Molding of fat-based Confectionery substances

Details Molding of fat-based Confectionery substances Molding of fat-based Confectionery substances

1996-03-07

1998-10-13

Tran, Lien

Food or edible material: processes, compositions, and products

Processes

Molding, casting, or shaping

426104, 426512, 426660, A23G 120

Patent

active

058209107

ABSTRACT:
Shaped fat-based confectionery articles are prepared by extruding and issuing a fat-based confectionery substance, particularly set chocolate, under pressure and at a temperature below the pour point of the substance into a mold cavity having at least one cavity surface lined with a lining material so that the lined mold cavity is filled with extrudate, releasing the mold from the extrusion pressure and demolding the lining material and molded article.

REFERENCES:
patent: 4014156 (1977-03-01), Klahn et al.
patent: 4426402 (1984-01-01), Kaupert
patent: 5439695 (1995-08-01), Mackley
Minifie, Chocolate, Cocoa, and Confectionery: Science Technology Third Edition, Chapman & Hall, New York, 1989, pp. 183, 198-207.
Beckett, et al., Industrial Chocolate Manufacture and Use, Second Edition, Blockie Academic & Professional, London, 1994, pp. 211, 228-231, 321, 327-329.

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