GB586375A - Improvements in and relating to biscuits and the method of making the same - Google Patents

Improvements in and relating to biscuits and the method of making the same

Info

Publication number
GB586375A
GB586375A GB22560/44A GB2256044A GB586375A GB 586375 A GB586375 A GB 586375A GB 22560/44 A GB22560/44 A GB 22560/44A GB 2256044 A GB2256044 A GB 2256044A GB 586375 A GB586375 A GB 586375A
Authority
GB
United Kingdom
Prior art keywords
biscuit
thermoplastic
filling
fillings
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.)
Expired
Application number
GB22560/44A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB22560/44A priority Critical patent/GB586375A/en
Publication of GB586375A publication Critical patent/GB586375A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A sweet or flavoured filling is enclosed in an envelope of an edible thermoplastic substance and applied to a biscuit after it leaves the oven but before it cools down to the thermoplastic setting temperature so that the envelope moulds itself into or on to the biscuit and becomes firmly attached when it cools down. The biscuit may be formed with one or more recesses to receive such fillings. The edible thermoplastic may be, e.g., chocolate or a mixture of fat and sugar and the filling inside may resemble the soft centre of a chocolate or have a sweet flavoured filling or may consist of a water base cream of the fondant type. The thermoplastic is sufficiently waterproof to prevent the biscuit becoming soft. The filled or partially coated biscuit may be subsequently enrobed. The fillings may be deposited automatically or by hand.
GB22560/44A 1944-11-15 1944-11-15 Improvements in and relating to biscuits and the method of making the same Expired GB586375A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB22560/44A GB586375A (en) 1944-11-15 1944-11-15 Improvements in and relating to biscuits and the method of making the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB22560/44A GB586375A (en) 1944-11-15 1944-11-15 Improvements in and relating to biscuits and the method of making the same

Publications (1)

Publication Number Publication Date
GB586375A true GB586375A (en) 1947-03-17

Family

ID=10181401

Family Applications (1)

Application Number Title Priority Date Filing Date
GB22560/44A Expired GB586375A (en) 1944-11-15 1944-11-15 Improvements in and relating to biscuits and the method of making the same

Country Status (1)

Country Link
GB (1) GB586375A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2701765A1 (en) * 1977-01-18 1978-07-20 Matthias Schmidt HONEY WAFFLE
US4515819A (en) * 1980-01-16 1985-05-07 Height Inc. Process of making encrusted bakery products
EP0152721A1 (en) * 1983-11-29 1985-08-28 René F. Aujourd'hui Dainty
FR2569951A1 (en) * 1984-09-11 1986-03-14 Hershey Foods Corp PROCESS FOR THE PRODUCTION OF A CREAM GAUFRETTE CONFECTIONERY BAR, COATED WITH CHOCOLATE, AND THE BAR PRODUCED THEREBY
EP3278669A1 (en) * 2016-08-05 2018-02-07 Griesson - de Beukelaer GmbH & Co. KG Method for preparing a baked product and baked product
EP3545766A1 (en) * 2018-03-29 2019-10-02 Griesson - de Beukelaer GmbH & Co. KG Biscuit, method and production line for manufacturing a biscuit

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2701765A1 (en) * 1977-01-18 1978-07-20 Matthias Schmidt HONEY WAFFLE
FR2377158A1 (en) * 1977-01-18 1978-08-11 Schmidt Matthias HONEY WAFFLE AND A DEVICE FOR FILLING SUCH WAFFLES
US4515819A (en) * 1980-01-16 1985-05-07 Height Inc. Process of making encrusted bakery products
EP0152721A1 (en) * 1983-11-29 1985-08-28 René F. Aujourd'hui Dainty
FR2569951A1 (en) * 1984-09-11 1986-03-14 Hershey Foods Corp PROCESS FOR THE PRODUCTION OF A CREAM GAUFRETTE CONFECTIONERY BAR, COATED WITH CHOCOLATE, AND THE BAR PRODUCED THEREBY
NL8502450A (en) * 1984-09-11 1986-04-01 Hershey Foods Corp METHOD FOR MANUFACTURING CREAM WAFFLES CONTAINING CANDYBARS AND WAFFLE BARS MADE THEREFORE
EP3278669A1 (en) * 2016-08-05 2018-02-07 Griesson - de Beukelaer GmbH & Co. KG Method for preparing a baked product and baked product
EP3545766A1 (en) * 2018-03-29 2019-10-02 Griesson - de Beukelaer GmbH & Co. KG Biscuit, method and production line for manufacturing a biscuit

Similar Documents

Publication Publication Date Title
US3062662A (en) Confection
US2167353A (en) Confection
US2191352A (en) Frozen confection and coating
CH635983A5 (en) PROCEDURE FOR THE PREPARATION OF A NEW FILLED FOOD PRODUCT.
SE7709225L (en) CONFECTIONERY AND KIT FOR ITS MANUFACTURE
ES2239827T3 (en) COMPOSITE ARTICLE OF FROSTED CONFITERIA AND MANUFACTURING PROCEDURE.
GB947672A (en) Improvements in or relating to water-resistant pastries
GB586375A (en) Improvements in and relating to biscuits and the method of making the same
SE434451B (en) PROCEDURE FOR THE PREPARATION OF FOOD WITH FILLING AND BREAD WAVE
US1869464A (en) Confection
GB1417797A (en) Filled chocolate confectionery
US1494861A (en) Confection and method of making same
JPS6364178B2 (en)
GB786774A (en) A glaze for pastry, biscuits and bread
RU172032U1 (en) CONFECTIONERY YEAST
JP3206588U (en) chocolate candy
FR2099014A5 (en) Culinary lolly prepns - mfg process
JPS5820155A (en) Ice cream for frying and its preparation
GB198282A (en) Improvements in and relating to confections or sweetmeats
US2495217A (en) Confection stock
RU2813600C1 (en) Confectionery chocolate “bomb” for placement in hot drink
FR2011004A1 (en) Fabrication of liquid centre chocolates
GB459582A (en) Improvements in and relating to manufactured articles of food or confectionery
GB976389A (en) A process of preparing a fat product which can be used as a filling for bonbons and the like
FR2366803A1 (en) Shell-free snails served in dough - in form of bun or pastry opt. with additional stuffing