JPH01112681U - - Google Patents

Info

Publication number
JPH01112681U
JPH01112681U JP788488U JP788488U JPH01112681U JP H01112681 U JPH01112681 U JP H01112681U JP 788488 U JP788488 U JP 788488U JP 788488 U JP788488 U JP 788488U JP H01112681 U JPH01112681 U JP H01112681U
Authority
JP
Japan
Prior art keywords
dough
mold
florentine
confectionery
place
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.)
Pending
Application number
JP788488U
Other languages
Japanese (ja)
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 filed Critical
Priority to JP788488U priority Critical patent/JPH01112681U/ja
Publication of JPH01112681U publication Critical patent/JPH01112681U/ja
Pending legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Description

【図面の簡単な説明】[Brief explanation of drawings]

第1図 フロランタン菓子の上部となる生地、
第2図 ぬき型、第3図 フロランタン菓子、製
品、円型で下部(土台)がビスケツト、第4図
フロランタン菓子、製品、楕円型で下部(土台)
がビスケツト。
Figure 1: Dough for the upper part of Florentine confectionery,
Figure 2: Cut-out mold, Figure 3: Florentine confectionery, product, circular shape with a biscuit at the bottom (base), Figure 4
Florentine confectionery, product, oval shape with lower part (base)
is a biscuit.

Claims (1)

【実用新案登録請求の範囲】[Scope of utility model registration request] 予め製造、製型されたフロランタン菓子の上部
の生地(タフイ、キヤンデー生地も可)図1を、
円型のぬき型(底のぬけたもので、楕円型、長方
形型、種々色々の型)図2で、フロランタン菓子
の土台(下部)となる圧延されたビスケツト生地
(2〜20mmの厚さ)をぬいて、型ごと天板に置
き(型は連結のものでも可)約5〜9分程度に焼
き上げ、図1の生地をその上に乗せて再度焼き上
げて製品図3とする。
The dough for the upper part of the Florentine confectionery that has been manufactured and shaped in advance (Tafui and Kiyandee dough are also acceptable) Figure 1.
A circular mold (with a hollow bottom; oval, rectangular, and various other shapes). Figure 2 shows the rolled biscuit dough (2 to 20 mm thick) that will serve as the base (lower part) of the Florentine confectionery. Remove the mold and place it on a baking sheet (you can use a connected mold) and bake for about 5 to 9 minutes.Place the dough in Figure 1 on top and bake again to make the product in Figure 3.
JP788488U 1988-01-25 1988-01-25 Pending JPH01112681U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP788488U JPH01112681U (en) 1988-01-25 1988-01-25

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP788488U JPH01112681U (en) 1988-01-25 1988-01-25

Publications (1)

Publication Number Publication Date
JPH01112681U true JPH01112681U (en) 1989-07-28

Family

ID=31213282

Family Applications (1)

Application Number Title Priority Date Filing Date
JP788488U Pending JPH01112681U (en) 1988-01-25 1988-01-25

Country Status (1)

Country Link
JP (1) JPH01112681U (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011219249A (en) * 2010-04-13 2011-11-04 Mitsubishi Electric Corp Cleaning device for elevating machine and elevating machine equipped with the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011219249A (en) * 2010-04-13 2011-11-04 Mitsubishi Electric Corp Cleaning device for elevating machine and elevating machine equipped with the same

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