FR2695541B3 - Method of manufacturing and using a product improving the quality of brioche cakes and, in particular, kings cakes. - Google Patents

Method of manufacturing and using a product improving the quality of brioche cakes and, in particular, kings cakes.

Info

Publication number
FR2695541B3
FR2695541B3 FR9211294A FR9211294A FR2695541B3 FR 2695541 B3 FR2695541 B3 FR 2695541B3 FR 9211294 A FR9211294 A FR 9211294A FR 9211294 A FR9211294 A FR 9211294A FR 2695541 B3 FR2695541 B3 FR 2695541B3
Authority
FR
France
Prior art keywords
cakes
brioche
kings
quality
manufacturing
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.)
Expired - Fee Related
Application number
FR9211294A
Other languages
French (fr)
Other versions
FR2695541A1 (en
Inventor
Rene Payet
Joseph Toupet
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR9211294A priority Critical patent/FR2695541B3/en
Publication of FR2695541A1 publication Critical patent/FR2695541A1/en
Application granted granted Critical
Publication of FR2695541B3 publication Critical patent/FR2695541B3/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)
FR9211294A 1992-09-17 1992-09-17 Method of manufacturing and using a product improving the quality of brioche cakes and, in particular, kings cakes. Expired - Fee Related FR2695541B3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9211294A FR2695541B3 (en) 1992-09-17 1992-09-17 Method of manufacturing and using a product improving the quality of brioche cakes and, in particular, kings cakes.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9211294A FR2695541B3 (en) 1992-09-17 1992-09-17 Method of manufacturing and using a product improving the quality of brioche cakes and, in particular, kings cakes.

Publications (2)

Publication Number Publication Date
FR2695541A1 FR2695541A1 (en) 1994-03-18
FR2695541B3 true FR2695541B3 (en) 1994-12-30

Family

ID=9433768

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9211294A Expired - Fee Related FR2695541B3 (en) 1992-09-17 1992-09-17 Method of manufacturing and using a product improving the quality of brioche cakes and, in particular, kings cakes.

Country Status (1)

Country Link
FR (1) FR2695541B3 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2769472B1 (en) * 1997-10-13 1999-12-24 Philippe Chapon THIN SLICES OF DEHYDRATED FRUITS OR VEGETABLES WITH MULTIPLE FLAVORS
FR2811515B1 (en) * 2000-07-17 2003-02-28 Gilles Baisse PROCESS FOR THE MANUFACTURE OF A PASTRY AND PASTRY THUS OBTAINED
FR3027190A1 (en) * 2014-10-20 2016-04-22 S A R L Cleret PROCESS FOR PRODUCING BRIOCHEA PASTRY AND PASTRY SO OBTAINED

Also Published As

Publication number Publication date
FR2695541A1 (en) 1994-03-18

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Legal Events

Date Code Title Description
ST Notification of lapse