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.)
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.)
RAMENTOL ROCA LUIS
Original Assignee
RAMENTOL ROCA LUIS
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 RAMENTOL ROCA LUISfiledCriticalRAMENTOL ROCA LUIS
Priority to ES276161ApriorityCriticalpatent/ES276161A3/en
Publication of ES276161A3publicationCriticalpatent/ES276161A3/en
Procedure for the manufacture of sweets, which is essentially characterized by the fact of diluting hot and under stirring sugar in water, maintaining the stirring and continuing cooking until the sugar reaches soft ball point, at which time it is added one egg or more depending on the amount of sugar diluted to increase its spongy capacity, and then add gelatin previously diluted in water as a binding agent, also adding essences and dyes eventually, and continuing the agitation until the dough is cooled, at which time it is poured into suitable molds and left to rest before its final cut into portions. (Machine-translation by Google Translate, not legally binding)
ES276161A1962-04-041962-04-04Procedure for the manufacture of caramels (Machine-translation by Google Translate, not legally binding)
ExpiredES276161A3
(en)