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Application filed by Εβγα Συμμετοχων Ανωνυμη ΕταιρειαfiledCriticalΕβγα Συμμετοχων Ανωνυμη Εταιρεια
Priority to GR20070100567ApriorityCriticalpatent/GR1006205B/en
Publication of GR1006205BpublicationCriticalpatent/GR1006205B/en
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
A21D13/10—Multi-layered products
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Life Sciences & Earth Sciences
(AREA)
Engineering & Computer Science
(AREA)
Food Science & Technology
(AREA)
Confectionery
(AREA)
Abstract
The invention relates to a double biscuit cone structure composed of two interfitting cones of different cross section and length and chocolate or other sweet substance interposed between said biscuit cones. Advantages: biscuit cone resistant to thehumidity of the ice cream or other pastry product due to and inner biscuit cone placed inside the outer one.
GR20070100567A2007-09-142007-09-14Double biscuit cone for pastry products
GR1006205B
(en)
Process of elaboration of a compound food product; and food product comprising an outer crust of a gelatinized composition and at least one edible inserted composition of a dairy product and / or a pure, spread, paste, filling, cream, foamy or mousse composition.