Process of making a fruit ganache

Details Process of making a fruit ganache Process of making a fruit ganache

1997-02-21

1999-09-28

Pratt, Helen

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426601, 426602, 426603, 426604, 426613, 426615, 426654, 426659, 426660, A23L 109

Patent

active

059585030

ABSTRACT:
A fruit ganache for decorating, coating and/or filling pastry, biscuit and/or chocolate product, which has the physical and functional properties of a ganache, contains fruit, fruit extracts, or fruit substitutes and a fat which is a cocoa butter substitute in the form of a solid fat when kept at 25.degree. C., as well as the usual ingredients of a ganache, namely sugar or a sugar substitute, water, one or more emulsifiers, milk or a reconstituted product based on milk powder and optionally additives. The fruit ganache is in the form of a water-in-oil emulsion.

REFERENCES:
patent: 2532523 (1950-12-01), Trempel et al.
patent: 5104680 (1992-04-01), Padley et al.
Clyne, E. "A Course in Confectionery", vol. 1 & 2, Sidney Press Ltd., London, pp. 282. 283, Nov. 1955.
Editors of Time Life Books, "Candy", Time Inc., pp. 38 & 39, 1981.

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