Method for manufacturing frozen and molded confectionery, apparatus for manufacturing said items, device using said apparatus, and articles prepared by said method.
ENZYMATIC TREATMENT PROCEDURE OF A COCOA FLOUR OR LIQUOR, THE COMPOSITIONS SO OBTAINED AND THE COCOA OBTAINED THROUGH THE ROASTING OF SUCH COMPOSITIONS.
HARD CRYSTALLINE COATING, PROCEDURE TO OBTAIN IT BY GRAGEIFICATION, PROCEDURE THAT IMPROVES THE GRAGEIFICATION SPEED AND CRUNCHY STATE OF SUCH COATING, AND AGENT TO IMPROVE THE HEAVY DUTY GRAGEIFICATION RATE AND THE CROSS-DRYING STATE.
CHOCOLATE CONFECTIONERY PRODUCTS CONTAINING PEANUTS, PROCEDURE TO PREPARE SUCH PRODUCTS AND PROCEDURE TO PROLONG LIFE IN STORAGE OF SUCH CONFECTIONERY PRODUCTS.
A SIMILAR SACK, BAG, OR CONTAINER OF CHOCOLATE OR A CONFECTIONERY MATERIAL CONTAINING FAT THAT HAS ONE OR MORE SEALED MASTERS, AND THE PROCESSES FOR PREPARING SUCH PRODUCTS