GB368447A - Method of making grained confection - Google Patents
Method of making grained confectionInfo
- Publication number
- GB368447A GB368447A GB345/31A GB34531A GB368447A GB 368447 A GB368447 A GB 368447A GB 345/31 A GB345/31 A GB 345/31A GB 34531 A GB34531 A GB 34531A GB 368447 A GB368447 A GB 368447A
- Authority
- GB
- United Kingdom
- Prior art keywords
- syrup
- solution
- dextrose
- water
- added
- 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
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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
In making grained confections such as fondants the solid phase of which consists predominantly of dextrose hydrate and the liquid phase of a syrup of a higher solubility sugar, a water solution of dextrose containing substantially no impurities is first crystallized with agitation and the syrup then added to the crystal massecuite. The added syrup may consist of corn syrup, invert sugar or sucrose or a mixture thereof. According to an example, cerelose (dextrose monohydrate having a purity of 99,5 per cent) is boiled with an excess of water at a temperature of 110-113,3 DEG C. to give a solution having a water content of 15-22 per cent and the solution is crystallized with agitation in a suitable beater. A mixture of invert sugar and corn syrup with enough water to dissolve them is boiled at 110-113,3 DEG C. to give a solution having a water content substantially the same as that of the cerelose solution and the syrup thus obtained is added to the massecuite of dextrose crystals.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US368447XA | 1930-02-21 | 1930-02-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB368447A true GB368447A (en) | 1932-03-10 |
Family
ID=21890969
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB345/31A Expired GB368447A (en) | 1930-02-21 | 1931-01-05 | Method of making grained confection |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB368447A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1195148B (en) * | 1961-11-03 | 1965-06-16 | Opdo Ges M B H & Co K G | Process for the production of a fat-free filling compound for food and luxury goods such as waffles, pastries or pralines |
| EP1987722A1 (en) * | 2007-05-02 | 2008-11-05 | Pfeifer & Langen Kommanditgesellschaft | Method for producing poured fondant articles |
-
1931
- 1931-01-05 GB GB345/31A patent/GB368447A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1195148B (en) * | 1961-11-03 | 1965-06-16 | Opdo Ges M B H & Co K G | Process for the production of a fat-free filling compound for food and luxury goods such as waffles, pastries or pralines |
| EP1987722A1 (en) * | 2007-05-02 | 2008-11-05 | Pfeifer & Langen Kommanditgesellschaft | Method for producing poured fondant articles |
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