CH600786A5 - - Google Patents
Info
- Publication number
- CH600786A5 CH600786A5 CH1596775A CH1596775A CH600786A5 CH 600786 A5 CH600786 A5 CH 600786A5 CH 1596775 A CH1596775 A CH 1596775A CH 1596775 A CH1596775 A CH 1596775A CH 600786 A5 CH600786 A5 CH 600786A5
- Authority
- CH
- Switzerland
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
- A23G3/32—Processes for preparing caramel or sugar colours
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE2501933A DE2501933C2 (de) | 1975-01-18 | 1975-01-18 | Verfahren zur Herstellung von Zuckerwaren |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH600786A5 true CH600786A5 (US06653308-20031125-C00199.png) | 1978-06-30 |
Family
ID=5936746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH1596775A CH600786A5 (US06653308-20031125-C00199.png) | 1975-01-18 | 1975-12-09 |
Country Status (13)
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4470998A (en) * | 1982-02-05 | 1984-09-11 | Yorkshire Process Plant Limited | Method of evaporating a liquid mass, and evaporation apparatus |
| DE3217582A1 (de) * | 1982-05-11 | 1983-11-17 | Winkler & Dünnebier, Maschinenfabrik und Eisengießerei GmbH & Co KG, 5450 Neuwied | Verfahren und vorrichtung zum giessen von zuckerwarenloesung |
| DE3526376A1 (de) * | 1985-07-24 | 1987-02-05 | Stoess & Co Gelatine | Verfahren und vorrichtung zum herstellen von gummisuesswaren |
| DE3641223A1 (de) * | 1986-12-03 | 1988-06-09 | Haensel Otto Gmbh | Verfahren und vorrichtung zur waermebehandlung von suesswarenmassen mittels waermetauscher |
| NL9500453A (nl) * | 1995-03-07 | 1996-10-01 | Braak Ter Bv | Werkwijze en inrichting voor het bereiden van een luchtige snoepmassa. |
| DE19709304C2 (de) * | 1997-03-07 | 2002-08-14 | Suedzucker Ag | Verfahren zur Herstellung von Hartkaramellen und Tabletten |
| DE19951462A1 (de) * | 1999-10-26 | 2001-05-03 | Lipp Mischtechnik Gmbh | Vorrichtung und Verfahren zur Herstellung von Bonbon-Massen |
| US6953598B2 (en) * | 2001-12-28 | 2005-10-11 | Wm. Wrigley Jr. Company | Dairy-based candy production utilizing plate and frame assembly |
| US20080213435A1 (en) * | 2007-03-01 | 2008-09-04 | Constance Jo Enevold | Soft sugar coating for a panning process |
| FR2955743B1 (fr) * | 2010-02-03 | 2016-04-29 | Roquette Freres | Confiseries aux proteines de pois |
| US10667537B2 (en) * | 2015-09-01 | 2020-06-02 | Koninklijke Douwe Egberts B.V. | Dairy powder |
| DE102016113632A1 (de) * | 2016-07-25 | 2018-01-25 | Chocotech Gmbh | Milchkaramellherstellung ohne Kochen |
| US20180103655A1 (en) * | 2016-10-18 | 2018-04-19 | Ferrara Candy Company | Hard Candy with Gummy Center and Systems and Methods for Making Same |
| US11234448B1 (en) | 2017-09-08 | 2022-02-01 | The Hershey Company | High water activity confectionery product and process of making same |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2678276A (en) * | 1951-09-20 | 1954-05-11 | Farley Mfg Company | Process of making a confectionery of the gumdrop type |
| US2726960A (en) * | 1953-02-13 | 1955-12-13 | Nat Cylinder Gas Co | Process for producing gelled confections |
| US3038809A (en) * | 1960-04-25 | 1962-06-12 | Cherry Burrell Corp | Process for producing starch jellies |
| GB980936A (en) * | 1962-08-13 | 1965-01-20 | Hans Knoch | Improvements relating to continuous cooking of gelatinous substances, gelatinisable substances, fibrous matters and the like |
| US3356045A (en) * | 1963-10-17 | 1967-12-05 | Moscowskaja Konditerskaja Fabr | Method and apparatus for making milk caramel mass for manufacturing "iris" |
-
1975
- 1975-01-18 DE DE2501933A patent/DE2501933C2/de not_active Expired
- 1975-12-09 SE SE7513858A patent/SE413455B/xx not_active IP Right Cessation
- 1975-12-09 AT AT932575A patent/AT343990B/de not_active IP Right Cessation
- 1975-12-09 CH CH1596775A patent/CH600786A5/xx not_active IP Right Cessation
- 1975-12-15 IT IT52702/75A patent/IT1052581B/it active
- 1975-12-15 DD DD190162A patent/DD122026A5/xx unknown
- 1975-12-22 BE BE163029A patent/BE836966A/xx not_active IP Right Cessation
- 1975-12-26 JP JP50155135A patent/JPS5849220B2/ja not_active Expired
- 1975-12-30 NL NL7515209A patent/NL7515209A/xx not_active Application Discontinuation
-
1976
- 1976-01-08 FR FR7600344A patent/FR2297574A1/fr active Granted
- 1976-01-08 GB GB725/76A patent/GB1489322A/en not_active Expired
- 1976-01-12 CA CA243,369A patent/CA1063859A/en not_active Expired
- 1976-01-19 US US05/650,235 patent/US4056640A/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| AT343990B (de) | 1978-06-26 |
| SE7513858L (sv) | 1976-07-19 |
| FR2297574A1 (fr) | 1976-08-13 |
| IT1052581B (it) | 1981-07-20 |
| BE836966A (fr) | 1976-04-16 |
| CA1063859A (en) | 1979-10-09 |
| NL7515209A (nl) | 1976-07-20 |
| JPS5849220B2 (ja) | 1983-11-02 |
| SE413455B (sv) | 1980-06-02 |
| DE2501933A1 (de) | 1976-07-22 |
| JPS51106762A (US06653308-20031125-C00199.png) | 1976-09-21 |
| FR2297574B1 (US06653308-20031125-C00199.png) | 1981-07-31 |
| DD122026A5 (US06653308-20031125-C00199.png) | 1976-09-12 |
| GB1489322A (en) | 1977-10-19 |
| US4056640A (en) | 1977-11-01 |
| DE2501933C2 (de) | 1983-04-21 |
| ATA932575A (de) | 1977-10-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PL | Patent ceased |