JPS5519062A - Production of cake - Google Patents

Production of cake

Info

Publication number
JPS5519062A
JPS5519062A JP9220078A JP9220078A JPS5519062A JP S5519062 A JPS5519062 A JP S5519062A JP 9220078 A JP9220078 A JP 9220078A JP 9220078 A JP9220078 A JP 9220078A JP S5519062 A JPS5519062 A JP S5519062A
Authority
JP
Japan
Prior art keywords
dough
ripening
laminated
spongy
different properties
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
JP9220078A
Other languages
Japanese (ja)
Inventor
Toshiyuki Oota
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP9220078A priority Critical patent/JPS5519062A/en
Publication of JPS5519062A publication Critical patent/JPS5519062A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To produce cakes having different properties of layers and complicated textures and tastes free from cloyingness, by ripening two or more types of spongy doughs having different properties after ripening placed or laminated on top of each other.
CONSTITUTION: A spongy dough is cast into a sheet, which is covered with another spongy dough having different properties and placed or laminated on top of each other, and ripened. Dried raisins or nuts are scattered on the dough sheet cast, and another spongy dough is placed on the layer and ripened to form a sandwiched cake. Bean jam or jam is applied to the sheet partly or wholly. On preserving, the doughs thus laminated are integrated with each other or with the filled materials to improve the texture and taste. The ripening is carried out at 40°C or below, preferably 30°C or below, for 30minW7 days.
COPYRIGHT: (C)1980,JPO&Japio
JP9220078A 1978-07-28 1978-07-28 Production of cake Pending JPS5519062A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9220078A JPS5519062A (en) 1978-07-28 1978-07-28 Production of cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9220078A JPS5519062A (en) 1978-07-28 1978-07-28 Production of cake

Publications (1)

Publication Number Publication Date
JPS5519062A true JPS5519062A (en) 1980-02-09

Family

ID=14047792

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9220078A Pending JPS5519062A (en) 1978-07-28 1978-07-28 Production of cake

Country Status (1)

Country Link
JP (1) JPS5519062A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61265048A (en) * 1985-05-17 1986-11-22 Asahi Denka Kogyo Kk Confectionery having multilayer structure
JP2013021968A (en) * 2011-07-20 2013-02-04 Izumiya:Kk Method for producing layered confectionery

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61265048A (en) * 1985-05-17 1986-11-22 Asahi Denka Kogyo Kk Confectionery having multilayer structure
JP2013021968A (en) * 2011-07-20 2013-02-04 Izumiya:Kk Method for producing layered confectionery

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