NL7110145A - Making foamed chocolate products - having a solid skin and foamed centre - Google Patents

Making foamed chocolate products - having a solid skin and foamed centre

Info

Publication number
NL7110145A
NL7110145A NL7110145A NL7110145A NL7110145A NL 7110145 A NL7110145 A NL 7110145A NL 7110145 A NL7110145 A NL 7110145A NL 7110145 A NL7110145 A NL 7110145A NL 7110145 A NL7110145 A NL 7110145A
Authority
NL
Netherlands
Prior art keywords
foamed
centre
product
making
chocolate products
Prior art date
Application number
NL7110145A
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 filed Critical
Priority to NL7110145A priority Critical patent/NL7110145A/en
Publication of NL7110145A publication Critical patent/NL7110145A/en

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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0294—Moulding or shaping of cellular or expanded articles

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

A process for making sweets with a foames centre comprises (1) filling moulds at atmospheric pressure with hot product contg. bubbles, (2) moving the moulds towards a region of intermediate vacuum so that the bubbles increases in size, (3) movig the mould to a region of high vacuum to further increase their size. (4) Cooling the free surface of the products (5) slightly reducing the degree of cooling and solidifying the whole mass of product under vacuum and (7), removing the product from the mould. The product so produced has a foamed centre and a homogeneous skin.
NL7110145A 1971-07-22 1971-07-22 Making foamed chocolate products - having a solid skin and foamed centre NL7110145A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
NL7110145A NL7110145A (en) 1971-07-22 1971-07-22 Making foamed chocolate products - having a solid skin and foamed centre

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL7110145A NL7110145A (en) 1971-07-22 1971-07-22 Making foamed chocolate products - having a solid skin and foamed centre

Publications (1)

Publication Number Publication Date
NL7110145A true NL7110145A (en) 1973-01-24

Family

ID=19813675

Family Applications (1)

Application Number Title Priority Date Filing Date
NL7110145A NL7110145A (en) 1971-07-22 1971-07-22 Making foamed chocolate products - having a solid skin and foamed centre

Country Status (1)

Country Link
NL (1) NL7110145A (en)

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