DE2545916C3 - Process for making chocolate coated biscuits - Google Patents

Process for making chocolate coated biscuits

Info

Publication number
DE2545916C3
DE2545916C3 DE19752545916 DE2545916A DE2545916C3 DE 2545916 C3 DE2545916 C3 DE 2545916C3 DE 19752545916 DE19752545916 DE 19752545916 DE 2545916 A DE2545916 A DE 2545916A DE 2545916 C3 DE2545916 C3 DE 2545916C3
Authority
DE
Germany
Prior art keywords
biscuits
relative humidity
chocolate coated
making chocolate
coated biscuits
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.)
Expired
Application number
DE19752545916
Other languages
German (de)
Other versions
DE2545916B2 (en
DE2545916A1 (en
Inventor
Auf Nichtnennung Antrag
Original Assignee
Josef Manner & Co Ag, Wien
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 AT16075*#A external-priority patent/AT334175B/en
Application filed by Josef Manner & Co Ag, Wien filed Critical Josef Manner & Co Ag, Wien
Publication of DE2545916A1 publication Critical patent/DE2545916A1/en
Publication of DE2545916B2 publication Critical patent/DE2545916B2/en
Application granted granted Critical
Publication of DE2545916C3 publication Critical patent/DE2545916C3/en
Expired legal-status Critical Current

Links

Description

2525th

45 91645 916

Claims (1)

Patentanspruch:Claim: Verfahren zur Herstellung von schokoladeüberzogenen Keksen, bei dem ein in bekannter Weise hergestellter halbmürber Keksteil 24 h bei einer Temperatur von 12 bis 1/°C und einer relativen Luftfeuchtigkeit von 70 bis 85 % gelagert wird, aus dem so gelagerten Teil Kekse in üblicher Weise geformt und die Kekse wie üblich gebacken und anschließend die Kekse mittels bekannter Dragierverfahren mit einem Schokoladeüberzug versehen werden, dadurch gekennzeichnet, daß die gebackenen Kekse vor dem Überziehen zunächst 12 h bei einer Temperatur von 17 bis 23° C und einer relativen Luftfeuchtigkeit von 85 bis 90 % und dann 12 h bei der gleichen Temperatur und einer relativen Luftfeuchtigkeit von 50 % gehalten werden.Process for the production of chocolate-coated biscuits, in which a in a known manner Semi-crumbly biscuit part produced 24 h at a temperature of 12 to 1 / ° C and a relative Humidity of 70 to 85% is stored, from the so stored part biscuits in the usual way shaped and the biscuits baked as usual and then the biscuits using known coating processes are provided with a chocolate coating, characterized in that the baked biscuits before coating for 12 h at a temperature of 17 to 23 ° C and one relative humidity of 85 to 90% and then 12 h at the same temperature and a relative Humidity must be kept at 50%.
DE19752545916 1975-01-10 1975-10-14 Process for making chocolate coated biscuits Expired DE2545916C3 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AT16075*#A AT334175B (en) 1975-01-10 1975-01-10 PROCESS FOR THE MANUFACTURING OF CHOCOLATE-PROCESSED COOKIES
AT16075 1975-01-10

Publications (3)

Publication Number Publication Date
DE2545916A1 DE2545916A1 (en) 1976-07-15
DE2545916B2 DE2545916B2 (en) 1977-05-12
DE2545916C3 true DE2545916C3 (en) 1978-01-05

Family

ID=

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