FR2285078A1 - Liqueur-type bon-bon or praline - having nougat outside the sugar crust containing the liqueur - Google Patents

Liqueur-type bon-bon or praline - having nougat outside the sugar crust containing the liqueur

Info

Publication number
FR2285078A1
FR2285078A1 FR7432232A FR7432232A FR2285078A1 FR 2285078 A1 FR2285078 A1 FR 2285078A1 FR 7432232 A FR7432232 A FR 7432232A FR 7432232 A FR7432232 A FR 7432232A FR 2285078 A1 FR2285078 A1 FR 2285078A1
Authority
FR
France
Prior art keywords
bon
liqueur
nougat
praline
outside
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
Application number
FR7432232A
Other languages
French (fr)
Other versions
FR2285078B3 (en
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR7432232A priority Critical patent/FR2285078A1/en
Publication of FR2285078A1 publication Critical patent/FR2285078A1/en
Application granted granted Critical
Publication of FR2285078B3 publication Critical patent/FR2285078B3/fr
Granted 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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23G3/20—Apparatus for coating or filling 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
    • A23G3/34—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

Landscapes

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

Abstract

Fabrication of bon-bons or pralines contg. a liq. based on spirits e. g. liquers whisky, rum etc., enclosed in a sugar crust, by coating this with a layer of chocolate acting as an intermediate support for a mass of nougat. Enables nougat to be used as an outer layer of a liqueur bon-bon; this would not be possible if the nougat were applied directly to the sugar crust enclosing the liqueur of spirit.
FR7432232A 1974-09-20 1974-09-20 Liqueur-type bon-bon or praline - having nougat outside the sugar crust containing the liqueur Granted FR2285078A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7432232A FR2285078A1 (en) 1974-09-20 1974-09-20 Liqueur-type bon-bon or praline - having nougat outside the sugar crust containing the liqueur

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7432232A FR2285078A1 (en) 1974-09-20 1974-09-20 Liqueur-type bon-bon or praline - having nougat outside the sugar crust containing the liqueur

Publications (2)

Publication Number Publication Date
FR2285078A1 true FR2285078A1 (en) 1976-04-16
FR2285078B3 FR2285078B3 (en) 1977-07-01

Family

ID=9143392

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7432232A Granted FR2285078A1 (en) 1974-09-20 1974-09-20 Liqueur-type bon-bon or praline - having nougat outside the sugar crust containing the liqueur

Country Status (1)

Country Link
FR (1) FR2285078A1 (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0064155A2 (en) * 1981-04-24 1982-11-10 Ferrero S.p.A. Confectionery product with a filling
EP0086319A2 (en) * 1981-12-30 1983-08-24 Ferrero S.p.A. Filled sweets with wafer shell and process for their production
EP0166446A2 (en) * 1984-06-27 1986-01-02 Mirabell Salzburger Confiserie- und Bisquit GmbH Chocolate with liquid filling
FR2668035A1 (en) * 1990-10-19 1992-04-24 Nougalet Ets Sweet filled with several flavours and device for producing it
EP0776609A1 (en) * 1995-11-30 1997-06-04 Innogram AG Composite chocolate articles
ES2211310A1 (en) * 2002-10-14 2004-07-01 Manuel Gil Clemente Sweet is composed of external covering of chocolate and of filling of 84.43 per cent fondant
WO2005048728A1 (en) * 2003-11-14 2005-06-02 Cadbury Schweppes Plc Liquid-filled confectionery compositions

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0064155A2 (en) * 1981-04-24 1982-11-10 Ferrero S.p.A. Confectionery product with a filling
EP0064155A3 (en) * 1981-04-24 1983-04-06 Ferrero S.P.A. Confectionery product with a filling
EP0086319A2 (en) * 1981-12-30 1983-08-24 Ferrero S.p.A. Filled sweets with wafer shell and process for their production
EP0086319A3 (en) * 1981-12-30 1985-05-15 Ferrero S.P.A. Filled sweets with wafer shell and process for their production
EP0166446A2 (en) * 1984-06-27 1986-01-02 Mirabell Salzburger Confiserie- und Bisquit GmbH Chocolate with liquid filling
EP0166446A3 (en) * 1984-06-27 1986-12-30 Mirabell Salzburger Confiserie- und Bisquit GmbH Chocolate with liquid filling
FR2668035A1 (en) * 1990-10-19 1992-04-24 Nougalet Ets Sweet filled with several flavours and device for producing it
EP0776609A1 (en) * 1995-11-30 1997-06-04 Innogram AG Composite chocolate articles
WO1997019602A1 (en) * 1995-11-30 1997-06-05 Innogram Ag Chocolate articles
ES2211310A1 (en) * 2002-10-14 2004-07-01 Manuel Gil Clemente Sweet is composed of external covering of chocolate and of filling of 84.43 per cent fondant
WO2005048728A1 (en) * 2003-11-14 2005-06-02 Cadbury Schweppes Plc Liquid-filled confectionery compositions
AU2004290954B2 (en) * 2003-11-14 2010-04-22 Mondelez Uk Holdings & Services Limited Liquid-filled confectionery compositions

Also Published As

Publication number Publication date
FR2285078B3 (en) 1977-07-01

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