Process for treating confectionery

Details Process for treating confectionery Process for treating confectionery

1982-05-10

1983-12-20

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Carbohydrate containing

426 94, 426103, 426613, A23G 300

Patent

active

044217790

ABSTRACT:
A treated confectionery can be baked along with a dough and exhibits the distinct characteristics of a confectionery even after baking. The confectionery, which is comprised of a substantial amount of fat, is prepared by heating a confectionery of suitable composition to form a melt, and then cooling and solidifying the confectionery through the temperature range of about 120.degree. F. to about 80.degree. F. at an overall rate that is sufficiently slow for the desired product characteristics to develop.

REFERENCES:
patent: 1414022 (1922-04-01), Huston
patent: 2152170 (1939-03-01), Areiter
patent: 3198637 (1965-08-01), Harris et al.
patent: 3253928 (1966-05-01), Bedenk et al.
patent: 3307953 (1967-03-01), Siebers
patent: 3526517 (1970-09-01), Shaffer et al.
Minifie, B. W., Chocolate, Cocoa, and Confectionery, 2nd Ed. Avi Pub. Co., Westport, Conn., 1980, pp. 210, 212, 213.

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