FR2820284A1 - Mixture for producing confectionery used for advertising comprises mixture of flour, potato flour, ground nuts and sugar - Google Patents

Mixture for producing confectionery used for advertising comprises mixture of flour, potato flour, ground nuts and sugar Download PDF

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Publication number
FR2820284A1
FR2820284A1 FR0101581A FR0101581A FR2820284A1 FR 2820284 A1 FR2820284 A1 FR 2820284A1 FR 0101581 A FR0101581 A FR 0101581A FR 0101581 A FR0101581 A FR 0101581A FR 2820284 A1 FR2820284 A1 FR 2820284A1
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pastries
mixed
flour
sugar
mixture
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FR0101581A
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French (fr)
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FR2820284B1 (en
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Yves Desgranges
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DYB CREATIONS
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    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D13/24—Partially or completely coated products coated after baking
    • 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
    • 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
    • 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
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)

Abstract

Mixture for producing confectionery comprises a mixture of flour, potato flour, ground nuts and sugar.

Description

<Desc/Clms Page number 1> <Desc / Clms Page number 1>

Figure img00010001
Figure img00010001

La présente invention se rapporte à un nouveau mixte, c'est-à-dire une farine prête à l'emploi pour la fabrication d'une pâtisserie. The present invention relates to a new mix, that is to say a ready-to-use flour for the manufacture of a pastry.

L'invention vise également un procédé de fabrication à partir de ce mixte et la pâtisserie obtenue suivant ledit procédé.  The invention also relates to a method of manufacturing from this mixed and the pastry obtained according to said method.

Le mixte, objet de la présente invention, est constitué d'un mélange de farine de blé, de farine de pommeS, de poudre de noisettes et de sucre, de préférence du sucre semoule.  The mixed object of the present invention consists of a mixture of wheat flour, apple flour, hazelnut powder and sugar, preferably caster sugar.

A partir de ce mixte, on peut réaliser des pâtisseries se présentant, de préférence, sous forme de boules en ajoutant des oeufs, du beurre et de la levure, le mélange étant pétri.  From this mixture, it is possible to make pastries which are preferably in the form of balls by adding eggs, butter and yeast, the mixture being kneaded.

On peut, éventuellement, ajouter de l'eau et remplacer le beurre par une autre matière grasse alimentaire.  You can, if necessary, add water and replace the butter with another edible fat.

Le mélange ainsi pétri est laissé reposer, puis est découpé pour former des boules que l'on laisse pousser, un bâtonnet étant inséré dans chaque boule, celles-ci étant cuites au four puis refroidies et trempées dans un bain de chocolat.  The mixture thus kneaded is left to stand, then is cut to form balls which are left to grow, a stick being inserted into each ball, these being baked in the oven then cooled and soaked in a chocolate bath.

<Desc/Clms Page number 2> <Desc / Clms Page number 2>

L'invention va maintenant être décrite avec plus de détails en se référant à un mode de réalisation particulier donné à titre d'exemple seulement et représenté à la figure unique qui est une vue en perspective d'une pâtisserie, selon l'invention.  The invention will now be described in more detail with reference to a particular embodiment given by way of example only and shown in the single figure which is a perspective view of a pastry, according to the invention.

Pour un kilogramme de mixte prêt à l'emploi, on réalise le mélange suivant :
Farine de blé 620 g
Farine de pommes 120 g
Poudre de noisettes 70 g
Sucre semoule 190 g
1 000 g
A partir de ce mixte, on peut réaliser environ 45 pâtisseries. For a kilogram of ready-to-use mixed, the following mixture is produced:
Wheat flour 620 g
Apple flour 120 g
Hazelnut powder 70 g
Semolina sugar 190 g
1000 g
From this mix, you can make about 45 pastries.

On pétrit ce mixte avec des oeufs.  We knead this mix with eggs.

Pour lkg de mixte, on utilise : - 6 à 10 oeufs, - du beurre (environ 100 à 200 grammes), et - de la levure (environ 10 à 30 grammes).  For 1 kg of mixed, use: - 6 to 10 eggs, - butter (about 100 to 200 grams), and - yeast (about 10 to 30 grams).

On peut ajout également 20 grammes de lait.  You can also add 20 grams of milk.

Le mélange est pétri durant dix à vingt minutes.  The mixture is kneaded for ten to twenty minutes.

Le mélange est laissé reposer ensuite pendant un laps de temps de l'ordre de deux heures.  The mixture is then left to stand for a period of the order of two hours.

<Desc/Clms Page number 3> <Desc / Clms Page number 3>

Si la pâte ainsi réalisée est destinée à être utilisée directement, on la découpe pour former des volumes tels que des boules que l'on laisse pousser durant une heure à deux heures. If the paste thus produced is intended to be used directly, it is cut to form volumes such as balls which are left to grow for one hour to two hours.

Si la pâte doit être utilisée ultérieurement, on la conserve au froid.  If the dough is to be used later, it should be kept cold.

Avant de mettre les boules au four, on insère dans celles-ci un bâtonnet, lesdites boules étant maintenues au four durant dix à quinze minutes à une température de l'ordre de 200oC.  Before putting the balls in the oven, a stick is inserted into them, said balls being kept in the oven for ten to fifteen minutes at a temperature of the order of 200oC.

Les boules sont ensuite placées dans un congélateur maintenu à une température de l'ordre de -20oC durant un laps de temps de 5 à 15 minutes et enfin trempées dans du chocolat liquide.  The balls are then placed in a freezer maintained at a temperature of around -20oC for a period of 5 to 15 minutes and finally soaked in liquid chocolate.

Ainsi, on obtient des pâtisseries au goût agréable qui peuvent être conservées durant plusieurs jours et dont le bâtonnet peut être utilisé pour recevoir une marque, une publicité ou autre.  Thus, pleasant-tasting pastries are obtained which can be stored for several days and the stick of which can be used to receive a mark, an advertisement or the like.

La figure montre une pâtisserie affectant la forme d'une boule 1 légèrement aplatie à sa base et au centre de laquelle s'érige un bâtonnet 2 en bois méplat.  The figure shows a pastry making the shape of a ball 1 slightly flattened at its base and in the center of which is erected a stick 2 in flat wood.

Bien entendu, l'invention n'est pas limitée au mode de réalisation qui vient d'être décrit et représenté. On pourra y apporter de nombreuses modifications de détail sans sortir pour cela du cadre de l'invention. Of course, the invention is not limited to the embodiment which has just been described and shown. Many detailed modifications can be made without departing from the scope of the invention.

Claims (12)

REVENDICATIONS 1. Nouveau mixte pour la réalisation de pâtisseries caractérisé en ce qu'il est constitué d'un mélange de farine de blé, de farine de pommes, de poudre de noisettes et de sucre.  CLAIMS 1. New mix for making pastries characterized in that it consists of a mixture of wheat flour, apple flour, hazelnut powder and sugar. 2. Nouveau mixte, selon la revendication 1, caractérisé en ce que le sucre est du sucre semoule.  2. New mixed, according to claim 1, characterized in that the sugar is caster sugar. 3. Nouveau mixte, selon les revendications 1 et 2, caractérisé en ce que les différents produits entrent en poids dans les proportions suivantes :  3. New mixed, according to claims 1 and 2, characterized in that the different products come by weight in the following proportions: Farine de blé 62%Wheat flour 62% Farine de pommes 12%Apple flour 12% Poudre de noisettes 7%Hazelnut powder 7% Sucre semoule 19% Semolina sugar 19% 4. Procédé de fabrication de pâtisseries à partir de mixte, selon la revendication 1 et/ou l'une quelconque des revendications 2 et 3, caractérisé en ce qu'il consiste à mélanger le mixte avec des oeufs, des matières grasses alimentaires et de la levure, à pétrir l'ensemble, à laisser reposer la pâte ainsi obtenue, à découper et à former des volumes correspondant aux pâtisseries à obtenir, à laisser pousser ces volumes, à insérer dans ceux-ci un bâtonnet, puis à faire cuire chaque volume et après cuisson à les tremper dans un bain de chocolat. 4. A method of making pastries from mixed, according to claim 1 and / or any one of claims 2 and 3, characterized in that it consists in mixing the mixed with eggs, edible fats and the yeast, to knead the whole, to let the dough thus obtained stand, to cut and form volumes corresponding to the pastries to be obtained, to let these volumes grow, to insert a stick in them, then to bake each volume and after cooking to dip them in a chocolate bath. 5. Procédé de fabrication de pâtisseries, selon la revendication 4, caractérisé en ce qu'on utilise 5 à 10 oeufs pour un kilogramme de mixte.  5. A method of making pastries according to claim 4, characterized in that 5 to 10 eggs are used for one kilogram of mixed. <Desc/Clms Page number 5> <Desc / Clms Page number 5> 6. Procédé de fabrication de pâtisseries, selon la revendication 4, caractérisé en ce qu'on utilise 100 à 200 grammes de beurre pour un kilogramme de mixte.  6. A method of making pastries according to claim 4, characterized in that 100 to 200 grams of butter are used for one kilogram of mixed. 7. Procédé de fabrication de pâtisseries, selon la revendication 4, caractérisé en ce qu'on utilise 10 à 30 grammes de levure pour un kilogramme de mixte.  7. A method of making pastries according to claim 4, characterized in that 10 to 30 grams of yeast are used for one kilogram of mixed. 8. Procédé de fabrication de pâtisseries, selon la revendication 4, caractérisé en ce qu'on procède à un pétrissage des différents ingrédients durant environ dix à vingt minutes.  8. A method of manufacturing pastries, according to claim 4, characterized in that one proceeds to a kneading of the various ingredients for about ten to twenty minutes. 9. Procédé de fabrication de pâtisseries, selon la revendication 4, caractérisé en ce qu'on laisse reposer la pâte après pétrissage durant deux heures environ.  9. A method of making pastries according to claim 4, characterized in that the dough is left to stand after kneading for about two hours. 10. Procédé de fabrication de pâtisseries, selon la revendication 4, caractérisé en ce qu'on découpe la pâte pour former des boules qu'on laisse pousser pendant une à deux heures.  10. A method of making pastries according to claim 4, characterized in that the dough is cut to form balls which are left to grow for one to two hours. 11. Procédé de fabrication de pâtisseries, selon les revendications 4 et 10, caractérisé en ce qu'on fait cuire les boules durant dix à quinze minutes à une température de 200oC.  11. A method of making pastries according to claims 4 and 10, characterized in that the balls are baked for ten to fifteen minutes at a temperature of 200oC. 12. Procédé de fabrication de pâtisseries, selon les revendications 4,10 et 11, caractérisé en ce qu'on place les boules après cuisson dans un congélateur à une température de l'ordre de -20oC durant un laps de temps de 5 à 15 minutes avant de tremper celles-ci dans le chocolat. 12. A method of manufacturing pastries, according to claims 4,10 and 11, characterized in that the balls are placed after baking in a freezer at a temperature of about -20oC for a period of 5 to 15 minutes before dipping them in chocolate.
FR0101581A 2001-02-06 2001-02-06 NEW MIXED AND PASTRY MADE FROM SAID MIXED Expired - Fee Related FR2820284B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1024305B1 (en) * 2016-12-16 2018-01-19 Ranson Nv METHOD FOR THE PRODUCTION OF NUT POWDER

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3393074A (en) * 1965-08-16 1968-07-16 Joseph R. Ehrlich Preparation of cake-like dessert and dry-mixes for their preparation
JPS5596067A (en) * 1979-01-12 1980-07-21 Toshio Ito Preparation of flake
GB2179838A (en) * 1985-09-03 1987-03-18 Balmoral Baking Co Ltd The Packaged cake mix

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3393074A (en) * 1965-08-16 1968-07-16 Joseph R. Ehrlich Preparation of cake-like dessert and dry-mixes for their preparation
JPS5596067A (en) * 1979-01-12 1980-07-21 Toshio Ito Preparation of flake
GB2179838A (en) * 1985-09-03 1987-03-18 Balmoral Baking Co Ltd The Packaged cake mix

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Derwent World Patents Index; AN 1992-300486, XP002182000, CORLISS,HART,STANDING: "Packaged dry mixes esp. for layer cakes and muffins" *
PATENT ABSTRACTS OF JAPAN vol. 004, no. 151 (C - 028) 23 October 1980 (1980-10-23) *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1024305B1 (en) * 2016-12-16 2018-01-19 Ranson Nv METHOD FOR THE PRODUCTION OF NUT POWDER

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