FR2146668A5 - Making foamed chocolate products - having a solid skin and foamed centre - Google Patents

Making foamed chocolate products - having a solid skin and foamed centre

Info

Publication number
FR2146668A5
FR2146668A5 FR7126900A FR7126900A FR2146668A5 FR 2146668 A5 FR2146668 A5 FR 2146668A5 FR 7126900 A FR7126900 A FR 7126900A FR 7126900 A FR7126900 A FR 7126900A FR 2146668 A5 FR2146668 A5 FR 2146668A5
Authority
FR
France
Prior art keywords
foamed
centre
product
making
chocolate products
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
FR7126900A
Other languages
French (fr)
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.)
Noel y Cia Ltda SA
Original Assignee
Noel y Cia Ltda SA
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 Noel y Cia Ltda SA filed Critical Noel y Cia Ltda SA
Priority to FR7126900A priority Critical patent/FR2146668A5/en
Application granted granted Critical
Publication of FR2146668A5 publication Critical patent/FR2146668A5/en
Expired 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
    • A23G3/0294—Moulding or shaping of cellular or expanded articles

Landscapes

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

Abstract

A process for making sweets with a foames centre comprises (1) filling moulds at atmospheric pressure with hot product contg. bubbles, (2) moving the moulds towards a region of intermediate vacuum so that the bubbles increases in size, (3) movig the mould to a region of high vacuum to further increase their size. (4) Cooling the free surface of the products (5) slightly reducing the degree of cooling and solidifying the whole mass of product under vacuum and (7), removing the product from the mould. The product so produced has a foamed centre and a homogeneous skin.
FR7126900A 1971-07-22 1971-07-22 Making foamed chocolate products - having a solid skin and foamed centre Expired FR2146668A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7126900A FR2146668A5 (en) 1971-07-22 1971-07-22 Making foamed chocolate products - having a solid skin and foamed centre

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7126900A FR2146668A5 (en) 1971-07-22 1971-07-22 Making foamed chocolate products - having a solid skin and foamed centre

Publications (1)

Publication Number Publication Date
FR2146668A5 true FR2146668A5 (en) 1973-03-02

Family

ID=9080758

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7126900A Expired FR2146668A5 (en) 1971-07-22 1971-07-22 Making foamed chocolate products - having a solid skin and foamed centre

Country Status (1)

Country Link
FR (1) FR2146668A5 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0494384A2 (en) * 1990-12-10 1992-07-15 Meiji Seika Kaisha Ltd. Process for the manufacture of chocolate confectionery with fine gas bubbles entrapping a fatty cream base

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0494384A2 (en) * 1990-12-10 1992-07-15 Meiji Seika Kaisha Ltd. Process for the manufacture of chocolate confectionery with fine gas bubbles entrapping a fatty cream base
EP0494384A3 (en) * 1990-12-10 1994-02-23 Meiji Seika Kaisha

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Legal Events

Date Code Title Description
ST Notification of lapse