FR2434576A2 - Specialite culinaire inedite surgele a cru ou cuite, avec les possibilites principales de composition et de presentation - Google Patents

Specialite culinaire inedite surgele a cru ou cuite, avec les possibilites principales de composition et de presentation

Info

Publication number
FR2434576A2
FR2434576A2 FR7825447A FR7825447A FR2434576A2 FR 2434576 A2 FR2434576 A2 FR 2434576A2 FR 7825447 A FR7825447 A FR 7825447A FR 7825447 A FR7825447 A FR 7825447A FR 2434576 A2 FR2434576 A2 FR 2434576A2
Authority
FR
France
Prior art keywords
tart
pastry
pref
tomatoes
opt
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
FR7825447A
Other languages
English (en)
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.)
FERRANDO DOLORES
Original Assignee
FERRANDO DOLORES
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 FERRANDO DOLORES filed Critical FERRANDO DOLORES
Priority to FR7825447A priority Critical patent/FR2434576A2/fr
Publication of FR2434576A2 publication Critical patent/FR2434576A2/fr
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D13/20—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)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

1. Possibilités principales de compositions et de présentations d'une tarte en pâte levée, recouverte d'une sauce ou d'une crème liée, avec ou sans garniture appropriée, surgelé à cru et prête à cuire, ou cuite. 2. La pâte est levée à la levure biologique. La sauce et la crème est liée à l'amidon. La préparation est salée.
FR7825447A 1978-09-04 1978-09-04 Specialite culinaire inedite surgele a cru ou cuite, avec les possibilites principales de composition et de presentation Pending FR2434576A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7825447A FR2434576A2 (fr) 1978-09-04 1978-09-04 Specialite culinaire inedite surgele a cru ou cuite, avec les possibilites principales de composition et de presentation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7825447A FR2434576A2 (fr) 1978-09-04 1978-09-04 Specialite culinaire inedite surgele a cru ou cuite, avec les possibilites principales de composition et de presentation

Publications (1)

Publication Number Publication Date
FR2434576A2 true FR2434576A2 (fr) 1980-03-28

Family

ID=9212328

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7825447A Pending FR2434576A2 (fr) 1978-09-04 1978-09-04 Specialite culinaire inedite surgele a cru ou cuite, avec les possibilites principales de composition et de presentation

Country Status (1)

Country Link
FR (1) FR2434576A2 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2552977A1 (fr) * 1983-10-10 1985-04-12 Frattini Bruno Quiche a la provencale
FR2558686A1 (fr) * 1984-01-26 1985-08-02 Frattini Bruno Preparation alimentaire du type croustade, sur fond de pate a dresser et procede de preparation
FR2571224A1 (fr) * 1984-10-09 1986-04-11 Clerc Francois Nouvel aliment et son procede de preparation
WO1986002239A1 (fr) * 1984-10-09 1986-04-24 Clerc Francois Produit alimentaire et procede de preparation de ce produit
FR2614181A1 (fr) * 1987-04-21 1988-10-28 Chalfen Sylvain Galettes de mais garnies et leurs procedes de fabrication.
FR2662054A1 (fr) * 1990-05-17 1991-11-22 Lebrun Rolande Procede de fabrication d'une pizza a partir d'une pate a galette et produit ainsi obtenu.
FR2837672A1 (fr) * 2002-04-02 2003-10-03 Vargas Walter Orlando Alcocer Delices inca
EP2042038A1 (fr) * 2007-07-27 2009-04-01 G.M. Piccoli S.r.l. Produit de boulangerie salé et procöde pour sa préparation

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2552977A1 (fr) * 1983-10-10 1985-04-12 Frattini Bruno Quiche a la provencale
FR2558686A1 (fr) * 1984-01-26 1985-08-02 Frattini Bruno Preparation alimentaire du type croustade, sur fond de pate a dresser et procede de preparation
FR2571224A1 (fr) * 1984-10-09 1986-04-11 Clerc Francois Nouvel aliment et son procede de preparation
WO1986002239A1 (fr) * 1984-10-09 1986-04-24 Clerc Francois Produit alimentaire et procede de preparation de ce produit
FR2614181A1 (fr) * 1987-04-21 1988-10-28 Chalfen Sylvain Galettes de mais garnies et leurs procedes de fabrication.
FR2662054A1 (fr) * 1990-05-17 1991-11-22 Lebrun Rolande Procede de fabrication d'une pizza a partir d'une pate a galette et produit ainsi obtenu.
FR2837672A1 (fr) * 2002-04-02 2003-10-03 Vargas Walter Orlando Alcocer Delices inca
EP2042038A1 (fr) * 2007-07-27 2009-04-01 G.M. Piccoli S.r.l. Produit de boulangerie salé et procöde pour sa préparation

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