CO4750770A1 - PROCEDURE FOR PRODUCING STRUCTURED CHOCOLATE OR CONFECTIONERY MATERIAL CONTAINING FAT AND PRODUCT SO OBTAINED - Google Patents

PROCEDURE FOR PRODUCING STRUCTURED CHOCOLATE OR CONFECTIONERY MATERIAL CONTAINING FAT AND PRODUCT SO OBTAINED

Info

Publication number
CO4750770A1
CO4750770A1 CO96057375A CO96057375A CO4750770A1 CO 4750770 A1 CO4750770 A1 CO 4750770A1 CO 96057375 A CO96057375 A CO 96057375A CO 96057375 A CO96057375 A CO 96057375A CO 4750770 A1 CO4750770 A1 CO 4750770A1
Authority
CO
Colombia
Prior art keywords
chocolate
fat
confectionery material
confectionery
procedure
Prior art date
Application number
CO96057375A
Other languages
Spanish (es)
Inventor
Beckett Stephen Thomas
Mark Jury
Robert Mackley Malcolm
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of CO4750770A1 publication Critical patent/CO4750770A1/en

Links

Landscapes

  • Confectionery (AREA)

Abstract

Un procedimiento para producir un chocolate estructurado omaterial de confitería que contiene grasa, el cual comprende alimentar un chocolate o material de confitería que contiene grasa a un dispositivo de extrusión y aplicar presión a chocolate o material de confitería que contiene grasa corriente arriba de una constricción de flujo provista con una pluralidad de pasadores de formación para extruir el chocolate o material de confitería que contiene grasa en la forma de una masa continua que tiene pasajes substancialmente longitudinales, caracterizado porque el chocolate o material de confitería que contiene grasa es extruido en un estado sólido o semi-sólido, no vaciable o no-fluible.A method of producing a structured chocolate or fat-containing confectionery chocolate, which comprises feeding a chocolate or fat-containing confectionery material to an extrusion device and applying pressure to chocolate or fat-containing confectionery material upstream of a flow provided with a plurality of forming pins to extrude the chocolate or confectionery fat-containing material in the form of a continuous mass having substantially longitudinal passages, characterized in that the chocolate or confectionery material containing fat is extruded in a solid state or semi-solid, non-pourable or non-flowable.

CO96057375A 1995-10-31 1996-10-30 PROCEDURE FOR PRODUCING STRUCTURED CHOCOLATE OR CONFECTIONERY MATERIAL CONTAINING FAT AND PRODUCT SO OBTAINED CO4750770A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB9522303.8A GB9522303D0 (en) 1995-10-31 1995-10-31 Confectionery or food product containing fat-based component
GBGB9617650.8A GB9617650D0 (en) 1995-10-31 1996-08-23 Confectionery or food product containing fat-based component

Publications (1)

Publication Number Publication Date
CO4750770A1 true CO4750770A1 (en) 1999-03-31

Family

ID=10783174

Family Applications (1)

Application Number Title Priority Date Filing Date
CO96057375A CO4750770A1 (en) 1995-10-31 1996-10-30 PROCEDURE FOR PRODUCING STRUCTURED CHOCOLATE OR CONFECTIONERY MATERIAL CONTAINING FAT AND PRODUCT SO OBTAINED

Country Status (7)

Country Link
AR (1) AR004248A1 (en)
CO (1) CO4750770A1 (en)
GB (2) GB9522303D0 (en)
IN (1) IN181969B (en)
MY (1) MY132606A (en)
UA (1) UA39212C2 (en)
ZA (1) ZA969142B (en)

Also Published As

Publication number Publication date
ZA969142B (en) 1998-04-30
GB9522303D0 (en) 1996-01-03
IN181969B (en) 1998-11-21
UA39212C2 (en) 2001-06-15
GB9617650D0 (en) 1996-10-02
MY132606A (en) 2007-10-31
AR004248A1 (en) 1998-11-04

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