FR2498422A3 - Patisserie aux noisettes - Google Patents

Patisserie aux noisettes Download PDF

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Publication number
FR2498422A3
FR2498422A3 FR8101758A FR8101758A FR2498422A3 FR 2498422 A3 FR2498422 A3 FR 2498422A3 FR 8101758 A FR8101758 A FR 8101758A FR 8101758 A FR8101758 A FR 8101758A FR 2498422 A3 FR2498422 A3 FR 2498422A3
Authority
FR
France
Prior art keywords
pastry
flour
powdered
added
dough
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
FR8101758A
Other languages
English (en)
French (fr)
Other versions
FR2498422B3 (ref
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.)
CAPOUL JEAN LUC
Original Assignee
CAPOUL JEAN LUC
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 CAPOUL JEAN LUC filed Critical CAPOUL JEAN LUC
Priority to FR8101758A priority Critical patent/FR2498422A3/fr
Publication of FR2498422A3 publication Critical patent/FR2498422A3/fr
Application granted granted Critical
Publication of FR2498422B3 publication Critical patent/FR2498422B3/fr
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
FR8101758A 1981-01-27 1981-01-27 Patisserie aux noisettes Granted FR2498422A3 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8101758A FR2498422A3 (fr) 1981-01-27 1981-01-27 Patisserie aux noisettes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8101758A FR2498422A3 (fr) 1981-01-27 1981-01-27 Patisserie aux noisettes

Publications (2)

Publication Number Publication Date
FR2498422A3 true FR2498422A3 (fr) 1982-07-30
FR2498422B3 FR2498422B3 (ref) 1982-12-10

Family

ID=9254654

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8101758A Granted FR2498422A3 (fr) 1981-01-27 1981-01-27 Patisserie aux noisettes

Country Status (1)

Country Link
FR (1) FR2498422A3 (ref)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102669245A (zh) * 2012-06-20 2012-09-19 于杨 一种榛子巧克力蛋糕
CN108812763A (zh) * 2018-06-28 2018-11-16 山东师范大学 一种巧克力酥皮米酒及其制备方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102669245A (zh) * 2012-06-20 2012-09-19 于杨 一种榛子巧克力蛋糕
CN108812763A (zh) * 2018-06-28 2018-11-16 山东师范大学 一种巧克力酥皮米酒及其制备方法
CN108812763B (zh) * 2018-06-28 2021-12-03 山东师范大学 一种巧克力酥皮米酒及其制备方法

Also Published As

Publication number Publication date
FR2498422B3 (ref) 1982-12-10

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DA Annulment of decision of lapse
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