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WO/2015/193791A1 |
The present invention relates to an automated method for making a chocolate marbled coating for confectionery, such as pralines, and further relates to a confectionery having such marbled coating and a packaging box for the confectionery.
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WO/2015/189651A1 |
The subject of the invention relates to vessels that are made of an edible material, namely the vessels according to the invention are chocolate-based, at least a part of their surface is coated with sugar glaze, and the chocolate and/or...
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WO/2015/191708A1 |
A confectionery item comprising at least two elongate fingers each of which comprises a filling encased within a chocolate layer or shell, wherein at least one of said fingers comprises a first filling and at least one other of the said ...
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WO/2015/186271A1 |
Provided is a method for manufacturing a baked chocolate, said method comprising molding a chocolate dough into a definite shape and then baking, whereby a baked chocolate having a soft inside texture characteristic to chocolate can be o...
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WO/2015/186270A1 |
Provided is a method for manufacturing an aerated chocolate dough which is a non-tempered type chocolate dough containing a non-tempered type non-cacao fat and being resistant to blooming, said aerated chocolate dough being improved so t...
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WO/2015/178863A1 |
This invention relates to a high diet fibrous-prebiotic, tooth friendly, high calcium chocolate being a functional food product. The high diet fibrous-prebiotic, tooth friendly and high calcium chocolate of the invention has been improve...
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WO/2015/177145A1 |
Ready to drink low sugar flavored dairy beverages are provided, and methods for making such beverages are also provided. The beverage can include a dairy component, a flavor component, and a stabilizing system comprising a first stabiliz...
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WO/2015/178494A1 |
A chocolate-flavored edible oil-in-water paste composition containing 7-15 wt% of cocoa powder, wherein: the shear stress at 25°C one minute after starting measurement with the fixed condition of rotations at 20rpm is 400-700Pa; the dif...
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WO/2015/175910A1 |
Described herein are processes and methods of producing a new food confection or ingredient, the food confection or ingredient including a caramelized white chocolate food product. The methods encompass variations in the conditions for a...
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WO/2015/169736A1 |
The present invention relates to a system (1) for producing moulded consumable items from a food mass, in particular a fat mass, in particular a cocoa-containing and/or chocolate-like fat mass, comprising a cold stamping device (9) with ...
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WO/2015/169964A1 |
The invention relates to a press (1) for separating fat containing mass, e.g. cocoa mass, into liquid fat and cake, comprising a frame (2), a plurality of pressing elements (6) disposed in the frame (2), and a hydraulic cylinder and plun...
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WO/2015/169741A1 |
The invention relates to a stamp plate (1) and a device for producing shell-shaped goods for consumption, made of a food mass, in particular a fat mass, preferably containing cocoa or a chocolate-type fat mass. The stamp plate comprises ...
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WO/2015/170587A1 |
The present invention addresses the problem of stably and efficiently manufacturing molded chocolate products that are coated with a coating agent such as shellac while preventing the occurrence of mutual adhesion. By first sprinkling an...
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WO/2015/169377A1 |
The invention relates to a method of separating cocoa mass into cocoa butter and cocoa cake by means of a press (1) comprising one or more pressing elements (6) in turn comprising a pot (7) having a cavity (8) for receiving cocoa mass to...
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WO/2015/166451A1 |
Improvements in and relating to production of chocolate shells Disclosed is a stamp (100), for use in a cold stamping operation, for insertion into a mould (200) along an insertion axis (180), the stamp (100) comprising a first tapering ...
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WO/2015/166450A1 |
Disclosed is an edible product comprising an outer shell and a filling, wherein the outer shell is provided with a predefined area of weakness on an interior surface thereof. Also disclosed is a corresponding method and apparatus.
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WO/2015/166400A1 |
In a first aspect the application discloses a confectionery product in the form of a segmented bar comprising a substantially planar raft and a series of discrete raised portions projecting therefrom and separated by channels, wherein th...
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WO/2015/167814A1 |
A method for reducing or removing scuff marks on the surface of a confectionery product, said method comprising subjecting said product to a heat treatment, for example in a heating chamber or by application or a hot gas or infra-red blo...
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WO/2015/165482A1 |
The present invention relates to a kit of parts comprising a hollow, solid three-dimensional piece made of cheese or chocolate and, separately, a sweet, savory or sweet and sour natural food preparation, for example based on fruit or veg...
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WO/2015/162114A1 |
The invention relates to a depositing machine (1) comprising a removable component, to a method for inserting a component (10) in a machine frame (2) of a depositing machine, to a method for removing a component (10) from a machine frame...
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WO/2015/159794A1 |
Provided is a fat-containing foodstuff that contains a sugar alcohol and that exhibits excellent sweetness. The present invention is a sweetness modifier that is for a fat-containing foodstuff that contains a sugar alcohol, said sweetnes...
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WO/2015/156007A1 |
The present invention addresses the problem of providing a soybean protein material that is widely usable for increasing protein content of various kinds of foods so that proteins can be taken in a larger amount in every eating situation...
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WO/2015/155519A1 |
A method for preparing a heat tolerant confectionery product comprising a fat and a sweetener, said method comprising combining together a confectionery composition comprising a fat and a sweetener and a non-aqueous solvent, and wherein ...
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WO/2015/145434A2 |
The present disclosure provides a method for producing a chocolate rich product and a chocolate rich product obtained thereby, where the chocolate rich product is characterized by at least one of (i) at least 5% chocolate, (ii) stability...
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WO/2015/147601A1 |
The present invention relates to a fermented chocolate composition exhibiting biological energy-activation and blood circulation-promotion effects and a preparation method therefor. When the fermented chocolate, according to the present ...
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WO/2015/148516A1 |
A non-aerated center fill composition including an edible food powder and a fat dispersed in an aqueous phase, a method of making the non-aerated center fill composition, and center-filled confections including the non-aerated center fil...
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WO/2015/145082A1 |
The invention relates to a novel method for producing an assembly of at least one milk protein and at least one plant protein in different food matrices or compositions. The invention also relates to the assembly of at least one milk pro...
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WO/2015/138168A1 |
The present invention provides a heat resistant fat based confection wherein at least a portion of a natural and/or artificial sweetener or milk or cocoa solids component thereof has an average particle size of greater than 50 microns. P...
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WO/2015/132206A1 |
A fat composition comprises: greater than 75 % by weight palmitic acid and stearic acids; from 1 to 25 % by weight oleic acid; and greater than 20 % by weight of combined P2St and PSt2 triglycerides, wherein P is palmitic acid and St is ...
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WO/2015/127920A1 |
The invention relates to an installation (1, 1b) for producing and/or processing confectionery masses which are made from at least one liquid raw material and granular and/or powdery raw materials. The installation (1, 1b) comprises at l...
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WO/2015/127921A1 |
The invention relates to a system for producing and/or preparing confectionery compounds from at least one liquid raw material and granular and/or powder raw materials. The system comprises at least one first mixing container and at leas...
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WO/2015/124194A1 |
System for producing chocolate-based articles in solidifying form A system (100, 200, 300) for producing chocolate-based articles in solidifying form, the system comprising a transportation system comprising at least a first conveyor bel...
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WO/2015/124193A1 |
A system for producing chocolate-based articles (100, 500, 600, 900) in solidifying form, the system comprising at least a first conveyor belt (101, 501), a loading section (106) for loading mould trays (102, 502) onto the at least first...
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WO/2015/124642A1 |
The present invention relates to a manufacturing process for edible fat-based solid oral compositions, characterised by the presence of a plurality of colours on a hollow multicoloured body defined by the union of two or more portions, a...
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WO/2015/111742A1 |
In the present invention: insoluble matter is removed from a protein hydrolysate solution obtained by hydrolyzing a grain protein; treatment that causes the precipitation of a hydrophobic amino acid is performed; and the precipitate reco...
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WO/2015/107161A1 |
A method of forming a patterned chocolate product (100), comprising: providing a mould (200) comprising a non-planar cast shape (202); providing a patterned stencil layer (300) which comprises a patterned stencil shape (301 ) comprising ...
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WO/2015/108412A1 |
The present invention relates to a method for treating a viscous mass comprising solid components in a grinding system, especially a fatty mass with solid components, said grinding system comprising a mixer and a grinding device, said me...
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WO/2015/101964A1 |
A method for preparing a chocolate product and products producible by the method. The method comprises applying a stamp (12) or roller to a plastic or flowable chocolate composition (8) in a mould (4). The method may further comprise rem...
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WO/2015/101955A1 |
One aspect relates to a process for the preparation of a chocolate tablet by co-milling a dry precursor and the chocolate tablet producible by the process. The dry precursor comprises (i) cocoa nibs and/or particulate cocoa butter and/or...
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WO/2015/101963A1 |
A confectionery composition comprising 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 comprising ...
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WO/2015/101970A1 |
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 me...
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WO/2015/101965A1 |
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 she...
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WO/2015/098820A1 |
Provided is a chocolate-like food product for baking which does not suffer from the problem that it is difficult to form fine particles during the preparation of chocolate-like food products for baking, or the problem of elevated viscosi...
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WO/2015/098932A1 |
The present invention addresses the problem of providing a method for suppressing an increase in the viscosity of a water-containing heat-resistant chocolate dough, said water-containing heat-resistant chocolate dough being in a molten l...
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WO/2015/091751A1 |
The present invention relates to a method for producing a combined long-life baked product with a filling layer, comprising the steps: provision of a chocolate portion (1) on a carrier device (2), shaping the chocolate portion (1) into a...
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WO/2015/093372A1 |
Provided is a fat containing 10-80 mass% of 1,3-distearoyl-2-oleoylglycerol (SOS) and containing triple chain-length β-type SOS crystals. A diffraction peak (A) corresponding to spacing of 3.95-4.05 Å, a diffraction peak (B) correspon...
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WO/2015/091354A1 |
The aim of the invention is to provide coloring compositions which are suitable for human consumption, said compositions having a red, red-brown, or brown color and a high coating capability, and a coating for coated confectioneries, sai...
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WO/2015/091500A1 |
Mold (100, 200, 300) for manufacturing a chocolate product (400), in particular chocolate tablets or chocolate bars, having visible fruit inclusions (440), wherein the mold (100, 200, 300) comprises at least one cavity element (110, 310,...
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WO/2015/086760A1 |
The present invention relates to a lipid composition comprising at least 5 wt% of a structuring agent dispersed in oil or fat wherein the structuring agent comprises at least 50 wt% of triacylglycerol containing a glycerin skeleton ester...
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WO/2015/088433A1 |
Method of increasing a main endotherm melt peak position of a vegetable fat or fractions thereof to an increased value compared to a starting value, said increased value being about 40 °C or higher. The main endotherm melt peak position...
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