JPH0513188Y2 - - Google Patents
Info
- Publication number
- JPH0513188Y2 JPH0513188Y2 JP1987175293U JP17529387U JPH0513188Y2 JP H0513188 Y2 JPH0513188 Y2 JP H0513188Y2 JP 1987175293 U JP1987175293 U JP 1987175293U JP 17529387 U JP17529387 U JP 17529387U JP H0513188 Y2 JPH0513188 Y2 JP H0513188Y2
- Authority
- JP
- Japan
- Prior art keywords
- baked confectionery
- baked
- hard
- confectionery
- present
- 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.)
- Expired - Lifetime
Links
- 235000009508 confectionery Nutrition 0.000 claims description 48
- 238000000034 method Methods 0.000 description 9
- 238000001125 extrusion Methods 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000010304 firing Methods 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1987175293U JPH0513188Y2 (de) | 1987-11-17 | 1987-11-17 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1987175293U JPH0513188Y2 (de) | 1987-11-17 | 1987-11-17 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0179983U JPH0179983U (de) | 1989-05-29 |
JPH0513188Y2 true JPH0513188Y2 (de) | 1993-04-07 |
Family
ID=31467096
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1987175293U Expired - Lifetime JPH0513188Y2 (de) | 1987-11-17 | 1987-11-17 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0513188Y2 (de) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5808133B2 (ja) * | 2011-04-19 | 2015-11-10 | 江崎グリコ株式会社 | プレッツェル及びその製造方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62115230A (ja) * | 1985-10-10 | 1987-05-26 | ナビスコ ブランズ インコ−ポレイテツド | マルチテクスチヤ−クツキ−をつくる方法と生地組成物 |
-
1987
- 1987-11-17 JP JP1987175293U patent/JPH0513188Y2/ja not_active Expired - Lifetime
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62115230A (ja) * | 1985-10-10 | 1987-05-26 | ナビスコ ブランズ インコ−ポレイテツド | マルチテクスチヤ−クツキ−をつくる方法と生地組成物 |
Also Published As
Publication number | Publication date |
---|---|
JPH0179983U (de) | 1989-05-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP0055577B1 (de) | Keksteig und Herstellung von Keksen daraus | |
DE2800309B2 (de) | Nahtfreies, gefülltes, vorzugsweise kugelförmiges Nahrungsmittel mit einer weichen Füllung | |
PT828426E (pt) | Processo de fabricacao de uma massa fermentada ou massa folhada e alimentos a base de uma tal massa | |
US4910029A (en) | Shelf-stable multitextured cookies having visually apparent particulate flavoring ingredients | |
KR101602785B1 (ko) | 식물성 마쉬멜로우, 이의 제조 방법 및 이를 적용한 과자 | |
JPH07274805A (ja) | プレッツェルおよびその製造方法 | |
KR101485856B1 (ko) | 부드러운 식감이 향상된 만주의 제조방법 및 이에 의해 제조된 부드러운 식감이 향상된 만주 | |
MX2013003982A (es) | Alimentos horneados suaves y metodos para fabricar los mismos. | |
ES2271270T3 (es) | Galleta para la confiteria helada. | |
JP2005529601A (ja) | 甘味又は塩味のパイのための冷凍中間生成物の製造方法、及び製造される中間生成物 | |
JPH0513188Y2 (de) | ||
JP4655071B2 (ja) | クリスピーな食感を有するソフトな焼き菓子 | |
US4894246A (en) | Processes and dough compositions for producing cookies containing low-melting fat | |
KR101903851B1 (ko) | 한과도넛의 제조방법 | |
KR102050018B1 (ko) | 이중 식감을 갖는 비스킷 및 이의 제조방법 | |
KR101902204B1 (ko) | 오징어볼의 제조방법 | |
JP3295664B2 (ja) | プレッツェルおよびプレッツェルの製造方法 | |
EP1393631A1 (de) | Knuspriges Waffelprodukt | |
JP2005504511A (ja) | そのまま焼ける冷蔵生地 | |
DE2514163A1 (de) | Neue nahrungsmittel-kombination mit brotumhuellung | |
JP3991007B2 (ja) | 焼き菓子の製造方法及び該製造方法によって得られる焼き菓子 | |
JP3662395B2 (ja) | ベーカリー生地 | |
JPS6158542A (ja) | バ−状アイスクリ−ム製造の方法 | |
JPS58296B2 (ja) | 改良ビスケツトの製造方法 | |
RU25824U1 (ru) | Торт бисквитно-кремовый "малютка" |