FR2437790A1 - Dip forming mould for chocolate and sugar decorations - for cakes and pastries, is cheap and eliminates skilled labour requirement - Google Patents

Dip forming mould for chocolate and sugar decorations - for cakes and pastries, is cheap and eliminates skilled labour requirement

Info

Publication number
FR2437790A1
FR2437790A1 FR7828579A FR7828579A FR2437790A1 FR 2437790 A1 FR2437790 A1 FR 2437790A1 FR 7828579 A FR7828579 A FR 7828579A FR 7828579 A FR7828579 A FR 7828579A FR 2437790 A1 FR2437790 A1 FR 2437790A1
Authority
FR
France
Prior art keywords
tool
degrees
chocolate
cheap
pref
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
FR7828579A
Other languages
French (fr)
Other versions
FR2437790B1 (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.)
EDITAR SARL
Original Assignee
EDITAR SARL
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 EDITAR SARL filed Critical EDITAR SARL
Priority to FR7828579A priority Critical patent/FR2437790A1/en
Priority to ES484595A priority patent/ES484595A1/en
Priority to IT26236/79A priority patent/IT1123444B/en
Priority to BE0/197464A priority patent/BE879191A/en
Publication of FR2437790A1 publication Critical patent/FR2437790A1/en
Application granted granted Critical
Publication of FR2437790B1 publication Critical patent/FR2437790B1/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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • 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
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • 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
    • 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
    • A23G3/0263—Moulding apparatus for hollow products, e.g. opened shell
    • 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
    • A23G3/0284—Removing articles from the mould; Associated manipulation

Abstract

A suitably profiled forming tool is dipped into liq. or paste-like confectionery base, esp. molten chocolate or sugar icing. As the tool is raised clear of the base material, a layer of the base adheres to the dipped end of the tool. The layer hardens in situ. on the tool and is sepd. from the tool in one piece to form the decoration. The tool is pref. dipped only to a depth which allows the decoration to be detached simply by breaking the adhesion between the tool surface and the layer. The tool is pref. made of high density metal and chilled before dipping for a duration of several seconds. Suitable metals include bronze, tin, copper, cast iron, and steel. The base material is pref. chocolate at 30 degrees to 60 degrees or sugars at 145 degrees to 170 degrees. The method eliminates requirement of highly skilled labour previously needed for making decorations. The tool is not only easy to use but cheap to make.
FR7828579A 1978-10-06 1978-10-06 Dip forming mould for chocolate and sugar decorations - for cakes and pastries, is cheap and eliminates skilled labour requirement Granted FR2437790A1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
FR7828579A FR2437790A1 (en) 1978-10-06 1978-10-06 Dip forming mould for chocolate and sugar decorations - for cakes and pastries, is cheap and eliminates skilled labour requirement
ES484595A ES484595A1 (en) 1978-10-06 1979-09-29 Dip forming mould for chocolate and sugar decorations - for cakes and pastries, is cheap and eliminates skilled labour requirement
IT26236/79A IT1123444B (en) 1978-10-06 1979-10-03 MANUFACTURING PROCESS OF DECORATIVE ELEMENTS OF SUGAR, CHOCOLATE OR SIMILAR SUBSTANCES
BE0/197464A BE879191A (en) 1978-10-06 1979-10-04 PROCESS FOR THE MANUFACTURE OF DECORATIVE ELEMENTS IN CHOCOLATE SUGARS OR THE LIKE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7828579A FR2437790A1 (en) 1978-10-06 1978-10-06 Dip forming mould for chocolate and sugar decorations - for cakes and pastries, is cheap and eliminates skilled labour requirement

Publications (2)

Publication Number Publication Date
FR2437790A1 true FR2437790A1 (en) 1980-04-30
FR2437790B1 FR2437790B1 (en) 1981-05-29

Family

ID=9213420

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7828579A Granted FR2437790A1 (en) 1978-10-06 1978-10-06 Dip forming mould for chocolate and sugar decorations - for cakes and pastries, is cheap and eliminates skilled labour requirement

Country Status (4)

Country Link
BE (1) BE879191A (en)
ES (1) ES484595A1 (en)
FR (1) FR2437790A1 (en)
IT (1) IT1123444B (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2604651A1 (en) * 1986-10-07 1988-04-08 Richard Freres Ste Civile Method and device for moulding hollow articles
EP1103188A1 (en) * 1999-11-17 2001-05-30 Aasted-Mikroverk Aps System for production of shells of confectionery mass
EP2225954A1 (en) 2009-03-05 2010-09-08 Productions Mallard Ferrière PMF Stamp for manufacturing confectionery decorations from sugar or similar masses

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2604651A1 (en) * 1986-10-07 1988-04-08 Richard Freres Ste Civile Method and device for moulding hollow articles
EP1103188A1 (en) * 1999-11-17 2001-05-30 Aasted-Mikroverk Aps System for production of shells of confectionery mass
EP2225954A1 (en) 2009-03-05 2010-09-08 Productions Mallard Ferrière PMF Stamp for manufacturing confectionery decorations from sugar or similar masses
FR2942696A1 (en) * 2009-03-05 2010-09-10 Productions Mallard Ferriere P IMPRINT FOR MANUFACTURING SUGAR OR SIMILAR DECORATIVE PASTRY ELEMENTS

Also Published As

Publication number Publication date
IT1123444B (en) 1986-04-30
IT7926236A0 (en) 1979-10-03
ES484595A1 (en) 1980-06-16
FR2437790B1 (en) 1981-05-29
BE879191A (en) 1980-02-01

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Legal Events

Date Code Title Description
TP Transmission of property
CL Concession to grant licences