authority
FR
France
Prior art keywords
foam
beatened
pastry
preparation
closed
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
FR7830302A
Other languages
English (en)
Other versions
FR2414876B1 (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.)
SCHOXI AG
Original Assignee
SCHOXI AG
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 SCHOXI AG filed Critical SCHOXI AG
Publication of FR2414876A1 publication Critical patent/FR2414876A1/fr
Application granted granted Critical
Publication of FR2414876B1 publication Critical patent/FR2414876B1/fr
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • 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
    • A21D13/50—Solidified foamed products, e.g. meringues
    • 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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Manufacturing Of Micro-Capsules (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)

Abstract

Ce procédé permet de préparer une mousse battue à l'état ferme pour des pâtisseries à la mousse en utilisant une matière sucrante cellulosique. On commence par battre un mélange de gélatine ramollie, d'eau et d'un agent moussant à base de lait puis, en continuant à battre la mousse, on incorpore à celle-ci une solution cuite de matière sucrante cellulosique et enfin on ajoute à la mousse de la matière cellulosique en poudre fine, après quoi on continue à battre la mousse
FR7830302A 1977-10-28 1978-10-25 Procede pour la preparation d'une mousse battue a l'etat ferme pour des patisseries a la mousse Granted FR2414876A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2748474A DE2748474C2 (de) 1977-10-28 1977-10-28 Herstellen eines schlagsteifen Schaumes für Schaumgebäcke

Publications (2)

Publication Number Publication Date
FR2414876A1 true FR2414876A1 (fr) 1979-08-17
FR2414876B1 FR2414876B1 (fr) 1984-05-11

Family

ID=6022554

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7830302A Granted FR2414876A1 (fr) 1977-10-28 1978-10-25 Procede pour la preparation d'une mousse battue a l'etat ferme pour des patisseries a la mousse

Country Status (17)

Country Link
US (1) US4210679A (fr)
AT (1) AT367275B (fr)
BE (1) BE871587A (fr)
CA (1) CA1112938A (fr)
CH (1) CH638952A5 (fr)
DE (1) DE2748474C2 (fr)
DK (1) DK148291C (fr)
FI (1) FI62756C (fr)
FR (1) FR2414876A1 (fr)
GB (1) GB2006600B (fr)
IE (1) IE47503B1 (fr)
IT (1) IT1099834B (fr)
LU (1) LU80435A1 (fr)
NL (1) NL179537C (fr)
NO (1) NO146119C (fr)
PT (1) PT68710A (fr)
SE (1) SE432175B (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT379292B (de) * 1982-03-12 1985-12-10 Nabisco Brands Inc Verfahren zur herstellung einer neuen geschaeumten suessware
US6117473A (en) * 1999-06-21 2000-09-12 Kraft Foods, Inc. Refrigerator-stable, non-dairy foam
JP2004222529A (ja) * 2003-01-20 2004-08-12 Ueno Seiyaku Oyo Kenkyusho:Kk 液卵の起泡安定剤

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2524333A (en) * 1947-11-27 1950-10-03 Procter & Gamble Meringues and method of making the same
US2588308A (en) * 1949-08-23 1952-03-04 Donald K Tressler Fruit whip
US2692201A (en) * 1952-09-05 1954-10-19 Kind & Knox Gelatin Company Method of improving the whipping properties of gelatin and gelatin containing products and the resulting products
US3338721A (en) * 1964-06-24 1967-08-29 Standard Brands Inc Meringue
US3490920A (en) * 1966-05-25 1970-01-20 Swift & Co Method of improving the whipping and setting properties of marshmallow using glycols
US4018901A (en) * 1976-08-02 1977-04-19 The Quaker Oats Company Stabilized high protein food bar

Also Published As

Publication number Publication date
IT1099834B (it) 1985-09-28
DE2748474B1 (de) 1978-10-05
DK148291C (da) 1986-03-17
IE47503B1 (en) 1984-04-04
LU80435A1 (de) 1979-03-19
NO146119C (no) 1982-08-04
NL179537C (nl) 1986-10-01
ATA771478A (de) 1980-09-15
CH638952A5 (de) 1983-10-31
SE432175B (sv) 1984-03-26
SE7810956L (sv) 1979-04-29
PT68710A (en) 1978-11-01
DK148291B (da) 1985-06-03
NL179537B (nl) 1986-05-01
IE782143L (en) 1979-04-28
NL7810529A (nl) 1979-05-02
DK479878A (da) 1979-04-29
CA1112938A (fr) 1981-11-24
US4210679A (en) 1980-07-01
GB2006600B (en) 1982-02-10
DE2748474C2 (de) 1980-10-23
NO146119B (no) 1982-04-26
FI62756C (fi) 1983-03-10
BE871587A (fr) 1979-02-15
AT367275B (de) 1982-06-25
GB2006600A (en) 1979-05-10
FR2414876B1 (fr) 1984-05-11
NO783634L (no) 1979-05-02
FI62756B (fi) 1982-11-30
IT7829178A0 (it) 1978-10-27
FI783291A (fi) 1979-04-29

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Legal Events

Date Code Title Description
ST Notification of lapse