FR2902976A1 - Fabricating chocolate crackles in a shape e.g. balls like grape seed/capsules, comprises coating solid state confectionary product in two rigid half shells, adding praline with gasified sugar, and supplying the praline to the half shells - Google Patents

Fabricating chocolate crackles in a shape e.g. balls like grape seed/capsules, comprises coating solid state confectionary product in two rigid half shells, adding praline with gasified sugar, and supplying the praline to the half shells Download PDF

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FR2902976A1
FR2902976A1 FR0606086A FR0606086A FR2902976A1 FR 2902976 A1 FR2902976 A1 FR 2902976A1 FR 0606086 A FR0606086 A FR 0606086A FR 0606086 A FR0606086 A FR 0606086A FR 2902976 A1 FR2902976 A1 FR 2902976A1
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Prior art keywords
praline
chocolate
half shells
coating
shells
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FR0606086A
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French (fr)
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Kevin Lefeuvre
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Priority to FR0606086A priority Critical patent/FR2902976A1/en
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    • 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
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • 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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • 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
    • 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
    • A23G3/34—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
    • A23G3/52—Aerated, foamed, cellular or porous products
    • 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

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

Abstract

The process for fabricating chocolate crackles in a shape of balls like grape seed, capsules or stopper of chocolate wine bottles, comprises coating a solid state confectionary product in two rigid half shells at an ambient temperature, adding a praline with a certain proportion of commercial gasified sugar, supplying the praline to the half shells, and assembling and then solidarizing the two half shells. Thickness of the two half shells is determined to obtain a limited crackling effect during the penetration of saliva or a drink inside the coating. The process for fabricating chocolate crackles in a shape of balls like a grape seed, capsules or stopper of chocolate wine bottles, comprises coating a solid state confectionary product in two rigid half shells at an ambient temperature, adding a praline with a certain proportion of commercial gasified sugar, supplying the praline to the half shells, and assembling and then solidarizing the two half shells. Thickness of the two half shells is determined to obtain a limited crackling effect during the penetration of saliva or a drink inside the coating. The proportion of the gasified sugar mixed with the praline is determined in function of size and duration of the crackling effect. Independent claims are included for: (1) the preparation of balls, capsules or stopper of chocolate wine bottles; and (2) snacks coated with chocolate.

Description

1 L'invention concerne un procédé de fabrication de friandises pétillantesThe invention relates to a process for making sparkling treats

et le mode de préparation de friandises pétillantes, notamment chocolatées. Il est connu, en particulier par le brevet français 2 383 611, d'obtenir une confiserie pétillante à deux constituants, comprenant comme principal constituant de la gomme à mâcher ayant une teneur en humidité de 0,10 % à 5 % en poids et comme second constituant du sucre gazéifié ayant une teneur en humidité d'environ 1 à 5 % en poids ; les deux constituants ayant sensiblement la même activité d'eau comprise entre 0,10 à 0,30 %. Cette confiserie ayant pour originalité de pétiller dans la bouche de l'utilisateur par libération progressive du gaz antérieurement emprisonné dans le sucre, lors de la dissolution du sucre par la salive. Il est connu aussi, par le brevet français 2 457 074, de fabriquer directement des bonbons pétillants par addition directe d'un gaz, généralement du gaz carbonique ou de l'air, dans la masse de sucrerie constituant le bonbon, en utilisant le procédé décrit dans ledit brevet. Le brevet français 2 610 481, quant à lui, divulgue un procédé de gazéification d'une masse de sucre fondu destiné à être commercialisé en tant que sucre gazéifié, après fragmentation à une granulométrie compatible avec leur utilisation ultérieure dans des préparations de friandises diverses dans l'industrie de la confiserie, dans les domaines où cette forme pétillante est recherchée. Les friandises pétillantes ainsi obtenues ont toutes en commun de produire, lors de leur humidification par la salive des consommateurs, les effets suivants : 1) des éclatements, lorsque le sucre gazéifié est uniformément réparti dans la masse de la friandise, et tout particulièrement lorsque ladite friandise est emprisonnée dans une coque de sucre ordinaire fondu ; ces éclatements étant produits par des bulles de diamètre inférieur à approximativement 0,15 mm, 2902976 2 2) des explosions ou cassures, lorsque la coque de la friandise se rompt d'une façon violente mais non dangereuse sous l'action de la pression de gaz emprisonné, 3) un pétillement produit par des morceaux de petite taille ayant par conséquent 5 moins de gaz inclus. Bien qu'il soit possible, comme on le voit, de diversifier et de moduler les effets susceptibles d'être obtenus par cette gazéification préalable, aucune recherche n'a été faite jusqu'alors dans ce sens en confiserie, car les friandises de cette sorte, 10 commercialisées jusqu'alors, ont été destinées quasi-exclusivement aux jeunes enfants dans un but plutôt ludique. La présente invention a pour but de combler cette lacune. Cette invention, telle que se caractérise, résout le problème consistant à définir un procédé avec lequel, d'une 15 part, les effets résultant de l'utilisation de sucre gazéifié puissent être contrôlés et modulés en vue d'obtenir des effets bien précis tel que, par exemple, d'évoquer l'effet en bouche d'une boisson pétillante particulière, principalement en accompagnement de ladite boisson, ou/et d'évoquer le retrait d'une capsule ou le retrait contrôlé d'un bouchon de bouteille de boisson pétillante, tel que le vin 20 mousseux ou le vin de champagne, et, d'autre part, de créer une nouvelle variété de confiserie par adjonction d'un effet pétillant contrôlé, comme c'est déjà le cas avec certaines boissons gazéifiées de façon plus directe. Le procédé de fabrication de friandises pétillantes par adjonction d'une certaine 25 proportion de sucre gazéifié selon l'invention se caractérise principalement en ce qu'il consiste à effectuer dans l'ordre les étapes suivantes : a) réaliser un enrobage en deux demi-coquilles rigides avec un produit de confiserie restant à l'état solide à température ambiante, b) réaliser un praliné, 30 2902976 3 c) adjoindre au praliné de l'étape (b) une certaine proportion de sucre gazéifié du commerce, d) garnir les deux demi-coquilles obtenues à l'étape (a) du praliné obtenu à l'étape 5 (b), e) assembler les deux demi-coquilles ainsi garnies et les solidariser. L'épaisseur des deux demi-coquilles d'enrobage est déterminée de façon à obtenir 10 un effet d'éclatement limité lors de la pénétration de salive ou d'une boisson à l'intérieur de l'enrobage, ceci, en fonction de la matière utilisée pour réaliser cet enrobage. La proportion de sucre gazéifié mélangé au praliné de garniture est déterminée en 15 fonction de l'importance et de la durée de l'effet de pétillement recherché, faisant suite à l'effet d'éclatement contrôlé de l'enrobage. Selon une application préférentielle, le procédé est utilisé à la fabrication de billes, de capsules ou de bouchons de bouteilles de champagne chocolatés, garnis d'un 20 praliné pétillant par adjonction de sucre gazéifié. La préparation des billes, des capsules et des bouchons de bouteilles de champagne chocolatés consiste à : 25 1 -couler dans un moule, épousant la forme extérieure de l'enrobage recherché, du chocolat fondu, 2 - réaliser le praliné, 30 3 - garnir les demi-coquilles en chocolat, coulées dans les moules de forme, du praliné mélangé à du sucre gazéifié, 2902976 4 4 - réunir les deux demi-coquilles ainsi garnies de praliné en les soudant ensemble à 24 C, puis réserver à une température de 15 à 18 C. L'épaisseur des demi-coquilles d'enrobage est d'environ 1 mm. Le diamètre des 5 billes chocolatées garnies d'un praliné pétillant est d'environ 18 mm. Les quantités de chocolat utilisées pour réaliser l'enrobage et le praliné sont respectivement de 2g. Le praliné utilisé est obtenu en mélangeant : 10 - un fondant chauffé à 117 C, - du beurre de cacao fondu, - des noisettes, - des amandes, 15 et en ajoutant ce mélange, réduit en poudre après solidification par refroidissement, au sucre gazéifié. Les friandises enrobées de chocolat évoquées ci-dessus sont revêtues de poussière d'or et de cuivre dans une proportion de 10 % de cuivre et 90 % d'or.  and the method of preparation of sparkling treats, especially chocolate. It is known, in particular from French Pat. No. 2,383,611, to obtain a two-component sparkling confectionery comprising, as main component of chewing gum having a moisture content of from 0.10% to 5% by weight, and second component of carbonated sugar having a moisture content of about 1 to 5% by weight; the two constituents having substantially the same water activity of between 0.10 to 0.30%. This confectionery having originality to fizz in the mouth of the user by progressive release of the gas previously trapped in the sugar, during the dissolution of sugar by saliva. It is also known from French Pat. No. 2,457,074 to directly manufacture sparkling candies by direct addition of a gas, generally carbon dioxide or air, into the candy mass constituting the candy, using the process described in said patent. French Patent 2,610,481, for its part, discloses a method of gasification of a mass of molten sugar to be marketed as a gasified sugar, after fragmentation to a particle size compatible with their subsequent use in various confectionery preparations in the confectionery industry, in areas where this sparkling form is sought. The sparkling treats thus obtained all have in common, when moistened with consumer saliva, the following effects: 1) bursting, when the carbonated sugar is uniformly distributed in the mass of the candy, and especially when said candy is trapped in a hull of melted ordinary sugar; these bursts being produced by bubbles of diameter less than approximately 0.15 mm, 2) explosions or breaks, when the shell of the candy breaks violently but not dangerously under the action of the pressure of trapped gas, 3) a crackle produced by small pieces having consequently less gas included. Although it is possible, as we see, to diversify and modulate the effects likely to be obtained by this prior gasification, no research has been made up to that point in confectionery, because the treats of this so, 10 previously marketed, were intended almost exclusively for young children for a rather fun purpose. The present invention aims to fill this gap. This invention, as characterized, solves the problem of defining a process with which, on the one hand, the effects resulting from the use of carbonated sugar can be controlled and modulated in order to obtain very precise effects such as that, for example, to evoke the effect in the mouth of a particular sparkling drink, mainly as an accompaniment to the said drink, and / or to evoke the withdrawal of a capsule or the controlled withdrawal of a bottle cap from sparkling beverage, such as sparkling wine or champagne wine, and, on the other hand, to create a new confectionery variety by adding a controlled sparkling effect, as is already the case with certain carbonated drinks of more direct way. The process for making sparkling treats by adding a certain proportion of carbonated sugar according to the invention is characterized in that it consists in carrying out in the following order the following steps: a) carrying out a coating in two half-hours; rigid shells with a confectionery product remaining in the solid state at ambient temperature, b) making a praline, c) adding to the praline of step (b) a certain proportion of commercial carbonated sugar, d) garnishing the two half-shells obtained in step (a) of the praline obtained in step 5 (b), e) assembling the two half-shells and lined and secure them. The thickness of the two coating half-shells is determined so as to obtain a limited bursting effect when saliva or beverage is penetrated into the coating, depending on the thickness of the coating. material used to make this coating. The proportion of carbonated sugar mixed with the filling praline is determined according to the importance and duration of the desired sparkle effect, following the controlled bursting effect of the coating. According to a preferred application, the process is used in the manufacture of marbles, capsules or corks of champagne champagne bottles, filled with a sparkling praline by adding sugar gasified. The preparation of the balls, capsules and corks of champagne champagne bottles consists in: 1 -during into a mold, matching the external shape of the desired coating, melted chocolate, 2 - making the praline, 30 3 - garnishing the half-shells made of chocolate, poured into the molds of form, praline mixed with carbonated sugar, - bring together the two half-shells and filled with praline by welding them together at 24 C, then reserve at a temperature of 15 to 18 C. The thickness of the half-shell coating is about 1 mm. The diameter of the 5 chocolate balls filled with a sparkling praline is about 18 mm. The quantities of chocolate used to produce the coating and the praline are respectively 2 g. The praliné used is obtained by mixing: a flux heated to 117 ° C., melted cocoa butter, hazelnuts, almonds, and adding this mixture, reduced to powder after solidification by cooling, to the carbonated sugar . The chocolate coated treats mentioned above are coated with gold and copper dust in a proportion of 10% copper and 90% gold.

20 Les avantages obtenus, grâce à cette invention, consistent à pouvoir offrir, au domaine de la confiserie, un champ d'utilisation du sucre gazéifié beaucoup plus vaste et beaucoup plus noble, compte tenu de la maîtrise des effets obtenus par le procédé selon l'invention, permettant, de ce fait, une application à des friandises 25 d'accompagnement de produits de prestige, tels que le vin de champagne, évoquant certaines particularités de celui-ci : en effet, le vin pétille aussi dans la bouche et le retrait du bouchon génère un bruit correspondant à un éclatement. Ces friandises ne seront pas concurrentes de celles déjà proposées par les confiseurs reproduisant en chocolat la capsule des bouteilles et la forme de bouchons, mais seront 30 complémentaires de celles-ci.The advantages obtained, thanks to this invention, consist in being able to offer, in the field of confectionery, a field of use of much larger and much more noble gasified sugar, taking into account the control of the effects obtained by the process according to the invention. invention, thereby allowing application to accompanying delicacies of prestige products, such as champagne wine, evoking certain peculiarities of the latter: indeed, the wine also sparkles in the mouth and the mouth. removing the cap generates a noise corresponding to a burst. These candies will not compete with those already proposed by confectioners reproducing chocolate bottle caps and corks, but will be complementary to them.

2902976 5 L'application du procédé et de la préparation selon l'invention ne se limite bien évidemment pas à l'application ci-dessus évoquée, car on imagine aisément que d'autres friandises, telles que les dragées par exemple, pourraient en bénéficier. 5The application of the process and the preparation according to the invention is obviously not limited to the application mentioned above, since it is easy to imagine that other treats, such as dragees for example, could benefit from it. . 5

Claims (10)

REVENDICATIONS : 1. Procédé de fabrication de friandises pétillantes par adjonction d'une certaine proportion de sucre gazéifié, caractérisé en ce qu'il consiste à effectuer dans l'ordre les étapes suivantes : a) réaliser un enrobage en deux demi-coquilles rigides avec un produit de confiserie à l'état solide à température ambiante, b) réaliser un praliné, c) adjoindre au praliné de l'étape (b) une certaine proportion de sucre gazéifié du commerce, d) garnir les deux demi-coquilles obtenues à l'étape (a) du praliné obtenu à l'étape (b), e) assembler les deux demi-coquilles ainsi garnies et les solidariser.  1. A process for producing sparkling treats by adding a certain proportion of carbonated sugar, characterized in that it consists in carrying out in the following order steps: a) making a coating in two rigid half-shells with a solid state confectionery product at room temperature, b) making a praline, c) adding to the praline of step (b) a proportion of commercially available carbonated sugar, d) filling the two half-shells obtained at step (a) of the praline obtained in step (b), e) assembling the two half-shells thus filled and to secure them. 2. Procédé selon la revendication 1, caractérisé en ce que l'épaisseur des deux demi-coquilles d'enrobage est déterminée de façon à obtenir un effet d'éclatement 20 limité lors de la pénétration de salive ou d'une boisson à l'intérieur de l'enrobage, ceci, en fonction de la matière utilisée pour réaliser cet enrobage.  2. Method according to claim 1, characterized in that the thickness of the two half-shells of coating is determined so as to obtain a limited burst effect during the penetration of saliva or a drink into the inside the coating, this, depending on the material used to make this coating. 3. Procédé selon la revendication 1, caractérisé en ce que la proportion de sucre gazéifié mélangé au praliné de garniture est déterminée en fonction de l'importance 25 et de la durée de l'effet de pétillement recherché, faisant suite à l'effet d'éclatement contrôlé de l'enrobage.  3. Process according to claim 1, characterized in that the proportion of gaseous sugar mixed with the filling praline is determined according to the importance and duration of the desired sparkling effect, following the effect of controlled bursting of the coating. 4. Application du procédé selon les revendications 1 à 3 prises dans leur ensemble à la fabrication de billes (évoquant les grains de raisin), de capsules ou de bouchons 6 2902976 7 de bouteilles de champagne chocolatés, garnis d'un praliné pétillant par adjonction de sucre gazéifié.  4. Application of the process according to claims 1 to 3 taken as a whole for the manufacture of beads (evoking grapes), capsules or corks 6,2002976 7 bottles of champagne champagne, filled with a sparkling praline by adding of carbonated sugar. 5. Préparation des billes, des capsules et des bouchons de bouteilles de champagne 5 chocolatés selon la revendication 4, caractérisé en ce qu'elle consiste à : a) couler dans un moule, épousant la forme extérieure de l'enrobage recherché, du chocolat fondu, 10 b) réaliser le praliné, c) garnir les demi-coquilles en chocolat, coulées dans les moules de forme, du praliné mélangé à du sucre gazéifié, 15 d) réunir les deux demi-coquilles ainsi garnies de praliné en les soudant ensemble à 24 C, puis réserver à une température de 15 à 18 C.  5. Preparation of the balls, capsules and corks of champagne champagne bottles according to claim 4, characterized in that it consists in: a) casting in a mold, matching the outer shape of the desired coating, chocolate melted, b) make the praline, c) garnish the chocolate half-shells, cast in shape molds, praline mixed with carbonated sugar, d) join the two half-shells and filled with praline by welding them together at 24 C, then reserve at a temperature of 15 to 18 C. 6. Préparation selon la revendication 5, caractérisée en ce que l'épaisseur des demi-coquilles est d'environ 1 mn.  6. Preparation according to claim 5, characterized in that the thickness of the half-shells is about 1 min. 7. Préparation selon la revendication 5, caractérisée en ce que le diamètre des billes chocolatées garnies d'un praliné pétillant est d'environ 18 mn.  7. Preparation according to claim 5, characterized in that the diameter of the chocolate balls filled with a sparkling praline is about 18 minutes. 8. Préparation selon la revendication 7, caractérisée en ce que la quantité de chocolat 25 utilisée pour réaliser l'enrobage et le praliné est respectivement de 2 g.  8. Preparation according to claim 7, characterized in that the amount of chocolate used to produce the coating and praline is 2 g, respectively. 9. Préparation selon la revendication 5, caractérisée en ce que le praliné est obtenu en mélangeant : 30 - un fondant chauffé à 117 C, - du beurre de cacao fondu, 2902976 - des noisettes, - des amandes, et en ajoutant ce mélange, réduit en poudre après solidification par refroidissement, 5 au sucre gazéifié.  9. Preparation according to claim 5, characterized in that the praliné is obtained by mixing: - a fondant heated to 117 C, - cocoa butter melted, 2902976 - hazelnuts, - almonds, and adding this mixture, reduced to powder after solidification by cooling, to the gasified sugar. 10. Friandises enrobées de chocolat selon la revendication 4, caractérisées en ce qu'elles sont revêtues de poussière d'or et de cuivre dans une proportion de 10 % de cuivre et 90 % d'or. 8 10  10. candies coated with chocolate according to claim 4, characterized in that they are coated with gold dust and copper in a proportion of 10% copper and 90% gold. 8 10
FR0606086A 2006-07-03 2006-07-03 Fabricating chocolate crackles in a shape e.g. balls like grape seed/capsules, comprises coating solid state confectionary product in two rigid half shells, adding praline with gasified sugar, and supplying the praline to the half shells Withdrawn FR2902976A1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2926956A1 (en) * 2008-01-31 2009-08-07 Holding Salpa Soc Alsacienne D Fabricating confectionery article e.g. filled chocolate egg, by molding external shell of chocolate as confectionery article, applying garnish on internal side of shell, and stockpiling molten layer of chocolate on free surface of garnish
FR3075002A1 (en) * 2017-12-20 2019-06-21 Spiritou HOT CHOCOLATE DOSED CAPSULE AND PROCESS FOR PREPARING THE SAME

Citations (14)

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FR1157617A (en) * 1956-09-25 1958-06-02 Process for manufacturing chocolate and confectionery products and products obtained by this process
FR2239207A1 (en) * 1973-07-30 1975-02-28 Ferrero & C Spa P
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