CA2647707C - Confectionery meringue - Google Patents

Confectionery meringue Download PDF

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Publication number
CA2647707C
CA2647707C CA2647707A CA2647707A CA2647707C CA 2647707 C CA2647707 C CA 2647707C CA 2647707 A CA2647707 A CA 2647707A CA 2647707 A CA2647707 A CA 2647707A CA 2647707 C CA2647707 C CA 2647707C
Authority
CA
Canada
Prior art keywords
meringue
mixture
sucrose
confectionery
dried
Prior art date
Legal status (The legal status 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 status listed.)
Active
Application number
CA2647707A
Other languages
English (en)
French (fr)
Other versions
CA2647707A1 (en
Inventor
Thomas Abene
Richard D. Ornelaz, Jr.
Matthew D. Perry
Bruce Keen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mars Inc
Original Assignee
Mars Inc
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
Priority claimed from AU2006901731A external-priority patent/AU2006901731A0/en
Application filed by Mars Inc filed Critical Mars Inc
Publication of CA2647707A1 publication Critical patent/CA2647707A1/en
Application granted granted Critical
Publication of CA2647707C publication Critical patent/CA2647707C/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/50—Solidified foamed products, e.g. meringues

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)
CA2647707A 2006-04-03 2007-04-03 Confectionery meringue Active CA2647707C (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
AU2006901731A AU2006901731A0 (en) 2006-04-03 Candy Bar with Lighter Texture
AU2006901731 2006-04-03
PCT/NZ2007/000093 WO2007114719A1 (en) 2006-04-03 2007-04-03 Confectionery meringue

Publications (2)

Publication Number Publication Date
CA2647707A1 CA2647707A1 (en) 2007-10-11
CA2647707C true CA2647707C (en) 2013-06-18

Family

ID=38563911

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2647707A Active CA2647707C (en) 2006-04-03 2007-04-03 Confectionery meringue

Country Status (7)

Country Link
US (1) US8475863B2 (https=)
EP (1) EP2007216B1 (https=)
JP (1) JP4972685B2 (https=)
CA (1) CA2647707C (https=)
RU (1) RU2410892C2 (https=)
WO (1) WO2007114719A1 (https=)
ZA (1) ZA200808423B (https=)

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DE102008032369A1 (de) 2008-07-10 2010-01-14 Khs Ag Verfahren sowie Vorrichtung zum Karbonisieren eines flüssigen Mediums, beispielsweise Getränk
JP5149774B2 (ja) * 2008-11-19 2013-02-20 キユーピー株式会社 気泡入り加工食品
JP5221482B2 (ja) * 2009-09-11 2013-06-26 キユーピー株式会社 マカロン用粉体混合物、マカロンの製造方法及びマカロン
JP5667832B2 (ja) * 2010-10-19 2015-02-12 日東富士製粉株式会社 メレンゲ様焼菓子の製造方法
USD695486S1 (en) * 2011-02-08 2013-12-17 Jack Flaksman Angled food wrap
RU2452190C1 (ru) * 2011-02-10 2012-06-10 Валентина Андреевна Васькина Способ производства безе
BR112013031143A2 (pt) * 2011-06-03 2017-01-31 Hershey Co processo para preparação e formulação de produtos alimentícios assados aerados e produtos de chocolate
CA3120969C (en) * 2012-01-26 2026-01-13 Foodberry, Inc. Enclosing materials in natural transport systems
WO2014152049A1 (en) * 2013-03-15 2014-09-25 Mars, Incorporated Aerated pet treat
WO2015010748A1 (de) * 2013-07-26 2015-01-29 Qmilch Ip Gmbh Proteinschaumstoff
JP5600226B1 (ja) * 2014-06-04 2014-10-01 森永製菓株式会社 焼成チョコレートの製造方法
GB201418422D0 (en) 2014-10-17 2014-12-03 Mars Inc Confectionary production
KR20170073046A (ko) * 2015-12-18 2017-06-28 롯데제과주식회사 머랭 조성물 및 이를 이용한 머랭과자의 제조방법
EP3599879B8 (en) 2017-03-21 2021-03-17 Coöperatie Koninklijke Avebe U.A. Gelatin-free aerated confectionery products, foam structuring compositions, and methods for preparing the same
BE1024896B1 (nl) * 2017-07-14 2018-08-08 Sweet Pack Bvba Werkwijze en inrichting voor het dehydrateren van marshmallows, en gedehydrateerde marshmallows als zodanig
AU2019215142B2 (en) 2018-02-01 2024-06-13 Kellanova A process of stabilizing and spraying a foam to mimic the appearance of frosting
FR3088809B1 (fr) * 2018-11-22 2020-11-06 Biscuiterie Fine De France Procédé et dispositif de fabrication d’une meringue

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US4488464A (en) * 1983-03-28 1984-12-18 Frito-Lay, Inc. Device for cutting continuous logs of dough
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ES2234976T3 (es) 2002-04-23 2005-07-01 Societe Des Produits Nestle S.A. Bizcocho extrusionable a temperatura negativa, procedimiento de preparacion en los productos compuestos de confiteria helada.
JP2004141096A (ja) 2002-10-25 2004-05-20 Masako Fujitani 米粉を用いた洋菓子の製造方法
EP1622465A1 (en) 2003-05-13 2006-02-08 Kellogg Company Process for compression molding a dried aerated confection
JP2004357643A (ja) 2003-06-09 2004-12-24 Hanatachi Shokuhin Kogyo Kk 含気組成物およびその製造法
JP4326845B2 (ja) 2003-06-13 2009-09-09 日本食品化工株式会社 複合菓子類又は複合パン類の製造方法
JP2005021024A (ja) 2003-06-30 2005-01-27 Hinomoto Kokufun Kk グルテン代替品、その製造方法並びにグルテン代替品を用いたパン類及び菓子類の製造方法
ITRM20040136A1 (it) 2004-03-17 2004-06-17 Orsogna Dolciaria Soc Uniperso Procedimento per la produzione di meringa per estrusione e relativi prodotti.
JP2005323531A (ja) 2004-05-13 2005-11-24 Ezaki Glico Co Ltd メレンゲ菓子およびその製造方法

Also Published As

Publication number Publication date
EP2007216B1 (en) 2012-10-17
US8475863B2 (en) 2013-07-02
JP2009532059A (ja) 2009-09-10
RU2008143397A (ru) 2010-05-10
RU2410892C2 (ru) 2011-02-10
EP2007216A1 (en) 2008-12-31
CA2647707A1 (en) 2007-10-11
JP4972685B2 (ja) 2012-07-11
US20110045158A1 (en) 2011-02-24
ZA200808423B (en) 2009-09-30
WO2007114719A1 (en) 2007-10-11
EP2007216A4 (en) 2010-06-09

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