FR2446072A1 - Sucrerie fourree pralinee - Google Patents

Sucrerie fourree pralinee

Info

Publication number
FR2446072A1
FR2446072A1 FR7900693A FR7900693A FR2446072A1 FR 2446072 A1 FR2446072 A1 FR 2446072A1 FR 7900693 A FR7900693 A FR 7900693A FR 7900693 A FR7900693 A FR 7900693A FR 2446072 A1 FR2446072 A1 FR 2446072A1
Authority
FR
France
Prior art keywords
praline
sugar
pref
friable
oily
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
FR7900693A
Other languages
English (en)
French (fr)
Other versions
FR2446072B3 (OSRAM
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.)
BREBION SARL
Original Assignee
BREBION 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 BREBION SARL filed Critical BREBION SARL
Priority to FR7900693A priority Critical patent/FR2446072A1/fr
Publication of FR2446072A1 publication Critical patent/FR2446072A1/fr
Application granted granted Critical
Publication of FR2446072B3 publication Critical patent/FR2446072B3/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
    • 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)
  • Confectionery (AREA)
FR7900693A 1979-01-09 1979-01-09 Sucrerie fourree pralinee Granted FR2446072A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7900693A FR2446072A1 (fr) 1979-01-09 1979-01-09 Sucrerie fourree pralinee

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7900693A FR2446072A1 (fr) 1979-01-09 1979-01-09 Sucrerie fourree pralinee

Publications (2)

Publication Number Publication Date
FR2446072A1 true FR2446072A1 (fr) 1980-08-08
FR2446072B3 FR2446072B3 (OSRAM) 1981-09-18

Family

ID=9220659

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7900693A Granted FR2446072A1 (fr) 1979-01-09 1979-01-09 Sucrerie fourree pralinee

Country Status (1)

Country Link
FR (1) FR2446072A1 (OSRAM)

Also Published As

Publication number Publication date
FR2446072B3 (OSRAM) 1981-09-18

Similar Documents

Publication Publication Date Title
FR2486364B1 (fr) Gomme a macher et autres produits de confiserie portant un revetement sans sucre et leur preparation
CH631075A5 (it) Procedimento per la preparazione di un prodotto confettato.
JPS5651956A (en) Ice cream package having partitioned chamber for heating syrup
EP0289849A3 (en) Process and apparatus for the continuous preparation of process and apparatus for the continuous preparation of cacao butter or similar fat-containing masses to be proccacao butter or similar fat-containing masses to be processed essed
JPS5571797A (en) Manufacture of cacao butter substitute fat
JP2008131959A (ja) ウェハースシェルおよびクリーム状充填物を含む食品構造
IT1144889B (it) Prodotto composito di dolciume gelato procedimento ed apparecchiatura per la sua fabbricazione
DE3061818D1 (en) Process for producing composite ice confections
US2747525A (en) Process of making frozen confections
ES8103935A1 (es) Un procedimiento para la preparacion de confituras congela- das.
EP0224305A3 (en) Device for filling a mould tray with a thick fluid substance such as chocolate, creme, fondant, and similar
FR2437996A1 (fr) Emballage consommable
JPS5618551A (en) Preparation of multilayered ice cream
GB2012801B (en) Continuous deodorization of cocoa butter in thin layers
JPS57170147A (en) Frozen food contained in edible container having improved moisture resistance
FR2011004A1 (en) Fabrication of liquid centre chocolates
JPS6423853A (en) Ices and their production
JPS5592656A (en) Multilayered ice cream filled with core component in center part of layer
JPS55120752A (en) Shaved ice in cup and its preparation
US2046415A (en) Handle for confection
JPS5626157A (en) Preparation of popsicle
JPS56134965A (en) Edible ice cream stick
IT8260357U1 (it) Cono di biscotto per gelato parzialmente riempito di sostanze dolci e/o aromatizzanti solidificate
KR890005527Y1 (ko) 사탕이 내설된 빙과
FR2034237A1 (en) Sugared nougat