Mold with optimized heat transfer properties

A mold (1) for the production of confectionery products, comprising a top surface (2) having cavities (2a) and an opposite bottom surface (3), comprising at least one protruding element (5) at the bottom surface (3) of the mold (1) for increasing the heat transfer rate between the mold (1) and a flu...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	TALMON-GROS, MICHAEL, HAUGER, RUDOLF, ROCKLAGE, BERNARD, LOESER, ULRICH
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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