ES2541981B1 - Procedure for making chocolates - Google Patents
Procedure for making chocolates Download PDFInfo
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- ES2541981B1 ES2541981B1 ES201430096A ES201430096A ES2541981B1 ES 2541981 B1 ES2541981 B1 ES 2541981B1 ES 201430096 A ES201430096 A ES 201430096A ES 201430096 A ES201430096 A ES 201430096A ES 2541981 B1 ES2541981 B1 ES 2541981B1
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- Prior art keywords
- butter
- chocolate
- different
- cocoa butter
- procedure
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Links
- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 36
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 10
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 10
- 238000011049 filling Methods 0.000 claims abstract description 8
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 239000000576 food coloring agent Substances 0.000 claims abstract description 5
- 235000013311 vegetables Nutrition 0.000 claims abstract description 4
- 239000000975 dye Substances 0.000 claims abstract description 3
- 230000001788 irregular Effects 0.000 claims abstract description 3
- 239000004579 marble Substances 0.000 claims description 11
- 235000014121 butter Nutrition 0.000 claims description 10
- 239000003086 colorant Substances 0.000 claims description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 2
- 235000013736 caramel Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 230000003278 mimic effect Effects 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 description 10
- 239000000853 adhesive Substances 0.000 description 4
- 230000001070 adhesive effect Effects 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920001800 Shellac Polymers 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000002928 artificial marble Substances 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000021544 chips of chocolate Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000008298 dragée Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000989 food dye Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 description 1
- 229940113147 shellac Drugs 0.000 description 1
- 235000013874 shellac Nutrition 0.000 description 1
- 239000004208 shellac Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered, laminated, coated or filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing or decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0027—Processes for laying down material in moulds or drum or a surface, optionally with the associated heating, cooling, portioning, cutting cast-tail, anti-drip process
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0097—Decorating sweetmeats or confectionery
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Procedimiento para la elaboración de bombones con relleno variado y manteca de cacao con colorante alimentario en su cobertura, comprendiendo los siguientes pasos: realizar mezclas de manteca de cacao con dos o más colorantes diferentes; calentadas a 30 a 37ºC para fundirlas; repartirlas sobre un papel vegetal o similar, distribuidas en pequeñas porciones que se puedan mezclar entre sí como una paleta; con el dedo, o utensilio apropiado, impregnar un molde curvo-cóncavo, con dos o más tonos distintos, realizando trazos irregulares, hasta cubrirlo; enfriar a 10ºC; incorporar chocolate o camisa e ingredientes de relleno, cerrar y desmoldar.Procedure for the elaboration of chocolates with varied filling and cocoa butter with food coloring in its coverage, comprising the following steps: making cocoa butter blends with two or more different dyes; heated at 30 to 37 ° C to melt them; distribute them on a paper vegetable or similar, distributed in small portions that can be mixed together as a palette; with the finger, or appropriate utensil, impregnate a curved-concave mold, with two or more different shades, making irregular strokes, until covered; cool to 10 ° C; incorporate chocolate or shirt and filling ingredients, close and unmold.
Description
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DESCRIPCIONDESCRIPTION
Procedimiento para la elaboracion de bombones.Procedure for the elaboration of chocolates.
OBJETO DE LA INVENCIONOBJECT OF THE INVENTION
La invencion, tal como expresa el enunciado de la presente memoria descriptiva, se refiere a un procedimiento para la elaboracion de bombones, el cual aporta una serie de innovadoras caracterlsticas tecnicas y constitutivas, que se describiran en detalle mas adelante, que suponen una novedad dentro de su campo de aplicacion.The invention, as expressed in the statement of the present specification, refers to a procedure for the elaboration of chocolates, which provides a series of innovative technical and constitutive characteristics, which will be described in detail below, which are a novelty within of its field of application.
Mas en particular, el objeto de la invencion se centra en un novedoso procedimiento para la elaboracion de bombones, concretamente bombones con efecto marmolizado brillante, es decir, un procedimiento que permite dotar a los bombones de un aspecto externo que, ademas de brillo, imita, en distintas combinaciones de color, las manchas y vetas que presentan tlpicamente las superficies de marmol pulidas.More particularly, the object of the invention is centered on a novel procedure for the elaboration of chocolates, specifically chocolates with a bright marble effect, that is, a procedure that allows the chocolates to be provided with an external appearance that, in addition to brightness, imitates , in different color combinations, the spots and streaks that typically present polished marble surfaces.
CAMPO DE APLICACION DE LA INVENCIONFIELD OF APPLICATION OF THE INVENTION
El campo de aplicacion de la presente invencion se enmarca dentro del sector de la industria alimentaria, centrandose particularmente en el ambito de la fabricacion o elaboracion de elementos de reposterla, y mas concretamente bombones.The field of application of the present invention is framed within the sector of the food industry, focusing particularly on the field of manufacturing or manufacturing of pastry elements, and more specifically chocolates.
ANTECEDENTES DE LA INVENCIONBACKGROUND OF THE INVENTION
Como referencia al estado actual de la tecnica, cabe senalar que, si bien se conocen multiples procedimientos y recetas diferentes para la elaboracion y fabrication de bombones, al menos por parte del solicitante se desconoce la existencia de ninguno que presente las caracterlsticas tecnicas del que aqul se preconiza, segun se reivindica.As a reference to the current state of the art, it should be noted that, although multiple different procedures and recipes are known for the manufacture and manufacture of chocolates, at least on the part of the applicant it is unknown the existence of any that presents the technical characteristics of which It is recommended, as claimed.
En dicho sentido, se conoce la existencia de diversos documentos relacionados con la elaboracion de elementos de reposterla que incluyen efecto marmolizado en los mismos, un ejemplo de los cuales son:In this sense, it is known the existence of various documents related to the elaboration of pastry elements that include marble effect in them, an example of which are:
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- la patente CN102894159(A), referida a “Chocolates de marmol y metodo de fabrication de los mismos”, segun la cual se prepara mediante la mezcla de materias primas llevando a cabo su molienda fina, ajuste de la temperatura y conformation. Las materias primas comprenden una masa de 15 a 38% de manteca de cacao, de 47 a 60% de azucar blanco de primer grado que cumpla con el estandar nacional, 12 a 16% de polvo de cacao alcalinizado, de 2 a 6% de comestibles glucosa y 1 a 3% de fosfatidilcolina. El chocolate proporcionado esta en un estado solido semiesferico en lugar de fluido blando, mantiene el sabor y es ventajoso para su posterior procesamiento y almacenamiento; cuando se anade en una torta, una galleta o un helado, se permite disfrutar de un sabor fresco y agradable;- CN102894159 (A) patent, referring to "Marble chocolates and their manufacturing method", according to which it is prepared by mixing raw materials by fine grinding, temperature adjustment and conformation. The raw materials comprise a mass of 15 to 38% cocoa butter, 47 to 60% white first grade sugar that meets the national standard, 12 to 16% alkalized cocoa powder, 2 to 6% of Edible glucose and 1 to 3% phosphatidylcholine. The chocolate provided is in a solid semi-spherical state instead of soft fluid, maintains the flavor and is advantageous for further processing and storage; when it is added to a cake, a cookie or an ice cream, it is allowed to enjoy a fresh and pleasant taste;
- la patente RU2008109010 que, referida a un producto de chocolate con superficie de marmol, consiste en un producto de confiterla en forma de gragea que incluye un poco de chocolate con un recubrimiento adhesivo de color en la superficie. El recubrimiento contiene una solution de recubrimiento adhesivo de color seleccionado del grupo que consiste en chocolate glase y confiterla cubierta y al menos un colorante de alimentos secos con tamano de partlcula de menos de 150 micras que se retiene en la superficie del revestimiento debido a la adhesion. El chocolate glase contiene goma mientras que la cubierta de confiterla contiene al menos una sustancia seleccionada a partir de alcohol de bajo carbono, goma laca, resina o cera. El metodo de production del producto implica la colocation de pedacitos de chocolate en una cuba mezcladora, agitar, aplicar la solucion de revestimiento adhesivo de color, aplicar un colorante de alimentos secos y trozos coloreados. La invention permite la produccion de un producto que tiene un patron de adhesivo discontinuo, aplicado de forma regular, que se asemeja a marmol artificial;- The patent RU2008109010 which, referring to a chocolate product with a marble surface, consists of a confectionery product in the form of a dragee that includes some chocolate with a colored adhesive coating on the surface. The coating contains a color adhesive solution selected from the group consisting of chocolate glaze and confectionery cover and at least one dry food dye with particle size of less than 150 microns that is retained on the surface of the coating due to adhesion . Chocolate glaze contains gum while the confectioner's cover contains at least one substance selected from low carbon alcohol, shellac, resin or wax. The production method of the product involves placing chocolate chips in a mixing bowl, stirring, applying the color adhesive coating solution, applying a dry food coloring and colored pieces. The invention allows the production of a product having a discontinuous adhesive pattern, applied on a regular basis, that resembles artificial marble;
- la patente RU2193328(C2), referida a un metodo para preparar chocolate marmol, el cual se centra en la industria de la confiterla y consiste en dar a la masa de chocolate aspecto de marmol, para durante el moldeo se utiliza, alternativamente en un molde, varios tipos de masa de chocolate. El molde se mueve entre cada moldeado con un intervalo de tiempo entre cada moldeo es de 5 a 20 segundos, consiguiendo la simplification de la tecnologla de proceso, produccion de chocolate con sabor inicial mezclado;- The RU2193328 (C2) patent, referring to a method for preparing marble chocolate, which focuses on the confectionery industry and consists of giving the marble dough the appearance of chocolate, for during molding it is used, alternatively in a Mold, various types of chocolate dough. The mold moves between each molding with a time interval between each molding is 5 to 20 seconds, achieving the simplification of the process technology, production of chocolate with mixed initial flavor;
- o la patente FR2794614 (A1) que divulga la produccion de artlculos de chocolate de color comprendeiendo la mezcla de manteca de cacao con un colorante alimentario, en un molde, la cristalizacion, la aplicacion de una capa de chocolate blanco, cristalizacion y llenando.- or patent FR2794614 (A1) which discloses the production of colored chocolate articles comprising the mixture of cocoa butter with a food coloring, in a mold, crystallization, the application of a layer of white chocolate, crystallization and filling.
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Sin embargo, no se observa que ninguna de las patentes anteriores, tomadas por separado o en combination, describa la presente invention , segun se reivindica.However, it is not observed that any of the foregoing patents, taken separately or in combination, describe the present invention, as claimed.
EXPLICACION DE LA INVENCIONEXPLANATION OF THE INVENTION
Asl, el procedimiento para la elaboration de bombones que la invencion propone, aplicable para conseguir bombones marmolizado brillante, se configura como una destacable novedad dentro de su campo de aplicacion, estando los detalles caracterizadores del mismo, convenientemente recogidos en las reivindicaciones finales que acompanan a la presente descripcion.Thus, the procedure for the elaboration of chocolates that the invention proposes, applicable to achieve bright marbled chocolates, is configured as a remarkable novelty within its field of application, the characterizing details thereof being conveniently included in the final claims that accompany This description.
En concreto, lo que la invencion preconiza es, como se ha apuntado anteriormente, un procedimiento para la elaboracion de bombones cuya superficie externa tiene el aspecto de una superficie de marmol brillante, con manchas y vetas que pueden ser de muy variados colores.Specifically, what the invention advocates is, as noted above, a procedure for the manufacture of chocolates whose outer surface has the appearance of a glossy marble surface, with spots and streaks that can be of very varied colors.
Para ello dicho procedimiento, ademas de los ingredientes que corresponda para el relleno interior del bombon, contempla como ingredientes de la cobertura externa la utilization, exclusivamente de manteca de cacao y colorante alimentario, comprendiendo los siguientes pasos:For this purpose, in addition to the ingredients that correspond to the inner filling of the bottle, it contemplates as utilization ingredients, exclusively cocoa butter and food coloring, comprising the following steps:
- En primer lugar, se llevan a cabo varias mezclas de la manteca de cacao con dos o mas colorantes diferentes para obtener varios tonos de manteca de distintos colores.- First, several mixtures of the cocoa butter with two or more different dyes are carried out to obtain various shades of butter of different colors.
- Seguidamente se calientan las distintas mezclas de manteca de cacao preparadas en cada color a una temperatura de entre 30 a 37°C para fundirlas.- The different cocoa butter mixtures prepared in each color are then heated to a temperature between 30 to 37 ° C to melt them.
- Sobre un papel vegetal u otra superficie apropiada, se distribuyen pequenas porciones de las diferentes mezclas de manteca de cada color, repartiendolas sobre dicha superficie, por ejemplo formando un arco o clrculo, de modo que se puedan mezclar entre si tal como si fuera una paleta de pintor.- On a vegetable paper or other appropriate surface, small portions of the different butter blends of each color are distributed, distributing them on said surface, for example forming an arc or calculation, so that they can be mixed together as if it were a palette.
- Con la yema de un dedo, o alternativamente mediante algun utensilio blando apropiado,- With the fingertip, or alternatively by some appropriate soft utensil,
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por ejemplo un pincel o una esponja, se impregna, con dos o mas tonos distintos de las antedichas mezclas de manteca dispuestas en el papel vegetal, el fondo de un molde curvo- concavo, procurando realizar trazos irregulares que imiten las manchas y vetas del marmol, hasta cubrir dicho fondo con una fina capa de mantecas mezcladas.for example a brush or a sponge, is impregnated, with two or more different shades of the above-mentioned butter blends arranged in the vegetable paper, the bottom of a curved-concave mold, trying to make irregular strokes that mimic the stains and veins of the marble , until covering said bottom with a thin layer of mixed butter.
- A continuation, y con la premura necesaria para evitar que las mezclas de mantecas se acumulen en el fondo del molde curvo-concavo, se coloca el molde en nevera para su enfriamiento a 10°C y conseguir que se solidifique.- Then, and with the necessary haste to prevent the blends of butter from accumulating at the bottom of the curved-concave mold, the mold is placed in a refrigerator for cooling to 10 ° C and getting it to solidify.
- Posteriormente se echa chocolate (negro/blanco o con leche) para acabar el bombon o, en caso de tratarse de bombones rellenos, se echa solo dicho chocolate para conseguir una cobertura para hacer la camisa (la parte crujiente externa del bombon que contiene dentro el relleno blando) y, una vez la camisa se solidifica en nevera, se procede a incorporar los ingredientes que corresponda para realizar dicho relleno segun el tipo de bombon que se desee elaborar, chocolate, licor, caramelo, etc., y posteriormente cerrarlo segun el procedimiento convencional, por ejemplo con una tapa de chocolate, tras lo cual se desmolda, obteniendose un bombon cuya superficie superior externa, que sera curvo- convexa, sera completamente brillante y con manchas y vetas de distintos colores, dando el efecto de tratarse de marmol pulido.- Subsequently, chocolate (black / white or with milk) is thrown to finish the chocolate or, in the case of filled chocolates, said chocolate is only thrown to obtain a covering to make the shirt (the external crunchy part of the chocolate candy contained inside the soft filling) and, once the shirt solidifies in a refrigerator, the appropriate ingredients are incorporated to make said filling according to the type of chocolate to be made, chocolate, liquor, caramel, etc., and then close it according to the conventional procedure, for example with a chocolate lid, after which it is demoulded, obtaining a bonnet whose external upper surface, which will be curved-convex, will be completely bright and with spots and streaks of different colors, giving the effect of being polished marble
Logicamente, se entiende que para la elaboration industrial, el descrito procedimiento con todos los pasos que se han detallado hablando de un molde, se llevara a cabo en una multitud o pluralidad de moldes simultaneamente.Logically, it is understood that for the industrial elaboration, the described procedure with all the steps that have been detailed speaking of a mold, will be carried out in a multitude or plurality of molds simultaneously.
Descrita suficientemente la naturaleza de la presente invention, asl como la manera de ponerla en practica, no se considera necesario hacer mas extensa su explication para que cualquier experto en la materia comprenda su alcance y las ventajas que de ella se derivan, haciendose constar que, dentro de su esencialidad, podra ser llevada a la practica en otras formas de realization que difieran en detalle de la indicada a tltulo de ejemplo, y a las cuales alcanzara igualmente la protection que se recaba siempre que no se altere, cambie o modifique su principio fundamental.Describing sufficiently the nature of the present invention, as well as the way of putting it into practice, it is not considered necessary to extend its explanation so that any expert in the field understands its scope and the advantages that derive from it, stating that, within its essentiality, it may be carried out in other forms of realization that differ in detail from that indicated by way of example, and to which it will also achieve the protection that is required provided that it does not alter, change or modify its fundamental principle .
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201430096A ES2541981B1 (en) | 2014-01-28 | 2014-01-28 | Procedure for making chocolates |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201430096A ES2541981B1 (en) | 2014-01-28 | 2014-01-28 | Procedure for making chocolates |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2541981A1 ES2541981A1 (en) | 2015-07-28 |
| ES2541981B1 true ES2541981B1 (en) | 2016-05-13 |
Family
ID=53675711
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES201430096A Expired - Fee Related ES2541981B1 (en) | 2014-01-28 | 2014-01-28 | Procedure for making chocolates |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2541981B1 (en) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2794614B1 (en) * | 1999-06-10 | 2003-09-26 | Gregoire Engrand | PROCESS FOR THE PREPARATION OF COLORED CHOCOLATE PIECES AND PARTS MADE THEREFROM |
| WO2012080360A1 (en) * | 2010-12-17 | 2012-06-21 | Unilever Plc | Process for the manufacture of a coated frozen confection |
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2014
- 2014-01-28 ES ES201430096A patent/ES2541981B1/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| ES2541981A1 (en) | 2015-07-28 |
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