BE871587A - Procede pour la preparation d'une mousse battue a l'etat ferme pour des patisseries a la mousse - Google Patents

Procede pour la preparation d'une mousse battue a l'etat ferme pour des patisseries a la mousse

Info

Publication number
BE871587A
BE871587A BE191386A BE191386A BE871587A BE 871587 A BE871587 A BE 871587A BE 191386 A BE191386 A BE 191386A BE 191386 A BE191386 A BE 191386A BE 871587 A BE871587 A BE 871587A
Authority
BE
Belgium
Prior art keywords
foam
beatened
pastry
preparation
closed
Prior art date
Application number
BE191386A
Other languages
English (en)
Original Assignee
Schoxi A G
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 Schoxi A G filed Critical Schoxi A G
Publication of BE871587A publication Critical patent/BE871587A/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/50—Solidified foamed products, e.g. meringues
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Manufacturing Of Micro-Capsules (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
BE191386A 1977-10-28 1978-10-27 Procede pour la preparation d'une mousse battue a l'etat ferme pour des patisseries a la mousse BE871587A (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2748474A DE2748474C2 (de) 1977-10-28 1977-10-28 Herstellen eines schlagsteifen Schaumes für Schaumgebäcke

Publications (1)

Publication Number Publication Date
BE871587A true BE871587A (fr) 1979-02-15

Family

ID=6022554

Family Applications (1)

Application Number Title Priority Date Filing Date
BE191386A BE871587A (fr) 1977-10-28 1978-10-27 Procede pour la preparation d'une mousse battue a l'etat ferme pour des patisseries a la mousse

Country Status (17)

Country Link
US (1) US4210679A (fr)
AT (1) AT367275B (fr)
BE (1) BE871587A (fr)
CA (1) CA1112938A (fr)
CH (1) CH638952A5 (fr)
DE (1) DE2748474C2 (fr)
DK (1) DK148291C (fr)
FI (1) FI62756C (fr)
FR (1) FR2414876A1 (fr)
GB (1) GB2006600B (fr)
IE (1) IE47503B1 (fr)
IT (1) IT1099834B (fr)
LU (1) LU80435A1 (fr)
NL (1) NL179537C (fr)
NO (1) NO146119C (fr)
PT (1) PT68710A (fr)
SE (1) SE432175B (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT379292B (de) * 1982-03-12 1985-12-10 Nabisco Brands Inc Verfahren zur herstellung einer neuen geschaeumten suessware
US6117473A (en) * 1999-06-21 2000-09-12 Kraft Foods, Inc. Refrigerator-stable, non-dairy foam
JP2004222529A (ja) * 2003-01-20 2004-08-12 Ueno Seiyaku Oyo Kenkyusho:Kk 液卵の起泡安定剤

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2524333A (en) * 1947-11-27 1950-10-03 Procter & Gamble Meringues and method of making the same
US2588308A (en) * 1949-08-23 1952-03-04 Donald K Tressler Fruit whip
US2692201A (en) * 1952-09-05 1954-10-19 Kind & Knox Gelatin Company Method of improving the whipping properties of gelatin and gelatin containing products and the resulting products
US3338721A (en) * 1964-06-24 1967-08-29 Standard Brands Inc Meringue
US3490920A (en) * 1966-05-25 1970-01-20 Swift & Co Method of improving the whipping and setting properties of marshmallow using glycols
US4018901A (en) * 1976-08-02 1977-04-19 The Quaker Oats Company Stabilized high protein food bar

Also Published As

Publication number Publication date
FI62756C (fi) 1983-03-10
GB2006600A (en) 1979-05-10
CA1112938A (fr) 1981-11-24
FR2414876A1 (fr) 1979-08-17
DE2748474B1 (de) 1978-10-05
DE2748474C2 (de) 1980-10-23
IT7829178A0 (it) 1978-10-27
US4210679A (en) 1980-07-01
NL179537C (nl) 1986-10-01
NL179537B (nl) 1986-05-01
NO783634L (no) 1979-05-02
FI783291A7 (fi) 1979-04-29
PT68710A (en) 1978-11-01
DK148291B (da) 1985-06-03
FI62756B (fi) 1982-11-30
NL7810529A (nl) 1979-05-02
DK479878A (da) 1979-04-29
LU80435A1 (de) 1979-03-19
IE47503B1 (en) 1984-04-04
NO146119B (no) 1982-04-26
IT1099834B (it) 1985-09-28
CH638952A5 (de) 1983-10-31
SE7810956L (sv) 1979-04-29
FR2414876B1 (fr) 1984-05-11
AT367275B (de) 1982-06-25
ATA771478A (de) 1980-09-15
SE432175B (sv) 1984-03-26
IE782143L (en) 1979-04-28
NO146119C (no) 1982-08-04
DK148291C (da) 1986-03-17
GB2006600B (en) 1982-02-10

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Legal Events

Date Code Title Description
RE Patent lapsed

Owner name: SCHOXI A.G.

Effective date: 19871031