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Machine translation
1. (WO2007087294) METHOD AND SYSTEM FOR MOLDING CHOCOLATE UTILIZING AN AIR KNIFE AND PRODUCTS MADE
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2007/087294    International Application No.:    PCT/US2007/001748
Publication Date: 02.08.2007 International Filing Date: 23.01.2007
IPC:
A23G 1/20 (2006.01)
Applicants: MARS, INCORPORATED [US/US]; 6885 Elm Street, Mclean, VA 22101 (US) (For All Designated States Except US).
KAISER, John, M. [US/US]; (US) (For US Only).
SLESSER, Dale, R. [US/US]; (US) (For US Only).
DIPERNA, Dominic, M. [US/US]; (US) (For US Only).
MORGAN, Richard, A. [US/US]; (US) (For US Only).
FLOYD, Rick, A. [US/US]; (US) (For US Only).
PARKER, Robert, A. [US/US]; (US) (For US Only).
HARVEY, Robert [US/US]; (US) (For US Only)
Inventors: KAISER, John, M.; (US).
SLESSER, Dale, R.; (US).
DIPERNA, Dominic, M.; (US).
MORGAN, Richard, A.; (US).
FLOYD, Rick, A.; (US).
PARKER, Robert, A.; (US).
HARVEY, Robert; (US)
Agent: MANDRA, Raymond, R.; FITZPATRICK, CELLA, HARPER & SCINTO, 30 Rockefeller Plaza, New York, NY 10112-3801 (US)
Priority Data:
60/761,690 23.01.2006 US
11/410,207 25.04.2006 US
Title (EN) METHOD AND SYSTEM FOR MOLDING CHOCOLATE UTILIZING AN AIR KNIFE AND PRODUCTS MADE
(FR) PROCÉDÉ ET SYSTÈME DE MOULAGE DE CHOCOLAT REPOSANT SUR L'UTILISATION D'UNE LAME D'AIR ET PRODUITS AINSI ÉLABORÉS
Abstract: front page image
(EN)Prior to cooling, an air knife (40) is used to remove bubbles from confectionery-filled chocolates, preferably center-filled chocolates, deposited in a mold tray (30), preferably using a one-shot depositor (10). Using the method and apparatus, it is possible to manufacture novel confectionery products, including one-shot deposited caramel-filled dark chocolates.
(FR)Avant refroidissement, on utilise une lame d'air pour éliminer les bulles de chocolats fourrés de confiserie, de préférence des chocolats à fourrage central, déposés dans un plateau de moulage, de préférence par le biais d'un système de dépôt en une fois. Le procédé et le dispositif décrits permettent de fabriquer de nouveaux produits de confiserie, y compris des chocolats noirs fourrés de caramel déposés en une fois.
Designated States: AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BW, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LV, LY, MA, MD, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, SV, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IE, IS, IT, LT, LU, LV, MC, NL, PL, PT, RO, SE, SI, SK, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: English (EN)
Filing Language: English (EN)