Matches 1 - 50 out of 152 1 2 3 4 >
Match Document Document Title
7618666 Edible candy confection with improved shelf-life and method of making thereof  
An edible candy confection and a method of making the confection is disclosed. The method includes the steps of freezing fresh fruit, coating the frozen fruit with sugar solids sufficient to reach...
7427420 Process for producing confectionery highly stable to heat  
The present invention provides a process for producing confectionery highly stable to heat which can be eaten without being deformed, becoming sticky at the surface or sticking to each other while...
7270843 Method and device for coating a product  
A device and a method used when coating a wafer is described. The fluid coating is provided by an inside coating as well as an edge coating. The fluid chocolate in a container is stirred by...
7232584 Method of chocolate coating soft confectionery centers  
The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature...
7022362 Method of forming confectionery articles  
The present invention is directed to a process for making confectionery pieces, comprising the steps of (a) providing a solid or semi-solid edible slab having at least three layers to at least two...
7005151 Method and apparatus for coating a product  
There is described an apparatus ( 1 ) that may be used for providing ice lollies ( 2 ) with a coating from a dipping container ( 4 ). The coating mix ( 3 ) comprises almond flakes ( 16 ) and fluid...
6951660 Confectionery coatings  
A process for producing an aerated confectionery coating comprises supplying a liquid confectionery material to a coating head, maintaining the material under substantial super-atmospheric pressure...
6932995 Method for producing bulk confectionery  
The invention concerns a method for making a chocolate-flavored confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa.
6830766 High protein foodstuff  
The present invention is a high-protein foodstuff that includes at least two layers wherein at least one of the layers includes at least 25% of protein and wherein the high-protein foodstuff may...
6818238 Coated ice confection  
An ice confection having an ice confection core and a fat-based outer coating layer wherein the fat in the coating is predominantly a soft type palm mid fraction. The use of the soft type palm mid...
6783783 Triple coated confectionery tablet product  
A coated confectionary tablet product has a compressed tablet center; a first coating layer surrounding the tablet and comprising a fat; a second coating layer surrounding the first coating layer...
6689406 Chocolate coating process and device for same  
A process and apparatus for applying to confectionery or ice cream products whereby the coating dispensing devices moves in a path along or between one or more rows of ice cream or confectionery...
6623784 Process for molding laminated candy and resultant products thereof  
Methods of molding edible laminated structures that have at least one first fluid material of a sticky or flowable mass interleaved between thin layers of a second fluid material is described...
6616963 Laminated candy products made by an extrusion process  
The invention relates to novel edible laminated structures that have at least one first fluid material interleaved between thin layers of a second fluid material wherein neither of the first fluid...
6616956 Preventing stickiness of high-boiled confections  
A coated high-boiled confection and a method for making the coated high-boiled confection. The coated high-boiled confection includes a coating of a solid fat or fat derivative, having a melting...
6569487 Fruit and vegetable processing method  
The invention concerns a method for processing vegetable products comprising an aqueous fraction, for producing vegetable-based foods. The invention is characterized in that it consists in:...
6565902 Mold and method for manufacturing a frozen confectionery  
The present invention is directed to a three dimensional confectionery of frozen confectionery which can be easily handled and consumed, consists of a frozen confectionery body and a handling...
6562863 Partially purified cocoa extracts containing cocoa polyphenols  
Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants....
6524635 Coated candy products  
A process for preparing a candy product with a fat-based coating having embedded therein at least one edible object by coating a candy base with a fat-based coating, softening the fat-based...
6524634 Coated ice confectionary products  
A coating having a marbled appearance, a confectionery product provided with a coating having a marbled appearance and methods of preparing the same. the coating may be chocolate or water-based.
6500474 Multi-textured food product and method of producing same  
A multi-textured food product having a substantially continuous chunky coating. The food product has a central food piece, a thick solid or semi-solid fat-based coating covering the central food...
6488971 Resilient pure chocolate coating composition for novelty ice cream items  
A resilient pure chocolate coating composition for coating novelty ice cream items is provided. The coating composition is anhydrous, having a melting point above 0° C. and below 20° C. It...
6432462 Printed decorations for pastry  
The present invention relates to edible decorations which reproduce all types of patterns, including colored patterns. The purpose of these decorations is partially or totally to cover the cakes...
6419970 Methods of setting chocolate and products produced by same  
The present invention discloses improved methods of making chocolates utilizing fast and aggressive cooling to form a set chocolate, chocolate products produced using same and cooling systems and...
6391356 Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same  
Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at...
6387422 Reduced calorie coated confections  
An improved filling composition for coated confectionery products, particularly chocolate and chocolate-based confectionery products with an unrefrigerated shelf-life of more than about four weeks,...
6376000 Method of creating painted chocolate  
A method of forming chocolate mold having an image printed thereon. The method includes the steps of forming a piece of edible paper, releasably securing a first side of the edible paper to a...
6358552 Aroma product resulting from recovery process  
An aroma product resulting from the recovery of aroma components from coffee. A slurry of coffee grounds in an aqueous liquid is subjected to stripping for stripping aroma components from the...
6340488 Method for making laced appearing confectioneries  
The present invention advantageously provides a method for making and an apparatus for applying a chocolate coating to a confectionery to produce a confectionary with a laced appearing coating. The...
6251456 Patterned chocolate coatings, methods, and apparatus for preparing same  
A product with a striped coating, method for making, and an apparatus for applying a coating to a confectionery to produce a confectionary with a striped appearing coating. The striped appearing...
6251455 Patterned chocolate coatings, methods, and apparatus for preparing same  
A product with a striped coating, method for making, and an apparatus for applying a coating to a confectionery to produce a confectionary with a striped appearing coating. The striped appearing...
6251454 Preparation of coated confectionery  
Coated confectionery is formed by introducing pieces of a first confectionery material into recesses in one of a pair of cooled rollers. These are carried around by contra-rotation of the rollers...
6242023 Method of preparing a multifood component  
A method and an apparatus for the preparation of composite food products is provided wherein the apparatus (10) has a conveyor (12), a pair of spaced-apart primary and secondary apertured rakes...
6231899 Cream filled wafer product  
A wafer product comprises a wafer shell comprising at least two wafer half-shells coupled together face to face. This shell contains a filling of a substantially hydrated mass which includes a soft...
6225338 Methods of using procyanidin antioxidants  
Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants....
6214394 Ice cream with fat-containing coating  
The invention relates to a method for the production of two-component ice cream, in which a core of ice cream, the surface of which is cooled to at least about -15° C., is dipped into a...
6207207 Coated confectionery having a crispy starch based center and method of preparation  
A coated confectionery having a crispy starch based center with a thin continuous rigid outer, coating is disclosed. The integrity of the thin continuous rigid outer coating is maintained even...
6203831 Preparation and packaging of a multi-layered heat-treated dessert composition  
A multi-layer food composition packaged in a container has a layer of a sterilized fat-containing composition, such as a chocolate, on a heat-treated component, such as a mousse, a creme, a jelly...
6200125 Decorative food and method and apparatus for manufacturing the same  
A decorative food formed of a plurality of kinds of fluid food materials and manufactured by using a mold is provided. The decorative food has an outside shape thereof conforming to an interior...
6194014 Process for preparing chocolate coating and confectionary products containing same  
A chocolate coating having a marbled appearance, a confectionary product provided with a chocolate coating having a marbled appearance, and methods for preparing the same. The chocolate coating may...
6174555 Soft coating for ice confectionery  
A water-containing chocolate composition, which is particularly suitable for being combined with an ice confectionery composition as a coating upon or as an inclusion in the ice confectionery...
6146681 Method for producing a porous baked food material  
The present invention provides a porous baked food material having excellent taste and texture. According to the method for the production of the food material, a baked porous food, such as a baked...
6110515 Method to prevent confectionery color bleed to aqueous frozen media  
A substantially transparent layer of cocoa butter or equivalent thereof on a confection, surrounded by an aqueous medium, prevents color bleeding from the confection into the aqueous medium and...
6071546 Coated ice confection  
An ice confection comprising an ice confection core, a fat-based outer coating layer and an edible emulsifier as a precoating layer between the ice confection core and the edible fat-based outer...
6024995 Food product with a filling and a method of producing it  
5985341 Chocolate articles  
Chocolate articles, especially a chocolate sweet, with an improved, new kind of taste sensation are described. For this purpose, the chocolate article contains a first filling and a second filling...
5876774 Method of making fat-based confection  
The present invention relates to a method for increasing the solidification rate of a fat-based confection and to a fat-based confection product wherein the improvement comprises 0.1 to 2.0%...
5798131 Coating ice confectionery articles with particulate material  
An article of ice confectionery is coated with a liquid fatty composition, and the fatty-coated article then is coated with dry friable particulate material, particularly cereal flakes and in...
5766659 Oily compostion and frozen food  
There is disclosed an oily composition for inhibiting moisture migration in frozen food which includes 1- or 3-saturated diunsaturated triglycerides (SUU) and 2-unsaturated disaturated...
5573793 Food composition and method of making a cookie or a chocolate shell containing a fermented filling based on a dairy product  
A food composition of the type containing a cookie or a chocolate shell and a filling based on a dairy product wherein the filling is fermented and contains live lactic acid bacteria, has a water...
Matches 1 - 50 out of 152 1 2 3 4 >