FR2612050B1 - Composition chocolatee nappable - Google Patents

Composition chocolatee nappable

Info

Publication number
FR2612050B1
FR2612050B1 FR8703855A FR8703855A FR2612050B1 FR 2612050 B1 FR2612050 B1 FR 2612050B1 FR 8703855 A FR8703855 A FR 8703855A FR 8703855 A FR8703855 A FR 8703855A FR 2612050 B1 FR2612050 B1 FR 2612050B1
Authority
FR
France
Prior art keywords
nappable
chocolate composition
chocolate
composition
nappable chocolate
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
FR8703855A
Other languages
English (en)
Other versions
FR2612050A1 (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.)
ROESCH JEAN PAUL
Original Assignee
ROESCH JEAN PAUL
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 ROESCH JEAN PAUL filed Critical ROESCH JEAN PAUL
Priority to FR8703855A priority Critical patent/FR2612050B1/fr
Publication of FR2612050A1 publication Critical patent/FR2612050A1/fr
Application granted granted Critical
Publication of FR2612050B1 publication Critical patent/FR2612050B1/fr
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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
FR8703855A 1987-03-13 1987-03-13 Composition chocolatee nappable Expired FR2612050B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8703855A FR2612050B1 (fr) 1987-03-13 1987-03-13 Composition chocolatee nappable

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8703855A FR2612050B1 (fr) 1987-03-13 1987-03-13 Composition chocolatee nappable

Publications (2)

Publication Number Publication Date
FR2612050A1 FR2612050A1 (fr) 1988-09-16
FR2612050B1 true FR2612050B1 (fr) 1989-07-21

Family

ID=9349226

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8703855A Expired FR2612050B1 (fr) 1987-03-13 1987-03-13 Composition chocolatee nappable

Country Status (1)

Country Link
FR (1) FR2612050B1 (fr)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB515430A (en) * 1937-07-17 1939-12-05 Int Patents Dev Co Improvements in and relating to the production of chocolate compounds for use in thecoating of foodstuffs
FR1037308A (fr) * 1951-05-19 1953-09-16 Nouveaux chocolats et produits chocolatés et procédé pour leur fabrication
CH386224A (de) * 1957-05-29 1964-12-31 Lindt & Spruengli Schokolade Verfahren zur Herstellung eines Kakaoproduktes
FR1528109A (fr) * 1967-05-03 1968-06-07 Heidenau Maschf Veb Procédé et dispositif pour fabriquer du chocolat et une masse d'enrobage
DE1907480A1 (de) * 1969-02-14 1970-09-03 Willy Rau Kakaohaltiges Genussmittelkonzentrat und Verfahren zu seiner Herstellung
JPS56137846A (en) * 1980-03-27 1981-10-28 Toshiyuki Oota Preparation of sweetened fruit block

Also Published As

Publication number Publication date
FR2612050A1 (fr) 1988-09-16

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Legal Events

Date Code Title Description
ST Notification of lapse