AT252698B - Verfahren zur Herstellung von Cremes für Konditorwaren - Google Patents
Verfahren zur Herstellung von Cremes für KonditorwarenInfo
- Publication number
- AT252698B AT252698B AT342563A AT342563A AT252698B AT 252698 B AT252698 B AT 252698B AT 342563 A AT342563 A AT 342563A AT 342563 A AT342563 A AT 342563A AT 252698 B AT252698 B AT 252698B
- Authority
- AT
- Austria
- Prior art keywords
- confectionery
- creams
- production
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title 1
- 239000006071 cream Substances 0.000 title 1
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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
- A21D13/28—Partially or completely coated products characterised by the coating composition
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB16378/62A GB1013372A (en) | 1962-04-30 | 1962-04-30 | Fat compositions and products containing them |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AT252698B true AT252698B (de) | 1967-03-10 |
Family
ID=10076241
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AT342563A AT252698B (de) | 1962-04-30 | 1963-04-29 | Verfahren zur Herstellung von Cremes für Konditorwaren |
Country Status (4)
| Country | Link |
|---|---|
| AT (1) | AT252698B (de) |
| FI (1) | FI40598B (de) |
| GB (1) | GB1013372A (de) |
| SE (1) | SE319367B (de) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2442596B1 (fr) * | 1978-12-01 | 1985-10-25 | Unilever Nv | Succedane de massepain |
| US4826696A (en) * | 1984-09-17 | 1989-05-02 | Durkee Industrial Foods Corp. | Lipid system for filler composition |
| US4711788A (en) * | 1984-09-17 | 1987-12-08 | Nabisco Brands | Cookie filler compositions |
| US4834991A (en) * | 1985-06-13 | 1989-05-30 | Nabisco Brands, Inc. | Soybean oil filler cream compositions |
| EP2290045A1 (de) * | 2009-07-27 | 2011-03-02 | Total Petrochemicals Research Feluy | Verfahren zur Herstellung von biologischem Rohbenzin aus komplexen Gemischen natürlich vorkommender Fette und Öle |
| CA2896849A1 (en) * | 2013-01-21 | 2014-07-24 | Total Research & Technology Feluy | A process for the production of bio-naphtha from complex mixtures of natural occurring fats & oils |
| ES2692817T3 (es) * | 2014-12-03 | 2018-12-05 | Hans Kaspar Ag | Método para la fabricación de una pasta aromática anhidra y una pasta aromática producida según este método |
-
1962
- 1962-04-30 GB GB16378/62A patent/GB1013372A/en not_active Expired
-
1963
- 1963-04-24 SE SE4481/63A patent/SE319367B/xx unknown
- 1963-04-29 FI FI0857/63A patent/FI40598B/fi active
- 1963-04-29 AT AT342563A patent/AT252698B/de active
Also Published As
| Publication number | Publication date |
|---|---|
| GB1013372A (en) | 1965-12-15 |
| SE319367B (de) | 1970-01-12 |
| FI40598B (de) | 1968-11-30 |
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