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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Применить Всего найдено 4. Отображено 4.
08-07-2015 дата публикации

Process

Номер: GB0002521855A
Автор: WOOD XAVIER [GB], HAINES ROD [GB], MELLORS MARK [GB] , Xavier Wood, , Rod Haines, , Mark Mellors, WOOD XAVIER, HAINES ROD, MELLORS MARK, XAVIER WOOD, ROD HAINES, MARK MELLORS
Принадлежит:

A process for the preparation of a confectionery composition and compositions producible by the process. The process comprises providing a first sheet 10 of edible film having a plurality of first recesses 12 therein and a second sheet of edible film 22, optionally having a plurality of second recesses therein 24. A liquid filling 18 is supplied to the first recesses and then sealed between the first and second sheets to form capsules 26. Molten chocolate 14 may be applied to the first recesses and/or the second recesses before the liquid filling. The capsules may be placed in a chocolate shell. The capsule walls may comprise polysaccharide or protein.

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Номер записи: 1
08-07-2015 дата публикации

Confectionery product and process for its preparation

Номер: GB0002521850A
Автор: WOOD XAVIER [GB], HAINES ROD [GB], MELLORS MARK [GB], WOOD XAVIER, HAINES ROD, MELLORS MARK, XAVIER WOOD, ROD HAINES, MARK MELLORS
Принадлежит:

A confectionery composition comprises an edible shell 12 having a filling therein, said filling comprising a plurality of solid inclusions 14 and at least one liquid component 16. A method for producing the composition comprises placing a plurality of solid inclusions 14 and at least one liquid component 16 in an edible shell 12. The solid inclusions and the liquid component are then sealed within the edible shell. The solid inclusions may be discrete pieces or they may be interconnected to form a network. The edible shell may be chocolate and the liquid component may be a low viscosity sugar syrup such as runny caramel.

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Номер записи: 2
08-07-2015 дата публикации

Process for preparing a confectionery composition

Номер: GB0002521852A
Автор: WOOD XAVIER [GB], HAINES ROD [GB], MELLORS MARK [GB], WOOD XAVIER, HAINES ROD, MELLORS MARK, XAVIER WOOD, ROD HAINES, MARK MELLORS
Принадлежит:

A process for the preparation of a confectionery composition and compositions producible by the process. Molten chocolate (20 figure 1b) and a liquid filling (22 figure 1b) are supplied to a nip 12 defined by the juxtaposition of a pair of forming elements 10. The chocolate and the liquid filling are passed through said nip by motion of said forming elements. At least one of said pair of forming elements has a plurality of recesses (26 figure 3) in its peripheral surface and the liquid filling is supplied in pulses above the nip so as to coincide with the presentation of recesses at the nip. In this way the chocolate envelops the liquid filling and thereby forms liquid-filled chocolate (18 figure 2a) capsules interconnected by a web of chocolate (24 figure 2a). The capsules may be separated from the web and may be placed in a chocolate shell (32 figure 4). All of the produced liquid filled capsules may have same diameter and capsule wall thickness.

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Номер записи: 3
08-07-2015 дата публикации

Process for preparing confectionery composition

Номер: GB0002521851A
Автор: WOOD XAVIER [GB], HAINES ROD [GB], MELLORS MARK [GB], WOOD XAVIER, HAINES ROD, MELLORS MARK, XAVIER WOOD, ROD HAINES, MARK MELLORS
Принадлежит:

A process for the production of a confectionery composition and a confectionery composition producible by the process. The process comprises introducing discrete droplets of a liquid filling 20 into a flowing matrix material 12 by means of an array of nozzles 16. The matrix material comprising the droplets of liquid filling is then deposited into a mould or a confectionery shell 14. The matrix material may be moving at a speed of at least 0.01ms-1. The matrix material and shell may be chocolate and liquid filling may have a very low viscosity such as caramel.

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Номер записи: 4