ATA315074A - Verfahren zur herstellung von schokoladekonfekt - Google Patents

Verfahren zur herstellung von schokoladekonfekt

Info

Publication number
ATA315074A
ATA315074A AT315074A AT315074A ATA315074A AT A315074 A ATA315074 A AT A315074A AT 315074 A AT315074 A AT 315074A AT 315074 A AT315074 A AT 315074A AT A315074 A ATA315074 A AT A315074A
Authority
AT
Austria
Prior art keywords
jams
chocolate
manufacturing
chocolate jams
Prior art date
Application number
AT315074A
Other languages
English (en)
Other versions
AT351344B (de
Original Assignee
Aarhus Oliefabrik As
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 Aarhus Oliefabrik As filed Critical Aarhus Oliefabrik As
Publication of ATA315074A publication Critical patent/ATA315074A/de
Application granted granted Critical
Publication of AT351344B publication Critical patent/AT351344B/de

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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
AT315074A 1973-04-16 1974-04-16 Verfahren zur herstellung von schokolade- konfekt AT351344B (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1830173 1973-04-16
GB2145173A GB1417797A (en) 1973-04-16 1973-05-04 Filled chocolate confectionery

Publications (2)

Publication Number Publication Date
ATA315074A true ATA315074A (de) 1977-02-15
AT351344B AT351344B (de) 1979-07-25

Family

ID=26253302

Family Applications (1)

Application Number Title Priority Date Filing Date
AT315074A AT351344B (de) 1973-04-16 1974-04-16 Verfahren zur herstellung von schokolade- konfekt

Country Status (6)

Country Link
AT (1) AT351344B (de)
CH (1) CH593024A5 (de)
DE (1) DE2418098A1 (de)
FR (1) FR2225096B1 (de)
GB (1) GB1417797A (de)
NL (1) NL7405133A (de)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0023062A1 (de) * 1979-07-18 1981-01-28 THE PROCTER & GAMBLE COMPANY Hartbutter-Fettzusammensetzung, ihre Herstellung und ihre Anwendung in der Schokoladefabrikation
DE3423727A1 (de) * 1984-06-27 1986-01-02 Mirabell Salzburger Confiserie- und Bisquit-Gesellschaft mbH, Grödig, Salzburg Praline mit fluessiger fuellung
FR2583618B1 (fr) * 1985-06-24 1987-11-27 Marteau Robert Produit alimentaire a base de beurre de galam et son procede d'obtention.
GB2242815A (en) * 1990-04-09 1991-10-16 Nestle Sa Edible moisture -barrier coating
DE69416815T2 (de) * 1994-01-28 1999-08-12 Campina Melkunie B.V., Woerden Essbare Fettzusammensetzung in fester Form zum Gebrauch in Kombination mit nicht-gefrorenem wässrigem Medium
ES2125194B1 (es) * 1997-04-14 1999-10-01 Licores Baines S L Confitura de trufa de pacharan y procedimiento de obtencion de la misma.
EP1378174B1 (de) * 2002-07-01 2008-08-27 Soremartec S.A. Nahrungsmittel mit hermetisch abgeschlossener essbarer Hülle mit einer feuchten Füllung
EP2243381A1 (de) * 2009-04-24 2010-10-27 Mars, Incorporated Essbare Zusammensetzung
GB2524451B (en) 2013-01-09 2018-03-28 Mars Inc Caramel, confection comprising the caramel and method of making the confection

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1692360B1 (de) * 1966-12-03 1970-09-24 Asbach & Co Verfahren zur Herstellung von fluessigkeitsgefuellten Pralinen mit Kruste
DE1792606B2 (de) * 1968-09-25 1973-03-08 Kao Soap Co Ltd, Tokio Verfahren zum fraktionieren von oelen und fetten
CH518680A (de) * 1970-09-22 1972-02-15 Lindt & Spruengli Schokolade Verfahren zur Herstellung von flüssigkeitsgefüllten Schokoladeprodukten mit Innenkruste
DE2112467A1 (de) * 1971-03-16 1972-09-21 Schmitz Scholl Wilh Verfahren zum Herstellen von hohlen Lebensmitteln mit fluessiger oder halbfluessiger Fuellung,insbesondere Suesswaren und Pralinen

Also Published As

Publication number Publication date
CH593024A5 (de) 1977-11-15
GB1417797A (en) 1975-12-17
FR2225096B1 (de) 1978-05-26
DE2418098A1 (de) 1974-10-31
FR2225096A1 (de) 1974-11-08
NL7405133A (de) 1974-10-18
AT351344B (de) 1979-07-25

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Legal Events

Date Code Title Description
ELJ Ceased due to non-payment of the annual fee
ELJ Ceased due to non-payment of the annual fee
REN Ceased due to non-payment of the annual fee