15 results about "Chocolate confectionery" patented technology

The present invention relates to a confectionery composition having the necessary stability and texture for use as a filling in food, preferably chocolate confectionery products.

1. Name of the product in this design: Marshmallow Roasting Machine. 2. Intended use of this design: for baking marshmallows, and for melting chocolate, candy, sealing wax, etc. 3. The key design feature of this product is its shape. 4. Images or photos that best illustrate the design key points: composite state diagrams. 5. Other situations requiring explanation: Component description: It contains 2 components, component 1 is the host, and component 2 is the melting disk.

It is a rigid or semi-rigid container that may have one or more holes covered by a prefabricated elastic membrane made of food-grade silicone, the same type used in the preparation and decoration of cakes, chocolates, candies, fondant, among others. Once applied and the hole(s) of the container are closed, it helps create an airtight seal and also allows the user to examine the food contained within by touch without having to open it, which translates into better preservation, thus avoiding constant and prolonged exposure to any external agents and / or conditions, such as: humidity, bacteria, and especially air, and with the latter, inevitably, oxygen itself.

1. The name of the design product: chocolate candy rack. 2. The use of the design product: for placing leisure snacks. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view 1.

A chocolate candy wrapped in a capsule shell, and a preparation method therefor, belonging to the technical field of capsule shell preparation. The chocolate candy wrapped in the capsule shell comprises the following raw materials: chocolate candy, modified corn starch, a reinforcing agent, a compatibilizer and a gelling agent, wherein the reinforcing agent is cellulose nanocrystal. By modifying corn starch, the compatibility between the corn starch and the cellulose nanocrystal is improved, thereby improving the functional property of the corn starch; the addition of the compatibilizer achieves uniform mixing of the raw material components, thereby further improving the storage stability of capsule shells.

The present invention addresses the problem of providing a new gel-like food product having a texture further similar to the texture of baked chocolate confectionery. A gel-like food product according to the present invention comprises: a crystalline carbohydrate that is contained at a mass proportion in the range of 20-32 parts by mass with respect to 100 parts by mass of the gel-like food product; a dietary fiber; pectin; and a water-insoluble powder and / or a poorly water-soluble powder. The gel-like food product according to the present invention preferably contains 3 parts by mass or less of a lipid with respect to 100 parts by mass of the gel-like food product.

To provide a confectionery tool or the like for chocolate, which is easy to handle and can apply a pattern to chocolate coated with a center material without a large workload.SOLUTION: A confectionery tool for chocolate is a confectionery tool for chocolate for applying a pattern to a surface of a chocolate confectionery produced by coating a center material with melted chocolate, and includes a center area formed of a flexible resin sheet material and having an uneven pattern formed so as to protrude from the sheet material to one side, and a frame area that is an area around the center area and is an area rising from the sheet material to the other side.SELECTED DRAWING: Figure 1

The invention relates to a chocolate confection having improved flavor attributes. The chocolate confection comprises a white confectionery ingredient, a cocoa extract, and a food acid.

A problem to be solved by the present invention is to provide chocolate having a good balance between cacao flavor and milk flavor. The above problem can be solved by chocolate base containing cacao mass, whole milk powder, cream powder, and butter milk powder.

This product is a confectionery tool for applying a three-dimensional pattern to the surface of a chocolate confectionery made by coating a bite-sized center material such as ganache or marzipan with melted chocolate. This product is formed from a flexible resin sheet material. When using this product, the center material coated with chocolate liquid is placed on a work table or tray, and while the chocolate liquid is still melted, the product is placed so that the bottom surface of the product abuts on the top surface of the chocolate as shown in the reference front view showing the usage state, and the chocolate liquid is allowed to solidify. After that, when the product is peeled off from the chocolate, a chocolate confectionery with the pattern of the product transferred to the top surface is obtained.

This product is a chocolate confectionery consisting of a banana sandwiched between two layers of chocolate. The upper chocolate is roughly circular in plan view and dome-shaped in side view. The lower chocolate is roughly circular with a slightly smaller diameter than the upper chocolate in bottom view and roughly flattened in side view. One or more slices of banana are sandwiched between the upper and lower chocolates so that they occupy approximately the same area as the lower chocolate in bottom view.

Cell-cultured milk generated in vitro in a reactor assembly is employed in the production of food products including chocolate, confections, ice cream, cheese, yogurt, cream, and non-food products such as pharmaceuticals, cosmetics and plastics. The processing used to generate the cell-cultured milk can be tailored to the specific type of product, including nutrient enhancement for food products and removal of undesirable components of traditional dairy milk.

An apparatus (1) for moulding chocolate confectionery products comprises: a mould (2) comprising at least two cavities (3), designed to receive respective chocolate masses (4); at least two punches (5), respectively configured to punch the chocolate masses (4) inside the cavities (3) at respective relative stop positions (PA) relative to the mould (2), such that chocolate shells (6) are moulded between the mould (2) and the punches (5); and two independently controllable electric actuator devices (8) for transforming an electrical power into a corresponding movement of the punches (5) to the relative stop positions (PA).