IT1187154B - Procedimento per la preparazione di paste alimentari dolci cotte al forno (tipo pan di spagna) da utilizzarsi a basse temperature - Google Patents
Procedimento per la preparazione di paste alimentari dolci cotte al forno (tipo pan di spagna) da utilizzarsi a basse temperatureInfo
- Publication number
- IT1187154B IT1187154B IT40030/85A IT4003085A IT1187154B IT 1187154 B IT1187154 B IT 1187154B IT 40030/85 A IT40030/85 A IT 40030/85A IT 4003085 A IT4003085 A IT 4003085A IT 1187154 B IT1187154 B IT 1187154B
- Authority
- IT
- Italy
- Prior art keywords
- procedure
- preparation
- low temperatures
- baked food
- spanish type
- Prior art date
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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT40030/85A IT1187154B (it) | 1985-04-01 | 1985-04-01 | Procedimento per la preparazione di paste alimentari dolci cotte al forno (tipo pan di spagna) da utilizzarsi a basse temperature |
EP86830072A EP0197010A3 (en) | 1985-04-01 | 1986-03-25 | Process for the preparation of cake-mixes (sponge) to be oven-baked, for storage and consumption at low temperature |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT40030/85A IT1187154B (it) | 1985-04-01 | 1985-04-01 | Procedimento per la preparazione di paste alimentari dolci cotte al forno (tipo pan di spagna) da utilizzarsi a basse temperature |
Publications (3)
Publication Number | Publication Date |
---|---|
IT8540030A0 IT8540030A0 (it) | 1985-04-01 |
IT8540030A1 IT8540030A1 (it) | 1986-10-01 |
IT1187154B true IT1187154B (it) | 1987-12-16 |
Family
ID=11246835
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
IT40030/85A IT1187154B (it) | 1985-04-01 | 1985-04-01 | Procedimento per la preparazione di paste alimentari dolci cotte al forno (tipo pan di spagna) da utilizzarsi a basse temperature |
Country Status (2)
Country | Link |
---|---|
EP (1) | EP0197010A3 (it) |
IT (1) | IT1187154B (it) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103828891A (zh) * | 2012-11-23 | 2014-06-04 | 内蒙古伊利实业集团股份有限公司 | 一种低温冷冻蛋糕 |
JP6868340B2 (ja) * | 2016-04-04 | 2021-05-12 | 株式会社林原 | バターケーキの冷蔵保存時の硬化抑制剤、これを含んでなるバターケーキ用プレミックス及びこれを用いた冷蔵保存時の硬化が抑制されたバターケーキの製造方法 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR758057A (fr) * | 1933-02-04 | 1934-01-10 | Procter & Gamble | Procédé de confection de gâteaux et autres pâtisseries, sucres et produits en résultant |
FR1348683A (fr) * | 1963-01-15 | 1964-01-10 | Procter & Gamble | Mélanges secs pour la préparation de gâteaux du type gâteaux de savoie |
US3407071A (en) * | 1964-07-20 | 1968-10-22 | Staley Mfg Co A E | Liquid shortening composition |
DE3071957D1 (en) * | 1979-12-26 | 1987-06-04 | Procter & Gamble | Food product in form of doughs and cookies and method of making thereof |
US4444799A (en) * | 1981-08-18 | 1984-04-24 | Nabisco, Inc. | Method and composition for producing soft edible baked products and an edible firm gel for use therein |
CA1216771A (en) * | 1983-09-20 | 1987-01-20 | Peter M. Bosco | Method for manufacturing baked goods containing soft flavor chips |
-
1985
- 1985-04-01 IT IT40030/85A patent/IT1187154B/it active
-
1986
- 1986-03-25 EP EP86830072A patent/EP0197010A3/en not_active Withdrawn
Also Published As
Publication number | Publication date |
---|---|
EP0197010A3 (en) | 1987-08-05 |
IT8540030A1 (it) | 1986-10-01 |
IT8540030A0 (it) | 1985-04-01 |
EP0197010A2 (en) | 1986-10-08 |
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