GB598849A - An improved method of and means for making a decorative or distinctive marking on a chocolate, caramel, icing or the like confectionery substance - Google Patents
An improved method of and means for making a decorative or distinctive marking on a chocolate, caramel, icing or the like confectionery substanceInfo
- Publication number
- GB598849A GB598849A GB24416/45A GB2441645A GB598849A GB 598849 A GB598849 A GB 598849A GB 24416/45 A GB24416/45 A GB 24416/45A GB 2441645 A GB2441645 A GB 2441645A GB 598849 A GB598849 A GB 598849A
- Authority
- GB
- United Kingdom
- Prior art keywords
- chocolate
- substance
- marking
- chocolates
- pass
- 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
- 235000019219 chocolate Nutrition 0.000 title abstract 6
- 239000000126 substance Substances 0.000 title abstract 4
- 235000009508 confectionery Nutrition 0.000 title abstract 3
- 235000013736 caramel Nutrition 0.000 title abstract 2
- 240000000280 Theobroma cacao Species 0.000 abstract 5
- 238000007710 freezing Methods 0.000 abstract 1
- 239000003550 marker Substances 0.000 abstract 1
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
- A23G3/28—Apparatus for decorating sweetmeats or confectionery
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
598,849. Decorating chocolates. ROMISONS CONFECTIONERY, Ltd., and McNAMARA, J. P. Sept. 20, 1945, No. 24416. [Class 28 (i)] A chocolate 16b, or a caramel, icing or like confectionery substance is ornamented while plastic with a design, e.g. 47, Fig. 1, by directing jets of air on to the substance while soft, to form an indented marking. Two inclined jets may be used to make indented markings near each other, and raise the substance between them to form a raised marking. The jets or the chocolates may be moved to determine the shape of the design. The chocolate centres may be hand-placed on a conveyer belt 1 and become aligned in rows by passing through comb-like fixed aligning plates 7-13, Fig. 7, and then pass through an enrober 2. They then pass on to a conveyer belt 4 and under a marker 10, consisting of an air tube 11, Fig. 9, having holes (or inclined nozzles 42, Fig. 11). The air tube is reciprocated in one or in two directions at right angles by cams 31 and 32. After marking, the chocolates may pass through a freezing tunnel 5, Fig. 3. For hand-guided ornamentation an air pencil 46 supplied at 44 by a flexible compressed air tube may be used.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB598849A true GB598849A (en) | 1948-02-27 |
Family
ID=1738339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB24416/45A Expired GB598849A (en) | 1945-09-20 | An improved method of and means for making a decorative or distinctive marking on a chocolate, caramel, icing or the like confectionery substance |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB598849A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2742000A (en) * | 1949-09-27 | 1956-04-17 | Toms Lab As | Machines for the extrusion of chocolate paste or a similar plastic mass |
| GB2237496A (en) * | 1989-11-01 | 1991-05-08 | Malcolm Thomas Craig | Improved sugarcraft equipment |
-
1945
- 1945-09-20 GB GB24416/45A patent/GB598849A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2742000A (en) * | 1949-09-27 | 1956-04-17 | Toms Lab As | Machines for the extrusion of chocolate paste or a similar plastic mass |
| GB2237496A (en) * | 1989-11-01 | 1991-05-08 | Malcolm Thomas Craig | Improved sugarcraft equipment |
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