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04-11-2015 дата публикации

Confectionery product

Номер: GB0002525671A
Автор: GUSTAV THORSTEN [GB], CARVAJAL RICARDO [GB], BUFTON ANDREW CHRISTOPHER [GB], KONTOZOGLOU CHRYSANTHI [GB], CORAGLIA DIEGO [GB], GUSTAV THORSTEN, CARVAJAL RICARDO, BUFTON ANDREW CHRISTOPHER, KONTOZOGLOU CHRYSANTHI, CORAGLIA DIEGO, THORSTEN GUSTAV, RICARDO CARVAJAL, ANDREW CHRISTOPHER BUFTON, CHRYSANTHI KONTOZOGLOU, DIEGO CORAGLIA
Принадлежит:

A confectionery product G in the form of a segmented bar comprises a substantially planar raft I and a series of discrete raised portions projecting therefrom. Segments H are separated by channels J, wherein the raft I is of non-­uniform thickness. The raft is preferably of greater than average thickness in areas where the bar is prone to breakage, and of lower than average thickness in areas not prone to breakage. Also described is a process for producing a segmented confectionery product G comprising creating a prototype product design, creating a stress profile of said prototype product design, and modifying the design by increasing thickness of the raft in areas prone to breakage.

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Номер записи: 1
04-02-2015 дата публикации

Method and apparatus for making a confectionery product

Номер: GB0002516677A
Автор: GUSTAV THORSTEN [GB], SCHULZ MICHAEL [DE], BUFTON ANDREW CHRISTOPHER [GB], ROCKLAGE BERNARD [DE], GUSTAV THORSTEN, SCHULZ MICHAEL, BUFTON ANDREW CHRISTOPHER, ROCKLAGE BERNARD, THORSTEN GUSTAV, MICHAEL SCHULZ, ANDREW CHRISTOPHER BUFTON, BERNARD ROCKLAGE
Принадлежит:

The shaping of a confectionery product comprises depositing molten or semi-solid confectionery 32 into a mould 23 and applying a gas jet 36 which has a temperature lower than the molten confectionery, which may be chocolate. The system comprises a shaping apparatus 10 having a body 12 with a gas inlet (14, figure 1) and at least one depositor (16, figure 1). The gas inlet is in fluid communication with at least one gas outlet 18 for providing a gas jet. Once the chocolate 32 has been deposited in the mould cavity 34 the apparatus is lowered in direction A1 to a position above the surface of the confectionery causing a gas bed 38 of increased pressure displacing the chocolate 32 which is cooled by the gas and which solidifies to form a chocolate shell (40, figure 5). Into this shell may be deposited a filling material (42, figure 5).

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Номер записи: 2