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 Εβγα Συμμετοχων Ανωνυμη ΕταιρειαfiledCriticalΕβγα Συμμετοχων Ανωνυμη Εταιρεια
Priority to GR20070100567ApriorityCriticalpatent/GR1006205B/en
Publication of GR1006205BpublicationCriticalpatent/GR1006205B/en
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
A21D13/10—Multi-layered products
Landscapes
Life Sciences & Earth Sciences
(AREA)
Engineering & Computer Science
(AREA)
Food Science & Technology
(AREA)
Confectionery
(AREA)
Abstract
The invention relates to a double biscuit cone structure composed of two interfitting cones of different cross section and length and chocolate or other sweet substance interposed between said biscuit cones. Advantages: biscuit cone resistant to thehumidity of the ice cream or other pastry product due to and inner biscuit cone placed inside the outer one.
GR20070100567A2007-09-142007-09-14Double biscuit cone for pastry products
GR1006205B
(en)
Process of elaboration of a compound food product; and food product comprising an outer crust of a gelatinized composition and at least one edible inserted composition of a dairy product and / or a pure, spread, paste, filling, cream, foamy or mousse composition.