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FR2773952B1 - Procede de fabrication d'une meringue et patisserie obtenue par un tel procede - Google Patents

Procede de fabrication d'une meringue et patisserie obtenue par un tel procede

Info

Publication number
FR2773952B1
FR2773952B1 FR9800889A FR9800889A FR2773952B1 FR 2773952 B1 FR2773952 B1 FR 2773952B1 FR 9800889 A FR9800889 A FR 9800889A FR 9800889 A FR9800889 A FR 9800889A FR 2773952 B1 FR2773952 B1 FR 2773952B1
Authority
FR
France
Prior art keywords
meringue
producing
pastry obtained
pastry
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 - Lifetime
Application number
FR9800889A
Other languages
English (en)
Other versions
FR2773952A1 (fr
Inventor
Jean Marie Robert
Chantal Robert
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR9800889A priority Critical patent/FR2773952B1/fr
Publication of FR2773952A1 publication Critical patent/FR2773952A1/fr
Application granted granted Critical
Publication of FR2773952B1 publication Critical patent/FR2773952B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A21D13/26—Partially or completely coated products the coating forming a barrier against migration
    • 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
    • A21D13/50—Solidified foamed products, e.g. meringues
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
FR9800889A 1998-01-28 1998-01-28 Procede de fabrication d'une meringue et patisserie obtenue par un tel procede Expired - Lifetime FR2773952B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9800889A FR2773952B1 (fr) 1998-01-28 1998-01-28 Procede de fabrication d'une meringue et patisserie obtenue par un tel procede

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9800889A FR2773952B1 (fr) 1998-01-28 1998-01-28 Procede de fabrication d'une meringue et patisserie obtenue par un tel procede

Publications (2)

Publication Number Publication Date
FR2773952A1 FR2773952A1 (fr) 1999-07-30
FR2773952B1 true FR2773952B1 (fr) 2005-02-18

Family

ID=9522245

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9800889A Expired - Lifetime FR2773952B1 (fr) 1998-01-28 1998-01-28 Procede de fabrication d'une meringue et patisserie obtenue par un tel procede

Country Status (1)

Country Link
FR (1) FR2773952B1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6495179B1 (en) 1999-04-23 2002-12-17 General Mills, Inc. Appearance modified aerated confection and method of preparation
ITRM20040136A1 (it) 2004-03-17 2004-06-17 Orsogna Dolciaria Soc Uniperso Procedimento per la produzione di meringa per estrusione e relativi prodotti.
WO2007114719A1 (fr) 2006-04-03 2007-10-11 Mars, Incorporated Meringue

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE791805A (fr) * 1972-04-28 1973-03-16 Ferrero Gmbh Procede de fabrication de confiseries soufflees
FR2689376B1 (fr) * 1992-04-03 1997-05-30 Bsn Utilisation d'un film protecteur pour produit alimentaire comportant un enrobage de chocolat ou analogue, composition filmogene pour l'obtention d'un tel film et procede pour sa mise en óoeuvre.
FR2690313B3 (fr) * 1992-04-23 1994-07-22 Minel Joel Procede de preparation d'un biscuit du type meringue, pate legere destinee a la preparation de ce biscuit et biscuit du type meringue.
DE4337308C1 (de) * 1993-11-02 1994-09-29 Juchem Gmbh Süßware mit schaumartiger Struktur
DE69922360T3 (de) * 1999-07-28 2014-03-20 Ferrero Offene Handelsgesellschaft M.B.H. Verfahren zur Formgebung von Lebensmitteln

Also Published As

Publication number Publication date
FR2773952A1 (fr) 1999-07-30

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