GR1001509B - Confectionery manufacturing method of thin and crispy almond candies. - Google Patents
Confectionery manufacturing method of thin and crispy almond candies.Info
- Publication number
- GR1001509B GR1001509B GR920100492A GR920100492A GR1001509B GR 1001509 B GR1001509 B GR 1001509B GR 920100492 A GR920100492 A GR 920100492A GR 920100492 A GR920100492 A GR 920100492A GR 1001509 B GR1001509 B GR 1001509B
- Authority
- GR
- Greece
- Prior art keywords
- crispy
- thin
- candies
- almond
- confectionery manufacturing
- Prior art date
Links
Landscapes
- Confectionery (AREA)
Abstract
Η εφεύρεση αναφέρεται σε λεπτό και τραγανό αμυγδαλωτό το οποίο κατασκευάζεται με μέ?οδο ζαχαροπλαστικής. Παρασκευάζεται από ασπράδι αυγών, αλεύρι κά?ε είδους, ζάχαρι άχνη, αμύγδαλα άκοπα και άρωμα βανίλιας.Την ζύμη που φτιάχνουμε με τα παραπάνω υλικά αφού ψη?εί την κόβουμε στο ειδικό μηχάνημα σε πολύ λεπτές φέτες, τις οποίες φέτες ψήνουμε στο φούρνο μέχρι να γίνουν τραγανές.Το λεπτό και τραγανό αμυγδαλωτό μπορεί να κατασκευασ?εί σε διάφορα σχήματα. ωThe invention refers to a thin and crispy macaroon which is manufactured by the confectionery method. It is made from egg whites, all kinds of flour, powdered sugar, uncut almonds and vanilla flavoring. After baking the dough we make with the above ingredients, we cut it in the special machine into very thin slices, which slices we bake in the oven until become crispy. The thin and crispy macaroon can be made in various shapes. oh
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GR92100492 | 1992-11-09 |
Publications (1)
Publication Number | Publication Date |
---|---|
GR1001509B true GR1001509B (en) | 1994-02-28 |
Family
ID=10941227
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GR920100492A GR1001509B (en) | 1992-11-09 | 1992-11-09 | Confectionery manufacturing method of thin and crispy almond candies. |
Country Status (1)
Country | Link |
---|---|
GR (1) | GR1001509B (en) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2541084A1 (en) * | 1983-02-21 | 1984-08-24 | Caubel Christian | Very hard cake (biscuit) intended to promote teething in babies |
EP0392495A2 (en) * | 1989-04-12 | 1990-10-17 | Institut für Getreideverarbeitung GmbH | Process for making a grilled biscuit |
-
1992
- 1992-11-09 GR GR920100492A patent/GR1001509B/en unknown
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2541084A1 (en) * | 1983-02-21 | 1984-08-24 | Caubel Christian | Very hard cake (biscuit) intended to promote teething in babies |
EP0392495A2 (en) * | 1989-04-12 | 1990-10-17 | Institut für Getreideverarbeitung GmbH | Process for making a grilled biscuit |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4144356A (en) | Friedcake and stick member combination and process for making same | |
ES8505232A1 (en) | Food product in form of doughs and cookies and method of making thereof. | |
ATE405163T1 (en) | FINISHED DOUGH CONTAINING A CARRIER AND A CHILLED OR FROZEN SWEET DOUGH | |
GB1536888A (en) | Method for the manufacture of food products and products resulting therefrom | |
WO1996034530A3 (en) | Method for preparing leavened dough or leavened puff pastry and food products made therefrom | |
ES2032939T3 (en) | A METHOD TO IMPROVE THE RHEOLOGICAL PROPERTIES OF A MASS OF FLOUR. | |
US20030044489A1 (en) | Dough extrusions for producing baked products having multiple textures | |
ATE90516T1 (en) | PUFF PASTRY. | |
CA1334906C (en) | Frozen bagel dough and its method of manufacture | |
GR1001509B (en) | Confectionery manufacturing method of thin and crispy almond candies. | |
FR2296376A1 (en) | Baked custards with reduced egg content - using e.g. vegetable gelling agent, permitting high temp. continuous cooking | |
KR20000015253A (en) | Egg bread and manufacturing method thereof | |
FR2099014A5 (en) | Culinary lolly prepns - mfg process | |
FR2618054A1 (en) | METHOD FOR MANUFACTURING PREPARED BAKERY PRODUCTS AND FURNACES, ESPECIALLY FOR COOKING WITH GRILL-BREAD | |
ES2083498T3 (en) | A BISCUIT WITH A TASTE OF BREAD AND A METHOD FOR PREPARING IT. | |
EP0697815B1 (en) | Method for obtaining a pizza quickly cooked | |
NL7805360A (en) | Confectionery prods. for diabetics - contg. soya flour and powdered egg white, have low carbohydrate and fat content | |
FR2366803A1 (en) | Shell-free snails served in dough - in form of bun or pastry opt. with additional stuffing | |
JPS5839101Y2 (en) | confectionery | |
JPH0513188Y2 (en) | ||
FR2006774A1 (en) | Short crust pastry cases suitable for moist fillings | |
JP3021599U (en) | Farst food style rice | |
KR930005545A (en) | Bakery foods added with ginseng components and its manufacturing method | |
EP0286702B1 (en) | Frozen bagel dough and its method of manufacture | |
JPS5844867Y2 (en) | confectionery |