Chocolate enrobed wafer products and method for preparing the same
US4812318A · kind A · utility
18Cited by
5References
12Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | May 12, 1987 |
| Grant date | Mar 14, 1989 |
| Priority date | — |
| Expiry date | May 12, 2007 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G3/54
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A liquid polyol is added to a flowable chocolate mixture after it has been tempered to increase the viscosity thereof. Utilizing concentric nozzles, the chocolate is simultaneously extruded around a non-aqueous stabilized batter material thus producing an outer cylinder of stabilized chocolate and an inner core of stabilized batter. The co-extruded entity is then cooked briefly in a microwave oven in order to set the batter into a stiff wafer-like material while leaving the outer chocolate coating essentially unchanged.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.