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

Gespeichert in:

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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page
container_issue
container_start_page
container_title
container_volume
creator	LEHERLE, MAGALI LABBE, GUY, GASTON, LOUIS, JOSEPH VERHAGEN, ROB, CORNELIS FLAMBEAU, MICHEL, JACQUES, CHARLES SCHEVERS, MARTINUS, JOSEPHUS
description	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.
format	Patent
fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_WO0182717A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>WO0182717A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_WO0182717A13</originalsourceid><addsrcrecordid>eNrjZFD3dQ3x8HdRcPMPUggI8ncJdfb0c1dwCvXxVnD293NzdQ7x9PdzDYrkYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXx4f4GhhZG5obmjobGRCgBAKw6I6U</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>METHOD FOR PRODUCING BULK CONFECTIONERY</title><source>esp@cenet</source><creator>LEHERLE, MAGALI ; LABBE, GUY, GASTON, LOUIS, JOSEPH ; VERHAGEN, ROB, CORNELIS ; FLAMBEAU, MICHEL, JACQUES, CHARLES ; SCHEVERS, MARTINUS, JOSEPHUS</creator><creatorcontrib>LEHERLE, MAGALI ; LABBE, GUY, GASTON, LOUIS, JOSEPH ; VERHAGEN, ROB, CORNELIS ; FLAMBEAU, MICHEL, JACQUES, CHARLES ; SCHEVERS, MARTINUS, JOSEPHUS</creatorcontrib><description>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.</description><edition>7</edition><language>eng ; fre</language><subject>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</subject><creationdate>2001</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=20011108&DB=EPODOC&CC=WO&NR=0182717A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20011108&DB=EPODOC&CC=WO&NR=0182717A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LEHERLE, MAGALI</creatorcontrib><creatorcontrib>LABBE, GUY, GASTON, LOUIS, JOSEPH</creatorcontrib><creatorcontrib>VERHAGEN, ROB, CORNELIS</creatorcontrib><creatorcontrib>FLAMBEAU, MICHEL, JACQUES, CHARLES</creatorcontrib><creatorcontrib>SCHEVERS, MARTINUS, JOSEPHUS</creatorcontrib><title>METHOD FOR PRODUCING BULK CONFECTIONERY</title><description>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.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2001</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFD3dQ3x8HdRcPMPUggI8ncJdfb0c1dwCvXxVnD293NzdQ7x9PdzDYrkYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXx4f4GhhZG5obmjobGRCgBAKw6I6U</recordid><startdate>20011108</startdate><enddate>20011108</enddate><creator>LEHERLE, MAGALI</creator><creator>LABBE, GUY, GASTON, LOUIS, JOSEPH</creator><creator>VERHAGEN, ROB, CORNELIS</creator><creator>FLAMBEAU, MICHEL, JACQUES, CHARLES</creator><creator>SCHEVERS, MARTINUS, JOSEPHUS</creator><scope>EVB</scope></search><sort><creationdate>20011108</creationdate><title>METHOD FOR PRODUCING BULK CONFECTIONERY</title><author>LEHERLE, MAGALI ; LABBE, GUY, GASTON, LOUIS, JOSEPH ; VERHAGEN, ROB, CORNELIS ; FLAMBEAU, MICHEL, JACQUES, CHARLES ; SCHEVERS, MARTINUS, JOSEPHUS</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO0182717A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2001</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>LEHERLE, MAGALI</creatorcontrib><creatorcontrib>LABBE, GUY, GASTON, LOUIS, JOSEPH</creatorcontrib><creatorcontrib>VERHAGEN, ROB, CORNELIS</creatorcontrib><creatorcontrib>FLAMBEAU, MICHEL, JACQUES, CHARLES</creatorcontrib><creatorcontrib>SCHEVERS, MARTINUS, JOSEPHUS</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LEHERLE, MAGALI</au><au>LABBE, GUY, GASTON, LOUIS, JOSEPH</au><au>VERHAGEN, ROB, CORNELIS</au><au>FLAMBEAU, MICHEL, JACQUES, CHARLES</au><au>SCHEVERS, MARTINUS, JOSEPHUS</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING BULK CONFECTIONERY</title><date>2001-11-08</date><risdate>2001</risdate><abstract>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.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record>
fulltext	fulltext_linktorsrc
identifier
ispartof
issn
language	eng ; fre
recordid	cdi_epo_espacenet_WO0182717A1
source	esp@cenet
subjects	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
title	METHOD FOR PRODUCING BULK CONFECTIONERY
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-29T15%3A05%3A11IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=LEHERLE,%20MAGALI&rft.date=2001-11-08&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EWO0182717A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true