GB2306290A - Confectionery containing chocolate shapes - Google Patents

Confectionery containing chocolate shapes Download PDF

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Publication number
GB2306290A
GB2306290A GB9522263A GB9522263A GB2306290A GB 2306290 A GB2306290 A GB 2306290A GB 9522263 A GB9522263 A GB 9522263A GB 9522263 A GB9522263 A GB 9522263A GB 2306290 A GB2306290 A GB 2306290A
Authority
GB
United Kingdom
Prior art keywords
confectionery
discrete pieces
fat
confectionery material
shaped 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.)
Withdrawn
Application number
GB9522263A
Other versions
GB9522263D0 (en
Inventor
Stephen Thomas Beckett
Mark Jury
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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
Priority to GB9522263A priority Critical patent/GB2306290A/en
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of GB9522263D0 publication Critical patent/GB9522263D0/en
Priority to GB9615406A priority patent/GB2306291A/en
Priority to UA96093740A priority patent/UA42765C2/en
Priority to PT96202834T priority patent/PT781510E/en
Priority to ES96202834T priority patent/ES2281901T3/en
Priority to DE69636931T priority patent/DE69636931T2/en
Priority to DK96202834T priority patent/DK0781510T3/en
Priority to EP96202834A priority patent/EP0781510B1/en
Priority to AT96202834T priority patent/ATE354966T1/en
Priority to SG9610942A priority patent/SG83653A1/en
Priority to MYPI96004388A priority patent/MY132607A/en
Priority to MXPA/A/1996/005033A priority patent/MXPA96005033A/en
Priority to NZ299633A priority patent/NZ299633A/en
Priority to IN1878MA1996 priority patent/IN182485B/en
Priority to TR96/00858A priority patent/TR199600858A2/en
Priority to AU70465/96A priority patent/AU717892B2/en
Priority to US08/741,211 priority patent/US5879731A/en
Priority to JP8288473A priority patent/JPH09163935A/en
Priority to CN96121956A priority patent/CN1079199C/en
Priority to CA002189267A priority patent/CA2189267C/en
Priority to CO96057368A priority patent/CO4750773A1/en
Priority to HU9602998A priority patent/HUP9602998A3/en
Priority to ZA9609141A priority patent/ZA969141B/en
Priority to BR9605390A priority patent/BR9605390A/en
Priority to CZ963188A priority patent/CZ318896A3/en
Priority to ARP960104987A priority patent/AR004137A1/en
Publication of GB2306290A publication Critical patent/GB2306290A/en
Withdrawn 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
    • 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
    • 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
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
    • A23G9/282—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for dispensing multi-flavour ice-creams
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
    • A23G9/285—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for extruding strips, cutting blocks and manipulating cut blocks
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled

Abstract

A confectionery product comprising a frozen, chilled or ambient confectionery material, such as ice cream, having dispersed therein discrete pieces of shaped chocolate or a fat-containing confectionery material having specific characteristic shapes, e.g. numbers or letters.

Description

SHAPED CHOCOlATE IN CONFECTIONERY The present invention relates to a product comprising shaped chocolate pieces in confectionery, for example to a product comprising frozen, chilled or ambient confectionery materials, e.g. ice cream, in which are dispersed discrete pieces of shaped chocolate or a fat-containing confectionery material having specific characteristic shapes.
Ice cream products are known which have dispersed therein ingredients such as nuts, raisins, seeds, fruits, coconut flake, miniature marshmallows, candies or chocolate chips in order to impart certain specific organoleptic characteristics. Such ingredients can be inserted in a controlled manner into a flowing stream of ice cream by means of standard ingredient feeders commonly used in the ice cream industry. One kind of ingredient feeder is a continuous ingredient feeder manufactured by APV, Model S420 in which positive, accurate metering is accomplished by means of an agitator and auger feed combination which transfers the ingredients from the main hopper, usually at room temperature, onto an enrobing rotor at a controlled rate of speed. The controlled speed and smooth action of the agitator and auger assure gentle handling without damage to the ingredients.This works very well for the sturdy ingredients such as nuts and seeds and for the more flexible products such as raisins and miniature marshmallows. With regard to the more delicate chocolate chips which do not have any particular shape and consist of particles whose maximum dimensions are generally less than 5mm, usually from 1-3mm, any damage which may occur is not critical since the actual shape of the chips is not important: the desired effect of the presence of chocolate chips in ice cream is almost entirely organoleptic.
However, there has been a desire to have a novelty product, particularly for children, comprising ice cream in which are dispersed discrete pieces of shaped chocolate or a fatcontaining confectionery material having specific characteristic shapes, e.g. cartoon animals, dinosaurs, stars, letters of the alphabet, etc. Clearly, it would not be practical in ice cream for such shaped pieces to have a size where their largest dimensions are greater than about 2cm and, therefore, it is evident that these pieces will have some parts which are relatively thin, e.g. appendages such as ears, arms, legs and tails which may be less than 5mm width which may be joined to the body by even narrower constrictions.However, it is evident that these discrete pieces of shaped chocolate or a fat-containing confectionery material having specific characteristic shapes are generally appreciably larger in volume and at least in length than normal chocolate chips. In view of their larger size and in view of their appendages and constrictions, shaped pieces of chocolate or a fatcontaining confectionery material having specific characteristic shapes are even more delicate and more readily damaged than chocolate chips even using the gentle continuous ingredient feeder referred to above.
In this invention, 11shaped" chocolate or fat-containing confectionery material should be understood to refer to a chocolate or fat-containing material having a shape determined by an extrusion die, or by other moulding means such as forming rollers, tablet press, or traditional moulding methods, etc.
Although it is possible to produce shaped chocolate or fatcontaining confectionery pieces by traditional forming methods such as roller forming or liquid-state moulding, these methods are costly in operation and the investment required to introduce a different shape is large due to the need for new sets of moulds or forming rollers.
In our co-pending EP-A-0603467, the contents of which are hereby incorporated into the present specification, a process is described for the cold extrusion of chocolate, which process enables the cost effective production of large quantities of extruded shaped chocolate pieces for incorporation into confectionery products. Since a new shape only requires investment in a new die (or dies) the relative cost of changing to a different shape is very low compared to other methods. This process therefore gives an economically viable method to produce large quantities of shaped chocolate or fat-containing confectionery pieces.
Furthermore, the production of very small shaped pieces by traditional moulding techniques, is not reliable in view of the difficulty in controlling deposit shot weight and accuracy of positioning of the mould. The cold extrusion process of EP-A-0603467 enables shapes with very high definition two dimensional outlines to be produced.
Moreover, roller forming techniques inevitably results in a web of chocolate between the shapes emanating from the gap between the rollers, this web is difficult to remove from complex shapes and would therefore reduce the shape definition of the final product. In the cold extrusion process of EP-A-0603467, no such webbing exists.
Although the presence in ice cream of discrete pieces of shaped chocolate or a fat-containing confectionery material having specific characteristic shapes is important for the organoleptic characteristics, a major object of their presence, in contrast to normal chocolate chips, is their visual effect. Therefore any breakage or damage to these specific characteristic shapes will impair the visual appearance.
We have found, surprisingly, that by reducing the temperature of the discrete pieces of shaped chocolate or a fat-containing confectionery material to below ambient temperature, e.g. below about 150C, such pieces can be inserted into ice cream using standard equipment without substantial breakage.
According to the present invention there is provided a confectionery product comprising a frozen, chilled or ambient confectionery material having dispersed therein discrete pieces of shaped chocolate or a fat-containing confectionery material having specific characteristic shapes.
Examples of frozen confectionery materials include ice cream, sorbet, frozen yoghurt, or low fat frozen desserts, etc. Examples of chilled confectionery materials include mousses, yoghurts, custards, or jellies, etc. Examples of ambient confectionery materials include fondant, mousse, praline, marshmallow, nougat, or flour confectionery such as cakes and cookies. The ice cream may be hard or soft ice cream, and may have any desired flavour, e.g. vanilla, peppermint, strawberry, raspberry, etc. One advantage of using a soft ice cream is that the specific characteristic shapes are readily visible on the surface of each scoop.
The specific characteristic shapes of the discrete pieces of shaped chocolate or a fat-containing confectionery material may be cartoon characters, animals, stars, numbers or letters of the alphabet. Examples of cartoon characters are Mickey Mouse, Donald Duck, Miss Piggy, etc. and examples of animals are dinosaurs.
The size of the discrete pieces of shaped chocolate is such that the maximum dimension is not greater than 5cm, preferably not greater than 3cm and more preferably not greater than 2cm. The volume of the discrete pieces of shaped chocolate may be from 10 to 10,000mm3, preferably from 25 to 2000mm3 and more preferably from 50 to 500mm3.
The discrete pieces of shaped chocolate or a fat-containing confectionery material may be produced by techniques such as injection or compression moulding, tablet pressing, by more traditional moulding methods, by roller forming, or by extrusion. The extrusion process is preferably the cold extrusion process described in the afore-mentioned EP-A0603467 in which the material is extruded in a solid or semi-solid non-pourable or non-flowable form to produce an extruded solid or semi-solid non-pourable or non-flowable product having a temporarily flexibility or plasticity which product can be injection moulded under pressure at a temperature below the normal melting point of the chocolate or a fat-containing confectionery material.
The chocolate material may be dark, milk or white chocolate. Fat containing confectionery materials may include sugar, milk derived components, and fat and solids from vegetable or cocoa sources in differing proportions having a moisture content less than 10%, more usually less than 5% by weight. They may be chocolate substitutes containing direct cocoa butter replacements, stearines, coconut oil, palm oil, butter or any mixture thereof; nut pastes such as peanut butter and fat; praline; confectioner's coatings used for covering cakes usually comprising chocolate analogues with cocoa butter replaced by a cheaper non-tempering fat; or "Caramac" sold by Nestle comprising non-cocoa butter fats, sugar and milk. Since the fat containing confectionery material contains less than 10% water, flour confectionery products such as cakes and pastries are excluded.
The number of discrete pieces of shaped chocolate in the confectionery product may be chosen as desired both for the visual and/or organoleptic effect. Normally, the volume occupied by the discrete pieces is from 1 to 50% and preferably from 2 to 20% based on the total volume of the ice cream product.
The present invention also provides a process for the production of a confectionery product comprising a frozen, chilled or ambient confectionery material having dispersed therein discrete pieces of shaped chocolate or a fatcontaining confectionery material having specific characteristic shapes which comprises inserting the discrete pieces of chocolate or a fat-containing confectionery material having specific characteristic shapes at a temperature below 15"C into the frozen, chilled or ambient confectionery material.
The discrete pieces of shaped chocolate are conveniently inserted into a flowing stream of the ice cream, for instance, by using a standard ingredient feeder commonly used in the ice cream industry such as a continuous ingredient feeder manufactured by APV, Model S-420 in which positive, accurate metering is accomplished by means of an agitator and auger feed combination which transfers the discrete pieces from the main hopper onto an enrobing rotor at a controlled rate of speed.
The temperature of the discrete pieces of shaped chocolate or a fat-containing confectionery material having specific characteristic shapes as they are inserted into the ice cream is preferably below 12"C, more preferably from 0 C to 10 C, even more preferably from 20C to 80C and especially from 40C to 60C.
The present invention will now be further illustrated by the following example.
Example Discrete pieces of shaped chocolate having the shapes of 10mm diameter stars, produced on a Manumold Injection Moulding machine, according to the process described in our co-pending EP-A-0603467 at 250C and 80 bars pressure and cut to 2mm width, are fed from a hopper at 50C into the agitator and auger feed combination of a continuous ingredient feeder manufactured by APV, Model S-420 through which they are transported and metered at a controlled rate of speed onto an enrobing rotor where they are inserted into a flowing stream of soft ice cream and then mixed in a low shear blender to produce an ice cream product containing 10% by volume of discrete pieces based on the total volume of ice cream product.

Claims (13)

ClAIMS
1. A confectionery product comprising a frozen, chilled or ambient confectionery material having dispersed therein discrete pieces of shaped chocolate or a fat-containing confectionery material having specific characteristic shapes.
2. A confectionery product according to claim 1 wherein the frozen, chilled or ambient confectionery material is hard or soft ice cream.
3. A confectionery product according to claim 1 wherein the frozen, chilled or ambient confectionery material has a flavour of vanilla, chocolate, peppermint, strawberry or raspberry.
4. A confectionery product according to claim 1 wherein the discrete pieces of shaped chocolate or a fat-containing confectionery material have the shapes of cartoon characters, animals, stars, numbers or letters of the alphabet.
5. A confectionery product according to claim 1 wherein the size of the discrete pieces of shaped chocolate or a fatcontaining confectionery material is such that the maximum dimension is not greater than 5cm.
6. A confectionery product according to claim 1 wherein the volume of the discrete pieces of shaped chocolate is from 10 to 10,000mm3.
7. A confectionery product according to claim 1 wherein the volume occupied by the discrete pieces of shaped chocolate is from 1 to 50% based on the total volume of the confectionery product.
8. A process for the production of a confectionery product comprising a frozen, chilled or ambient confectionery material having dispersed therein discrete pieces of shaped chocolate or a fat-containing confectionery material having specific characteristic shapes which comprises inserting the discrete pieces of shaped chocolate or a fat-containing confectionery material having specific characteristic shapes at a temperature below 150C into the frozen, chilled or ambient confectionery material.
9. A process for the production of a confectionery product according to claim 8 wherein the frozen, chilled or ambient confectionery material is ice cream and the discrete pieces of shaped chocolate or a fat-containing confectionery material having specific characteristic shapes are inserted into a flowing stream of the ice cream by using a continuous ingredient feeder in which positive, accurate metering is accomplished by means of an agitator and auger feed combination which transfers the discrete pieces of shaped chocolate from the main hopper onto an enrobing rotor at a controlled rate of speed.
10. A process for the production of a confectionery product according to claim 8 wherein the temperature of the discrete pieces of shaped chocolate or a fat-containing confectionery material having specific characteristic shapes as they are inserted into the frozen, chilled or ambient confectionery material is below 100C.
11. A process for the production of a confectionery product according to claim 8 wherein the discrete pieces of shaped chocolate or a fat-containing confectionery material are formed by cold extrusion of the material in a solid or semi-solid non-pourable or non-flowable form.
12. A confectionery product substantially as hereinbefore described with reference to the example.
13. A process for the production of a confectionery product substantially as hereinbefore described with reference to the example.
GB9522263A 1995-10-31 1995-10-31 Confectionery containing chocolate shapes Withdrawn GB2306290A (en)

Priority Applications (26)

Application Number Priority Date Filing Date Title
GB9522263A GB2306290A (en) 1995-10-31 1995-10-31 Confectionery containing chocolate shapes
GB9615406A GB2306291A (en) 1995-10-31 1996-07-23 Confectionery containing chocolate shapes
UA96093740A UA42765C2 (en) 1995-10-31 1996-09-27 Confectionery and process for preparation thereof
AT96202834T ATE354966T1 (en) 1995-10-31 1996-10-11 SHAPED CHOCOLATE PARTICLES FOR DISPERSION IN OR DISTRIBUTION ON CONFECTIONAL GOODS
ES96202834T ES2281901T3 (en) 1995-10-31 1996-10-11 CHOCOLATE PARTS WITH SHAPE DISPERSED IN OR DISTRIBUTED ON A CONFITERIA ARTICLE.
PT96202834T PT781510E (en) 1995-10-31 1996-10-11 Shaped chocolate pieces dispersed in or distributed on confectionery
DE69636931T DE69636931T2 (en) 1995-10-31 1996-10-11 SHAPED CHOCOLATE PARTICLES FOR DISPERSION IN OR DISTRIBUTION ON CONFIGURATED GOODS
DK96202834T DK0781510T3 (en) 1995-10-31 1996-10-11 Shaped chocolate pieces dispersed in or distributed on confectionery
EP96202834A EP0781510B1 (en) 1995-10-31 1996-10-11 Shaped chocolate pieces dispersed in or distributed on confectionery
SG9610942A SG83653A1 (en) 1995-10-31 1996-10-23 Shaped chocolate in confectionery
MYPI96004388A MY132607A (en) 1995-10-31 1996-10-23 Shaped chocolate in confectionery
MXPA/A/1996/005033A MXPA96005033A (en) 1995-10-31 1996-10-23 Chocolate configured for confite
NZ299633A NZ299633A (en) 1995-10-31 1996-10-24 Confectionery product (frozen, chilled or ambient) - shaped pieces of chocolate or fat-containing confectionery material therein or thereon
IN1878MA1996 IN182485B (en) 1995-10-31 1996-10-25
TR96/00858A TR199600858A2 (en) 1995-10-31 1996-10-25 Sweet products containing shaped chocolate.
AU70465/96A AU717892B2 (en) 1995-10-31 1996-10-29 Shaped chocolate in confectionery
US08/741,211 US5879731A (en) 1995-10-31 1996-10-29 Shaped chocolate in confectionery
ZA9609141A ZA969141B (en) 1995-10-31 1996-10-30 Shaped chocolate in confectionery.
CO96057368A CO4750773A1 (en) 1995-10-31 1996-10-30 CONFECTIONERY PRODUCT THAT HAS SCATTERED IN THE SAME DISCRETE PIECES OF CONFIGURED CHOCOLATE AND PROCEDURE FOR ITS PRODUCTION "
CN96121956A CN1079199C (en) 1995-10-31 1996-10-30 Shaped chocolate in confectionery
CA002189267A CA2189267C (en) 1995-10-31 1996-10-30 Shaped chocolate in confectionery
JP8288473A JPH09163935A (en) 1995-10-31 1996-10-30 Confectionery article and its preparation
HU9602998A HUP9602998A3 (en) 1995-10-31 1996-10-30 Shaped chocolate in confectionery
BR9605390A BR9605390A (en) 1995-10-31 1996-10-31 Chocolate shaped in confectionery
CZ963188A CZ318896A3 (en) 1995-10-31 1996-10-31 Confectioner's article and process for preparing thereof
ARP960104987A AR004137A1 (en) 1995-10-31 1996-10-31 A CONFECTIONERY PRODUCT AND PROCEDURE TO PREPARE IT.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB9522263A GB2306290A (en) 1995-10-31 1995-10-31 Confectionery containing chocolate shapes

Publications (2)

Publication Number Publication Date
GB9522263D0 GB9522263D0 (en) 1996-01-03
GB2306290A true GB2306290A (en) 1997-05-07

Family

ID=10783156

Family Applications (2)

Application Number Title Priority Date Filing Date
GB9522263A Withdrawn GB2306290A (en) 1995-10-31 1995-10-31 Confectionery containing chocolate shapes
GB9615406A Withdrawn GB2306291A (en) 1995-10-31 1996-07-23 Confectionery containing chocolate shapes

Family Applications After (1)

Application Number Title Priority Date Filing Date
GB9615406A Withdrawn GB2306291A (en) 1995-10-31 1996-07-23 Confectionery containing chocolate shapes

Country Status (8)

Country Link
AR (1) AR004137A1 (en)
CO (1) CO4750773A1 (en)
GB (2) GB2306290A (en)
IN (1) IN182485B (en)
MY (1) MY132607A (en)
PT (1) PT781510E (en)
UA (1) UA42765C2 (en)
ZA (1) ZA969141B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0968657A1 (en) * 1998-07-01 2000-01-05 The Quaker Oats Company Animated food, food additive and method

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2463013A (en) 2008-08-27 2010-03-03 Barry Callebaut Ag Extruded inclusion product
US8668950B2 (en) 2011-04-28 2014-03-11 The Hershey Company Cocoa nuggets and method of making same
UA109369C2 (en) * 2014-06-24 2015-08-10 METHOD OF INDUSTRIAL MANUFACTURING OF Sweets Based on Feet

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0138414A2 (en) * 1983-09-20 1985-04-24 NABISCO BRANDS, Inc. Method for manufacturing baked goods containing soft flavor chips
GB2263615A (en) * 1992-01-30 1993-08-04 Unilever Plc Frozen confection

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0138414A2 (en) * 1983-09-20 1985-04-24 NABISCO BRANDS, Inc. Method for manufacturing baked goods containing soft flavor chips
GB2263615A (en) * 1992-01-30 1993-08-04 Unilever Plc Frozen confection

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0968657A1 (en) * 1998-07-01 2000-01-05 The Quaker Oats Company Animated food, food additive and method
US6159511A (en) * 1998-07-01 2000-12-12 The Quaker Oats Company Animated food product
US6270818B1 (en) 1998-07-01 2001-08-07 The Quaker Oats Company Animated food, food additive and method

Also Published As

Publication number Publication date
IN182485B (en) 1999-04-17
UA42765C2 (en) 2001-11-15
AR004137A1 (en) 1998-09-30
GB9522263D0 (en) 1996-01-03
ZA969141B (en) 1998-04-30
PT781510E (en) 2007-05-31
MY132607A (en) 2007-10-31
CO4750773A1 (en) 1999-03-31
GB9615406D0 (en) 1996-09-04
GB2306291A (en) 1997-05-07

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