GB1272281A - Process for preparing canned sponge puddings - Google Patents

Process for preparing canned sponge puddings

Info

Publication number
GB1272281A
GB1272281A GB05771/69A GB1577169A GB1272281A GB 1272281 A GB1272281 A GB 1272281A GB 05771/69 A GB05771/69 A GB 05771/69A GB 1577169 A GB1577169 A GB 1577169A GB 1272281 A GB1272281 A GB 1272281A
Authority
GB
United Kingdom
Prior art keywords
baking
cans
puddings
sponge
canned
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
Application number
GB05771/69A
Inventor
Richard Frederick Rees
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.)
Procter and Gamble Ltd
Original Assignee
Procter and Gamble Ltd
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 Procter and Gamble Ltd filed Critical Procter and Gamble Ltd
Priority to GB05771/69A priority Critical patent/GB1272281A/en
Publication of GB1272281A publication Critical patent/GB1272281A/en
Expired 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • 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
    • A21D13/80—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)
  • Grain Derivatives (AREA)

Abstract

1,272,281. Canned sponge puddings. PROCTER & GAMBLE Ltd. 24 March, 1970 [26 March, 1969], No. 15771/69. Headings A2B and A2D. Canned baked sponge puddings are manufactured by preparing a pudding mixture containing egg white but not containing whole egg and containing 0.2 to 1.0% by weight of an acidic baking agent, baking in unsealed cans at 350‹F-400‹F, sealing the cans and heating said cans at a temperature and/or a time corresponding to an F o value of at least 2.8, i.e. so as to produce the same degree of sterility as would be obtained by heating for 2.8 secs. at 250‹F. Suitable baking agents are cream of tartar, tartaric acid, citric acid, acetic acid or phosphoric acid. Exemplified pudding mixture components are flour, fat, sugar, milk, egg white, baking powder, acidic baking agent and salt. Suitable temperature-time conditions for processing the sealed cans are 10 p.s.i.g. (239.4‹F) for 80 mins, 15 p.s.i.g. (249.8‹F) for 35 mins, 20 p.s.i.g. (258.8‹F) for 21 minutes or 25 p.s.i.g. (266.7‹ F) for 13 minutes.
GB05771/69A 1969-03-26 1969-03-26 Process for preparing canned sponge puddings Expired GB1272281A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB05771/69A GB1272281A (en) 1969-03-26 1969-03-26 Process for preparing canned sponge puddings

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB05771/69A GB1272281A (en) 1969-03-26 1969-03-26 Process for preparing canned sponge puddings

Publications (1)

Publication Number Publication Date
GB1272281A true GB1272281A (en) 1972-04-26

Family

ID=10065198

Family Applications (1)

Application Number Title Priority Date Filing Date
GB05771/69A Expired GB1272281A (en) 1969-03-26 1969-03-26 Process for preparing canned sponge puddings

Country Status (1)

Country Link
GB (1) GB1272281A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2718926A1 (en) * 1994-04-20 1995-10-27 Soparind Process for the production of a food product with a pastry shell and products thus obtained.
CN107348362A (en) * 2017-08-14 2017-11-17 岭南师范学院 A kind of elephants-foot fig pudding and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2718926A1 (en) * 1994-04-20 1995-10-27 Soparind Process for the production of a food product with a pastry shell and products thus obtained.
WO1995028844A1 (en) * 1994-04-20 1995-11-02 Soparind Method for the manufacture of a food product in a pastry case and products so obtained
CN107348362A (en) * 2017-08-14 2017-11-17 岭南师范学院 A kind of elephants-foot fig pudding and preparation method thereof

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee