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AT252698B - Process for the production of creams for confectionery - Google Patents

Process for the production of creams for confectionery

Info

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
Application number
AT342563A
Other languages
German (de)
Inventor
Jan Pieter Baumgardt
Jan Van Dalfsen
Aart Mijnders
Original Assignee
Unilever Nv
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 Unilever Nv filed Critical Unilever Nv
Application granted granted Critical
Publication of AT252698B publication Critical patent/AT252698B/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
    • A21D2/14—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)
AT342563A 1962-04-30 1963-04-29 Process for the production of creams for confectionery AT252698B (en)

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 (en) 1967-03-10

Family

ID=10076241

Family Applications (1)

Application Number Title Priority Date Filing Date
AT342563A AT252698B (en) 1962-04-30 1963-04-29 Process for the production of creams for confectionery

Country Status (4)

Country Link
AT (1) AT252698B (en)
FI (1) FI40598B (en)
GB (1) GB1013372A (en)
SE (1) SE319367B (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2442596B1 (en) * 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 (en) * 2009-07-27 2011-03-02 Total Petrochemicals Research Feluy A process for the production of bio-naphtha from complex mixtures of natural occurring fats and oils
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 (en) * 2014-12-03 2018-12-05 Hans Kaspar Ag Method for the manufacture of an anhydrous aromatic paste and an aromatic paste produced according to this method

Also Published As

Publication number Publication date
GB1013372A (en) 1965-12-15
SE319367B (en) 1970-01-12
FI40598B (en) 1968-11-30

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