DK1504672T3 - Proces til at fremstille en chokoladesnack - Google Patents

Proces til at fremstille en chokoladesnack

Info

Publication number
DK1504672T3
DK1504672T3 DK03425546T DK03425546T DK1504672T3 DK 1504672 T3 DK1504672 T3 DK 1504672T3 DK 03425546 T DK03425546 T DK 03425546T DK 03425546 T DK03425546 T DK 03425546T DK 1504672 T3 DK1504672 T3 DK 1504672T3
Authority
DK
Denmark
Prior art keywords
continuous layer
soft dough
layer
chocolate
making
Prior art date
Application number
DK03425546T
Other languages
Danish (da)
English (en)
Inventor
Roberto Buttini
Maurizio Pedretti
Original Assignee
Barilla Flli G & R
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 Barilla Flli G & R filed Critical Barilla Flli G & R
Application granted granted Critical
Publication of DK1504672T3 publication Critical patent/DK1504672T3/da

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
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/34—Filled, to be filled or stuffed products the filling forming a barrier against migration
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/0068—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
DK03425546T 2003-08-08 2003-08-08 Proces til at fremstille en chokoladesnack DK1504672T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP03425546A EP1504672B1 (en) 2003-08-08 2003-08-08 A process for producing a chocolate snack

Publications (1)

Publication Number Publication Date
DK1504672T3 true DK1504672T3 (da) 2008-04-07

Family

ID=33547850

Family Applications (1)

Application Number Title Priority Date Filing Date
DK03425546T DK1504672T3 (da) 2003-08-08 2003-08-08 Proces til at fremstille en chokoladesnack

Country Status (7)

Country Link
EP (1) EP1504672B1 (sl)
AT (1) ATE380473T1 (sl)
DE (1) DE60318038T2 (sl)
DK (1) DK1504672T3 (sl)
ES (1) ES2297117T3 (sl)
PT (1) PT1504672E (sl)
SI (1) SI1504672T1 (sl)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102012015455A1 (de) 2012-08-03 2014-02-06 Bahlsen Gmbh & Co. Kg Dauerbackware sowie Verfahren zu deren Herstellung
MA41851B1 (fr) * 2015-04-02 2018-12-31 Barilla Flli G & R Procédé pour la production de collation au chocolat, et collation pouvant être obtenue à l'aide de ce procédé
JP2024529758A (ja) * 2021-08-27 2024-08-08 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 菓子製品

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1120042B (it) * 1979-11-16 1986-03-19 Buitoni Perugina Ind Ibp Prodotto dolciario
WO1997015198A1 (en) * 1995-10-23 1997-05-01 Unilever N.V. Composite food product with moisture barrier
FR2744593B1 (fr) * 1996-02-08 1998-04-17 Neuhauser Alfred Produit composite de patisserie forme d'une superposition d'au moins deux pieces moelleuses et d'un intermediaire croquant
DE69826980T2 (de) * 1998-04-02 2005-10-13 Ferrero Ohg Mbh Komposit-Konfektprodukt

Also Published As

Publication number Publication date
SI1504672T1 (sl) 2008-04-30
DE60318038D1 (de) 2008-01-24
DE60318038T2 (de) 2008-12-04
PT1504672E (pt) 2008-03-19
ATE380473T1 (de) 2007-12-15
EP1504672B1 (en) 2007-12-12
EP1504672A1 (en) 2005-02-09
ES2297117T3 (es) 2008-05-01

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