IT977656B - Procedimento per la preparazione dei fondi di torte cotti al forno e di biscotti - Google Patents

Procedimento per la preparazione dei fondi di torte cotti al forno e di biscotti

Info

Publication number
IT977656B
IT977656B IT67115/73A IT6711573A IT977656B IT 977656 B IT977656 B IT 977656B IT 67115/73 A IT67115/73 A IT 67115/73A IT 6711573 A IT6711573 A IT 6711573A IT 977656 B IT977656 B IT 977656B
Authority
IT
Italy
Prior art keywords
cookies
bottoms
procedure
preparation
baked cakes
Prior art date
Application number
IT67115/73A
Other languages
English (en)
Inventor
K Wellens
Original Assignee
Unilever Nv
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 Unilever Nv filed Critical Unilever Nv
Application granted granted Critical
Publication of IT977656B publication Critical patent/IT977656B/it

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/50—Solidified foamed products, e.g. meringues
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
IT67115/73A 1972-01-24 1973-01-23 Procedimento per la preparazione dei fondi di torte cotti al forno e di biscotti IT977656B (it)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE113180 1972-01-24

Publications (1)

Publication Number Publication Date
IT977656B true IT977656B (it) 1974-09-20

Family

ID=3841595

Family Applications (1)

Application Number Title Priority Date Filing Date
IT67115/73A IT977656B (it) 1972-01-24 1973-01-23 Procedimento per la preparazione dei fondi di torte cotti al forno e di biscotti

Country Status (3)

Country Link
DE (1) DE2302964B2 (it)
FR (1) FR2169632A5 (it)
IT (1) IT977656B (it)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2648015B1 (fr) * 1989-06-08 1992-10-02 Brangeard Michel Procede de preparation de produits de boulangerie-patisserie du type galette, et produits obtenus par ce procede
FR2973198B1 (fr) * 2011-04-01 2016-12-09 Batata La Rapee Procede de preparation d'un appareil a base de pommes de terre, utilisation de l'appareil et produits obtenus

Also Published As

Publication number Publication date
DE2302964B2 (de) 1978-02-16
DE2302964A1 (de) 1973-08-02
FR2169632A5 (en) 1973-09-07

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