PL2611S2 - Croissant - Google Patents
Croissant Download PDFInfo
- Publication number
- PL2611S2 PL2611S2 PL21704A PL2170401A PL2611S2 PL 2611 S2 PL2611 S2 PL 2611S2 PL 21704 A PL21704 A PL 21704A PL 2170401 A PL2170401 A PL 2170401A PL 2611 S2 PL2611 S2 PL 2611S2
- Authority
- PL
- Poland
- Prior art keywords
- croissant
- layer
- chocolate
- figures
- photo
- Prior art date
Links
- 235000012830 plain croissants Nutrition 0.000 title claims description 11
- 235000019219 chocolate Nutrition 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 235000008753 Papaver somniferum Nutrition 0.000 claims description 2
- 241001272720 Medialuna californiensis Species 0.000 claims 1
Description
Rogalik Prawo z rejestracji wzoru zdobniczego trwa od dnia W Przedmiotem wzoru zdobniczego jest rogalik,stanowiacy wypiekany wyrób cukierniczy. Istota wzoru zdobniczego jest nowa postac rogalika jako wyrobu cukierniczego,przejawiajaca sie w ksztalcie oraz w zewnetrznym wygladzie powierzchnio Przedmiot wzoru zdobniczego jest pokazany na zalaczonej fotografii na której fig. od 1 - 4 przedstawia rogalik w widoku z góry,fig. od 5 - 6 rogalik z powierzchnia plaska w widoku od spodu. Wypiekany z ciasta jednolitego rogalik wedlug wzoru jest oc góry o wypuklym kstalcie pólksiezycowym z falistymi wcieciami zbieznymi dosrodkowo,a od spodu jest plaski.Rogalik jest bar- wy wypieczonego ciasta,od góry bez posypania cukrem lub z warstwa cukru,albo tez s warstwa zmieszanego cukru z makiem lub z warstwa czekoladowa.Od spodu plaszczyzna rogalika jest nieposypywana lub ma warstwe czekoladowa. PLCroissant The right to register a decorative pattern is valid from day W The object of the decorative pattern is a croissant, which is a baked confectionery product. The essence of the decorative pattern is a new form of a croissant as a confectionery product, manifested in the shape and external appearance on the surface. The object of the decorative pattern is shown in the attached photograph in which Figs. 1-4 show the croissant in a top view, Fig. 5 - 6 croissants with a flat surface viewed from the bottom. The croissant is baked from a uniform dough, according to the pattern, with a convex crescent shape on the top, with wavy cuts converging in the middle, and flat on the bottom. with poppy seeds or with a chocolate layer The bottom surface of the croissant is either loose or has a chocolate layer. PL
Claims (3)
Publications (1)
Publication Number | Publication Date |
---|---|
PL2611S2 true PL2611S2 (en) | 2003-07-31 |
Family
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