FR765699A - Moule pour articles de confiserie, chocolaterie - Google Patents

Moule pour articles de confiserie, chocolaterie

Info

Publication number
FR765699A
FR765699A FR765699DA FR765699A FR 765699 A FR765699 A FR 765699A FR 765699D A FR765699D A FR 765699DA FR 765699 A FR765699 A FR 765699A
Authority
FR
France
Prior art keywords
confectionery
chocolate
mold
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
Other languages
English (en)
Inventor
Jean Sprechman
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.)
Franchomme & Fauchille
Original Assignee
Franchomme & Fauchille
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 Franchomme & Fauchille filed Critical Franchomme & Fauchille
Application granted granted Critical
Publication of FR765699A publication Critical patent/FR765699A/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
    • A23G3/02—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
    • A23G3/0268—Moulds
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
FR765699D 1933-12-16 1933-12-16 Moule pour articles de confiserie, chocolaterie Expired FR765699A (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR765699T 1933-12-16

Publications (1)

Publication Number Publication Date
FR765699A true FR765699A (fr) 1934-06-14

Family

ID=9182905

Family Applications (1)

Application Number Title Priority Date Filing Date
FR765699D Expired FR765699A (fr) 1933-12-16 1933-12-16 Moule pour articles de confiserie, chocolaterie

Country Status (1)

Country Link
FR (1) FR765699A (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1296968B (de) * 1966-08-13 1969-06-04 Peter Rabbit Candies Inc Vorrichtung zum Giessen von Formkoerpern aus Schokolade- oder Konfektmasse

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1296968B (de) * 1966-08-13 1969-06-04 Peter Rabbit Candies Inc Vorrichtung zum Giessen von Formkoerpern aus Schokolade- oder Konfektmasse

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