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MX2018004315A - Producto de confiteria eco. - Google Patents

Producto de confiteria eco.

Info

Publication number
MX2018004315A
MX2018004315A MX2018004315A MX2018004315A MX2018004315A MX 2018004315 A MX2018004315 A MX 2018004315A MX 2018004315 A MX2018004315 A MX 2018004315A MX 2018004315 A MX2018004315 A MX 2018004315A MX 2018004315 A MX2018004315 A MX 2018004315A
Authority
MX
Mexico
Prior art keywords
layer
confectionery product
product
hollow confectionery
decorative element
Prior art date
Application number
MX2018004315A
Other languages
English (en)
Other versions
MX375821B (es
Inventor
Pavesi Enrico
MAZZETTI Marco
Mansuino Sergio
Original Assignee
Soremartec Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Soremartec Sa filed Critical Soremartec Sa
Publication of MX2018004315A publication Critical patent/MX2018004315A/es
Publication of MX375821B publication Critical patent/MX375821B/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered, laminated, coated or filled
    • A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting or dispensing chocolate
    • A23G1/21—Apparatus for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing or decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • A23G9/485—Composite products, e.g. layered, laminated, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

En el presente documento se describe un producto de confitería (10) que tiene un cuerpo hueco (10A) formado por al menos un primer material que define una superficie exterior de tal producto, en donde en la superficie externa está presente un segundo material, diferente de dicho primer material, que reproduce un elemento decorativo. El producto se caracteriza porque tal cuerpo comprende una primera capa externa (20), formada por el primer material, que viene a definir una parte predominante de dicha superficie externa, y una segunda capa (22), formada por el segundo material, que se establece internamente, en la primera capa, en donde la primera capa (20) tiene una abertura (20') que permite que una porción (22A) de la segunda capa emerja sobre tal superficie externa para formar el elemento decorativo. (Figura 2).
MX2018004315A 2017-04-10 2018-04-09 Producto de confiteria hueco. MX375821B (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
LU100167A LU100167B1 (en) 2017-04-10 2017-04-10 Hollow confectionary product

Publications (2)

Publication Number Publication Date
MX2018004315A true MX2018004315A (es) 2018-11-09
MX375821B MX375821B (es) 2025-03-07

Family

ID=59009738

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2018004315A MX375821B (es) 2017-04-10 2018-04-09 Producto de confiteria hueco.

Country Status (11)

Country Link
US (1) US11712044B2 (es)
EP (1) EP3387912B1 (es)
AR (1) AR111368A1 (es)
AU (1) AU2018202502B2 (es)
CA (1) CA3000711C (es)
ES (1) ES2773713T3 (es)
HU (1) HUE048311T2 (es)
LU (1) LU100167B1 (es)
MX (1) MX375821B (es)
PL (1) PL3387912T3 (es)
RU (1) RU2760789C2 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1028281B1 (nl) * 2020-05-07 2021-12-06 Inclusium Bvba Chocoladeproduct en een werkwijze voor productie

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1649308A (en) * 1923-12-05 1927-11-15 Remsen T Williams Apparatus for making and filling chocolate tubes
US1865097A (en) * 1931-05-01 1932-06-28 Dilman C Gilham Molding process
IT991904B (it) * 1973-07-30 1975-08-30 Ferrero & C Spa P Procedimento per la fabbricazione di articoli cavi di cioccolato
JPS6098947A (ja) * 1983-10-31 1985-06-01 Fuji Nyugyo Kk 模様入り冷菓類の製造方法
US6099872A (en) * 1998-04-22 2000-08-08 Whetstone, Jr.; Henry M. Edible and non-edible product
ITUD20040118A1 (it) * 2004-06-07 2004-09-07 Signum Srl Procedimento e dispositivo per la realizzazione di prodotti cavi di cioccolato
GB0808335D0 (en) * 2008-05-08 2008-06-18 Nestec Sa Moulding of chocolate
RU78634U1 (ru) * 2008-06-11 2008-12-10 Закрытое Акционерное Общество "Ландрин" Кондитерское изделие
RU168027U1 (ru) * 2016-10-24 2017-01-17 Общество с ограниченной ответственностью "Лайтхаус Оушен" Кондитерское изделие

Also Published As

Publication number Publication date
ES2773713T3 (es) 2020-07-14
LU100167B1 (en) 2018-10-15
US11712044B2 (en) 2023-08-01
AU2018202502B2 (en) 2023-08-17
US20180289031A1 (en) 2018-10-11
HUE048311T2 (hu) 2020-07-28
EP3387912A1 (en) 2018-10-17
BR102018007162A2 (pt) 2019-01-15
CA3000711C (en) 2025-05-20
EP3387912B1 (en) 2019-11-13
RU2760789C2 (ru) 2021-11-30
CA3000711A1 (en) 2018-10-10
RU2018112274A (ru) 2019-10-07
PL3387912T3 (pl) 2020-07-27
AR111368A1 (es) 2019-07-03
AU2018202502A1 (en) 2018-10-25
RU2018112274A3 (es) 2021-04-05
MX375821B (es) 2025-03-07

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Legal Events

Date Code Title Description
FG Grant or registration