BE624670A - - Google Patents
Info
- Publication number
- BE624670A BE624670A BE624670DA BE624670A BE 624670 A BE624670 A BE 624670A BE 624670D A BE624670D A BE 624670DA BE 624670 A BE624670 A BE 624670A
- Authority
- BE
- Belgium
- Prior art keywords
- chocolate
- sugar
- mass
- temperature
- milk
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 claims description 36
- 235000000346 sugar Nutrition 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 15
- 210000004080 Milk Anatomy 0.000 claims description 12
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 210000002356 Skeleton Anatomy 0.000 claims description 3
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 101700082413 tant Proteins 0.000 claims description 2
- 230000003750 conditioning Effects 0.000 claims 1
- 240000000280 Theobroma cacao Species 0.000 description 33
- 239000000126 substance Substances 0.000 description 8
- 229940110456 cocoa butter Drugs 0.000 description 6
- 235000019868 cocoa butter Nutrition 0.000 description 6
- 239000002245 particle Substances 0.000 description 6
- 150000008163 sugars Chemical class 0.000 description 5
- 239000006188 syrup Substances 0.000 description 5
- 235000020357 syrup Nutrition 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 235000019220 whole milk chocolate Nutrition 0.000 description 3
- MWOOGOJBHIARFG-UHFFFAOYSA-N Vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000005712 crystallization Effects 0.000 description 2
- 239000008121 dextrose Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000017399 Caesalpinia tinctoria Nutrition 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 210000004940 Nucleus Anatomy 0.000 description 1
- 241000350158 Prioria balsamifera Species 0.000 description 1
- 241000277331 Salmonidae Species 0.000 description 1
- 210000004243 Sweat Anatomy 0.000 description 1
- 241000388430 Tara Species 0.000 description 1
- 241000904020 Taurotragus Species 0.000 description 1
- 241001367079 Una Species 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000003466 anti-cipated Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000010426 asphalt Substances 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 230000001419 dependent Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000010006 flight Effects 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 150000004682 monohydrates Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002035 prolonged Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 229940117960 vanillin Drugs 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 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
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE624670A true BE624670A (it) |
Family
ID=196246
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE624670D BE624670A (it) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE624670A (it) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2318589A1 (fr) * | 1975-07-22 | 1977-02-18 | Cadbury Ltd | Composition comestible et son procede de preparation |
-
0
- BE BE624670D patent/BE624670A/fr unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2318589A1 (fr) * | 1975-07-22 | 1977-02-18 | Cadbury Ltd | Composition comestible et son procede de preparation |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0037407B1 (fr) | Procede de drageification dure au sorbitol | |
| US3218174A (en) | Process for preparing a heat resistant chocolate product | |
| CA2571026C (fr) | Confiserie sans sucre comprenant du xylitol ou de l'erythritol sans effet rafraichissant | |
| US4045583A (en) | Method of manufacturing a chocolate product | |
| US4081559A (en) | Edible composition and method of manufacturing same | |
| US5424085A (en) | Producing translucent amorphous sugar coated edible nuts and seeds | |
| EP1280415B1 (fr) | Procede de realisation de confiseries en vrac | |
| JPH06220485A (ja) | 炭水化物中に固定化したスプレー乾燥香辛料およびその製造方法 | |
| CH631325A5 (fr) | Confiserie comprenant de la gomme a macher. | |
| FR2889650A1 (fr) | Fourrage gras ou imitation de chocolat pour produits de cuisson cerealiers | |
| EP1178733B2 (fr) | Produit alimentaire comprenant une masse solide a base de chocolat ou analogue en contact avec une masse humide | |
| CZ288930B6 (cs) | Způsob zlepšení tvarové stálosti čokoládových výrobků | |
| CH679001A5 (it) | ||
| BE897532A (fr) | Pate pour produits cuits, sa preparation et son utilisation | |
| FR3075002A1 (fr) | Capsule dosee pour chocolat chaud et son procede de preparation | |
| FR2793653A1 (fr) | Produit alimentaire comprenant une masse solide a base de chocolat ou analogue de chocolat presentant une faible reprise en eau en contact avec une phase aqueuse | |
| BE624670A (it) | ||
| FR2508280A1 (fr) | Confiserie petillante a noyau croustillant et enrobage a couverture chocolat ou fantaisie | |
| JPS6030636A (ja) | 粉末コ−ティング剤及びその製造法 | |
| US2480935A (en) | Chocolate products | |
| US2225894A (en) | Sugar composition | |
| EP0513462B1 (fr) | Procédé de fabrication d'une crème de nougat | |
| JPS5847455A (ja) | 粉末状砂糖で被覆したシリアル及びその製造方法 | |
| CH662041A5 (en) | Process for raising the softening temperature of a chocolate composition | |
| CH405908A (fr) | Procédé de fabrication d'un chocolat à l'état conformé ou à l'état de poudre résistant au ramollissement sous l'effet de la chaleur |