ITRM20040005U1 - Dolce di pasticceria a copertura giallo oro. - Google Patents

Dolce di pasticceria a copertura giallo oro. Download PDF

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Publication number
ITRM20040005U1
ITRM20040005U1 IT000005U ITRM20040005U ITRM20040005U1 IT RM20040005 U1 ITRM20040005 U1 IT RM20040005U1 IT 000005 U IT000005 U IT 000005U IT RM20040005 U ITRM20040005 U IT RM20040005U IT RM20040005 U1 ITRM20040005 U1 IT RM20040005U1
Authority
IT
Italy
Prior art keywords
pieces
flour
orange
pastry
pastry cake
Prior art date
Application number
IT000005U
Other languages
English (en)
Inventor
Angelo Colapicchioni
Original Assignee
Angelo Colapicchioni
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 Angelo Colapicchioni filed Critical Angelo Colapicchioni
Priority to IT000005U priority Critical patent/ITRM20040005U1/it
Publication of ITRM20040005U1 publication Critical patent/ITRM20040005U1/it
Priority to PCT/IT2004/000572 priority patent/WO2005067721A1/en

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
    • 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
    • A21D2/34—Animal material
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Description

Descrizione del modello industriale di utilità dal titolo:
DOLCE DI PASTICCERIA A COPERTURA GIALLO ORO
TESTO DELLA DESCRIZIONE:
Il modello concerne un dolce di pasticceria comprendente frutta secca in pezzi, ricoperto da uno strato commestibile a colorazione giallo oro.
E’ noto un dolce dalla antica tradizione romana costituito da marmellate leganti frutta secca in pezzi cosi’ da ottenere una struttura compatta di colore scuro, atta ad essere tagliata in porzioni.
Scopo del presente modello è quello di realizzare un dolce di pasticceria a base di frutta secca in pezzi, senza marmellate leganti ed esteriormente di colore giallo oro.
Lo scopo si raggiunge con un dolce di pasticceria costituito sostanzialmente da pezzi della piu’ pregiata frutta secca, legati tra loro da una componente di miele e ricoperti da uno strato giallo oro, ottenuto con l’applicazione di tuorli di uova.
Il modello è esposto più in dettaglio nel seguito, secondo una variante esemplificativa e non limitativa.
Il dolce di pasticceria, secondo il trovato, e’ costituito dai seguenti componenti con le relative percentuali, in peso:
- frutta secca in pezzi:
- pistacchi 3-18%
- uvetta 3-36%
- mandorle 5-22%
- noci 4-20%
- pinoli 7-28%
- nocciole 3-22%
- farina di grano, del tipo 00 0,05-5%
- farina di mandorle 3-18%
- cioccolato 0,5-5%
- cacao 0,03-4%
- frutta candita in pezzi:
- cedro 4-20%
- arancia 5-20%
- essenze di arancio e limone;
- miele liquido atto a legare i suelencati composti così da realizzare una struttura compatta, preferibilmente cupoliforme;
- tuorli d’uova miscelati con poca farina e applicati per spennellatura sulla superficie esterna di detta struttura, in modo tale da renderla di colore giallo oro
- cottura finale al forno.
Naturalmente, fermo restando il principio del trovato le percentuali dei componenti, le loro quantità e qualità potranno essere ampiamente variate senza per questo uscire dal presente modello.

Claims (1)

  1. RIVENDICAZIONE 1) Dolce di pasticceria, comprendente i seguenti componenti, con relative percentuali, in peso: - frutta secca in pezzi: - pistacchi 3-18% - uvetta 3-36% - mandorle 5-22% - noci 4-20% - pinoli 7-28% - nocciole 3-22% - farina di grano, del tipo 00 0,05-5% - farina di mandorle 3-18% - cioccolato 0,5-5% - cacao 0,03-4% - frutta candita in pezzi: - cedro 4-20% - arancia 5-20% - essenze di arancia e limone; caratterizzato dalla presenza di miele liquido atto a legare i suelencati composti così da realizzare una struttura compatta, preferibilmente cupoliforme e caratterizzato dalla contemporanea presenza di tuorli d’uova miscelati a poca farina, applicati per spennellatura sulla superficie esterna di detta struttura, in modo tale da renderla di colore giallo oro, a seguito della cottura effettuata in forno.
IT000005U 2004-01-13 2004-01-13 Dolce di pasticceria a copertura giallo oro. ITRM20040005U1 (it)

Priority Applications (2)

Application Number Priority Date Filing Date Title
IT000005U ITRM20040005U1 (it) 2004-01-13 2004-01-13 Dolce di pasticceria a copertura giallo oro.
PCT/IT2004/000572 WO2005067721A1 (en) 2004-01-13 2004-10-21 Cake-pastry with a golden layer

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT000005U ITRM20040005U1 (it) 2004-01-13 2004-01-13 Dolce di pasticceria a copertura giallo oro.

Publications (1)

Publication Number Publication Date
ITRM20040005U1 true ITRM20040005U1 (it) 2004-04-13

Family

ID=34779450

Family Applications (1)

Application Number Title Priority Date Filing Date
IT000005U ITRM20040005U1 (it) 2004-01-13 2004-01-13 Dolce di pasticceria a copertura giallo oro.

Country Status (2)

Country Link
IT (1) ITRM20040005U1 (it)
WO (1) WO2005067721A1 (it)

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2693634B1 (fr) * 1992-07-17 1994-10-07 Bsn Produit alimentaire notamment du type biscuit ou pâtisserie et son procédé de fabrication.

Also Published As

Publication number Publication date
WO2005067721A1 (en) 2005-07-28

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