Method of making pastry products

Details Method of making pastry products Method of making pastry products

1977-07-29

1979-06-26

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 94, 426103, 426303, 426306, 426549, A21D 1306, A21D 1508

Patent

active

041593480

ABSTRACT:
A pocket-size cake comprising a preferably parallelepipedic portion of bread component completely enrobed with chocolate and impregnated with a spirituous sugar-containing liqueur in a proportion of at least 1 wt.part liqueur to 1 wt.part bread component, the liqueur providing at least 35 ml ethyl alcohol and at least 25 grams sugar in each 100 grams bread component. The chocolate contains at least 30 wt.% edible fat and the bread component has a prevailingly cellular structure composed of substantially closed cells. The portion of bread component preferably consists of two layers bonded together by a layer of cream. A commercial method of making the cake is also disclosed.

REFERENCES:
patent: 2301745 (1942-11-01), Otterbacher
patent: 3208855 (1965-09-01), Enoch et al.
patent: 3814819 (1974-06-01), Morgan
The Family Circle, Inc., 1972, vol. 4, p. 446.
Woman's Day Encyclopedia of Cookery, vol. 10, N. Y., pp. 1562-1563.
De Gouy, The Bread Tray, 1946, N. Y., pp. 393-394.
Fahy, Cooking With Beer, 1972, Gt. Britain, p. 106.

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