BE806463A - PROCESS FOR MAKING LIQUEUR-FILLED CHOCOLATES WITH CRUST - Google Patents

PROCESS FOR MAKING LIQUEUR-FILLED CHOCOLATES WITH CRUST

Info

Publication number: BE806463A
Authority: BE; Belgium
Prior art keywords: liqueur; crust; making; filled chocolates; chocolates
Prior art date: 1972-10-26

Application number

BE137022A

Other languages

French (fr)

Original Assignee

Ferrero & C Spa P

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.)

1972-10-26

Filing date

1973-10-24

Publication date

1974-02-15

1973-10-24 Application filed by Ferrero & C Spa P filed Critical Ferrero & C Spa P

1974-02-15 Publication of BE806463A publication Critical patent/BE806463A/en

Links

235000019219 chocolate Nutrition 0.000 title 1

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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered, laminated, coated or filled
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0076—Processes for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
- 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
- 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered, laminated, coated or filled
- A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
- 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

Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Health & Medical Sciences (AREA)
Molecular Biology (AREA)
Inorganic Chemistry (AREA)
Confectionery (AREA)

BE137022A 1972-10-26 1973-10-24 PROCESS FOR MAKING LIQUEUR-FILLED CHOCOLATES WITH CRUST BE806463A (en)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
IT70375/72A IT976428B (en)	1972-10-26	1972-10-26	PROCEDURE FOR OVERSATURING AQUEOUS SUCROSE SOLUTIONS

Publications (1)

Publication Number	Publication Date
BE806463A true BE806463A (en)	1974-02-15

Family

ID=11313832

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
BE137022A BE806463A (en)	1972-10-26	1973-10-24	PROCESS FOR MAKING LIQUEUR-FILLED CHOCOLATES WITH CRUST

Country Status (4)

Country	Link
AT (1)	AT325405B (en)
BE (1)	BE806463A (en)
IT (1)	IT976428B (en)
ZA (1)	ZA737824B (en)

1972
- 1972-10-26 IT IT70375/72A patent/IT976428B/en active
1973
- 1973-10-08 ZA ZA737824A patent/ZA737824B/en unknown
- 1973-10-24 BE BE137022A patent/BE806463A/en not_active IP Right Cessation
- 1973-10-25 AT AT909073A patent/AT325405B/en not_active IP Right Cessation

Also Published As

Publication number	Publication date
IT976428B (en)	1974-08-20
AT325405B (en)	1975-10-27
ZA737824B (en)	1974-09-25

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Legal Events

Date

Code

Title

Description

1993-01-01

RE20

Patent expired

Owner name: FERRERO S.P.A.

Effective date: 19931024