GB139611A - Improved material for making puddings, cakes, pastry, biscuits or the like - Google Patents

Improved material for making puddings, cakes, pastry, biscuits or the like

Info

Publication number
GB139611A
GB139611A GB5236/19A GB523619A GB139611A GB 139611 A GB139611 A GB 139611A GB 5236/19 A GB5236/19 A GB 5236/19A GB 523619 A GB523619 A GB 523619A GB 139611 A GB139611 A GB 139611A
Authority
GB
United Kingdom
Prior art keywords
pastry
biscuits
cakes
improved material
puddings
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
GB5236/19A
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 GB5236/19A priority Critical patent/GB139611A/en
Publication of GB139611A publication Critical patent/GB139611A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)

Abstract

139,611. Smith, F. J. March 3, 1919. Cereal preparations.-A material for use in making puddings, cakes, pastry, biscuits, &c. is prepared by baking bread in slices until they are dry throughout and are superficially charred, and grinding the baked product. Specifications 2307/75, 5369/11, and 5509/11 are referred to.
GB5236/19A 1919-03-03 1919-03-03 Improved material for making puddings, cakes, pastry, biscuits or the like Expired GB139611A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB5236/19A GB139611A (en) 1919-03-03 1919-03-03 Improved material for making puddings, cakes, pastry, biscuits or the like

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB5236/19A GB139611A (en) 1919-03-03 1919-03-03 Improved material for making puddings, cakes, pastry, biscuits or the like

Publications (1)

Publication Number Publication Date
GB139611A true GB139611A (en) 1920-03-11

Family

ID=9792262

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5236/19A Expired GB139611A (en) 1919-03-03 1919-03-03 Improved material for making puddings, cakes, pastry, biscuits or the like

Country Status (1)

Country Link
GB (1) GB139611A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999015031A1 (en) * 1997-09-23 1999-04-01 Aivars Upenieks Rye bread dessert
WO1999015030A1 (en) * 1997-09-23 1999-04-01 Aivars Upenieks Rye bread pudding

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999015031A1 (en) * 1997-09-23 1999-04-01 Aivars Upenieks Rye bread dessert
WO1999015030A1 (en) * 1997-09-23 1999-04-01 Aivars Upenieks Rye bread pudding

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