PREPARATION OF COATED CONFECTIONERY

PREPARATION OF COATED CONFECTIONERY

Coated confectionery (18) is formed by introducing pieces (16) of a first confectionery material into recesses (4) in one of a pair of cooled rollers (1, 2). These are carried around by contra-rotation of the rollers (1, 2) to a nip (8) where chocolate (14) or the like is introduced into the nip (8)...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser: LAYFIELD, EDWARD
Format: Patent
Sprache:eng ; fre
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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Beschreibung
Zusammenfassung:Coated confectionery (18) is formed by introducing pieces (16) of a first confectionery material into recesses (4) in one of a pair of cooled rollers (1, 2). These are carried around by contra-rotation of the rollers (1, 2) to a nip (8) where chocolate (14) or the like is introduced into the nip (8) to coat the pieces (16) so as to produce the coated confectionery (18).