DE1692379B2 - Verfahren zur herstellung einer schnell haftenden kakaopaste zum ueberziehen von backwaren - Google Patents
Verfahren zur herstellung einer schnell haftenden kakaopaste zum ueberziehen von backwarenInfo
- Publication number
- DE1692379B2 DE1692379B2 DE19661692379 DE1692379A DE1692379B2 DE 1692379 B2 DE1692379 B2 DE 1692379B2 DE 19661692379 DE19661692379 DE 19661692379 DE 1692379 A DE1692379 A DE 1692379A DE 1692379 B2 DE1692379 B2 DE 1692379B2
- Authority
- DE
- Germany
- Prior art keywords
- adhing
- fast
- production
- baked goods
- cocoa paste
- 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.)
- Granted
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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
-
- 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
- A23G3/343—Products for covering, coating, finishing, decorating
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/02—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing microorganisms, enzymes, probiotics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEP0039732 | 1966-06-16 | ||
DEP0039732 | 1966-06-16 |
Publications (3)
Publication Number | Publication Date |
---|---|
DE1692379A1 DE1692379A1 (de) | 1972-03-16 |
DE1692379B2 true DE1692379B2 (de) | 1973-01-18 |
DE1692379C DE1692379C (de) | 1973-08-09 |
Family
ID=7376692
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE19661692379 Granted DE1692379B2 (de) | 1966-06-16 | 1966-06-16 | Verfahren zur herstellung einer schnell haftenden kakaopaste zum ueberziehen von backwaren |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE1692379B2 (de) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3804007A1 (de) * | 1988-02-10 | 1989-08-24 | Jacobs Suchard Ag | Verfahren zur gewinnung von ballaststoffreichem material aus kakaopulver |
US7641930B2 (en) | 2004-12-08 | 2010-01-05 | The Hershey Company | Chocolate products and ingredients and methods for producing novel oil-in-water suspensions |
-
1966
- 1966-06-16 DE DE19661692379 patent/DE1692379B2/de active Granted
Also Published As
Publication number | Publication date |
---|---|
DE1692379A1 (de) | 1972-03-16 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
C3 | Grant after two publication steps (3rd publication) |