A - Human Necessities – 21 – D
Patent
A - Human Necessities
21
D
A21D 13/08 (2006.01) A21D 2/26 (2006.01) A21D 2/36 (2006.01) A23L 1/32 (2006.01)
Patent
CA 2346559
The invention concerns a method for preparing a pastry-Vienna bakery product requiring whole eggs, wherein part of the eggs required for obtaining a specific quality for the pastry-Vienna bakery product are replaced by the addition of a preparation based on a solid composition containing egg white in powder form or one of the equivalent products well-known in the agri-food field. The invention also concerns powder compositions and their use for using fewer whole eggs (yolk and white) required for preparing a pastry-Vienna bakery product.
Procédé de préparation d'un article de pâtisserie-viennoiserie nécessitant la présence d'oeufs entiers, dans lequel l'on économise une partie des oeufs entiers nécessaire à obtenir une qualité donnée de l'article de pâtisserie- viennoiserie par addition à la préparation de base d'une composition solide comprenant du blanc d'oeuf en poudre ou un de ses équivalents bien connus dans le domaine agro-alimentaire, compositions en poudre et leur utilisation pour économiser une partie des oeufs entiers (jaune et blanc) nécessaires à la préparation d'un article de pâtisserie-viennoiserie.
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