ATE139266T1 - Hagelzucker, verfahren zur herstellung desselben und verwendung desselben in der nährungsmittelnindustrie - Google Patents

Hagelzucker, verfahren zur herstellung desselben und verwendung desselben in der nährungsmittelnindustrie

Info

Publication number
ATE139266T1
ATE139266T1 AT93870009T AT93870009T ATE139266T1 AT E139266 T1 ATE139266 T1 AT E139266T1 AT 93870009 T AT93870009 T AT 93870009T AT 93870009 T AT93870009 T AT 93870009T AT E139266 T1 ATE139266 T1 AT E139266T1
Authority
AT
Austria
Prior art keywords
sugar
sheeted
producing
same
food industry
Prior art date
Application number
AT93870009T
Other languages
English (en)
Inventor
Marc Willems
Jacques Lefevre
Original Assignee
Raffinerie Tirlemontoise Sa
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 Raffinerie Tirlemontoise Sa filed Critical Raffinerie Tirlemontoise Sa
Application granted granted Critical
Publication of ATE139266T1 publication Critical patent/ATE139266T1/de

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • C13B50/02—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar formed by moulding sugar
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Cereal-Derived Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
AT93870009T 1992-01-24 1993-01-20 Hagelzucker, verfahren zur herstellung desselben und verwendung desselben in der nährungsmittelnindustrie ATE139266T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE9200076A BE1006651A3 (fr) 1992-01-24 1992-01-24 Sucre perle, procede pour sa fabrication et son utilisation dans le secteur alimentaire.

Publications (1)

Publication Number Publication Date
ATE139266T1 true ATE139266T1 (de) 1996-06-15

Family

ID=3886106

Family Applications (1)

Application Number Title Priority Date Filing Date
AT93870009T ATE139266T1 (de) 1992-01-24 1993-01-20 Hagelzucker, verfahren zur herstellung desselben und verwendung desselben in der nährungsmittelnindustrie

Country Status (5)

Country Link
EP (1) EP0554231B1 (de)
AT (1) ATE139266T1 (de)
BE (1) BE1006651A3 (de)
DE (1) DE69303040T2 (de)
DK (1) DK0554231T3 (de)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT682530E (pt) * 1993-12-15 2003-06-30 Bracco Research Sa Misturas de gases uteis como meios de contraste para ultrassons
BE1018786A3 (fr) * 2010-01-19 2011-08-02 Akajoua Rachid La gaufre de liege recette artisanal au macha.
EP2631304A1 (de) * 2012-02-21 2013-08-28 Vertriebs GmbH Kellmann Verfahren zur Herstellung von Hagelzucker
US9101153B2 (en) 2012-07-06 2015-08-11 Bonique Corp. Pearl sugar particle, composition, and process for preparing a pearl sugar
BE1024345B1 (nl) * 2016-02-05 2018-02-05 Tiense Suikerraffinaderij N.V. Parelsuiker en werkwijze voor het bereiden van parelsuiker

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR400110A (fr) * 1909-03-03 1909-07-19 Zuckerfabrik Von Robert & C Procédé de fabrication de sucre moulé par pression en morceaux, en barreaux ou en pains
FR623344A (fr) * 1926-09-20 1927-06-22 Raffinerie Tirlemontoise Sa Procédé pour la fabrication de plaques de sucre, de pains de sucre, etc. avec du sucre cristallisé
FR840791A (fr) * 1938-07-18 1939-05-03 Le Neo Sucre Procédé et installation pour la fabrication du sucre en morceaux

Also Published As

Publication number Publication date
EP0554231B1 (de) 1996-06-12
DE69303040D1 (de) 1996-07-18
DE69303040T2 (de) 1996-12-19
EP0554231A1 (de) 1993-08-04
DK0554231T3 (da) 1996-10-14
BE1006651A3 (fr) 1994-11-08

Similar Documents

Publication Publication Date Title
CA2134138A1 (en) Lyophilized Health Food Products and Methods of Making Same
DE68902893T2 (de) Gefrorenes produkt und herstellungsverfahren.
ATE139266T1 (de) Hagelzucker, verfahren zur herstellung desselben und verwendung desselben in der nährungsmittelnindustrie
DE59001934D1 (de) Verfahren zur herstellung von tilsiter und kaese nach tilsiterart.
CA2006600A1 (en) Flavour concentrate
EP1362516A4 (de) Verfahren zur nahrungsmittelherstellung
ATE18495T1 (de) Fruchtzusammensetzung und verfahren zu ihrer herstellung.
ATE216562T1 (de) Verfahren zur herstellung eines gekochten fleischprodukts und entsprechendes fleischprodukt
DE3561920D1 (en) Process for improving or modifying the taste and aroma of citrus fruit compositions
DE69905879D1 (de) Fleischprodukt mit jogurt und verfahren zur seiner herstellung
DE3873118D1 (de) Verfahren zur herstellung von schmelzkaese mit originalgefuege und bei diesem verfahren erhaltener schmelzkaese.
DE3582841D1 (de) Verfahren zur herstellung von karamelisierten produkten.
DE2712560A1 (de) Verfahren zur herstellung von getrockneten fruchtscheiben, insbesondere apfelscheiben
FR2594006B1 (fr) Composition d'herbe comestible stabilisee et procede de production.
ATE167610T1 (de) Verfahren zur herstellung von abgereiften rohfleisch-scheiben
DE2936455A1 (de) Dehydratisierte verzehrbare erzeugnisse und verfahren zu ihrer herstellung
ATE92279T1 (de) Verfahren zur herstellung von alkoholfreien getraenken, enthaltend fermentativ gewonnene milchsaeure.
DE68904506D1 (de) Verfahren zur herstellung von fliessfaehigen milchsaeure-zusammensetzungen.
ATE249744T1 (de) Neue teigzusammensetzungen zur herstellung von backwaren
JPS57181668A (en) Preparation of worcester sauce
ES2013576A6 (es) Un producto alimenticio en forma de salsa y su procedimiento de obtencion.
RU92014686A (ru) Способ консервирования бурых водорослей
ATE90114T1 (de) Nahrungssuessmittel auf der basis von saccharose und von intensiven suessstoffen sowie verfahren zur herstellung derselben.
HUP9603099A2 (hu) Gombás szósz, gombás hurka és szalámi, ezek előállítása, valamint hőkezelt és turmixolt gomba alkalmazása gombás szósz és gombás hurka, és szalámi előállítására
ATE206756T1 (de) Verfahren zur herstellung von stabilisierter getrockeneter carboxyesterase

Legal Events

Date Code Title Description
UEP Publication of translation of european patent specification