ES2151863A1 - Preparing almond based confectionery items, by moulding mixture of honey, sugar and caramelised almonds into balls for coating with chocolate and sugar - Google Patents
Preparing almond based confectionery items, by moulding mixture of honey, sugar and caramelised almonds into balls for coating with chocolate and sugarInfo
- Publication number
- ES2151863A1 ES2151863A1 ES009900966A ES9900966A ES2151863A1 ES 2151863 A1 ES2151863 A1 ES 2151863A1 ES 009900966 A ES009900966 A ES 009900966A ES 9900966 A ES9900966 A ES 9900966A ES 2151863 A1 ES2151863 A1 ES 2151863A1
- Authority
- ES
- Spain
- Prior art keywords
- sugar
- balls
- almonds
- chocolate
- honey
- 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
Landscapes
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Caramelised almonds are coated with a solid mixture of honey and sugar, and the mixture is then moulded into balls for coating with chocolate and powdered sugar. A method for preparing a confectionery item from almonds comprises heating a mixture of honey, sugar and water at 150 degrees C to form a solid material, then adding caramelised almonds so that they become coated with the mixture, and then moulding the coated almond mixture into balls. These balls are added to a vessel containing chocolate at 30 degrees C and the chocolate-coated balls are coated with powdered sugar. The confectionery item comprises 50% chocolate, 30% toasted almonds, 10% sugar and 10% honey. An Independent claim is also included for the confectionery items prepared by this method.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES009900966A ES2151863B1 (en) | 1999-05-10 | 1999-05-10 | PROCEDURE FOR OBTAINING A SWEET WITH ALMON BASE AND SWEET SO OBTAINED. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES009900966A ES2151863B1 (en) | 1999-05-10 | 1999-05-10 | PROCEDURE FOR OBTAINING A SWEET WITH ALMON BASE AND SWEET SO OBTAINED. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2151863A1 true ES2151863A1 (en) | 2001-01-01 |
ES2151863B1 ES2151863B1 (en) | 2002-02-16 |
Family
ID=8308314
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES009900966A Expired - Fee Related ES2151863B1 (en) | 1999-05-10 | 1999-05-10 | PROCEDURE FOR OBTAINING A SWEET WITH ALMON BASE AND SWEET SO OBTAINED. |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES2151863B1 (en) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2515485A1 (en) * | 1981-10-29 | 1983-05-06 | Guntrum Louis | Chocolate confectionery prodn. - by mixing chocolate and plum brandy with caramelised mixt. of sugar and honey contg. toasted nuts |
-
1999
- 1999-05-10 ES ES009900966A patent/ES2151863B1/en not_active Expired - Fee Related
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2515485A1 (en) * | 1981-10-29 | 1983-05-06 | Guntrum Louis | Chocolate confectionery prodn. - by mixing chocolate and plum brandy with caramelised mixt. of sugar and honey contg. toasted nuts |
Non-Patent Citations (1)
Title |
---|
"Tafelformige Einlagen für gefüllte Schokoladen". Zucker und Süsswarenwirtschaft (1983) 36 (11) 342-344. Recuperado de Food Science & Technology Abstracts (FSTA) en STN International. * |
Also Published As
Publication number | Publication date |
---|---|
ES2151863B1 (en) | 2002-02-16 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
EC2A | Search report published |
Date of ref document: 20010101 Kind code of ref document: A1 Effective date: 20010101 |
|
FD2A | Announcement of lapse in spain |
Effective date: 20180807 |