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PROCEDURE FOR PRODUCING AN EGG FOR THE CONFECTIONERY INDUSTRY BASED ON CHOCOLATE AND/OR PASTRY CREAM, AND AN EGG REALIZED IN THIS WAY
PROCEDURE FOR PRODUCING AN EGG FOR THE CONFECTIONERY INDUSTRY BASED ON CHOCOLATE AND/OR PASTRY CREAM, AND AN EGG REALIZED IN THIS WAY
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机译:基于巧克力和/或糕点奶油的用于制糖业的蛋的程序,以及通过这种方式实现的蛋
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摘要
The egg (1) for the confectionery industry comprises two half-parts (2, 3), each one comprising an internal chocolate and/or pastry cream half-shell (4, 5) externally covered by an external wafer biscuit half-shell (6, 7), and has a uniform increase in the thickness of the chocolate and/or pastry cream along a perimeter edge (9, 11) of the internal chocolate and/or pastry cream half-shell (4, 5) and a uniform decrease in the thickness of the wafer biscuit along a perimeter edge (8, 9) of the external wafer biscuit half-shell (6, 7).
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