FR858525A - Procédé de fabrication de bonbons à la crème, au nougat ou à la gelée - Google Patents

Procédé de fabrication de bonbons à la crème, au nougat ou à la gelée

Info

Publication number
FR858525A
FR858525A FR858525DA FR858525A FR 858525 A FR858525 A FR 858525A FR 858525D A FR858525D A FR 858525DA FR 858525 A FR858525 A FR 858525A
Authority
FR
France
Prior art keywords
nougat
cream
manufacturing process
jelly candies
candies
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
Theo Daniels
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 filed Critical
Application granted granted Critical
Publication of FR858525A publication Critical patent/FR858525A/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
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • 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
    • A23G3/0273—Moulds of plastic or elastomeric material, or plastic or elastomer coated 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
    • 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
    • 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
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/2053—Removing articles from the mould; Associated manipulation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
FR858525D 1937-07-24 1939-07-31 Procédé de fabrication de bonbons à la crème, au nougat ou à la gelée Expired FR858525A (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DED75798D DE725454C (de) 1937-07-24 1937-07-24 Verfahren zum Herstellen von Pralinen mit Krem-, Nougat- oder Geleefuellung
CH211484T 1939-07-05
GB21100/39A GB532873A (en) 1937-07-24 1939-07-20 Improvements in moulding sweetmeats
FR858525T 1939-07-31

Publications (1)

Publication Number Publication Date
FR858525A true FR858525A (fr) 1940-11-28

Family

ID=10157225

Family Applications (1)

Application Number Title Priority Date Filing Date
FR858525D Expired FR858525A (fr) 1937-07-24 1939-07-31 Procédé de fabrication de bonbons à la crème, au nougat ou à la gelée

Country Status (4)

Country Link
CH (1) CH211484A (fr)
DE (1) DE725454C (fr)
FR (1) FR858525A (fr)
GB (1) GB532873A (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0242059A2 (fr) * 1986-03-20 1987-10-21 Asahi Denka Kogyo Kabushiki Kaisha Appareil de fabrication de produits coulés
EP0299113A2 (fr) * 1987-06-13 1989-01-18 Asahi Denka Kogyo Kabushiki Kaisha Appareil de fabrication de produits coulés
EP0318594B1 (fr) * 1987-06-13 1995-12-20 Asahi Denka Kogyo Kabushiki Kaisha Procede de fabrication de produits moules par remplissage du moule

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2448786A (en) * 1946-06-08 1948-09-07 Charles E Faxon Confectionery forming mechanism
DE954755C (de) * 1953-04-24 1956-12-20 Heinrich Dahlhaus Vorrichtung zum geordneten Auswerfen von gegossenen Suesswaren-Formkoerpern aus elastischen duennwandigen Gummiformen
DE102009032625B3 (de) * 2009-07-10 2011-01-27 Bindler, Uwe, Dipl.-Ing. Einrichtung und Verfahren zur Herstellung von Hohlkörpern aus Lebensmittelmassen

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0242059A2 (fr) * 1986-03-20 1987-10-21 Asahi Denka Kogyo Kabushiki Kaisha Appareil de fabrication de produits coulés
EP0242059A3 (en) * 1986-03-20 1989-01-18 Yoshiyuki Corporation Apparatus for producing cast products
EP0299113A2 (fr) * 1987-06-13 1989-01-18 Asahi Denka Kogyo Kabushiki Kaisha Appareil de fabrication de produits coulés
EP0299113A3 (en) * 1987-06-13 1989-03-15 Asahi Denka Kogyo Kabushiki Kaisha Apparatus for producing cast products
EP0318594B1 (fr) * 1987-06-13 1995-12-20 Asahi Denka Kogyo Kabushiki Kaisha Procede de fabrication de produits moules par remplissage du moule

Also Published As

Publication number Publication date
GB532873A (en) 1941-02-03
CH211484A (de) 1940-09-30
DE725454C (de) 1942-09-23

Similar Documents

Publication Publication Date Title
FR858525A (fr) Procédé de fabrication de bonbons à la crème, au nougat ou à la gelée
FR626784A (fr) Machine à mouler les bonbons
FR840030A (fr) Machine pour la fabrication de pastilles, bonbons, etc., en sucre cuit
FR510080A (fr) Procédé et machine pour la fabrication du chocolat fondant, au lait ou pour couvertures de bonbons
FR604775A (fr) Machine à mouler les bonbons
ES146046A3 (es) Procedimiento de fabricación de fideos de chocolate o azúcar.
FR605596A (fr) Procédé de marquage des bonbons en chocolat
FR33423E (fr) Machine à mouler les bonbons
FR855572A (fr) Aliment à base de chocolat et de lait et procédé pour sa fabrication
FR577232A (fr) Procédé de fabrication de bonbons à la gomme
FR655385A (fr) Perfectionnements à la fabrication des bonbons moulés, tels que les bonbons à la crème, fondants et autres
FR31944E (fr) Machine à mouler les bonbons
FR1077868A (fr) Machine pour la fabrication de bonbons en filaments de sucre
FR704061A (fr) Machine pour la fabrication des caramels à la crème ou similaires
FR855186A (fr) Perfectionnements au moulage d'objets de chocolat ou bonbon fondant ou autres produits
FR765699A (fr) Moule pour articles de confiserie, chocolaterie
ES102071A1 (es) Fabricación de collares, rosarios y tiras formados por caramelos, bombones, almendras, grageas, anises y demás productos de confiterías.
FR559898A (fr) Machine pour la fabrication des bâtons et des bonbons en sucre
FR822061A (fr) Procédé d'obtention de vermicellés ou saccharures fondants
FR608926A (fr) Perfectionnements à la fabrication de biscuits, bonbons, etc., enrobés de chocolat
FR646800A (fr) Tourniquet refroidisseur de bonbons, pour fabriques de confiseries
ES139338A1 (es) Procedimiento para la fabricación de jabón con manteca de cacao o productos similares.
FR801563A (fr) Procédé de confection de dentiers
FR548107A (fr) Perfectionnements aux machines à enrober les bonbons de chocolat
CA10678S (en) Chocolate or candy bar or food confection