FR2652992A1 - Procede de preparation d'une pate patissiere et patisserie obtenue par sa mise en óoeuvre. - Google Patents
Procede de preparation d'une pate patissiere et patisserie obtenue par sa mise en óoeuvre. Download PDFInfo
- Publication number
- FR2652992A1 FR2652992A1 FR8914013A FR8914013A FR2652992A1 FR 2652992 A1 FR2652992 A1 FR 2652992A1 FR 8914013 A FR8914013 A FR 8914013A FR 8914013 A FR8914013 A FR 8914013A FR 2652992 A1 FR2652992 A1 FR 2652992A1
- Authority
- FR
- France
- Prior art keywords
- pastry
- dough
- preparing
- strips
- sugar
- 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
Links
- 235000014594 pastries Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- 235000013601 eggs Nutrition 0.000 claims abstract description 5
- 235000019197 fats Nutrition 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 3
- 238000010411 cooking Methods 0.000 claims abstract 2
- 238000005096 rolling process Methods 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 244000144725 Amygdalus communis Species 0.000 claims description 3
- 235000020224 almond Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 2
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000005304 joining Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims 1
- 238000004804 winding Methods 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000011950 custard Nutrition 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 239000000654 additive Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8914013A FR2652992A1 (fr) | 1989-10-18 | 1989-10-18 | Procede de preparation d'une pate patissiere et patisserie obtenue par sa mise en óoeuvre. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8914013A FR2652992A1 (fr) | 1989-10-18 | 1989-10-18 | Procede de preparation d'une pate patissiere et patisserie obtenue par sa mise en óoeuvre. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2652992A1 true FR2652992A1 (fr) | 1991-04-19 |
| FR2652992B1 FR2652992B1 (enrdf_load_stackoverflow) | 1993-02-26 |
Family
ID=9386781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8914013A Granted FR2652992A1 (fr) | 1989-10-18 | 1989-10-18 | Procede de preparation d'une pate patissiere et patisserie obtenue par sa mise en óoeuvre. |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2652992A1 (enrdf_load_stackoverflow) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2717658A1 (fr) * | 1994-03-25 | 1995-09-29 | Closs Dominique | Brioche au caramel. |
| ES2170729A1 (es) * | 2001-01-29 | 2002-08-01 | Mendez Antonio Caneda | Producto de pasteleria. |
| FR2909880A1 (fr) * | 2006-12-18 | 2008-06-20 | Univ Nice Sophia Antipolis Eta | Preparation pour la detection d'un defaut de la fonction salivaire. |
| FR3027190A1 (fr) * | 2014-10-20 | 2016-04-22 | S A R L Cleret | Procede de realisation d'une patisserie briochee et patisserie ainsi obtenue |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR761279A (fr) * | 1932-10-03 | 1934-03-15 | Procter & Gamble | Produits de boulangerie et de pâtisserie et procédé pour les fabriquer |
| FR997065A (fr) * | 1949-10-10 | 1951-12-31 | Procédé de fabrication d'un produit de pâtisserie | |
| FR2158799A5 (en) * | 1972-08-18 | 1973-06-15 | Micka Alexandre | Cream compsn for use in cakes etc - by blending a custard with a butter cream |
-
1989
- 1989-10-18 FR FR8914013A patent/FR2652992A1/fr active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR761279A (fr) * | 1932-10-03 | 1934-03-15 | Procter & Gamble | Produits de boulangerie et de pâtisserie et procédé pour les fabriquer |
| FR997065A (fr) * | 1949-10-10 | 1951-12-31 | Procédé de fabrication d'un produit de pâtisserie | |
| FR2158799A5 (en) * | 1972-08-18 | 1973-06-15 | Micka Alexandre | Cream compsn for use in cakes etc - by blending a custard with a butter cream |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2717658A1 (fr) * | 1994-03-25 | 1995-09-29 | Closs Dominique | Brioche au caramel. |
| ES2170729A1 (es) * | 2001-01-29 | 2002-08-01 | Mendez Antonio Caneda | Producto de pasteleria. |
| FR2909880A1 (fr) * | 2006-12-18 | 2008-06-20 | Univ Nice Sophia Antipolis Eta | Preparation pour la detection d'un defaut de la fonction salivaire. |
| WO2008093005A3 (fr) * | 2006-12-18 | 2008-12-11 | Univ Nice Sophia Antipolis | Preparation pour la detection d'un defaut de la fonction salivaire |
| FR3027190A1 (fr) * | 2014-10-20 | 2016-04-22 | S A R L Cleret | Procede de realisation d'une patisserie briochee et patisserie ainsi obtenue |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2652992B1 (enrdf_load_stackoverflow) | 1993-02-26 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse | ||
| RN | Application for restoration | ||
| FC | Decision of inpi director general to approve request for restoration | ||
| ST | Notification of lapse | ||
| RN | Application for restoration | ||
| FC | Decision of inpi director general to approve request for restoration | ||
| ST | Notification of lapse |
Effective date: 20080630 |