ATE118308T1 - Verfahren zur herstellung von nougatcreme. - Google Patents

Verfahren zur herstellung von nougatcreme.

Info

Publication number
ATE118308T1
ATE118308T1 AT91440039T AT91440039T ATE118308T1 AT E118308 T1 ATE118308 T1 AT E118308T1 AT 91440039 T AT91440039 T AT 91440039T AT 91440039 T AT91440039 T AT 91440039T AT E118308 T1 ATE118308 T1 AT E118308T1
Authority
AT
Austria
Prior art keywords
nougat
weight
honey
employed
making
Prior art date
Application number
AT91440039T
Other languages
English (en)
Inventor
Francois Roelens
Didier Chabert
Original Assignee
Nougat Chabert Et Guillot
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8208680&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE118308(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Nougat Chabert Et Guillot filed Critical Nougat Chabert Et Guillot
Application granted granted Critical
Publication of ATE118308T1 publication Critical patent/ATE118308T1/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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Seasonings (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
AT91440039T 1991-05-16 1991-05-16 Verfahren zur herstellung von nougatcreme. ATE118308T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP91440039A EP0513462B1 (de) 1991-05-16 1991-05-16 Verfahren zur Herstellung von Nougatcreme

Publications (1)

Publication Number Publication Date
ATE118308T1 true ATE118308T1 (de) 1995-03-15

Family

ID=8208680

Family Applications (1)

Application Number Title Priority Date Filing Date
AT91440039T ATE118308T1 (de) 1991-05-16 1991-05-16 Verfahren zur herstellung von nougatcreme.

Country Status (4)

Country Link
EP (1) EP0513462B1 (de)
AT (1) ATE118308T1 (de)
DE (1) DE69107444T2 (de)
ES (1) ES2071272T3 (de)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2722952B1 (fr) * 1994-07-29 1996-10-25 Nougat Chabert Et Guillot Sa Coulis de nougat et son procede de fabrication
FR2833140B1 (fr) * 2001-12-10 2006-08-04 Jean Marie Andre Benard Nougatine prete a l'emploi
FR2845249B1 (fr) * 2002-10-03 2004-12-17 Dumas Procede de fabrication de pate de nougat
FR2849991B1 (fr) * 2003-01-17 2007-04-06 Dumas Procede de fabrication de poudre de nougat ainsi que poudre de nougat obtenue par la mise en oeuvre de ce procede
EP2875733A1 (de) 2013-11-25 2015-05-27 Sonafi Zuckerhaltiges Lebensmittelprodukt auf Trockenfruchtbasis
GB201418422D0 (en) 2014-10-17 2014-12-03 Mars Inc Confectionary production

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR782630A (fr) * 1934-03-15 1935-06-07 Staerke Verkaufsgenossenschaft Procédé pour la fabrication de sucreries
FR2034237A1 (en) * 1969-02-24 1970-12-11 Perardel Jean Sugared nougat
DE2931669A1 (de) * 1979-08-04 1981-02-26 Dibona Markenvertrieb Kg Brotaufstrich sowie verfahren zu seiner herstellung

Also Published As

Publication number Publication date
EP0513462A1 (de) 1992-11-19
EP0513462B1 (de) 1995-02-15
DE69107444T2 (de) 1995-09-28
ES2071272T3 (es) 1995-06-16
DE69107444D1 (de) 1995-03-23

Similar Documents

Publication Publication Date Title
DE69021322D1 (de) Verfahren zur Herstellung von Feststoffen aus grünem Tee.
FI103867B1 (fi) Menetelmä di-linoleoyyli-mono-gamma-linolenyyli-glyserolia sisältävän, farmaseuttisesti käyttökelpoisen öljyn valmistamiseksi
AU8689591A (en) High acid system nutritional formulations
FR2453608A1 (fr) Gommes a macher ayant une retention amelioree du gout sucre
ATE25525T1 (de) N-glycosylierte carbonsaeureamid-derivate, verfahren zu ihrer herstellung sowie ihre verwendung zur beeinflussung der koerpereigenen abwehr.
NO176549C (no) Fremgangsmåte for fremstilling av L-dopa-kjerner med 2 overtrekk
ES2018937A6 (es) Goma de mascar y metodo para su fabricacion.
EP0220106A3 (de) Verfahren und niedrigschmelzendes Fett enthaltende Teigzusammensetzung für die Herstellung von Keksen
ATE99880T1 (de) Verwendung von kakaopulver zur verbesserung des geschmacks eines mentholkaugummis.
ATE118308T1 (de) Verfahren zur herstellung von nougatcreme.
CA2052805A1 (en) Low fat cocoa powder in synthetic chewing gum base
DE69217913D1 (de) Verfahren zur Aromatisierung von Milchschokolade
DE69009970D1 (de) Verfahren zur herstellung von nährmitteln unter verwendung von schokolade und dabei verwendeter schokolade.
EP0202885A3 (de) Bereitungsverfahren einer Kaugummizusammensetzung mit verbesserter Aromawahrnehmbarkeit
ATE405169T1 (de) Kakaopulver reich an polyphenolen, verfahren zur herstellung desselben sowie dieses enthaltender modifizierter kakao
CA2006600A1 (en) Flavour concentrate
NZ314485A (en) stress-relieving livestock food containing yeast and glutathione
IT1201069B (it) Metodo per la preparazione clonale di piante,in particolare di varieta' di vite
DE3767716D1 (de) Roest- und instantkaffee sowie verfahren zu deren herstellung.
ATE125874T1 (de) Verfahren zur herstellung von fester lactulose.
JPS5534042A (en) Improvement of flavor of ices
ATE29950T1 (de) Verfahren zur herstellung eines agglomerierten kakaohaeltigen produkts.
JPS56131341A (en) Preparation of soybean milk having improved taste
ATE19653T1 (de) Verfahren zur herstellung eines bienenpollengemisches mit verbesserter resorbierbarkeit sowie ein zur hyposensibilisierung geeignetes bienenpollengemisch.
JPS5712958A (en) Improved chocolate chewing gum

Legal Events

Date Code Title Description
UEP Publication of translation of european patent specification
REN Ceased due to non-payment of the annual fee