GB456266A - Process for manufacturing caramel and product made thereby - Google Patents

Process for manufacturing caramel and product made thereby

Info

Publication number
GB456266A
GB456266A GB9134/36A GB913436A GB456266A GB 456266 A GB456266 A GB 456266A GB 9134/36 A GB9134/36 A GB 9134/36A GB 913436 A GB913436 A GB 913436A GB 456266 A GB456266 A GB 456266A
Authority
GB
United Kingdom
Prior art keywords
eggs
temperature
cooking
effected
mixing
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
GB9134/36A
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.)
ARMAND KOPKA
CHOCOLAT MAGNIEZ BAUSSART
FERNAND SORNET
Original Assignee
ARMAND KOPKA
CHOCOLAT MAGNIEZ BAUSSART
FERNAND SORNET
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 ARMAND KOPKA, CHOCOLAT MAGNIEZ BAUSSART, FERNAND SORNET filed Critical ARMAND KOPKA
Publication of GB456266A publication Critical patent/GB456266A/en
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
    • A23G3/32—Processes for preparing caramel or sugar colours

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A caramel product containing eggs is prepared by cooking the main batch of paste, withdrawing a part thereof when syrupy and adding it whilst still hot to the eggs which have been well mixed but not beaten. This mixture is added, with thorough stirring, to the main batch which in the meantime has been heated to a temperature somewhat above the usual cooking temperature, i.e. to a temperature of 140 DEG C. instead of the usual temperature of 129 DEG C. The cooking is finally stopped immediately prior to the addition of the egg mixture. Preferably, only the yolks of the eggs are used. If dried eggs are used, they are first liquefied by known processes. If frozen eggs are used, they are first thawed. The mixing of the eggs may be effected in a beater operating at low speed, and the mixing of the final batch may be effected in a beater operating at a high speed. Any flavouring material may be added.
GB9134/36A 1935-03-28 1936-03-27 Process for manufacturing caramel and product made thereby Expired GB456266A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR456266X 1935-03-28

Publications (1)

Publication Number Publication Date
GB456266A true GB456266A (en) 1936-11-05

Family

ID=8901313

Family Applications (1)

Application Number Title Priority Date Filing Date
GB9134/36A Expired GB456266A (en) 1935-03-28 1936-03-27 Process for manufacturing caramel and product made thereby

Country Status (1)

Country Link
GB (1) GB456266A (en)

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