FR2934753B1 - Glacage pour patisserie. - Google Patents

Glacage pour patisserie. Download PDF

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Publication number
FR2934753B1
FR2934753B1 FR0855474A FR0855474A FR2934753B1 FR 2934753 B1 FR2934753 B1 FR 2934753B1 FR 0855474 A FR0855474 A FR 0855474A FR 0855474 A FR0855474 A FR 0855474A FR 2934753 B1 FR2934753 B1 FR 2934753B1
Authority
FR
France
Prior art keywords
pastry
ice cream
water
agent
gustatory
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
FR0855474A
Other languages
English (en)
Other versions
FR2934753A1 (fr
Inventor
Wilfried Guilbert
Christian Leconte
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.)
TARTEFRAIS
Original Assignee
TARTEFRAIS
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 TARTEFRAIS filed Critical TARTEFRAIS
Priority to FR0855474A priority Critical patent/FR2934753B1/fr
Publication of FR2934753A1 publication Critical patent/FR2934753A1/fr
Application granted granted Critical
Publication of FR2934753B1 publication Critical patent/FR2934753B1/fr
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • A21D13/30—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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne un glaçage sucré à base d'eau et de sucres, destiné à recouvrir au moins partiellement une surface externe d'une pâtisserie, caractérisé en ce qu'il comporte également au moins un agent stabilisateur, au moins un agent rétenteur d'eau et au moins un agent texturant. Le glaçage selon l'invention présente une plus longue tenue dans le temps, tant au niveau de la texture que de l'aspect visuel et gustatif.
FR0855474A 2008-08-07 2008-08-07 Glacage pour patisserie. Expired - Fee Related FR2934753B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR0855474A FR2934753B1 (fr) 2008-08-07 2008-08-07 Glacage pour patisserie.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0855474A FR2934753B1 (fr) 2008-08-07 2008-08-07 Glacage pour patisserie.
FR0855474 2008-08-07

Publications (2)

Publication Number Publication Date
FR2934753A1 FR2934753A1 (fr) 2010-02-12
FR2934753B1 true FR2934753B1 (fr) 2020-02-07

Family

ID=40429638

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0855474A Expired - Fee Related FR2934753B1 (fr) 2008-08-07 2008-08-07 Glacage pour patisserie.

Country Status (1)

Country Link
FR (1) FR2934753B1 (fr)

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2474019A (en) * 1947-03-10 1949-06-21 Kelco Co Stabilizer for icings
FR1438199A (fr) * 1964-05-14 1966-05-13 Procter & Gamble Produits de glaçage aérés, ne se solidifiant pas, stables à la conservation et obtenus avec un produit amélioré dit
US3464830A (en) * 1966-11-03 1969-09-02 Gen Mills Inc Storage stable,ready-to-spread frostings
US3767830A (en) * 1971-09-22 1973-10-23 Gen Mills Inc Glaze frosting mixes
US3917874A (en) * 1973-09-13 1975-11-04 Cpc International Inc Non-hygroscopic, water-soluble fondant and glaze composition and process for preparing the same
US4135005A (en) * 1977-05-09 1979-01-16 Merck & Co., Inc. Stabilized icings
US4761292A (en) * 1986-07-08 1988-08-02 Staley Continental, Inc. Ready-to-spread cake frosting
US5102680A (en) * 1991-04-16 1992-04-07 General Mills, Inc. Reduced fat ready-to-spread frosting
AU7812394A (en) * 1993-10-26 1995-05-22 Unilever Plc Thixotropic donut icing
DE69512671T2 (de) * 1994-09-23 2000-05-25 Cultor Corp Nahrungsprodukte mit kalorienarmen füllstoff
US5529800A (en) * 1995-02-17 1996-06-25 General Mills, Inc. Low density ready-to-spread frosting and method of preparation
US5571555A (en) * 1995-03-23 1996-11-05 The Pillsbury Company Stable icing composition
CA2205517A1 (fr) * 1996-05-22 1997-11-22 Susan C. Forman Compositions d'enrobage contenant peu ou pas de matieres grasses, avec des hydrocolloides pouvant etre reticules
US6368645B2 (en) * 1999-09-16 2002-04-09 The Pillsbury Company Reheating tolerant icing composition
US20060008575A1 (en) * 2004-07-12 2006-01-12 Armbrecht Alyssa L Flowable topping compositions and methods of making and using same

Also Published As

Publication number Publication date
FR2934753A1 (fr) 2010-02-12

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