ADVANCED TRAINING IN THE PROCESSES OF PREPARING PASTRY AND CONFECTIONERY PRODUCTS.
Patent Information
- Authority / Receiving Office
- FR · FR
- Patent Type
- Applications
- Current Assignee / Owner
- BALLERINI JOSEPH
- Filing Date
- 1989-10-24
- Publication Date
- 1991-04-26
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Existing pastry and confectionery products face issues with crystallization phenomena that affect the quality and texture, particularly after freezing, due to the use of ordinary sugar in sugar syrups, leading to undesirable effects like crystallized sugar layers on candied fruits and loss of softness in soaked biscuits.
Replacing ordinary sugar with invert sugar in sugar syrups, maintaining a viscosity between 5 and 36 degrees Baumé, and using commercially available invert sugar products like TRIMOLINE, SIROLINE 660, and SORBOLINE to prevent crystallization and maintain product quality.
The use of invert sugar syrups effectively prevents crystallization, preserving the softness of soaked biscuits and preventing a crystallized sugar layer on candied fruits, thereby enhancing the quality and texture of frozen desserts and entremets.
Abstract
Description
The purpose of this Certificate of Addition is to provide further clarification regarding the identification of the products whose use is covered by the Patent. Main. The Main Patent describes a general process for preparing pastry and confectionery products using a sugar syrup based on water, fruit juice or alcohol, such as, but not limited to, desserts and entremets comprising creams or mousses combined with biscuits soaked in such syrups, as well as candied fruit. The characteristic of this process is that, in order to avoid any crystallization in the final product that would interfere with the desired qualities of the product—for example, to preserve the soft texture of the soaked biscuit even after freezing, or to prevent the formation of a surface layer of crystallized sugar on the candied fruit—ordinary sugar is replaced in the syrup by invert sugar. The viscosity of the syrup thus obtained and used in this process is between 5 and 36 degrees Baumé.and preferably between 10 and 18 degrees Baumé. As a product that can be used as a source of invert sugar and is available commercially, the Main Patent mentions the one marketed under the brand name "TRIMOLINE" by the Société des Sucreries et Raffineries d'Erstein, which contains 78% invert sugar with only 3.5% residual sucrose. The Applicant continued investigations in the same area and found that other products marketed by the same Company, and sold under the brands "SIROLINE 660" and "SORBOLINE", also contain a significant proportion of invert sugar and can therefore be used successfully in the process which is the subject of the Main Patent. This Certificate of Addition therefore aims to include as sources of invert sugar in the process covered by the Main Patent the products sold under the trade names "SIROLINE 660" and "SORBOLINE".
Claims
CLAIM Process according to claim I of the Main Patent, characterized in that it consists of using as a source of invert sugar the products marketed under the brands "SIROLINE 660" and "SORBOLINE".