Class / Patent application number | Description | Number of patent applications / Date published |
426306000 | By chocolate or Theobroma cocoa derived | 12 |
20100034937 | NUTRITIONALLY BALANCED FROZEN DESSERT - The present invention relates to frozen confectionery products which are nutritionally balanced and which have a high protein content. | 02-11-2010 |
20110027435 | CUPCAKE MOLD AND METHOD FOR MAKING CUPCAKE POPS - A cupcake mold includes two mold forms connected by a hinge and separable by a flange on an end opposite the hinge. Each mold form has a series of flutes extending in one direction and a top having a defined shape, such as a series of rings or a snail-shell shape, extending generally perpendicularly to the flutes. A method for making a dough-based edible treat includes the steps of filling an interior of a mold with a volume of dough, closing the mold to shape the dough, reopening the mold to expose the shaped dough, and removing the shaped dough from the mold. A further method adds the steps of extending a portion of a stick into the shaped dough to provide a handle for the edible treat, and, optionally, dipping at least a portion of the shaped dough into a liquid while the holding the stick. | 02-03-2011 |
20110111105 | Process For Producing Ultra-Thin Biscuits With A Smooth Surface - The invention relates to a process for making a thin biscuit having a smooth surface, including mixing ingredients at a temperature between 37° C. and 70° C. to obtain a sheetable cohesive dough. The dough includes 0-56% wheat flour, 4-62% native starch, and 1-26% pre-gelatinised starch. For one unit of weight of native starch NS, pre-gelatinised starch PS, and wheat flour WF, i.e. with NS+PS+WF=1, WF≦0.8, PS≦0.37 and 0.7≦NS/PS≦9. The dough also includes 5-18% water, 2-12% fat, 0-28% sugar; 0-8% whey powder, and 0%-0.5% salt, but devoid of a leavening agent. The process also includes sheeting the dough to a thickness between 0.2 and 1 mm; cutting the sheeted dough into dough pieces; and baking the dough pieces on a perforated support to obtain a thin biscuit that is devoid of blisters. | 05-12-2011 |
20120100271 | REDUCED-FAT CHOCOLATE COATINGS FORMED BY SPRAYING - A method for making a frozen confectionary product having a reduced-fat chocolate coating is disclosed. The method includes spraying a liquid chocolate composition into a target area, wherein the liquid chocolate composition includes less than 40% fat by weight; moving a frozen confectionery substrate having an outside surface into and out of the target area such that a portion of the outside surface becomes entirely coated with a continuous, uniform coating of the liquid chocolate composition; and allowing the liquid chocolate composition to cool to form the frozen confectionary product having the continuous, uniform coating of chocolate on the entire outer surface of the confectionery. The chocolate coating contains less than about 40% fat by weight of the coating, and has a thickness that is uniform and less than that formed by dipping. Also disclosed is spray coating device for use in the process for applying the coating. | 04-26-2012 |
20130302488 | ISOMALT IN CEREAL PRODUCTS - The present invention relates to cereal products comprising cereals and a mixture of 1,6-GPS and 1,1-GPM, methods for the production thereof and the use of a mixture comprising 1,6-GPS and 1,1-GPM for producing cereal products. | 11-14-2013 |
20140030400 | Process for Preparing Fruit Arrangements utilizing Coated Pineapple - A process for preparing a pineapple confectionary item for a fruit arrangement comprising the steps of: providing a piece of sectioned pineapple having pineapple meat and core intact; cutting the sectioned pineapple into a desired shape utilizing a shape cutter with the shaped pineapple having a first portion and a second portion. Once the pineapple is shaped, a skewer channel is created within the pineapple meat and core. Once the skewer channel is created, a coating of dark chocolate is applied to the first portion. A skewer is subsequently inserted into the skewer channel and the dark chocolate layer is allowed to cool. Once the dark chocolate is cooled, a coating of white chocolate is applied to the second portion; and subsequently allowed to cool. | 01-30-2014 |
20140072681 | SYSTEMS AND METHODS FOR MAKING POPSICLES - Systems and method for making popsicles are disclosed. The system for making popsicles, includes: a dewar for storing a cooling agent; and a dipping apparatus to be inserted into the dewar, wherein the dipping apparatus includes: a first end comprising arms to receive a popsicle mold that includes a mixture of ingredients and/or liquids, a second end comprising an attachment portion configured to attach to an opening in the dewar, and a holder portion oriented between the first end and the second end of the dipping apparatus, the holder portion configured to hold a stick within the mixture in the popsicle mold, wherein the mixture is chilled by the cooling agent when the dipping apparatus is inserted in the dewar to make a popsicle to be held by the stick. | 03-13-2014 |
20150024097 | METHOD FOR MANUFACTURING AN EMBOSSED DECORATIVE ELEMENT AND CONFECTIONARY ARTICLE WITH AN EMBOSSED DECORATIVE ELEMENT - The invention relates to the production of confectionary articles with a shaped ornament or with a single-colored or multi-colored embossed design on one of the surfaces of the article. The main characteristic of the present invention consists in that a prepared chocolate/chocolate-like mass is fed into a full-scale mould in a dispersed dropping state through a nozzle at a drip rate ensuring plastic deformation of the drops as the drops slow down. It is possible to regulate accurately the quantity of confectionary mass which can be fed into the mould, by controlling the pressure differential at the nozzle and the duration of feeding the chocolate through the nozzle. There is therefore no need to pre-measure a portion of confectionary mass in order to form the decorative embossed element. With a drip feed through a nozzle, the chocolate mass is uniformly applied to the surface of the mould by means of individual drops of sufficiently small volume, which enables timely removal of air from the grooves of the relief pattern on the surface of the mould and at the same time increases the quality of the embossed decorative element and of the confectionary article as a whole. When the mass is applied uniformly, it is possible to form an extremely thin embossed decorative element layer comparable in thickness to printing. The technical result of using the proposed invention is an increase in the quality of confectionary articles with a three-dimensional embossed decorative design. | 01-22-2015 |
20150079249 | Method for Preparing Decorative Cakes - A method and template for preparing small, tender cakes is provided. The method includes preparing sheet cakes and slicing them into sleeves of cake. Frosting is template and frozen, and then rolled around the narrow cake leaf. Fillings may be added inside the cake leaf before rolling. The cake is then rolled similarly to maki-style sushi, sliced into shorter segments, and presented vertically on a serving dish. Decorations and additional frosting may be used. | 03-19-2015 |
20150104553 | CHOCOLATE, METHOD FOR PRODUCING CHOCOLATE-COVERED FOOD PRODUCT COATED BY THE SAME, AND METHOD FOR PREVENTING INCREASE IN VISCOSITY OF CHOCOLATE FOR COATING - Features of the present disclosure provide a chocolate with good heat-resistance, bloom resistance and melt-in-the-mouth property, disclose a production method by which a chocolate-covered food product coated with the chocolate is produced, and disclose a method for preventing an increase in the viscosity of chocolate mix. Disclosed is a method for producing a chocolate comprising an addition step for adding a seeding agent containing at least β-StOSt crystal to chocolate mix in a melted state, wherein the fat content of the chocolate mix is 26 to 70 mass % StOSt (where StOSt is 1,3-distearoyl-2-oleylglycerol). | 04-16-2015 |
20150351417 | EDIBLE MATERIALS AND THEIR MANUFACTURE - An edible material having a water activity not exceeding 0.8 is formed by admixture of a binding material and particles of baked farinaceous material. Suitably the particles of baked farinaceous material are particles of cake, and the binding material comprises caramel and a humectant, such as glycerine. Steps in the preparation of the edible material are: (a) providing a baked farinaceous material; (b) optionally, drying the baked farinaceous material; (c) mechanically processing the baked farinaceous material to form particles; (d) optionally, drying the particles of baked farinaceous material; and (e) admixing the particles of baked farinaceous material with a binding material to provide the edible material. | 12-10-2015 |
20150351447 | Chocolate Dipping Tray - A chocolate dipping tray is described which is configured to facilitate the application of chocolate or a similar hardening confection to a fruit such as a strawberry. The tray is equipped with a series of pockets which are preferably shaped according to a specific fruit. The series of pockets are equipped with at least one horizontal line to provide a measuring basis for chocolate to be poured into the pockets prior to the insertion of a strawberry. The series of pockets may be equipped with embossed decorations such as hearts, words, shapes, logos, or other similar personalized effects. | 12-10-2015 |