AT326990B - PROCESS FOR THE PRODUCTION OF FREE-FLOWING POWDER SUITABLE FOR THE PRODUCTION OF PLASTIC CUTS - Google Patents
PROCESS FOR THE PRODUCTION OF FREE-FLOWING POWDER SUITABLE FOR THE PRODUCTION OF PLASTIC CUTSInfo
- Publication number
- AT326990B AT326990B AT731772A AT731772A AT326990B AT 326990 B AT326990 B AT 326990B AT 731772 A AT731772 A AT 731772A AT 731772 A AT731772 A AT 731772A AT 326990 B AT326990 B AT 326990B
- Authority
- AT
- Austria
- Prior art keywords
- production
- free
- flowing powder
- powder suitable
- plastic cuts
- Prior art date
Links
- 238000000034 method Methods 0.000 title 1
- 239000000843 powder Substances 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
- 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
-
- 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
-
- 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
- A23G2200/10—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 amino-acids, proteins, e.g. gelatine, peptides, polypeptides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Formation And Processing Of Food Products (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB4002971A GB1395884A (en) | 1971-08-26 | 1971-08-26 | Filling mass |
Publications (2)
Publication Number | Publication Date |
---|---|
ATA731772A ATA731772A (en) | 1975-03-15 |
AT326990B true AT326990B (en) | 1976-01-12 |
Family
ID=10412814
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AT731772A AT326990B (en) | 1971-08-26 | 1972-08-24 | PROCESS FOR THE PRODUCTION OF FREE-FLOWING POWDER SUITABLE FOR THE PRODUCTION OF PLASTIC CUTS |
Country Status (10)
Country | Link |
---|---|
JP (1) | JPS5339493B2 (en) |
AT (1) | AT326990B (en) |
AU (1) | AU463180B2 (en) |
BE (1) | BE788053A (en) |
CH (1) | CH570774A5 (en) |
DE (1) | DE2241240C3 (en) |
FR (1) | FR2150535B1 (en) |
GB (1) | GB1395884A (en) |
NL (1) | NL153068B (en) |
ZA (1) | ZA725815B (en) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH593627A5 (en) * | 1974-11-09 | 1977-12-15 | Mueller A Vivil & Co | |
NL191429C (en) * | 1984-10-26 | 1995-07-04 | Nestle Sa | Powder and filling compound for bakery products. |
IT1258243B (en) * | 1992-11-05 | 1996-02-22 | PROCESS AND EQUIPMENT FOR THE CONTINUOUS PRODUCTION OF PASTA, GNOCCHI OR SIMILAR | |
DE19648571A1 (en) * | 1996-11-23 | 1998-06-04 | Ueltje & Co | New substitute material for, e.g. marzipan |
EP0965275A1 (en) * | 1998-05-16 | 1999-12-22 | ültje GmbH & Co. KG | Process for the preparation of marzipan substitute material and marzipan substitute material |
GB2614707B (en) * | 2021-11-12 | 2024-09-11 | Tate & Lyle Solutions Usa Llc | Stabilizer compositions for fillings and toppings |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE285332C (en) * | 1900-01-01 | |||
US2954299A (en) * | 1958-07-10 | 1960-09-27 | Gen Foods Corp | Process of preparing a chiffon dessert product and the resulting product |
US2968565A (en) * | 1958-11-18 | 1961-01-17 | Gen Foods Corp | Chocolate chiffon |
US3343965A (en) * | 1965-04-30 | 1967-09-26 | Procter & Gamble | Method of baking cake with topping |
-
0
- BE BE788053D patent/BE788053A/en not_active IP Right Cessation
-
1971
- 1971-08-26 GB GB4002971A patent/GB1395884A/en not_active Expired
-
1972
- 1972-08-22 DE DE2241240A patent/DE2241240C3/en not_active Expired
- 1972-08-23 AU AU45881/72A patent/AU463180B2/en not_active Expired
- 1972-08-23 ZA ZA725815A patent/ZA725815B/en unknown
- 1972-08-24 AT AT731772A patent/AT326990B/en not_active IP Right Cessation
- 1972-08-25 FR FR727230405A patent/FR2150535B1/fr not_active Expired
- 1972-08-25 JP JP8522172A patent/JPS5339493B2/ja not_active Expired
- 1972-08-25 CH CH1262672A patent/CH570774A5/xx not_active IP Right Cessation
- 1972-08-28 NL NL727211690A patent/NL153068B/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
NL153068B (en) | 1977-05-16 |
JPS5339493B2 (en) | 1978-10-21 |
GB1395884A (en) | 1975-05-29 |
ZA725815B (en) | 1974-04-24 |
DE2241240C3 (en) | 1981-11-26 |
FR2150535A1 (en) | 1973-04-06 |
ATA731772A (en) | 1975-03-15 |
CH570774A5 (en) | 1975-12-31 |
AU4588172A (en) | 1974-02-28 |
AU463180B2 (en) | 1975-07-17 |
DE2241240A1 (en) | 1973-03-01 |
BE788053A (en) | 1973-02-26 |
NL7211690A (en) | 1973-02-28 |
DE2241240B2 (en) | 1981-03-19 |
FR2150535B1 (en) | 1979-02-09 |
JPS4828651A (en) | 1973-04-16 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
ELJ | Ceased due to non-payment of the annual fee |