Some content of this application is unavailable at the moment.
If this situation persist, please contact us atFeedback&Contact
1. (WO2014152491) METHOD OF MAKING A HEAT STABLE CHOCOLATE CONFECTIONERY PRODUCT
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/2014/152491 International Application No.: PCT/US2014/027398
Publication Date: 25.09.2014 International Filing Date: 14.03.2014
IPC:
A23G 1/30 (2006.01) ,A23G 1/10 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
G
COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30
Cocoa products, e.g. chocolate; Substitutes therefor
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
G
COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
04
Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
10
Mixing apparatus; Roller mills for preparing chocolate
Applicants:
THE HERSHEY COMPANY [US/US]; 100 Crystal A Drive Hershey, PA 17033, US
Inventors:
WANG, Xiaoying; US
BAKER, Brian; US
WORTHING, David; US
PEREZ GONZALEZ, Maria, J.; US
MONGIA, Gagan; US
Agent:
LEPPO, Shawn; Mcnees Wallace & Nurick Llc 100 Pine Street Po Box 1166 Harrisburg, PA 17108-1166, US
Priority Data:
61/788,30615.03.2013US
Title (EN) METHOD OF MAKING A HEAT STABLE CHOCOLATE CONFECTIONERY PRODUCT
(FR) PROCÉDÉ DE PRÉPARATION D'UN PRODUIT DE CONFISERIE À BASE DE CHOCOLAT STABLE À LA CHALEUR
Abstract:
(EN) A method for creating a heat resistant confectionery product is disclosed that includes incorporating one or more finely milled ingredients to a mixture containing a chocolate compatible fat. The method includes providing the mixture containing the chocolate compatible fat, incorporating a powder of one or more dry ingredients used in the confectionery product, the powder having a particle size in the range of 5 to 55 microns, agitating the mixture and the pulverized powder to form a uniform cohesive dough and thereafter solidifying the dough to form the confectionery product.
(FR) La présente invention concerne un procédé consistant à créer un produit de confiserie résistant à la chaleur qui comprend l'incorporation d'un ou plusieurs ingrédients finement broyés à un mélange contenant une matière grasse compatible avec le chocolat. Le procédé consiste à utiliser le mélange contenant la matière grasse compatible avec le chocolat, incorporer une poudre d'un ou de plusieurs ingrédients secs utilisés dans le produit de confiserie, la poudre possédant une taille de particules comprise dans la plage allant de 5 à 55 µm, agiter le mélange et la poudre pulvérisée afin de former une pâte homogène et cohésive et ensuite solidifier la pâte pour former le produit de confiserie.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)