METHOD FOR PRODUCING BULK CONFECTIONERY PRODUCTS

Dans le procédé de préparation d'une confiserie chocolatée, on enrobe au moi ns une particule avec des couches alternées de matière grasse et de poudre comprenant du cacao. The invention concerns a method for making a chocolate-flavored confectionery which consists in coating at least a particl...

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Bibliographische Detailangaben
Hauptverfasser:	LEHERLE, MAGALI, VERHAGEN, ROB CORNELIS, FLAMBEAU, MICHEL JACQUES CHARLES, LABBE, GUY GASTON LOUIS JOSEPH, SCHEVERS, MARTINUS JOSEPHUS
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT 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:	Dans le procédé de préparation d'une confiserie chocolatée, on enrobe au moi ns une particule avec des couches alternées de matière grasse et de poudre comprenant du cacao. The invention concerns a method for making a chocolate-flavored confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa.