Fruit-containing confectionery bar

Details Fruit-containing confectionery bar Fruit-containing confectionery bar

1988-07-06

1989-12-19

Paden, Carolyn

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Readily identifiable fruit or vegetable derived

426103, 426306, 426659, 426660, A23G 300

Patent

active

048881872

ABSTRACT:
A confectionary bar is disclosed that contains a natural fruit center which is encapsulated in a layer of caramel. This caramel layer has an embedded layer of nuts. This combination of a natural fruit center encapsulated in caramel having embedded nuts is then enrobed in a compound coating, usually a chocolate-flavored compound coating. The confectionery bar should have a water activity level of less than about 0.50 at 25.degree. C. The natural fruit portion of the confectionery bar should have a water activity level of less than 0.65 at 25.degree. C.

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