METHOD FOR PRODUCING BULK CONFECTIONERY

The invention concerns a method for making a chocolate-flavoured confectionery which consists in coating at least a particle with alternate layers of fats and powder comprising cocoa. Dans le procédé de préparation d'une confiserie chocolatée, on enrobe au moins une particule avec des couches a...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	LEHERLE, MAGALI, LABBE, GUY, GASTON, LOUIS, JOSEPH, VERHAGEN, ROB, CORNELIS, FLAMBEAU, MICHEL, JACQUES, CHARLES, 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:	The invention concerns a method for making a chocolate-flavoured confectionery which consists in coating at least a particle with alternate layers of fats and powder comprising cocoa. Dans le procédé de préparation d'une confiserie chocolatée, on enrobe au moins une particule avec des couches alternées de matière grasse et de poudre comprenant du cacao.