FR3091974B1 - Procédé de fabrication d’une meringue fourrée, dispositif permettant de le mettre en œuvre et meringue fourrée obtenue - Google Patents

Procédé de fabrication d’une meringue fourrée, dispositif permettant de le mettre en œuvre et meringue fourrée obtenue Download PDF

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Publication number
FR3091974B1
FR3091974B1 FR1900675A FR1900675A FR3091974B1 FR 3091974 B1 FR3091974 B1 FR 3091974B1 FR 1900675 A FR1900675 A FR 1900675A FR 1900675 A FR1900675 A FR 1900675A FR 3091974 B1 FR3091974 B1 FR 3091974B1
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FR
France
Prior art keywords
meringue
filled
dough
manufacturing
dressing
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.)
Active
Application number
FR1900675A
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English (en)
Other versions
FR3091974A1 (fr
Inventor
Pierre-Etienne Robert
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.)
Biscuiterie Fine De France
Original Assignee
Biscuiterie Fine De France
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 Biscuiterie Fine De France filed Critical Biscuiterie Fine De France
Priority to FR1900675A priority Critical patent/FR3091974B1/fr
Publication of FR3091974A1 publication Critical patent/FR3091974A1/fr
Application granted granted Critical
Publication of FR3091974B1 publication Critical patent/FR3091974B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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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
    • A21D13/50—Solidified foamed products, e.g. meringues
    • 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
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0021—Processes in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting
    • A23G3/0023—Processes for cutting, modelling of sections or plates; Embossing, punching
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/203—Apparatus for laying down the liquid, pasty or solid materials in moulds or drop-by-drop, on a surface or an article being completed, optionally with the associated heating, cooling, proportioning, cutting cast-tail, antidripping device
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Abstract

L’invention concerne un procédé de fabrication d’une meringue fourrée comprenant les opérations suivantes : - préparation d’une pâte à meringue, - dressage des meringues crues sur une tôle support (200), remarquable en ce qu’il comprend en outre les opérations suivantes : - incorporation d’air dans la pâte à meringue crue préparée au moyen d’un foisonneur ou d’un batteur afin d’obtenir une texture dense, - préparation d’une pâte à fourrage, - dressage d’un volume de pâte à meringue aérée (300), - injection de la pâte à fourrage (400) à l’intérieur du volume (300) dressé ou en cours de dressage de la pâte à meringue aérée, - cuisson/séchage de l’ensemble. L’invention concerne également le dispositif permettant de mettre en oeuvre ledit procédé ainsi que la meringue ainsi obtenue. Figure pour l’abrégé : 1d.
FR1900675A 2019-01-25 2019-01-25 Procédé de fabrication d’une meringue fourrée, dispositif permettant de le mettre en œuvre et meringue fourrée obtenue Active FR3091974B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR1900675A FR3091974B1 (fr) 2019-01-25 2019-01-25 Procédé de fabrication d’une meringue fourrée, dispositif permettant de le mettre en œuvre et meringue fourrée obtenue

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1900675 2019-01-25
FR1900675A FR3091974B1 (fr) 2019-01-25 2019-01-25 Procédé de fabrication d’une meringue fourrée, dispositif permettant de le mettre en œuvre et meringue fourrée obtenue

Publications (2)

Publication Number Publication Date
FR3091974A1 FR3091974A1 (fr) 2020-07-31
FR3091974B1 true FR3091974B1 (fr) 2021-11-12

Family

ID=66867417

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1900675A Active FR3091974B1 (fr) 2019-01-25 2019-01-25 Procédé de fabrication d’une meringue fourrée, dispositif permettant de le mettre en œuvre et meringue fourrée obtenue

Country Status (1)

Country Link
FR (1) FR3091974B1 (fr)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL89955C (fr) *
FR337852A (fr) * 1903-12-05 1904-05-02 Herbert Thomas Averay Jones Machine à fabriquer des bonbons fourrés
DE69121570T2 (de) * 1991-10-30 1997-01-02 Ferrero Ohg Dosiermaschine für flüssige Giessprodukte
EP1072195B2 (fr) * 1999-07-28 2013-10-09 Soremartec S.A. Procédé de moulage de produits alimentaires

Also Published As

Publication number Publication date
FR3091974A1 (fr) 2020-07-31

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