PH22019000702U1 - Rambutan (nephelium lappaceum) tart composition - Google Patents
Rambutan (nephelium lappaceum) tart compositionInfo
- Publication number
- PH22019000702U1 PH22019000702U1 PH22019000702U PH22019000702U PH22019000702U1 PH 22019000702 U1 PH22019000702 U1 PH 22019000702U1 PH 22019000702 U PH22019000702 U PH 22019000702U PH 22019000702 U PH22019000702 U PH 22019000702U PH 22019000702 U1 PH22019000702 U1 PH 22019000702U1
- Authority
- PH
- Philippines
- Prior art keywords
- rambutan
- tart
- composition
- crushed
- nephelium lappaceum
- Prior art date
Links
- 244000183331 Nephelium lappaceum Species 0.000 title abstract 5
- 235000007861 rambutan Nutrition 0.000 title abstract 4
- 235000012976 tarts Nutrition 0.000 title abstract 3
- 239000000203 mixture Substances 0.000 title abstract 2
- 235000015738 Nephelium lappaceum Nutrition 0.000 title 1
- 229920002261 Corn starch Polymers 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 235000009499 Vanilla fragrans Nutrition 0.000 abstract 1
- 244000263375 Vanilla tahitensis Species 0.000 abstract 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 abstract 1
- 235000020186 condensed milk Nutrition 0.000 abstract 1
- 239000008120 corn starch Substances 0.000 abstract 1
- 229940099112 cornstarch Drugs 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 210000002969 egg yolk Anatomy 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 235000020187 evaporated milk Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000013310 margarine Nutrition 0.000 abstract 1
- 239000003264 margarine Substances 0.000 abstract 1
- 235000014594 pastries Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The composition of making Rambutan Tart composed of the ingredients for the Tart Crust such as 750grams all- purpose flour, 250g crushed rambutan seed, 250g white sugar, 250g margarine/ unsalted butter, and 4pcs fresh eggs. For the Pastry cream fillings are 370ml condensed milk, 60g evaporated milk, 3 pcs egg yolks, 250g crushed rambutan seed, 4T cornstarch, 4T water, and 1T vanilla.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH2/2019/000702U PH22019000702U3 (en) | 2019-06-13 | 2019-06-13 | Rambutan (nephelium lappaceum) tart composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH2/2019/000702U PH22019000702U3 (en) | 2019-06-13 | 2019-06-13 | Rambutan (nephelium lappaceum) tart composition |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| PH22019000702U1 true PH22019000702U1 (en) | 2020-03-13 |
| PH22019000702Y1 PH22019000702Y1 (en) | 2020-03-13 |
| PH22019000702U3 PH22019000702U3 (en) | 2020-11-27 |
Family
ID=71112263
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PH2/2019/000702U PH22019000702U3 (en) | 2019-06-13 | 2019-06-13 | Rambutan (nephelium lappaceum) tart composition |
Country Status (1)
| Country | Link |
|---|---|
| PH (1) | PH22019000702U3 (en) |
-
2019
- 2019-06-13 PH PH2/2019/000702U patent/PH22019000702U3/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PH22019000702Y1 (en) | 2020-03-13 |
| PH22019000702U3 (en) | 2020-11-27 |
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