Method for coating confectionery articles with chocolate

Details Method for coating confectionery articles with chocolate Method for coating confectionery articles with chocolate

1976-05-05

1977-06-28

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

By chocolate or theobroma cocoa derived

118 24, 118602, 426307, 426631, 426660, 427420, A23G 100, A23G 300

Patent

active

040326675

ABSTRACT:
Confectionery articles are coated with precrystallized, molten tempered chocolate by forcing the chocolate under pressure through a nozzle onto a veil plate to produce a downwardly descending film of chocolate under gravitational force, passing the confectionery article through said film, collecting unused chocolate and recirculating the unused chocolate through said nozzle.

REFERENCES:
patent: 1586385 (1926-05-01), Savy
patent: 1688149 (1929-10-01), Massarella
patent: 1973778 (1934-09-01), Price
patent: 2915024 (1959-12-01), Kruger et al.
patent: 3021779 (1962-02-01), Sollich
patent: 3228357 (1966-01-01), Bruschke et al.
patent: 3470831 (1969-10-01), Drachenfels
patent: 3638553 (1972-02-01), Kreuter

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