MD771Y - Thermostable filling for bakery and confectionery - Google Patents

Thermostable filling for bakery and confectionery Download PDF

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Publication number
MD771Y
MD771Y MDS20130172A MDS20130172A MD771Y MD 771 Y MD771 Y MD 771Y MD S20130172 A MDS20130172 A MD S20130172A MD S20130172 A MDS20130172 A MD S20130172A MD 771 Y MD771 Y MD 771Y
Authority
MD
Moldova
Prior art keywords
bakery
confectionery
filling
inulin
pectin
Prior art date
Application number
MDS20130172A
Other languages
Moldavian (mo)
Romanian (ro)
Russian (ru)
Inventor
Janna Cropotova
Svetlana Popel
Original Assignee
Instituţia Publică Institutul Ştiinţifico-Practic De Horticultură Şi Tehnologii Alimentare
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 Instituţia Publică Institutul Ştiinţifico-Practic De Horticultură Şi Tehnologii Alimentare filed Critical Instituţia Publică Institutul Ştiinţifico-Practic De Horticultură Şi Tehnologii Alimentare
Priority to MDS20130172A priority Critical patent/MD771Z/en
Publication of MD771Y publication Critical patent/MD771Y/en
Publication of MD771Z publication Critical patent/MD771Z/en

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  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)

Abstract

The invention relates to the food industry, namely to a thermostable filling for bakery and confectionery.The filling, according to the invention, is obtained from vegetable raw material, sugar, inulin, pectin, citric acid and water, at the same time the components are taken in the following ratio, in kg for 100 kg of finished product: vegetable raw material from fruits, berries or vegetables 50.0…90.0, sugar 17.0…60.0, inulin 3.5…5.0, pectin 0.7…1.1, citric acid 0.1…0.3, water 5.0…40.0.
MDS20130172A 2013-10-18 2013-10-18 Thermostable filling for bakery and confectionery MD771Z (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MDS20130172A MD771Z (en) 2013-10-18 2013-10-18 Thermostable filling for bakery and confectionery

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MDS20130172A MD771Z (en) 2013-10-18 2013-10-18 Thermostable filling for bakery and confectionery

Publications (2)

Publication Number Publication Date
MD771Y true MD771Y (en) 2014-05-31
MD771Z MD771Z (en) 2014-12-31

Family

ID=50882639

Family Applications (1)

Application Number Title Priority Date Filing Date
MDS20130172A MD771Z (en) 2013-10-18 2013-10-18 Thermostable filling for bakery and confectionery

Country Status (1)

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MD (1) MD771Z (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD992Z (en) * 2015-04-08 2016-08-31 Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" Process for preparing the stuffing for bakery and confectionery products with preset thermal stability
MD1117Z (en) * 2016-05-30 2017-09-30 Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" Process for producing functional bread enriched with dietary fibers
RU2655817C2 (en) * 2016-09-23 2018-05-29 федеральное государственное бюджетное образовательное учреждение высшего образования "Мичуринский государственный аграрный университет" Method for production of apple heat-stable filling from pomace of directly squeezed juice production
RU2727410C2 (en) * 2018-03-30 2020-07-21 Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский экономический университет имени Г.В. Плеханова" (ФГБОУ ВО "РЭУ им. Г.В. Плеханова") Thermostable filling with whole berries for bakery and confectionary products
RU2792108C1 (en) * 2022-03-15 2023-03-16 Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный университет генетики, биотехнологии и инженерии имени Н.И. Вавилова" Thermostable filling for flour confectionery products based on components of plant origin (versions)

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD607G2 (en) * 1995-05-05 1997-10-31 Vladimir Bacicov Writing apparatus
US5932270A (en) * 1997-07-09 1999-08-03 The J. M. Smucker Company Cold process, oven stable fruit paste and method of making such paste
UA83355C2 (en) * 2002-12-04 2008-07-10 Акцо Нобель Н.В. Method for preparing fruit-based products
EP1629730A1 (en) * 2004-08-12 2006-03-01 First-to-Market N.V. Functional sugar replacement
US20060134307A1 (en) * 2004-12-20 2006-06-22 Unilever Bestfoods, North America, Division Of Conopco, Inc. Starch comprising and ready-to-serve ambient stable fruit-based composition
FR2905564B1 (en) * 2006-09-11 2008-12-05 Gervais Danone Sa FODDER.
WO2010080872A1 (en) * 2009-01-09 2010-07-15 Kellogg Company Bake-stable food filling and methods related thereto
US10264804B2 (en) * 2010-10-19 2019-04-23 Intercontinental Great Brands Llc Heat-stable filling with cereal-derived ingredients
  • 2013

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD992Z (en) * 2015-04-08 2016-08-31 Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" Process for preparing the stuffing for bakery and confectionery products with preset thermal stability
MD1117Z (en) * 2016-05-30 2017-09-30 Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" Process for producing functional bread enriched with dietary fibers
RU2655817C2 (en) * 2016-09-23 2018-05-29 федеральное государственное бюджетное образовательное учреждение высшего образования "Мичуринский государственный аграрный университет" Method for production of apple heat-stable filling from pomace of directly squeezed juice production
RU2727410C2 (en) * 2018-03-30 2020-07-21 Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский экономический университет имени Г.В. Плеханова" (ФГБОУ ВО "РЭУ им. Г.В. Плеханова") Thermostable filling with whole berries for bakery and confectionary products
RU2792108C1 (en) * 2022-03-15 2023-03-16 Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный университет генетики, биотехнологии и инженерии имени Н.И. Вавилова" Thermostable filling for flour confectionery products based on components of plant origin (versions)

Also Published As

Publication number Publication date
MD771Z (en) 2014-12-31

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Legal Events

Date Code Title Description
FG9Y Short term patent issued
ND4Y Validity of short term patent extended [from 6 to 10 years]

Expiry date: 20231018

MK4Y Short term patent expired