FR2541084A1 - Very hard cake (biscuit) intended to promote teething in babies - Google Patents

Very hard cake (biscuit) intended to promote teething in babies Download PDF

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Publication number
FR2541084A1
FR2541084A1 FR8301273A FR8301273A FR2541084A1 FR 2541084 A1 FR2541084 A1 FR 2541084A1 FR 8301273 A FR8301273 A FR 8301273A FR 8301273 A FR8301273 A FR 8301273A FR 2541084 A1 FR2541084 A1 FR 2541084A1
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FR
France
Prior art keywords
sugar
cake
flour
cooked
promote
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
FR8301273A
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French (fr)
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FR2541084B1 (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.)
CAUBEL CHRISTIAN
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CAUBEL CHRISTIAN
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 CAUBEL CHRISTIAN filed Critical CAUBEL CHRISTIAN
Priority to FR8301273A priority Critical patent/FR2541084A1/en
Publication of FR2541084A1 publication Critical patent/FR2541084A1/en
Application granted granted Critical
Publication of FR2541084B1 publication Critical patent/FR2541084B1/fr
Granted legal-status Critical Current

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

Abstract

The invention relates to a method for preparing a very dry and very hard cake (biscuit) having the particular objective of promoting teething in children, characterised in that it consists in mixing fine sugar cooked in water with icing sugar previously mixed with flour and with the ingredients necessary to make up the taste. This method is further characterised in that the shaped product is steamed for half an hour, then cooked for quarter of an hour at between 200 DEG and 250 DEG . The invention also relates to a cake (biscuits) of elongate shape 1 with cris-cross grooves 2, obtained using the said method, characterised in that it consists of 2 kg of flour, 1 kg of fine sugar, 600 g of icing sugar, 200 g of ground almonds, 20 g of salt, glazed with egg.

Description

DESCRIPTION I
La présente invention concerne un gâteau très dur destiné à favoriser l'évolution dentaire des bébés.DESCRIPTION I
The present invention relates to a very hard cake intended to promote the dental evolution of babies.

Les ingrédients entrant dans la composition du produit selon l'invention sont . 2KGS de farine . 1KG de sucre fin cuit dans 1/2 litre d'eau . 600GRS de sucre glace . 2OOGRS d'amandes rappées brutes . 2OGRS de sel . dorure oeufs.The ingredients used in the composition of the product according to the invention are. 2KGS of flour. 1KG of fine sugar cooked in 1/2 liter of water. 600GRS icing sugar. 2OOGRS of raw rapped almonds. 2OGRS salt. egg gilding.

Le procédé pour la préparation du produit comporte les étapes suivantes
Mettre la farine dans le pétrin avec le sucre glace, les amandes, et le sel.The process for the preparation of the product comprises the following stages
Put the flour in the dough with the icing sugar, the almonds, and the salt.

Dans une casserole, faire cuire le sucre avec l'eau. Quand le sucre perle, le verser doucement dans le pétrin qui en se mélangeant nous fait obtenir une pâte compacte.In a saucepan, cook the sugar with the water. When the sugar pearls, pour it gently into the kneader which by mixing makes us obtain a compact dough.

Prendre une boule de pâte, l'allonger sur le tour pour obtenir une bande de 1 cm et demi d'épaisseur environ sur 12 cm de large, dorer ces bandes puis les rayer avec une fourchette une fois dans un sens une fois dans l'autre en croisant les premières rayures. Laisser les bandes durcir un peu, puis couper les gâteaux d'une épaisseur de 1 cm.Take a ball of dough, lengthen it around the round to obtain a strip of 1 cm and a half thick about 12 cm wide, brown these strips then scratch them with a fork once in one direction once in the other by crossing the first scratches. Let the strips harden a little, then cut the cakes to a thickness of 1 cm.

Les mettre sur plaque espacés les uns des autres environ de 2 cm, les étuver 1/2 heure pour les sécher puis les cuire entre 2000 et 2500 1/4 d'heure environ.Put them on a plate spaced from each other about 2 cm, steam them for 1/2 hour to dry them and then cook them between 2000 and 2500 1/4 hour approximately.

L'invention concerne donc un gâteau sec et trâs dur, de forme allongée ayant pour but de favoriser l'évolution dentaire des enfants. Il fallait un gâteau très dur, cette particularité a été mise au point avec ce produit.The invention therefore relates to a dry and very hard cake, of elongated shape intended to promote the dental development of children. A very hard cake was needed, this peculiarity was developed with this product.

Ce gâteau est caractérisé par le procédé d'obtention de sa dureté consistant à mélanger le sucre fin cuit dans de l eau au sucre glace préalablement mit dans le mélangeur.This cake is characterized by the process of obtaining its hardness consisting in mixing the fine sugar cooked in water with the icing sugar previously put in the mixer.

Les autres ingrédients sont là pour la constitution et le goût du gâteau.The other ingredients are there to make up and taste the cake.

A titre d'illustration, la figure I jointe représente le produit selon l'invention le corps du gâteau (1) et pourvut de ses rayures croisées (2) ce produit aura une longueur d'environ 12 cm et 1 cm de côtés. By way of illustration, the attached FIG. I represents the product according to the invention, the body of the cake (1) and provided with its crossed stripes (2) this product will have a length of approximately 12 cm and 1 cm of sides.

Claims (1)

REVENDICATIONS II  CLAIMS II I-) Procédé de préparation d'un gâteau sec et très dur ayantI-) Process for preparing a dry and very hard cake having notamment pour but de favoriser l'évolution dentaire des in particular to promote the dental evolution of enfants, caractérisé en ce qu'il consiste à mélanger le children, characterized in that it consists in mixing the sucre fin cuit dans de l'eau au sucre glace préalablement fine sugar cooked in icing sugar water beforehand mélangé à la farine et aux ingrédients nécessaires à la mixed with flour and the ingredients necessary for constitution du goût. constitution of taste. II-) Procédé selon revendication (1) caractérisé en ce que le II-) Method according to claim (1) characterized in that the produit mis en forme et passé à l'étuve pendant une demi product shaped and passed in the oven for half a heure puis cuit entre 200 et 2500 pendant un quart heure.  hour then cooked between 200 and 2500 for a quarter hour. III-) Gâteau obtenu à partir du procédé selon revendication (1)III-) Cake obtained from the process according to claim (1) caractérisé en ce qu'il est constitué de 2kgs de farine, lkg de sucre fin, 600grs de sucre glace, 200grs d'amandes rappées, 20grs de sel, dorure oeufs.  characterized in that it consists of 2 kg of flour, 1 kg of fine sugar, 600 g of icing sugar, 200 g of almonds, 20 g of salt, egg gilding.
FR8301273A 1983-02-21 1983-02-21 Very hard cake (biscuit) intended to promote teething in babies Granted FR2541084A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8301273A FR2541084A1 (en) 1983-02-21 1983-02-21 Very hard cake (biscuit) intended to promote teething in babies

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8301273A FR2541084A1 (en) 1983-02-21 1983-02-21 Very hard cake (biscuit) intended to promote teething in babies

Publications (2)

Publication Number Publication Date
FR2541084A1 true FR2541084A1 (en) 1984-08-24
FR2541084B1 FR2541084B1 (en) 1985-05-03

Family

ID=9285349

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8301273A Granted FR2541084A1 (en) 1983-02-21 1983-02-21 Very hard cake (biscuit) intended to promote teething in babies

Country Status (1)

Country Link
FR (1) FR2541084A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR1001509B (en) * 1992-11-09 1994-02-28 Kalliopi Mouzakiti Confectionery manufacturing method of thin and crispy almond candies.
ES2310104A1 (en) * 2006-10-26 2008-12-16 Minou Sigursson Edible cookies for babies (Machine-translation by Google Translate, not legally binding)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR775958A (en) * 1934-06-14 1935-01-14 Making a specialty cakes
GB713598A (en) * 1952-07-11 1954-08-11 United Sterl A Fone Corp Ltd Improvements in and relating to a baby safety teething biscuit
FR1135641A (en) * 1955-11-17 1957-05-02 Ind Alimentaires Process for manufacturing biscuits and biscuits obtained
FR1388236A (en) * 1964-02-19 1965-02-05 Nat Biscuit Co Process for preparing a hard sweet dough in a continuous operation
US3787597A (en) * 1971-11-26 1974-01-22 Pillsbury Co Continuous process for preparing relatively dense bakery goods

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR775958A (en) * 1934-06-14 1935-01-14 Making a specialty cakes
GB713598A (en) * 1952-07-11 1954-08-11 United Sterl A Fone Corp Ltd Improvements in and relating to a baby safety teething biscuit
FR1135641A (en) * 1955-11-17 1957-05-02 Ind Alimentaires Process for manufacturing biscuits and biscuits obtained
FR1388236A (en) * 1964-02-19 1965-02-05 Nat Biscuit Co Process for preparing a hard sweet dough in a continuous operation
US3787597A (en) * 1971-11-26 1974-01-22 Pillsbury Co Continuous process for preparing relatively dense bakery goods

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR1001509B (en) * 1992-11-09 1994-02-28 Kalliopi Mouzakiti Confectionery manufacturing method of thin and crispy almond candies.
ES2310104A1 (en) * 2006-10-26 2008-12-16 Minou Sigursson Edible cookies for babies (Machine-translation by Google Translate, not legally binding)

Also Published As

Publication number Publication date
FR2541084B1 (en) 1985-05-03

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