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MX2013013005A - Procedimiento de elaboracion de una pizza rellena de helado. - Google Patents

Procedimiento de elaboracion de una pizza rellena de helado.

Info

Publication number
MX2013013005A
MX2013013005A MX2013013005A MX2013013005A MX2013013005A MX 2013013005 A MX2013013005 A MX 2013013005A MX 2013013005 A MX2013013005 A MX 2013013005A MX 2013013005 A MX2013013005 A MX 2013013005A MX 2013013005 A MX2013013005 A MX 2013013005A
Authority
MX
Mexico
Prior art keywords
minutes
pizza
ice
oven
pieces
Prior art date
Application number
MX2013013005A
Other languages
English (en)
Inventor
Rivas Gonzalo Pensado
Original Assignee
Panadería Rial S L
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 Panadería Rial S L filed Critical Panadería Rial S L
Publication of MX2013013005A publication Critical patent/MX2013013005A/es

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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • 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
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/50—Products with edible or inedible supports, e.g. cornets
    • A23G9/506—Products with edible or inedible supports, e.g. cornets products with an edible support, e.g. a cornet

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Confectionery (AREA)

Abstract

En un ejemplo concreto con cantidades determinadas, el procedimiento se basa en preparar primeramente una masa a base de 1kg de harina de trigo, 400 ml de vino blanco, 200 ml de aceite de oliva, 120 gr de huevo, 28 gr de sal y 25 gr de levadura, de manera que todos esos componentes se introducen en una amasadora durante 20 minutos, extrayendo la masa y dejándola reposar durante 15 minutos, para dividir la pieza obtenida en subpiezas de 200 gr, dejándolas en reposo durante 60 minutos, de manera que esas piezas seccionadas corresponden a bases y tapas de la pizza definitiva. A cada base o tapa se le añade 300 gr de helado, 6 gr de goma guar, 6 gr de almidón de trigo y 1,2 gr de glutamato monosódico, superponiéndose entre si ambas tapa y base con los ingredientes referidos, e introduciéndose todo el conjunto en un horno a una temperatura de 200°C durante 18 minutos. A mitad de cocción, a los 9 minutos, se extrae del horno y se pinta con huevo, volviéndola a introducir en el horno y dejándola en el mismo hasta su cocción final, obteniéndose así la pizza rellena de helado.
MX2013013005A 2011-05-13 2012-05-10 Procedimiento de elaboracion de una pizza rellena de helado. MX2013013005A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES201100529A ES2401023B1 (es) 2011-05-13 2011-05-13 Procedimiento de elaboración de una pizza rellena de helado.
PCT/ES2012/070331 WO2012156560A1 (es) 2011-05-13 2012-05-10 Procedimiento de elaboración de una pizza rellena de helado

Publications (1)

Publication Number Publication Date
MX2013013005A true MX2013013005A (es) 2014-03-27

Family

ID=47176343

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2013013005A MX2013013005A (es) 2011-05-13 2012-05-10 Procedimiento de elaboracion de una pizza rellena de helado.

Country Status (11)

Country Link
US (1) US20140295039A1 (es)
EP (1) EP2708135A4 (es)
JP (1) JP2014529393A (es)
KR (1) KR20140008359A (es)
CN (1) CN103402363A (es)
CL (1) CL2013002358A1 (es)
CO (1) CO6821970A2 (es)
ES (1) ES2401023B1 (es)
MX (1) MX2013013005A (es)
RU (1) RU2013154332A (es)
WO (1) WO2012156560A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102646760B1 (ko) 2024-02-01 2024-03-12 로로에프엔비주식회사 마시멜로 아이스크림 제조방법

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR560065A (fr) * 1922-12-20 1923-09-28 Article de confiserie à la glace et son procédé de fabrication
US4020188A (en) * 1975-11-28 1977-04-26 Forkner John H Cooked dough having a frozen dessert filling and method therefor
MX9801362A (es) * 1995-08-22 1998-05-31 Unilever Nv Procedimiento para la fabricacion de un barquillo relleno.
CN2313388Y (zh) * 1997-12-31 1999-04-14 周亚娟 夹心蛋糕
CN2322411Y (zh) * 1998-02-06 1999-06-09 杨富 润饼包冰淇淋
FR2777753B1 (fr) * 1998-04-24 2000-06-30 Francis Chene Produit alimentaire et procede de fabrication d'un tel produit
US20090285945A1 (en) * 2008-05-16 2009-11-19 Bashor Michael Cook-stable ice cream fillings for use in consumer heatable pastry products

Also Published As

Publication number Publication date
EP2708135A4 (en) 2014-11-05
EP2708135A1 (en) 2014-03-19
ES2401023B1 (es) 2014-02-19
CL2013002358A1 (es) 2014-11-07
CN103402363A (zh) 2013-11-20
WO2012156560A1 (es) 2012-11-22
JP2014529393A (ja) 2014-11-13
ES2401023A1 (es) 2013-04-16
RU2013154332A (ru) 2015-06-20
KR20140008359A (ko) 2014-01-21
US20140295039A1 (en) 2014-10-02
CO6821970A2 (es) 2013-12-31

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Legal Events

Date Code Title Description
FA Abandonment or withdrawal