METHOD FOR PRODUCING OF KROKANT CANDIES
FIELD: food-processing industry. ^ SUBSTANCE: method involves preparing sugar melt; mixing it with crushed nut and fatty product and forming ready products from resultant mass; for forming of ready products, discharging krokant mass onto conveyor belt; rolling it by means of rolls for producing shee...
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| creator | LEKSINA NATAL'JA VIKTOROVNA SULEJMANOV RUSTAM RAISOVICH VOROB'EV SERGEJ LEONIDOVICH OVCHINNIKOVA ANNA SEMENOVNA PAVLOV ALEKSANDR VIKTOROVICH |
| description | FIELD: food-processing industry. ^ SUBSTANCE: method involves preparing sugar melt; mixing it with crushed nut and fatty product and forming ready products from resultant mass; for forming of ready products, discharging krokant mass onto conveyor belt; rolling it by means of rolls for producing sheet; forming from krokant mass sheet semi-spherical or cylindrical enclosures and cooling the latter; setting enclosures so that their convex surfaces are oriented upward; glazing enclosures with chocolate mass and cooling; turning enclosures so that their convex surfaces are oriented downward for charging with filler; applying small amount of chocolate or candy mass onto filler for full covering thereof; decorating upper surface of resultant candies. Also, two semi-spherical or cylindrical enclosures charged with filler may be glued with their flat surfaces and whole nut may be placed within glues products, followed by glazing and/or dusting with glued product crumb. ^ EFFECT: improved quality and unique taste of krokant candies. |
| format | Patent |
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Also, two semi-spherical or cylindrical enclosures charged with filler may be glued with their flat surfaces and whole nut may be placed within glues products, followed by glazing and/or dusting with glued product crumb. ^ EFFECT: improved quality and unique taste of krokant candies.</description><language>eng ; rus</language><subject>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</subject><creationdate>2007</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20070320&DB=EPODOC&CC=RU&NR=2295247C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20070320&DB=EPODOC&CC=RU&NR=2295247C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LEKSINA NATAL'JA VIKTOROVNA</creatorcontrib><creatorcontrib>SULEJMANOV RUSTAM RAISOVICH</creatorcontrib><creatorcontrib>VOROB'EV SERGEJ LEONIDOVICH</creatorcontrib><creatorcontrib>OVCHINNIKOVA ANNA SEMENOVNA</creatorcontrib><creatorcontrib>PAVLOV ALEKSANDR VIKTOROVICH</creatorcontrib><title>METHOD FOR PRODUCING OF KROKANT CANDIES</title><description>FIELD: food-processing industry. ^ SUBSTANCE: method involves preparing sugar melt; mixing it with crushed nut and fatty product and forming ready products from resultant mass; for forming of ready products, discharging krokant mass onto conveyor belt; rolling it by means of rolls for producing sheet; forming from krokant mass sheet semi-spherical or cylindrical enclosures and cooling the latter; setting enclosures so that their convex surfaces are oriented upward; glazing enclosures with chocolate mass and cooling; turning enclosures so that their convex surfaces are oriented downward for charging with filler; applying small amount of chocolate or candy mass onto filler for full covering thereof; decorating upper surface of resultant candies. Also, two semi-spherical or cylindrical enclosures charged with filler may be glued with their flat surfaces and whole nut may be placed within glues products, followed by glazing and/or dusting with glued product crumb. ^ EFFECT: improved quality and unique taste of krokant candies.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2007</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFD3dQ3x8HdRcPMPUggI8ncJdfb0c1fwd1PwDvL3dvQLUXB29HPxdA3mYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXxQaFGRpamRibmzobGRCgBAJbbI3U</recordid><startdate>20070320</startdate><enddate>20070320</enddate><creator>LEKSINA NATAL'JA VIKTOROVNA</creator><creator>SULEJMANOV RUSTAM RAISOVICH</creator><creator>VOROB'EV SERGEJ LEONIDOVICH</creator><creator>OVCHINNIKOVA ANNA SEMENOVNA</creator><creator>PAVLOV ALEKSANDR VIKTOROVICH</creator><scope>EVB</scope></search><sort><creationdate>20070320</creationdate><title>METHOD FOR PRODUCING OF KROKANT CANDIES</title><author>LEKSINA NATAL'JA VIKTOROVNA ; SULEJMANOV RUSTAM RAISOVICH ; VOROB'EV SERGEJ LEONIDOVICH ; OVCHINNIKOVA ANNA SEMENOVNA ; PAVLOV ALEKSANDR VIKTOROVICH</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2295247C13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rus</language><creationdate>2007</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LEKSINA NATAL'JA VIKTOROVNA</creatorcontrib><creatorcontrib>SULEJMANOV RUSTAM RAISOVICH</creatorcontrib><creatorcontrib>VOROB'EV SERGEJ LEONIDOVICH</creatorcontrib><creatorcontrib>OVCHINNIKOVA ANNA SEMENOVNA</creatorcontrib><creatorcontrib>PAVLOV ALEKSANDR VIKTOROVICH</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LEKSINA NATAL'JA VIKTOROVNA</au><au>SULEJMANOV RUSTAM RAISOVICH</au><au>VOROB'EV SERGEJ LEONIDOVICH</au><au>OVCHINNIKOVA ANNA SEMENOVNA</au><au>PAVLOV ALEKSANDR VIKTOROVICH</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING OF KROKANT CANDIES</title><date>2007-03-20</date><risdate>2007</risdate><abstract>FIELD: food-processing industry. ^ SUBSTANCE: method involves preparing sugar melt; mixing it with crushed nut and fatty product and forming ready products from resultant mass; for forming of ready products, discharging krokant mass onto conveyor belt; rolling it by means of rolls for producing sheet; forming from krokant mass sheet semi-spherical or cylindrical enclosures and cooling the latter; setting enclosures so that their convex surfaces are oriented upward; glazing enclosures with chocolate mass and cooling; turning enclosures so that their convex surfaces are oriented downward for charging with filler; applying small amount of chocolate or candy mass onto filler for full covering thereof; decorating upper surface of resultant candies. Also, two semi-spherical or cylindrical enclosures charged with filler may be glued with their flat surfaces and whole nut may be placed within glues products, followed by glazing and/or dusting with glued product crumb. ^ EFFECT: improved quality and unique taste of krokant candies.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; rus |
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| subjects | 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 |
| title | METHOD FOR PRODUCING OF KROKANT CANDIES |
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