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公开(公告)号:US4394395A
公开(公告)日:1983-07-19
申请号:US310744
申请日:1981-10-13
申请人: Walter Rostagno , Alfred Morand
发明人: Walter Rostagno , Alfred Morand
IPC分类号: A23G1/21 , A23G3/02 , A23L1/00 , A23P1/02 , A23P1/10 , A23P1/00 , A23C9/18 , A23F5/38 , A23G3/00
CPC分类号: A23G3/0289 , A23P10/28 , B65G2201/0205
摘要: The invention relates to a process for producing a food product in the form of an individual article, particularly a bar, by sintering a powder-form starting material.To carry out the process, the powder is introduced into the cells of a mould, lightly compacted in the cells, heat-treated in a furnace for a period and at a temperature such that the individual particles melt at their surface and adhere to one another, after which the articles are removed from their moulds and cooled.The process is applicable to culinary products and to articles of confectionery or chocolate. The articles obtained may be coated.
摘要翻译: 本发明涉及通过烧结粉末形式的起始材料来制造单个制品,特别是棒材形式的食品的方法。 为了进行该过程,将粉末引入模具的细胞中,在细胞中轻轻压实,在炉中热处理一段时间,并使温度使得各个颗粒在其表面熔化并彼此粘附 然后将物品从模具中取出并冷却。 该过程适用于烹饪产品和糖果或巧克力制品。 得到的制品可以被涂覆。
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公开(公告)号:US4084011A
公开(公告)日:1978-04-11
申请号:US670228
申请日:1976-03-25
CPC分类号: A23G1/46 , A23G1/042 , A23G1/56 , A23G2200/12
摘要: Milk crumb for use in milk chocolate manufacture is prepared by forming a mixture containing milk, sugar and optionally cocoa, drying the mixture under reduced pressure to form a milk crumb product and compressing the crumb product under a pressure of at least 100 Kg/cm.sup.2 to crystallize amorphous sugar present in the crumb.
摘要翻译: 通过形成含有牛奶,糖和任选可可的混合物制备用于牛奶巧克力制造的牛奶屑,在减压下干燥该混合物以形成牛奶屑产品,并在至少100Kg / cm 2的压力下压缩该碎屑产品至 使存在于面包屑中的无定形糖结晶。
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