NL175966C - Werkwijze voor de bereiding van bonbons, met vloeibare vulling. - Google Patents

Werkwijze voor de bereiding van bonbons, met vloeibare vulling.

Info

Publication number
NL175966C
NL175966C NLAANVRAGE7308620,A NL7308620A NL175966C NL 175966 C NL175966 C NL 175966C NL 7308620 A NL7308620 A NL 7308620A NL 175966 C NL175966 C NL 175966C
Authority
NL
Netherlands
Prior art keywords
bonbons
preparation
liquid filling
filling
liquid
Prior art date
Application number
NLAANVRAGE7308620,A
Other languages
English (en)
Dutch (nl)
Other versions
NL175966B (nl
NL7308620A (da
Original Assignee
Fissolo Maria Franca
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 Fissolo Maria Franca filed Critical Fissolo Maria Franca
Publication of NL7308620A publication Critical patent/NL7308620A/xx
Publication of NL175966B publication Critical patent/NL175966B/xx
Application granted granted Critical
Publication of NL175966C publication Critical patent/NL175966C/xx

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
    • A23G3/50—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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
NLAANVRAGE7308620,A 1972-06-22 1973-06-21 Werkwijze voor de bereiding van bonbons, met vloeibare vulling. NL175966C (nl)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH940772A CH543240A (it) 1972-06-22 1972-06-22 Procedimento per la fabbricazione di cioccolatini con ripieno liquido con crosta

Publications (3)

Publication Number Publication Date
NL7308620A NL7308620A (da) 1973-12-27
NL175966B NL175966B (nl) 1984-09-03
NL175966C true NL175966C (nl) 1985-02-01

Family

ID=4351669

Family Applications (1)

Application Number Title Priority Date Filing Date
NLAANVRAGE7308620,A NL175966C (nl) 1972-06-22 1973-06-21 Werkwijze voor de bereiding van bonbons, met vloeibare vulling.

Country Status (12)

Country Link
US (1) US3958024A (da)
AT (1) AT324109B (da)
BE (1) BE800845A (da)
CA (1) CA985961A (da)
CH (1) CH543240A (da)
DE (1) DE2329172C3 (da)
DK (1) DK153623C (da)
FR (1) FR2188961B1 (da)
GB (1) GB1402224A (da)
IT (1) IT991625B (da)
NL (1) NL175966C (da)
SE (1) SE390869B (da)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1058757B (it) * 1976-03-05 1982-05-10 Ferrero & C Spa P Prodotto confettato e procedimento per la sua fabbricazione
US4614658A (en) * 1985-02-22 1986-09-30 Peerless Confection Company Filled sugar candies and a method of remelting and remolding such candies to produce home made molded hard sugar candies
DE3869109D1 (de) 1987-12-10 1992-04-16 Nestle Sa Getraenk in kapselform.
US4925683A (en) * 1987-12-10 1990-05-15 Nestec S.A. Beverage capsules
DE3939997A1 (de) * 1989-05-18 1990-11-22 Cultor Oy Zuckerfreie krusten-praline
JPH0475556A (ja) * 1989-07-13 1992-03-10 Fuji Oil Co Ltd 含水食品用チョコレート類の製造法
DE4207383A1 (de) * 1992-03-09 1993-09-16 Herberts Gmbh Verfahren zur rueckgewinnung des oversprays von waessrigen ueberzugsmitteln beim spritzauftrag in spritzkabinen
DE4213293A1 (de) * 1992-04-23 1993-10-28 Winkler Duennebier Kg Masch Verfahren und Vorrichtung zur Herstellung von Schokoladenartikeln
JP2727134B2 (ja) * 1992-10-01 1998-03-11 ユニリーバー・ナームローゼ・ベンノートシャープ 菓子の製造法
ITTO20050592A1 (it) * 2005-08-30 2007-02-28 Soremartec Sa Procedimento per realizzare prodotti alimetari e prodotto alimentare cosi' realizzato
US20100055257A1 (en) * 2008-08-31 2010-03-04 Dana Petersen Hervig Chocolate candy
BE1020854A5 (fr) * 2012-08-06 2014-06-03 N N T Sprl Procede d'isolation du contenu de remplissage d'un produit alimentaire.

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1138929A (en) * 1914-07-03 1915-05-11 William Boyd Process for depositing into chocolate confectionery centers of fruit products or other food stuffs.
US1621568A (en) * 1924-04-15 1927-03-22 Zelman E Vose Method for making confections
US2461399A (en) * 1946-06-18 1949-02-08 Strausser Herbert Confectionery
DE1692360B1 (de) * 1966-12-03 1970-09-24 Asbach & Co Verfahren zur Herstellung von fluessigkeitsgefuellten Pralinen mit Kruste
BE706306A (da) * 1966-12-03 1968-03-18
CH518680A (de) * 1970-09-22 1972-02-15 Lindt & Spruengli Schokolade Verfahren zur Herstellung von flüssigkeitsgefüllten Schokoladeprodukten mit Innenkruste
BE788578A (fr) * 1971-09-08 1973-03-08 Karlschloss Anstalt Fabrication des bonbons de chocolat fourres a la liqueur

Also Published As

Publication number Publication date
AT324109B (de) 1975-08-11
DE2329172C3 (de) 1980-07-10
NL175966B (nl) 1984-09-03
FR2188961A1 (da) 1974-01-25
SE390869B (sv) 1977-01-31
US3958024A (en) 1976-05-18
FR2188961B1 (da) 1978-06-30
NL7308620A (da) 1973-12-27
DK153623C (da) 1988-12-19
CA985961A (en) 1976-03-23
DE2329172A1 (de) 1974-01-31
GB1402224A (en) 1975-08-06
CH543240A (it) 1973-10-31
DE2329172B2 (de) 1979-10-31
IT991625B (it) 1975-08-30
DK153623B (da) 1988-08-08
BE800845A (fr) 1973-10-01

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Legal Events

Date Code Title Description
BC A request for examination has been filed
A85 Still pending on 85-01-01