EP1868444A1 - Procede et dispositif pour estamper a froid une masse grasse alimentaire - Google Patents

Procede et dispositif pour estamper a froid une masse grasse alimentaire

Info

Publication number
EP1868444A1
EP1868444A1 EP06701589A EP06701589A EP1868444A1 EP 1868444 A1 EP1868444 A1 EP 1868444A1 EP 06701589 A EP06701589 A EP 06701589A EP 06701589 A EP06701589 A EP 06701589A EP 1868444 A1 EP1868444 A1 EP 1868444A1
Authority
EP
European Patent Office
Prior art keywords
concave
fat mass
cooling
stamp
area
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.)
Withdrawn
Application number
EP06701589A
Other languages
German (de)
English (en)
Inventor
David Marcinokowski
Achim Krischer
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Buehler AG
Original Assignee
Buehler AG
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 Buehler AG filed Critical Buehler AG
Publication of EP1868444A1 publication Critical patent/EP1868444A1/fr
Withdrawn legal-status Critical Current

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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
    • A23G1/0053—Processes of shaping not covered elsewhere
    • A23G1/0063—Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band of by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
    • A23G1/0053—Processes of shaping not covered elsewhere
    • A23G1/0063—Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band of by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G1/0069—Compression moulding of paste, optionally in form of ball or rope or other preforms, or of powder or granules
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0079—Chocolate moulds processing
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
    • A23G1/205—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
    • A23G1/205—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G1/207—Compression moulding of paste, optionally in form of ball or rope or other preforms, or of powder or granules
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/22—Chocolate moulds
    • 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
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • 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
    • A23G3/0097—Decorating sweetmeats or confectionery
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/28—Apparatus for decorating sweetmeats or confectionery

Definitions

  • the invention relates to a method and a device for producing a consumable, which consists at least in some areas of a, in particular cocoa-containing or chocolate-like, fat mass.
  • Consumables which consist of a fat mass, at least in some areas, are e.g. Biscuits or similar biscuits on which a "bonnet” or “blob” of chocolate is applied, or e.g. a piece of white chocolate with dark chocolate patterns, e.g. so-called “chocolate thaler” or “chocolate pictures”, imprinted or vice versa.
  • the bonnets or blobs are applied or imparted to the generally solid backing (e.g., biscuit or chocolate bar) in a flowable to pasty form and then cooled until the applied or compacted mass has cooled.
  • the generally solid backing e.g., biscuit or chocolate bar
  • This cooling process takes a relatively long time, which in total slows down the production speed of the aforementioned consumer goods or a very large cooling storage is needed.
  • the invention has for its object to provide a method and an apparatus which is a rapid production of a consumption, which consists at least in some areas of a, in particular cocoa-containing or chocolate-like, fat mass, are suitable.
  • the process according to the invention comprises the following steps:
  • the fat mass is in a soft, yet dimensionally stable or at least very viscous state, applied to the Auflagefiumblee Fettmasse- batches verflies practically not or only very slowly, so that it does not require any limiting lateral delimitation on the support surface.
  • the concave stamping area of the concave cooling stamp which has been lowered onto the chunk shortly after application of the mass of fat mass, covers practically the entire chunk, so that a complete embossing of the mass of fat mass takes place to form a complementary image of the concave stamping area.
  • the cooling plunger is conveniently at a temperature below 10 0 C, but preferably below 0 0 C 1 so that a very rapid cooling and solidification or solidification of the embossed fat mass Batzens takes place when thedestempels is kept in its lowered position on the fat mass , Hold the cold stamp in this lowered position until the fat mass is sufficiently solidified and the punch can still be dislodged without damaging the final product from the solidified fat mass. So you usually do not wait until the fat mass is completely solidified. It is particularly advantageous if one carries out the described embossing process in an atmosphere whose dew point is by air conditioning below the surface temperature of the concave cooling die.
  • the solid bearing surface may be a flat surface, or it may have a concave bearing area, the inner surface of which is complementary to the downwardly facing surface of the food to be produced, wherein the fat mass-batzen is applied to this concave support area.
  • chocolate thalers or biconvex and plano-convex chocolate lozenges can be formed depending on the shape of the concave cooling stamp and depending on the shape of the support surface.
  • the support surface is formed by a surface area of an existing consumption. This makes it possible to decorate biscuits or other pastries and chocolate bars with imprinted chocolate molds and enhance their flavor.
  • the concave cooling plunger is pressed against the support surface with a peripheral region encompassing its concave plunger area in order to close off the gap filled with the fatty substance. This prevents some of the fat mass from flowing during embossing. So you get through the edge region of the concave cooling stamp limited fatty mass imprints.
  • the defined volume of the fat mass Batzens be chosen greater than the volume of the space between the support surface and the concave punch area.
  • the embossing process can also take place in such a way that, at the end of the lowering of the cooling plunger, the concave cooling plunger is pressed against the support surface with an edge region comprising its concave plunger area and provided with indentations or indentations. As a result, in turn, a portion of the fat mass is pushed out of the filled space.
  • an apparatus which has a fixed bearing surface and a. has on the support surface lowerable concave cooling punch, which has at its lower end a concave punch area, the inner surface is complementary to a first surface region of a food to be produced.
  • the solid support surface may be a flat surface, or it may have a concave Auflagebereicb, the inner surface is complementary to a second surface region of a food to be produced, or they may have below the cooling punch a mold for receiving an existing consumption.
  • the concave cooling punch preferably has an edge region encompassing its concave stamping region, with which the cooling stamp can be pressed against the support surface, wherein the concave cooling stamp in particular has an edge region encompassing its concave stamping region and provided with indentations or recesses, with which the cooling stamp bears against the support surface can be pressed.
  • the method according to the invention can also be used to "weld" or "solder" several, possibly different, consumables together.
  • the various consumables are placed side by side on a solid support, and one applies a fat mass bats on the firm support so that the two adjacent areas are covered by the fat mass bats.
  • the Concave punch area is preferably provided with indentations in the edge region, which are approximately complementary to the adjacent Verzehrgut areas, so that a portion of the fat mass swells out of the stamp area and wets the contiguous Verzehrgut area before solidification.
  • relatively stable consumer goods can be realized with "chocolate welding points" or "chocolate solder joints”.
  • FIG. 1 shows a sectional view of a first embodiment of the device according to the invention during the cooling-stamp lowering phase of the method according to the invention
  • FIG. 2 schematically shows a sectional view of a second embodiment of the device according to the invention during the cooling-stamp lowering phase of the method according to the invention
  • FIG 3 shows a sectional view of a third embodiment of the device according to the invention during the cooling-stamp lowering phase of the method according to the invention.
  • a first embodiment of the inventive device is shown schematically. It contains a concave cooling stamp or hollow stamp 1 with a concave stamping area 2 and a fixed bearing surface 3, which is a flat surface 3.
  • Fig. 1 shows the phase of the downward movement (arrow A) of the concave cooling stamp or Hohlstkovs.1 to a blob M or blot from even warmer. and soft fat, which was previously applied to the solid support surface 3.
  • the support surface 3 may be formed, for example, by a belt that moves intermittently under the concave cooling stamp 1 (arrow B), wherein it during the downward movement of the concave cooling stamp 1 is stopped.
  • the concave cooling stamp 1 is then lowered down to the chunk M and pressed into the mass M.
  • the fat mass bump M undergoes an embossing that is complementary to the surface of the concave punch area 2.
  • the concave cooling stamp 1 then remains on or in the fat mass M until it is sufficiently cooled by the cooling die 1 and solidified.
  • An edge region 6 surrounding the concave stamping region 2 of the concave cooling stamp 1 can be pressed against the bearing surface 3, so that a cavity volume defined between the concave stamping region 2 and the bearing surface 3 is formed, in which the fatty substance M partially or completely solidifies during embossing completely distributed.
  • the fat mass forming the chunk M is applied to the support surface 3 in such a metered manner that the fat mass dosing volume approximately corresponds to the void volume between the concave punch region 2 and the support surface 3.
  • the edge region 6 can also be provided with indentations or recesses (not shown) in a very targeted manner along the circumferential direction, so that when the cooling stamp 1 is completely lowered against the bearing surface 3, the resulting cavity is open to the outside via one or more openings. When coining with overdosing then swells through these openings, the excess fat mass M from.
  • the concave cooling stamp 1 is preferably made of a good heat-conducting metal such as copper or aluminum, and the concave stamping area 2 coming into contact with the fat mass M during embossing is preferably coated with silver which, in addition to its excellent thermal conductivity, also acts antiseptically.
  • the support surface 3 may consist of a plastic.
  • the device according to the invention preferably has numerous concave cooling dies 1 arranged next to one another and arranged on a common holding device (not shown).
  • a coolant which dissipates the heat derived from the fat mass B M, circulates through the holding device in the individual concave cooling dies 1, which are for this purpose with corresponding coolant channels (not shown) traversed.
  • the concave cooling stamp 1 and the support surface 3 of the inventive system can be accommodated in a climatic chamber whose dew point is kept below the surface temperature of the concave punch area 2 to prevent dew or frost formation on this.
  • a second embodiment of the inventive device is shown schematically. It also contains a concave cooling stamp 1 with a concave stamping area 2 and a fixed support surface 4, which is a hollow mold or alveolus 4.
  • FIG. 2 again shows the phase of the downward movement (arrow A) of the concave cooling stamp 1 to a still warm and soft fat mass M, which was previously metered into the mold 4.
  • the bearing surface with the hollow molds can intermittently move under the concave cooling stamp 1 (arrow B), being stopped during the downward movement of the concave cooling stamp 1.
  • the concave cooling stamp 1 is then lowered into the mass M in the mold 4 and pressed into the mass M.
  • the fat mass M undergoes an embossing which is complementary to the surface of the concave punch area 2.
  • the concave cooling stamp 1 remains Then again on or in the fat mass M until it is sufficiently cooled by the cooling die 1 and solidified.
  • a third embodiment of the inventive device is shown schematically.
  • it contains a concave cooling stamp 1 with a concave stamping area 2 and a fixed bearing surface 5, which is a substrate 5 on which an uncontaminated food 7 is located.
  • These are e.g. a piece of biscuit, a biscuit or a piece of (solidified) chocolate that was previously produced elsewhere.
  • FIG. 3 shows the phase of the downward movement (arrow A) of the concave cooling stamp or hollow stamp 1 to a blob M or blob of still warm and soft fat mass, which was previously applied to the upper surface 8 of the non-edible food 7.
  • the pad 5 may intermittently move under the concave cooling stamp 1 (arrow B), being stopped during the downward movement of the concave cooling stamp 1.
  • the concave cooling stamp 1 is then lowered down to the chunk M and pressed into the mass M.
  • the fat mass bump M undergoes an embossing that is complementary to the surface of the concave punch area 2.
  • the concave cooling stamp 1 then remains on or in the fat mass M until it is sufficiently cooled by the cooling die 1 and solidified.
  • the uncontaminated food 7 is a biscuit or biscuit
  • the intimate connection between the applied fat mass M and the surface 8 of the food to be consumed by the rapid embossing process is intensified.
  • the uncontaminated food 7 is a piece of solidified chocolate (eg at room temperature, about 20 ° C)
  • the uncontaminated food 7 is, for example, white chocolate, while the applied fat mass M is brown or dark chocolate, or vice versa.
  • edge region 6 of the concave cooling stamp 1 By means of special embodiments of the edge region 6 of the concave cooling stamp 1, numerous ornaments can also be carried out on the uncured food 7 in this third embodiment.
  • the corresponding device-related and procedural measures correspond to those of the first embodiment and have been described with reference to the edge region 6 in FIG.
  • the invention has been described so that the support surface 3 is intermittently moved under the concave cooling stamp 1.
  • the structure can also be modified such that the concave cooling stamp 1 is carried along with the support surface 3. This has the advantageous consequence that the support surface 3 and the flat band, the mold 4 or the base 5 need not be stopped during cold stamping.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne un dispositif et un procédé pour réaliser un produit de consommation, au moins partiellement constitué d'une masse grasse (M) en particulier du type chocolat ou à teneur en cacao. Ce dispositif comporte une surface d'appui (3 ; 4 ; 5) et une estampe réfrigérante concave (1) pouvant être abaissée sur la surface d'appui (3 ; 4 ; 5), laquelle estampe présente, à son extrémité inférieure, une zone concave (2) dont la surface intérieure est complémentaire d'une première zone superficielle d'un produit de consommation à réaliser. Pour la mise en oeuvre dudit procédé, une masse grasse (M) chaude et encore molle est appliquée sur une surface d'appui (3 ; 4) ou sur la surface (8) d'un produit de consommation (7) non garni puis solidifiée par estampage à froid au moyen de l'estampe réfrigérante concave (1). Cette invention permet ainsi de réaliser, par exemple, des produits de consommation au chocolat garnis et de forme particulière ou de garnir de chocolat, d'une façon particulière, des produits de consommation non garnis.
EP06701589A 2005-04-13 2006-02-06 Procede et dispositif pour estamper a froid une masse grasse alimentaire Withdrawn EP1868444A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102005017176A DE102005017176A1 (de) 2005-04-13 2005-04-13 Verfahren und Vorrichtung zum Kaltprägen einer Lebensmittel-Fettmasse
PCT/CH2006/000073 WO2006108307A1 (fr) 2005-04-13 2006-02-06 Procede et dispositif pour estamper a froid une masse grasse alimentaire

Publications (1)

Publication Number Publication Date
EP1868444A1 true EP1868444A1 (fr) 2007-12-26

Family

ID=36047806

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06701589A Withdrawn EP1868444A1 (fr) 2005-04-13 2006-02-06 Procede et dispositif pour estamper a froid une masse grasse alimentaire

Country Status (4)

Country Link
US (1) US20090041916A1 (fr)
EP (1) EP1868444A1 (fr)
DE (1) DE102005017176A1 (fr)
WO (1) WO2006108307A1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT1767099E (pt) 2005-09-21 2010-01-21 Unilever Nv Processo e aparelho para estampagem de um padrão sobre um doce congelado com revestimento
GB2522013A (en) * 2014-01-06 2015-07-15 Kraft Foods R & D Inc Confectionery product
WO2015169736A1 (fr) * 2014-05-05 2015-11-12 Bühler AG Dispositif et procédé de fabrication d'un produit de consommation façonné en utilisant une enceinte climatique

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE175643C (fr) *
LU39232A1 (fr) * 1960-02-04 1960-12-23
GB2070501B (en) * 1980-02-29 1983-10-19 Sollich Gmbh & Co Kg Making confections
US4335147A (en) * 1980-03-12 1982-06-15 Helmut Sollich Method for making confections
US4648829A (en) * 1984-02-13 1987-03-10 Sauer, S.P.A. Device for shaping ice creams and food articles of creamy consistency
DE3527005A1 (de) * 1985-07-27 1987-02-05 Schoeller Lebensmittel Verfahren zum formen oder nachverformen von plastischen nahrungsmittelmassen
GB2260071A (en) * 1991-10-01 1993-04-07 Sun Valley Poultry The treatment of meat
US5470596A (en) * 1992-05-15 1995-11-28 Prc Food product forming apparatus and method
TW350761B (en) * 1996-08-30 1999-01-21 Air Prod & Chem Method and apparatus for moulding a food product
ATE325542T1 (de) * 1997-01-11 2006-06-15 Mars Inc Verfahren zur formgebung von schokoladeprodukten
US20030235641A1 (en) * 2002-03-20 2003-12-25 Refer Jacob Christian Method and apparatus for making chocolate shells
ATE333217T1 (de) * 2002-04-22 2006-08-15 Aasted Mikroverk Aps Pressformungsvorrichtung für schokoladen- erzeugnissen auf einem bahnförderer
EP1356738A1 (fr) * 2002-04-22 2003-10-29 Aasted-Mikroverk Aps Appareil de fabrication d' articles de chocolat sur une bande de convoyage
EP1356739A1 (fr) * 2002-04-22 2003-10-29 Aasted-Mikroverk Aps Moulage par compression sur convoyeur à bande d'articles de chocolaterie
EP1356741A1 (fr) * 2002-04-22 2003-10-29 Aasted-Mikroverk Aps Appareil de fabrication d' articles de chocolat sur une bande de covoyage
DE10252633A1 (de) * 2002-05-27 2003-12-11 Kmb Produktions Ag Felben Verfahren und Vorrichtung zum Herstellen von Verzehrgütern

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2006108307A1 *

Also Published As

Publication number Publication date
WO2006108307A1 (fr) 2006-10-19
US20090041916A1 (en) 2009-02-12
DE102005017176A1 (de) 2006-10-19

Similar Documents

Publication Publication Date Title
DE69810254T2 (de) Verfahren zur Herstellung von Lebensmitteln unter Verwendung von einläufig rotierenden Walzen
DE10152289A1 (de) Verfahren und Vorrichtung zum Herstellen eines Formkörpers aus gekochter Zuckermasse in einer Form
EP1868445B1 (fr) Procede de fabrication d'un produit alimentaire fourre
EP1300087B2 (fr) Procédé de fabrication d'articles de consommation pourvus d'une coquille
EP1868444A1 (fr) Procede et dispositif pour estamper a froid une masse grasse alimentaire
DE8337534U1 (de) Suesswarenriegel
DE69305532T2 (de) Verfahren zum herstellen einer berichteträger
EP2468108B1 (fr) Procédé pour la production de produits de chocolat remplis
DE60201091T2 (de) Vorrichtung zum Pressen von essbaren Artikeln
DE10147177C1 (de) Verfahren und Vorrichtung zum Herstellen einer Schale aus fett- und/oder zuckerhaltiger Masse in einer Form
EP3139760B1 (fr) Plaque d'estampage dotée de butée de formage
DE3447245C2 (fr)
CH298862A (de) Verfahren zur Herstellung von dekorierten Konfiserieartikeln.
DE102011106282A1 (de) Mehrkomponentiges Lebensmittel
EP3082441B1 (fr) Procédé de fabrication d'un produit de pâtisserie combiné, de longue conservation
DE19720844C5 (de) Verfahren und Vorrichtung zum Herstellen von Verzehrgütern durch Fließpressen
DE60029703T2 (de) Verfahren zum Herstellen einer Bratpfanne oder Kochtopf mit Antihaftbeschichtung
DE60201604T2 (de) Vorrichtung zum Formen essbarer Gegenstände
DE602005001321T2 (de) Vorrichtung zur Herstellung von Schokoladeartikeln auf einem Fördergeflecht
EP3310181B1 (fr) Procédé pour fabriquer un produit alimentaire
DE60213199T2 (de) Auf Bahnförderer Pressformungsvorrichtung für Schokoladen-Erzeugnisse
DE3001153C2 (fr)
EP3607823A1 (fr) Procédé et dispositif de fabrication d'un produit alimentaire lamellé
DE767085C (de) Verfahren zur Herstellung von farbig gemusterten Gegenstaenden, insbesondere Schriftschildern, aus haertbaren Kunstharzpressstoffen in Pulverform
DE2448A (de) Apparat und Verfahren zur Herstellung elastischer Gelatinckapseln

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20070920

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI SK TR

RIN1 Information on inventor provided before grant (corrected)

Inventor name: KRISCHER, ACHIM

Inventor name: MARCINOKOWSKI, DAVID

DAX Request for extension of the european patent (deleted)
17Q First examination report despatched

Effective date: 20090202

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20101109