Process for the manufacture of chocolate confectionary by entrap

Details Process for the manufacture of chocolate confectionary by entrap Process for the manufacture of chocolate confectionary by entrap

1994-01-19

1994-12-06

Pratt, Helen

Food or edible material: processes, compositions, and products

Filling cavity in edible solid preform with edible material

426103, 426294, 426302, 426303, 426306, 426307, 426312, 426512, 426513, 426514, 426564, 426572, 426659, 426660, A23G 920

Patent

active

053708881

ABSTRACT:
A process for the manufacture of chocolate confectionery by entrapping a fatty cream with fine gas bubbles. The confectionery is manufactured by preparing a shell chocolate with open end in a mold, feeding under pressure a fine gas bubble entrapping fatty cream base into the shell chocolate through the opening to fill the shell, scraping off excessively charged fatty cream, solidifying the fatty cream in the shell, pouring a chocolate base on the solidified fatty cream to close the opening of the shell chocolate, scraping off excessively charged chocolate base, solidifying the chocolate base, and demolding the product. A stencil plate can be used, when the gas bubble entrapping fatty cream is charged into the shell of shell chocolate.

REFERENCES:
patent: 3894159 (1975-07-01), Franta

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