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FR396591A - Process for preparing egg cream for pastry - Google Patents

Process for preparing egg cream for pastry

Info

Publication number
FR396591A
FR396591A FR396591DA FR396591A FR 396591 A FR396591 A FR 396591A FR 396591D A FR396591D A FR 396591DA FR 396591 A FR396591 A FR 396591A
Authority
FR
France
Prior art keywords
pastry
preparing egg
egg cream
cream
preparing
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
Other languages
French (fr)
Inventor
Valdemar Frederik Vilhelm Petersen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
VALDEMAR FREDERIK VILHELM PETE
Original Assignee
VALDEMAR FREDERIK VILHELM PETE
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 VALDEMAR FREDERIK VILHELM PETE filed Critical VALDEMAR FREDERIK VILHELM PETE
Application granted granted Critical
Publication of FR396591A publication Critical patent/FR396591A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres

Landscapes

  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
FR396591D 1908-11-21 1908-11-21 Process for preparing egg cream for pastry Expired FR396591A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR396591T 1908-11-21

Publications (1)

Publication Number Publication Date
FR396591A true FR396591A (en) 1909-04-15

Family

ID=1441717

Family Applications (1)

Application Number Title Priority Date Filing Date
FR396591D Expired FR396591A (en) 1908-11-21 1908-11-21 Process for preparing egg cream for pastry

Country Status (1)

Country Link
FR (1) FR396591A (en)

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