NO20063523L - Fremgangsmate for a tilvirke fruktbakverkstang - Google Patents

Fremgangsmate for a tilvirke fruktbakverkstang

Info

Publication number
NO20063523L
NO20063523L NO20063523A NO20063523A NO20063523L NO 20063523 L NO20063523 L NO 20063523L NO 20063523 A NO20063523 A NO 20063523A NO 20063523 A NO20063523 A NO 20063523A NO 20063523 L NO20063523 L NO 20063523L
Authority
NO
Norway
Prior art keywords
mold
dough
garnish
making fruit
pastry
Prior art date
Application number
NO20063523A
Other languages
English (en)
Norwegian (no)
Inventor
Daniel Peyrat
Original Assignee
Carre Gourmet Diffusion
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 Carre Gourmet Diffusion filed Critical Carre Gourmet Diffusion
Publication of NO20063523L publication Critical patent/NO20063523L/no

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
NO20063523A 2004-01-26 2006-08-02 Fremgangsmate for a tilvirke fruktbakverkstang NO20063523L (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0400691A FR2865351B1 (fr) 2004-01-26 2004-01-26 Procede de fabrication d'une patisserie aux fruits en forme de barre
PCT/FR2005/000160 WO2005079587A1 (fr) 2004-01-26 2005-01-25 Procede de fabrication d'une patisserie aux fruits en forme de barre

Publications (1)

Publication Number Publication Date
NO20063523L true NO20063523L (no) 2006-10-24

Family

ID=34717407

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20063523A NO20063523L (no) 2004-01-26 2006-08-02 Fremgangsmate for a tilvirke fruktbakverkstang

Country Status (7)

Country Link
US (1) US20070243300A1 (ja)
EP (1) EP1713343A1 (ja)
JP (1) JP2007518416A (ja)
CN (1) CN1953666A (ja)
FR (1) FR2865351B1 (ja)
NO (1) NO20063523L (ja)
WO (1) WO2005079587A1 (ja)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2151165A1 (en) * 2008-08-06 2010-02-10 Nestec S.A. Multi-Layered Chilled Dessert
KR101160395B1 (ko) 2009-12-17 2012-06-26 박동환 콘도그의 제조방법 및 상기 제조방법에 의해 제조된 콘도그
BE1019391A4 (nl) * 2010-06-29 2012-06-05 Lietaer Albert Marsepein pasta.
JP2012249585A (ja) * 2011-06-03 2012-12-20 Toyo Nut Co Ltd 加飾シート状食品およびその製法
WO2015008803A1 (ja) * 2013-07-16 2015-01-22 株式会社ロッテ 焼菓子およびその製造方法
JP6050867B1 (ja) * 2015-08-04 2016-12-21 月島食品工業株式会社 焼き菓子の製造方法
CN108013351A (zh) * 2016-11-01 2018-05-11 黄卫东 一种馅料外现食品及其制作方法
CN107811236A (zh) * 2017-10-12 2018-03-20 南京来口食品有限公司 一种低糖果蔬糕及其制备方法
CN108323553A (zh) * 2018-01-19 2018-07-27 昆明理工大学 一种形色逼真的菊花饼及其制作方法
CN108552501B (zh) * 2018-03-22 2021-01-05 广东科贸职业学院 洋蓟夹心果蔬糕及其制作方法
EP3801040A1 (en) 2018-06-08 2021-04-14 Société des Produits Nestlé S.A. Composition
CN110692965A (zh) * 2019-11-04 2020-01-17 山东圣源绿色食品科技有限公司 一种整果粒桑椹即食水晶糕的制备方法

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2336314A1 (fr) * 1975-12-23 1977-07-22 Verseillie Andre Gateau fourre a longue conservation
US4078876A (en) * 1976-03-26 1978-03-14 William Yesulis Tartlet press
FR2434575A2 (fr) * 1978-09-04 1980-03-28 Ferrando Dolores Specialite culinaire sucree avec les principales possibilites de composition et de presentation
GB2186475B (en) * 1986-02-18 1990-01-24 Stokes Bomford Limited Food preparation method
FR2595547B1 (fr) * 1986-03-13 1991-03-08 Janssen Simone Procede de fabrication d'une tarte et garniture de tarte selon une mise en oeuvre dudit procede
FR2624346B1 (fr) * 1987-12-14 1991-09-06 Brossard Gringoire Procede et dispositif de fabrication d'une tarte
FR2643545B1 (fr) * 1989-02-24 1991-04-12 Lagarde Claude Moule perfore, de preference en acier, destine a l'amelioration de la cuisson des patisseries
CH684567A5 (fr) * 1992-07-17 1994-10-31 Licinio Ferreira Procédé de préparation des tartelettes portugaises à la crème.
US5417150A (en) * 1993-06-18 1995-05-23 Silverback Environments, Inc. Pizza pie mold and method of use
FR2744593B1 (fr) * 1996-02-08 1998-04-17 Neuhauser Alfred Produit composite de patisserie forme d'une superposition d'au moins deux pieces moelleuses et d'un intermediaire croquant
JP3367040B2 (ja) * 1998-03-11 2003-01-14 株式会社タイガークラウン 角形ケーキ用焼き型
US6627239B1 (en) * 2000-09-11 2003-09-30 Nestec S.A. Sweet dough tray
JP3685711B2 (ja) * 2000-11-14 2005-08-24 レオン自動機株式会社 食品生地製造方法および装置
DE20116998U1 (de) * 2001-10-19 2002-02-28 Rietmann GmbH, 66740 Saarlouis Backmischung zur Herstellung von Sportlernahrung in Gebäckform
NL1020465C2 (nl) * 2002-04-25 2003-10-28 Snel Golfkarton B V Bakvorm.
FR2840773B1 (fr) 2002-06-14 2005-03-25 Carre Gourmet Evenements Procede de fabrication d'un produit intermediaire surgele pour tarte sucree ou salee et produit intermediaire ainsi obtenu

Also Published As

Publication number Publication date
EP1713343A1 (fr) 2006-10-25
CN1953666A (zh) 2007-04-25
WO2005079587A1 (fr) 2005-09-01
FR2865351B1 (fr) 2006-06-23
JP2007518416A (ja) 2007-07-12
FR2865351A1 (fr) 2005-07-29
US20070243300A1 (en) 2007-10-18

Similar Documents

Publication Publication Date Title
NO20063523L (no) Fremgangsmate for a tilvirke fruktbakverkstang
UA37308U (ru) Способ производства сырцовых пряников
WO2002026044A3 (en) Liquid bread improving compositions
WO2005002341A3 (en) Method for use in baking articles of manufacture and mold for use in said method
RU2008129815A (ru) Способ получения кондитерского изделия
MX2009006424A (es) Glaseado de endurecimiento rapido.
RU2008129816A (ru) Устройство для отсадки кондитерской массы и способ получения кондитерского изделия
RU2011137205A (ru) Способ производства кондитерского изделия
NO20045430L (no) Fremgangsmate for a fremstille et dyp-frosent intermediaert produkt for en sot eller salt pai og det resulterende intermediaere produktet
RU2007129744A (ru) Сырьевая смесь для изготовления легкого бетона
RU2002101209A (ru) Способ производства пряников "Московские обогащенные", обладающих высокими пищевыми и органолептическими свойствами
RU2376766C1 (ru) Способ замеса теста
ATE522143T1 (de) Verfahren zur herstellung einer backware
ATE522149T1 (de) Zusammensetzung für custard und verfahren zur zubereitung von custard
US1166056A (en) Process of forming filled wafers.
RU2670493C2 (ru) Способ изготовления выпечного изделия, имеющего по существу уплотненную поверхность раздела
NZ594143A (en) Process for preparing chocolate crumb
RU2015152668A (ru) Способ производства песочно-выемного сдобного печенья "Морское"
CN104920542A (zh) 一种蓝莓果酱夹心饼干的生产方法
RU66156U1 (ru) Установка для производства мучного изделия
US294475A (en) L petehs
RU2009119641A (ru) Способ приготовления бисквита "софьюшка"
UA15412U (en) Method of obtaining dough for baking the armenian bread (thin lavash, matnakash, bokon, village bread)
RU2007144251A (ru) Способ призводства вафель мягких
UA6305U (en) Method for production of pastry with the cream "molochnyi" (milky)

Legal Events

Date Code Title Description
FC2A Withdrawal, rejection or dismissal of laid open patent application