CH518680A - Verfahren zur Herstellung von flüssigkeitsgefüllten Schokoladeprodukten mit Innenkruste - Google Patents

Verfahren zur Herstellung von flüssigkeitsgefüllten Schokoladeprodukten mit Innenkruste

Info

Publication number
CH518680A
CH518680A CH1402470A CH1402470A CH518680A CH 518680 A CH518680 A CH 518680A CH 1402470 A CH1402470 A CH 1402470A CH 1402470 A CH1402470 A CH 1402470A CH 518680 A CH518680 A CH 518680A
Authority
CH
Switzerland
Prior art keywords
production
liquid
chocolate products
filled chocolate
inner crust
Prior art date
Application number
CH1402470A
Other languages
English (en)
Inventor
Kleinert Juerg
Original Assignee
Lindt & Spruengli Schokolade
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 Lindt & Spruengli Schokolade filed Critical Lindt & Spruengli Schokolade
Priority to CH1402470A priority Critical patent/CH518680A/de
Priority to GB4291871A priority patent/GB1318133A/en
Priority to US00180664A priority patent/US3769039A/en
Priority to DE2146285A priority patent/DE2146285B2/de
Priority to FR7133906A priority patent/FR2108343A5/fr
Priority to AT817371A priority patent/AT347766B/de
Publication of CH518680A publication Critical patent/CH518680A/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
    • 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
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • 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
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • 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
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/203—Apparatus for laying down the liquid, pasty or solid materials in moulds or drop-by-drop, on a surface or an article being completed, optionally with the associated heating, cooling, proportioning, cutting cast-tail, antidripping device
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
CH1402470A 1970-09-22 1970-09-22 Verfahren zur Herstellung von flüssigkeitsgefüllten Schokoladeprodukten mit Innenkruste CH518680A (de)

Priority Applications (6)

Application Number Priority Date Filing Date Title
CH1402470A CH518680A (de) 1970-09-22 1970-09-22 Verfahren zur Herstellung von flüssigkeitsgefüllten Schokoladeprodukten mit Innenkruste
GB4291871A GB1318133A (en) 1970-09-22 1971-09-15 Process for fabricating liquid-filled chocolate products with an inner crust and chocolate products produced in accordance with the inventive process
US00180664A US3769039A (en) 1970-09-22 1971-09-15 Process for fabricating liquid-filled chocolate products with an inner crust
DE2146285A DE2146285B2 (de) 1970-09-22 1971-09-16 Verfahren zur Herstellung von Schokoladeprodukten
FR7133906A FR2108343A5 (de) 1970-09-22 1971-09-21
AT817371A AT347766B (de) 1970-09-22 1971-09-21 Verfahren zur herstellung von fluessigkeits- gefuellten schokoladeprodukten

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1402470A CH518680A (de) 1970-09-22 1970-09-22 Verfahren zur Herstellung von flüssigkeitsgefüllten Schokoladeprodukten mit Innenkruste

Publications (1)

Publication Number Publication Date
CH518680A true CH518680A (de) 1972-02-15

Family

ID=4397293

Family Applications (1)

Application Number Title Priority Date Filing Date
CH1402470A CH518680A (de) 1970-09-22 1970-09-22 Verfahren zur Herstellung von flüssigkeitsgefüllten Schokoladeprodukten mit Innenkruste

Country Status (6)

Country Link
US (1) US3769039A (de)
AT (1) AT347766B (de)
CH (1) CH518680A (de)
DE (1) DE2146285B2 (de)
FR (1) FR2108343A5 (de)
GB (1) GB1318133A (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1019516A5 (nl) * 2010-09-23 2012-08-07 Geldhof Tony Snoepgoed.

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH543240A (it) * 1972-06-22 1973-10-31 Franca Fissolo Maria Procedimento per la fabbricazione di cioccolatini con ripieno liquido con crosta
GB1417797A (en) * 1973-04-16 1975-12-17 Aarhus Oliefabrik As Filled chocolate confectionery
US3993786A (en) * 1974-12-06 1976-11-23 Simon Weil Arenson Preparing cheese slices that do not adhere
IT1058757B (it) * 1976-03-05 1982-05-10 Ferrero & C Spa P Prodotto confettato e procedimento per la sua fabbricazione
US4146652A (en) * 1977-01-28 1979-03-27 Rich Products Corporation Intermediate moisture, ready-to-use frozen whippable foods
DE3869109D1 (de) * 1987-12-10 1992-04-16 Nestle Sa Getraenk in kapselform.
AR245573A1 (es) * 1990-07-06 1994-02-28 Rolando Jeanneret B Una secuencia de desplazamiento de moldes, en una maquina moldeadora de chocolates del tipo de superficie fija.
DE4213293A1 (de) * 1992-04-23 1993-10-28 Winkler Duennebier Kg Masch Verfahren und Vorrichtung zur Herstellung von Schokoladenartikeln
GB2282045A (en) * 1993-09-24 1995-03-29 Butler Tech Ltd A process for producing chocolate coated sweets
US5578336A (en) * 1995-06-07 1996-11-26 Monte; Woodrow C. Confection carrier for vitamins, enzymes, phytochemicals and ailmentary vegetable compositions and method of making
GB2355641A (en) * 1999-10-28 2001-05-02 Jonathan Fisher Composite confectionary comprising an alcoholic liquid centre
EP1151672A1 (de) * 2000-05-03 2001-11-07 Societe Des Produits Nestle S.A. Konfekt mit verstärktem Kaltgeschmack
EP1471797B1 (de) * 2002-01-15 2008-03-05 Mars Incorporated Verfahren und damit hergestellte produkte für die stabilisierung von mehrschichtigen nahrungsmittelprodukten
BE1015756A3 (nl) * 2003-10-30 2005-08-02 Hanssens Nv Halfafgewerkte praline.
US20100055257A1 (en) * 2008-08-31 2010-03-04 Dana Petersen Hervig Chocolate candy
PL2386208T3 (pl) * 2010-05-14 2016-01-29 Kraft Foods R & D Inc Sposób wytwarzania wielowarstwowych skorupek wyrobów cukierniczych
BE1020854A5 (fr) * 2012-08-06 2014-06-03 N N T Sprl Procede d'isolation du contenu de remplissage d'un produit alimentaire.
CN103082062A (zh) * 2012-12-26 2013-05-08 苏州麦克食品机械塑胶有限公司 一种防锈的巧克力保温缸
CA2875273A1 (en) 2013-10-30 2015-04-30 Louis G. Klause Methods of preparing a stratified frozen confection for hand consumption, and related confections
DE102014009321B4 (de) * 2014-06-27 2021-07-15 Katjes Fassin Gmbh + Co. Kg Verfahren zur Süßwarenherstellung mit sukzessiv optimiertem Formpuder und danach erhältliche Süßware, Erzeugnis mit Süßware und Mehl, Hartbonbon, Verwendung eines Trägers, Vorrichtung und Verfahren zum Herstellen von Hartbonbons und durch das Verfahren erhältliches Hartbonbon
DE102015008247A1 (de) * 2015-06-25 2016-12-29 Print2Taste Gmbh Mikrostrukturiertes Lebensmittel

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2682471A (en) * 1951-06-08 1954-06-29 Prudence M Van Arsdell Confection and process of manufacture
DE1692360B1 (de) * 1966-12-03 1970-09-24 Asbach & Co Verfahren zur Herstellung von fluessigkeitsgefuellten Pralinen mit Kruste
US3574639A (en) * 1969-09-22 1971-04-13 John H Forkner Liquid center confectionary product and process for producing the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1019516A5 (nl) * 2010-09-23 2012-08-07 Geldhof Tony Snoepgoed.

Also Published As

Publication number Publication date
US3769039A (en) 1973-10-30
GB1318133A (en) 1973-05-23
ATA817371A (de) 1975-01-15
DE2146285B2 (de) 1974-10-24
FR2108343A5 (de) 1972-05-19
DE2146285A1 (de) 1972-03-23
AT347766B (de) 1979-01-10

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