IT1048890B - Procedimento per la fabbricazione di biscotterie croccanti alle man dorle e alle noci contenenti zucchero e grassi oppure rivestimenti per generi alimentari provvisti di tali rivestimenti come pure un prodotto per l esecuzione del procedimento - Google Patents

Procedimento per la fabbricazione di biscotterie croccanti alle man dorle e alle noci contenenti zucchero e grassi oppure rivestimenti per generi alimentari provvisti di tali rivestimenti come pure un prodotto per l esecuzione del procedimento

Info

Publication number
IT1048890B
IT1048890B IT27051/72A IT2705172A IT1048890B IT 1048890 B IT1048890 B IT 1048890B IT 27051/72 A IT27051/72 A IT 27051/72A IT 2705172 A IT2705172 A IT 2705172A IT 1048890 B IT1048890 B IT 1048890B
Authority
IT
Italy
Prior art keywords
procedure
dorle
coats
fats
coatings
Prior art date
Application number
IT27051/72A
Other languages
English (en)
Original Assignee
Molkereigenossenschaft Dahlenb
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 Molkereigenossenschaft Dahlenb filed Critical Molkereigenossenschaft Dahlenb
Application granted granted Critical
Publication of IT1048890B publication Critical patent/IT1048890B/it

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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • 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
    • A21D13/24—Partially or completely coated products coated after baking
    • 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
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
IT27051/72A 1971-07-17 1972-07-15 Procedimento per la fabbricazione di biscotterie croccanti alle man dorle e alle noci contenenti zucchero e grassi oppure rivestimenti per generi alimentari provvisti di tali rivestimenti come pure un prodotto per l esecuzione del procedimento IT1048890B (it)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2135842A DE2135842B2 (de) 1971-07-17 1971-07-17 Verfahren zur Herstellung von zuckerund fettgehaltigen Mandel-/NuBgebäcken oder Überzügen auf zu backenden Produkten

Publications (1)

Publication Number Publication Date
IT1048890B true IT1048890B (it) 1980-12-20

Family

ID=5814016

Family Applications (1)

Application Number Title Priority Date Filing Date
IT27051/72A IT1048890B (it) 1971-07-17 1972-07-15 Procedimento per la fabbricazione di biscotterie croccanti alle man dorle e alle noci contenenti zucchero e grassi oppure rivestimenti per generi alimentari provvisti di tali rivestimenti come pure un prodotto per l esecuzione del procedimento

Country Status (9)

Country Link
AT (1) AT329961B (it)
BE (1) BE786181A (it)
CA (1) CA990570A (it)
CH (1) CH570769A5 (it)
DE (1) DE2135842B2 (it)
FR (1) FR2146744A5 (it)
GB (1) GB1393037A (it)
IT (1) IT1048890B (it)
NL (1) NL7209123A (it)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2603925A1 (de) * 1976-02-03 1977-08-04 Wilhelm Rohwer Kokosmakronen-rezept mit arbeitsweise
WO1990008475A1 (fr) * 1989-02-03 1990-08-09 Jean Jacquemin Procede de fabrication industrielle de nougat
FR2884114B1 (fr) * 2005-04-06 2012-11-16 Andre Jean Marie Rene Herve Confiserie antillaise de type nougat.
CN103387472A (zh) * 2013-06-24 2013-11-13 甘肃爱兰马铃薯种业有限责任公司 一种马铃薯种薯包衣及其制备方法
CN106714544A (zh) * 2014-07-03 2017-05-24 埃特比公司 一定质地的可摄取产品
FR3050360B1 (fr) * 2016-04-26 2020-10-02 Chocolaterie La Citadelle Composition a base de fruits secs et utilisations

Also Published As

Publication number Publication date
DE2135842B2 (de) 1975-04-17
DE2135842A1 (de) 1973-02-15
GB1393037A (en) 1975-05-07
CA990570A (en) 1976-06-08
BE786181A (fr) 1972-11-03
NL7209123A (it) 1973-01-19
FR2146744A5 (it) 1973-03-02
ATA596872A (de) 1975-08-15
CH570769A5 (it) 1975-12-31
AT329961B (de) 1976-06-10

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