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FERRANDO DOLORES
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FERRANDO DOLORES
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Application filed by FERRANDO DOLORESfiledCriticalFERRANDO DOLORES
Priority to FR7909834ApriorityCriticalpatent/FR2454272A2/fr
Publication of FR2454272A2publicationCriticalpatent/FR2454272A2/fr
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
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Engineering & Computer Science
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Food Science & Technology
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Seeds, Soups, And Other Foods
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Abstract
PROCEDE DE FABRICATION D'UNE TARTE EN PATE LEVEE, RECOUVERTE D'UNE SAUCE OU CREME LIEE, SALEE, AVEC OU SANS GARNITURE APPROPRIEE, SURGELEE A CRU ET PRETE A CUIRE, OU CUITE ET SURGELEE, OU PRESENTEE TELLE QUELLE. LA PATE EST LEVEE A LA LEVURE BIOLOGIQUE. LA SAUCE OU LA CREME EST LIEE A L'AMIDON. LA PREPARATION EST SALEE.
FR7909834A1979-04-171979-04-17Procede de preparation d'une tarte en pate levee recouverte d'une sauce liee
PendingFR2454272A2
(fr)