CH510996A - Verfahren zur Behandlung von weissem Nougat zur Verminderung der Wasseraufnahmefähigkeit desselben - Google Patents

Verfahren zur Behandlung von weissem Nougat zur Verminderung der Wasseraufnahmefähigkeit desselben

Info

Publication number
CH510996A
CH510996A CH1414667A CH1414667A CH510996A CH 510996 A CH510996 A CH 510996A CH 1414667 A CH1414667 A CH 1414667A CH 1414667 A CH1414667 A CH 1414667A CH 510996 A CH510996 A CH 510996A
Authority
CH
Switzerland
Prior art keywords
nougat
white
treatment
reduce
water absorbency
Prior art date
Application number
CH1414667A
Other languages
English (en)
Inventor
Trabalza Mario
Original Assignee
Almachiara
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 Almachiara filed Critical Almachiara
Publication of CH510996A publication Critical patent/CH510996A/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
    • 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
    • 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
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)
CH1414667A 1966-10-25 1967-10-08 Verfahren zur Behandlung von weissem Nougat zur Verminderung der Wasseraufnahmefähigkeit desselben CH510996A (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT2608366 1966-10-25

Publications (1)

Publication Number Publication Date
CH510996A true CH510996A (de) 1971-08-15

Family

ID=11218598

Family Applications (1)

Application Number Title Priority Date Filing Date
CH1414667A CH510996A (de) 1966-10-25 1967-10-08 Verfahren zur Behandlung von weissem Nougat zur Verminderung der Wasseraufnahmefähigkeit desselben

Country Status (6)

Country Link
BE (1) BE704714A (de)
CH (1) CH510996A (de)
DE (1) DE1692362A1 (de)
FR (1) FR1563674A (de)
GB (1) GB1204721A (de)
NL (1) NL6714165A (de)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5915611B2 (ja) * 1979-12-11 1984-04-10 森永製菓株式会社 果実チヨコレ−トの製造法
WO1990008475A1 (fr) * 1989-02-03 1990-08-09 Jean Jacquemin Procede de fabrication industrielle de nougat
DE202005021672U1 (de) * 2005-02-07 2009-05-20 Niehage, Andreas Dekorstab aus pulverförmigem, lebensmittelrechtlich zugelassenem Dekormaterial
EP2243381A1 (de) * 2009-04-24 2010-10-27 Mars, Incorporated Essbare Zusammensetzung
CN111374205A (zh) * 2018-12-27 2020-07-07 中粮集团有限公司 用于制备牛轧糖的组合物、牛轧糖及其制备方法

Also Published As

Publication number Publication date
FR1563674A (de) 1969-04-18
BE704714A (de) 1968-02-15
GB1204721A (en) 1970-09-09
DE1692362A1 (de) 1971-11-18
NL6714165A (de) 1968-04-26

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Legal Events

Date Code Title Description
PL Patent ceased