VERFAHREN ZUM AUFBRINGEN EINER SCHUTZSCHICHT AUF EINE OBERFLÄCHE EINES LEBENSMITTEL-PRODUKTS

Applying a protective layer onto the chocolate or fatty icing surface of a food product, comprises: (1) preparing an aqueous solution containing a film-forming active substance; (2) applying the solution onto a wall in the apparatus being used to process the product; (3) fixing at least some of the...

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Bibliographische Detailangaben
Hauptverfasser:	WAGNER, KLAUS-JUERGEN, BRETSCHNEIDER, UWE
Format:	Patent
Sprache:	ger
Schlagworte:	BAKERY PRODUCTS BAKING CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	Applying a protective layer onto the chocolate or fatty icing surface of a food product, comprises: (1) preparing an aqueous solution containing a film-forming active substance; (2) applying the solution onto a wall in the apparatus being used to process the product; (3) fixing at least some of the solution to the wall; (4) transferring the fixed solution to the product surface as the product comes into contact with the wall; (5) removing the product from the wall; and (6) drying the product surface.