ECSP961908A - CHOCOLATE TRAINING - Google Patents
CHOCOLATE TRAININGInfo
- Publication number
- ECSP961908A ECSP961908A ECSP961908A ECSP961908A EC SP961908 A ECSP961908 A EC SP961908A EC SP961908 A ECSP961908 A EC SP961908A EC SP961908 A ECSP961908 A EC SP961908A
- Authority
- EC
- Ecuador
- Prior art keywords
- solid
- fat
- confectionery material
- containing confectionery
- extruded
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title 1
- 239000007787 solid Substances 0.000 abstract 5
- 235000009508 confectionery Nutrition 0.000 abstract 4
- 239000000463 material Substances 0.000 abstract 4
- 235000012438 extruded product Nutrition 0.000 abstract 2
- 238000001125 extrusion Methods 0.000 abstract 2
- 230000009969 flowable effect Effects 0.000 abstract 2
- 230000006835 compression Effects 0.000 abstract 1
- 238000007906 compression Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 238000011144 upstream manufacturing Methods 0.000 abstract 1
Landscapes
- Confectionery (AREA)
Abstract
Un procedimiento para la formación de un material de confitería que contiene grasa, extruído, el cual comprende alimentar el material de confitería que contiene grasa a un dispositivo de extrusión y aplicar presión al material de confitería que contiene grasa en una forma sustancialmente sólido o semi-sólida, no vaciable o no fluible, corriente arriba de una constricción de flujo por lo que la temperatura, la presión, la relación de contradicción y la velocidad de extrusión son tales que el material de confitería que contiene grasa es extruído sustancial e isotérmicamente, y permanece en una forma sustancialmente sólida o semi sólida, no vaciable o no fluible, y la cual tiene flexibilidad o plasticidad temporal, caracterizado porque, mientras que el producto extruído exhibe la flexibilidad temporal, el producto extruído es moldeado por comprensión, comprimido o deformado a la forma deseada.A method of forming an extruded fat-containing confectionery material, which comprises feeding the fat-containing confectionery material to an extrusion device and applying pressure to the fat-containing confectionery material in a substantially solid or semi-solid form. solid, non-pourable or non-flowable, upstream of a flow constriction whereby the temperature, pressure, contradiction ratio and extrusion rate are such that the fat-containing confectionery material is substantially and isothermally extruded, and it remains in a substantially solid or semi-solid, non-pourable or non-flowable form, and which has temporary flexibility or plasticity, characterized in that, while the extruded product exhibits temporary flexibility, the extruded product is compression molded, compressed or deformed to the desired shape.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ECSP961908 ECSP961908A (en) | 1996-10-28 | 1996-10-28 | CHOCOLATE TRAINING |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ECSP961908 ECSP961908A (en) | 1996-10-28 | 1996-10-28 | CHOCOLATE TRAINING |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ECSP961908A true ECSP961908A (en) | 1998-01-22 |
Family
ID=42042634
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ECSP961908 ECSP961908A (en) | 1996-10-28 | 1996-10-28 | CHOCOLATE TRAINING |
Country Status (1)
| Country | Link |
|---|---|
| EC (1) | ECSP961908A (en) |
-
1996
- 1996-10-28 EC ECSP961908 patent/ECSP961908A/en unknown
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