PH22017000362U3 - Process of producing cacao (theobroma cacao l.) chiffon cake - Google Patents
Process of producing cacao (theobroma cacao l.) chiffon cakeInfo
- Publication number
- PH22017000362U3 PH22017000362U3 PH2/2017/000362U PH22017000362U PH22017000362U3 PH 22017000362 U3 PH22017000362 U3 PH 22017000362U3 PH 22017000362 U PH22017000362 U PH 22017000362U PH 22017000362 U3 PH22017000362 U3 PH 22017000362U3
- Authority
- PH
- Philippines
- Prior art keywords
- cacao
- mixture
- mixing
- cacao beans
- until
- Prior art date
Links
- 244000299461 Theobroma cacao Species 0.000 title abstract 10
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 title abstract 8
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 title abstract 8
- 235000001046 cacaotero Nutrition 0.000 title abstract 8
- 235000009470 Theobroma cacao Nutrition 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 239000000203 mixture Substances 0.000 abstract 6
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 5
- 238000002156 mixing Methods 0.000 abstract 4
- 239000000843 powder Substances 0.000 abstract 3
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 238000010009 beating Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000002285 corn oil Substances 0.000 abstract 1
- 235000005687 corn oil Nutrition 0.000 abstract 1
- 238000005336 cracking Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 210000002969 egg yolk Anatomy 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 235000016337 monopotassium tartrate Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Confectionery (AREA)
Abstract
The present utility model relates to the making of cacao ( Theobroma cacao L.) chiffon cake. The process involves drying cacao beans under the sun for one (1) week; cracking dried cacao beans to separate the nibs from shells; roasting nibs in oven at temperature of 120 degrees Celsius; milling the cacao beans and sieving the ground cacao beans; keeping cacao beans ground powder in an air-tight container; mixing dry ingredients such as cake flour, cacao powder, sugar, baking powder and salt until it is well blended; adding egg yolk, water and corn oil; stirring mixture in speed for one (1) minute and shift to medium speed for 3 minutes until the texture of the mixture is smooth and set aside the batter mixture; mixing egg whites and cream of tartar in the mixing bowl; beating the mixture at high speed for 30 seconds and gradually add in sugar mixing it continuously for 2 minutes or until meringue is smooth and soft peak; cutting and folding batter to the meringue mixture; pouring mixture into paper lined baking pans and bake it at 350 degrees F for 50 minutes until it is done; cooling and packing the product for consumption or for commercialization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH2/2017/000362U PH22017000362U3 (en) | 2017-07-05 | 2017-07-05 | Process of producing cacao (theobroma cacao l.) chiffon cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH2/2017/000362U PH22017000362U3 (en) | 2017-07-05 | 2017-07-05 | Process of producing cacao (theobroma cacao l.) chiffon cake |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| PH22017000362Y1 PH22017000362Y1 (en) | 2018-03-21 |
| PH22017000362U1 PH22017000362U1 (en) | 2018-03-21 |
| PH22017000362U3 true PH22017000362U3 (en) | 2018-08-17 |
Family
ID=61868018
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PH2/2017/000362U PH22017000362U3 (en) | 2017-07-05 | 2017-07-05 | Process of producing cacao (theobroma cacao l.) chiffon cake |
Country Status (1)
| Country | Link |
|---|---|
| PH (1) | PH22017000362U3 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20240180171A1 (en) * | 2021-04-07 | 2024-06-06 | Meiji Co., Ltd. | Puffed grain flour food containing cacao composition |
-
2017
- 2017-07-05 PH PH2/2017/000362U patent/PH22017000362U3/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PH22017000362Y1 (en) | 2018-03-21 |
| PH22017000362U1 (en) | 2018-03-21 |
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