US 2003/0148007 A1Published application

Method for producing bulk confectionery

AssigneeN.V. MasterFoods S.A.

InventorsMartinus Josephus Schevers, Rob Cornelis Verhagen, Guy Gaston Louis Joseph Labbe, Michel Jacques Charles Flambeau, Magali Leherle

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Abstract

The invention concerns a method for making a chocolate-flavoured confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa.

Claims15

Dependent claims

A method for preparing a chocolate-containing confectionery product, characterised in that at least one particle is coated by alternating fatty matter layers with layers of powder comprising cocoa.

Dependencies are inferred from the claim text.

Facts

Application: 10/258,277Filed 31 Jan 2003
Published: 7 Aug 2003
Term ends: Not estimatedThe source records don’t support an estimate.

Classification14 codes

A23G 1/48
Characterised by the composition containing organic or inorganic compounds: containing plants or parts thereof, e.g. fruits, seeds or extracts
A21D 2/364
Vegetable material: nuts, e.g. cocoa
A23G 1/54
Characterised by shape, structure or physical form, e.g. products with an inedible support: composite products, e.g. layered, laminated, coated or…
A23G 3/343
Sweetmeats, confectionery or marzipan; Processes for the preparation thereof: products for covering, coating, finishing, decorating

Family

US 6,932,995 B2Related patent
US 2003/0148007 A1This patent

From the US filing history. Foreign family members aren’t listed.

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