Baked confections and process for the preparation thereof

Details Baked confections and process for the preparation thereof Baked confections and process for the preparation thereof

1976-04-28

1977-10-11

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

Plural distinct steps of coating

426305, 426309, 426446, 426 93, 426 94, 426103, A21D 200, A21D 1000, A21D 800

Patent

active

040536505

ABSTRACT:
Baked confections are prepared by coting edible particles, such as seeds or nuts or other particles of various foods, alternately with edible flour, such as cereal flours, or starches, and aqueous solutions such as a corn syrup, a sugar solution, a gum solution, or a dextrin solution in a coating device such as a revolving pan or drum until the size of the coated particles reach a predetermined size corresponding to the size of the inner cavity of a baking mold, subsequently baking such coated particles in a baking mold consisting of upper and lower matching units and having a desired shape, with or without engravings on its inner surface. The baked confections can be prepared in any shape in which the edible particle is in a movable state within the open space of the shell layer.

REFERENCES:
patent: 1597979 (1926-08-01), James et al.
patent: 3063843 (1962-11-01), Hashimoto
patent: 3723137 (1973-03-01), Fischer et al.
patent: 3787588 (1974-01-01), Turitz

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