A method of forming a jelly confection includes providing an enclosure (22) including an inlet (26), and outlet (28), a plurality of zones (40, 42, 44) including at least one upstream zone and a downstream zone. A confection flow path extending between said inlet and said outlet through said plurality of zones. The method includes continuously moving a jelly confection material along said confection flow path, heating said jelly confection material within said at least one upstream zone of said enclosure, removing moisture from said jelly confection material within said at least one upstream zone of said enclosure and cooling said jelly confection material within said downstream zone of said enclosure.
A package for holding a product is provided. The package includes a package housing having an internal cavity and an end wall positionable to selectively contain the product in the internal cavity. The end wall includes a first wall member and a second wall member and at least part of the first wall member is movable relative to the second wall member between a closed position and an open position. A second wall surface of the second wall member is positioned to face the first wall member and at least a portion of the second wall surface is exposed when the first wall member is in the open position.
The invention provides a confectionery composition comprising: a) at least one fructan; b) at least one isomaltose oligosaccharide (IMO); and c) at least one further soluble dietary fibre ingredient.
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
The present invention relates to baked products having an energy content of no more than 1670 KJ per 100 g, the product comprising: 1.0 to 20 g per 100 g total dietary fibre; at least 16 g per 100 g total fat; 0.05 to 4.00 g per 100 g of one or more caloric sugars; 5 to 33 g per 100 g of one or more sugar alcohols; no more than 12 g per 100 g of one or more carbohydrates having an energy content of below 0.5 kcal/gram; and 0.1 to 16 wt. % of total moisture by weight of the baked product; wherein a combined total theoretical heat of solution of the one or more sugar alcohols and/or the one or more carbohydrates having energy content below 0.5 kcal/gram is not lower than −6 j/g.
Provided is a method of analysing a chocolate, the method comprising measuring the coefficient of friction of at least two of: a first mixture comprising from 70 wt% to 85 wt% of the chocolate and from 15 wt% to 30 wt% of a liquid; a second chocolate mixture comprising from 60 wt% to 69 wt% of the chocolate and from 31 wt% to 40 wt% of the liquid; and a third chocolate mixture comprising from 41 wt% to 59 wt% of the chocolate and from 41 to 59 wt% of the liquid. The method finds utility in evaluating the sensory properties of a chocolate sample.
A package for displaying a plurality of products includes a carton body having at least a bottom panel, at least one side panel, a rear panel and a front panel. A cavity of the carton body is defined between the bottom panel, the at least one side panel, the rear panel, and the front panel. The plurality of products are receivable within the cavity. A dispensing opening is formed in the carton body at an interface between the front panel and the bottom panel. Multiple products of the plurality of products are simultaneously exposed at the dispensing opening.
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
11.
COMPUTER SYSTEM AND METHOD FOR PREDICTING NUTRIENT LEVELS AND GENERATING TREATMENT RECOMMENDATIONS FOR COCOA TREES
A computing platform configured to: (i) receive spectrometry data for a leaf sample of a cocoa tree; (ii) utilize a first set of one or more artificial intelligence (AI) models to predict one or more nutrient levels for the leaf sample based on the spectrometry data; (iii) utilize a second set of one or more AI models to generate one or more recommendations for treating the cocoa tree based on the one or more nutrient levels; and (iv) cause the one or more recommendations to be presented to an individual involved in managing the cocoa tree.
G01N 21/31 - CouleurPropriétés spectrales, c.-à-d. comparaison de l'effet du matériau sur la lumière pour plusieurs longueurs d'ondes ou plusieurs bandes de longueurs d'ondes différentes en recherchant l'effet relatif du matériau pour les longueurs d'ondes caractéristiques d'éléments ou de molécules spécifiques, p. ex. spectrométrie d'absorption atomique
G01N 21/3563 - CouleurPropriétés spectrales, c.-à-d. comparaison de l'effet du matériau sur la lumière pour plusieurs longueurs d'ondes ou plusieurs bandes de longueurs d'ondes différentes en recherchant l'effet relatif du matériau pour les longueurs d'ondes caractéristiques d'éléments ou de molécules spécifiques, p. ex. spectrométrie d'absorption atomique en utilisant la lumière infrarouge pour l'analyse de solidesPréparation des échantillons à cet effet
G01N 21/359 - CouleurPropriétés spectrales, c.-à-d. comparaison de l'effet du matériau sur la lumière pour plusieurs longueurs d'ondes ou plusieurs bandes de longueurs d'ondes différentes en recherchant l'effet relatif du matériau pour les longueurs d'ondes caractéristiques d'éléments ou de molécules spécifiques, p. ex. spectrométrie d'absorption atomique en utilisant la lumière infrarouge en utilisant la lumière de l'infrarouge proche
G01N 33/00 - Recherche ou analyse des matériaux par des méthodes spécifiques non couvertes par les groupes
G01N 33/483 - Analyse physique de matériau biologique
G01N 21/84 - Systèmes spécialement adaptés à des applications particulières
The invention provides a chocolate product comprising a chocolate shell containing a confectionery filling wherein the shell comprises at least 15 wt. % of the product and wherein the filling comprises at least one soluble dietary fibre in an amount of at least 40 wt. % and wherein the filling comprises less than 5 wt. % sugar or sugars and less than 5 wt. % sugar alcohols. The invention further provides a food product having a filling comprising a chocolate product according to the invention and methods of preparing a chocolate product of the invention comprising the steps of providing a chocolate shell and providing a confectionery filling, depositing the confectionery filling into the chocolate shell and optionally sealing the chocolate shell.
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
14.
BARRIER FORMING SYSTEM AND METHOD FOR DRY MOLDED STRUCTURES
A barrier forming system for a dry formed cellulose fiber container includes a support structure configured to support a dry formed cellulose fiber structure, a barrier material disposed proximate the support structure, and a force generating mechanism configured to move at least one of the barrier material and the dry formed cellulose fiber structure into contact with each other.
A computing platform is configured to (1) extract first and second source datasets from a first database containing data about food products and a second database containing data about manufacturing processes, respectively, (2) merge the first and second source datasets into a first merged dataset, (3) generate an updated dataset including (i) rows representing data records for a set of product-level resources and (ii) columns representing data variables that provide information about the set of product-level resources, (4) extract third, fourth, and fifth source datasets from a third database containing data about resource types, a fourth source database containing data about manufacturing plants, and a fifth source database containing environmental-impact values for types of resources, respectively, (6) merge the updated dataset and the third, fourth, and fifth source datasets into a second merged dataset, and (7) determine a group of environmental-impact indicators for each product-level resource in the set.
A computing platform configured to: (i) receive spectrometry data for a leaf sample of a cocoa tree; (ii) utilize a first set of one or more artificial intelligence (AI) models to predict one or more nutrient levels for the leaf sample based on the spectrometry data; (iii) utilize a second set of one or more AI models to generate one or more recommendations for treating the cocoa tree based on the one or more nutrient levels; and (iv) cause the one or more recommendations to be presented to an individual involved in managing the cocoa tree.
Biscuits and cookies are provided that do not brown significantly upon baking. In some forms, the biscuits and cookies may have L* values of 85 or greater.
A container for holding a comestible includes a container body defining a container cavity and a first cover positionable on the container body. The first cover includes a first opening and a second opening in communication with the container cavity. A second cover is engagable with an upper surface of the first cover. The second cover is moveable relative to the first cover to expose the first opening in a first dispensing position and to expose the second opening in a second dispensing position.
B65D 47/28 - Fermetures avec dispositifs de décharge autres que des pompes comportant des éléments fonctionnant à la main pour commander l'évacuation avec soupapes coulissantes, p. ex. sous forme de becs d'évacuation coulissants ayant un mouvement linéaire
A packaging assembly has a package containing a foodstuff product and comprises a primary portion, a first cover portion, and a second cover portion The first cover portion overlies the primary portion, and the side portions of the primary portion and the first cover portion are secured to one another to form a pocket for at least partially containing the foodstuff product. The second cover portion overlies the primary portion and at least part of the first cover portion and is secured or sealed together to provide an openable seal extending transverse to the package between first and second side portions at a location between first and second ends of the primary portion.
B65D 75/20 - Objets ou matériaux entièrement enveloppés dans des feuilles simples ou des flans enveloppants dans des feuilles ou des flans repliés autour du contenu, et avec leurs bords libres opposés réunis, p. ex. par adhésifs à pression, par pliage, thermosoudage ou soudage
B65D 75/28 - Objets ou matériaux totalement enveloppés dans des enveloppes formées en associant ou reliant plusieurs feuilles ou flans
B65D 75/30 - Objets ou matériaux enveloppés entre deux feuilles ou flans opposés à bords réunis, p. ex. par adhésifs à pression, pliage, thermosoudage ou soudage
B65D 75/52 - Paquets comportant des objets ou matériaux partiellement ou complètement enfermés dans des bandelettes, des feuilles, des flans, des tubes ou des bandes en matériau souple mince, p. ex. dans des enveloppes pliées Détails
B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet
Disclosed is an efficient process of coating confectionery with a coating comprising a flake material. Also provided are confectionery products comprising an edible flake coating and/or edible flake inclusions. Further described is the use of edible flakes that are fluorescent under UV-A light.
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 9/24 - Détails, éléments constitutifs ou accessoires d'appareils dans la mesure où ils ne sont pas spécifiques à un seul des groupes précédents pour enrober ou fourrer les produits
Biscuit dough compositions for making baked biscuit or cookie products include instantized pre-gelatinized waxy starch instead of soluble corn fiber and may include a native starch to improve the exterior color and/or structural integrity of the baked biscuits.
Positive temperature refrigeration system (3) comprising at least one unit of refrigeration equipment (2), at least one thermal compartment (3.1) including at least one eutectic plate (3.2), at least one temperature controller (3.4), at least one air tube (4), and at least one fan (5), wherein the positive temperature refrigeration system (3) further comprises at least one temperature sensor.
F25D 17/08 - Dispositions pour la circulation des fluides de refroidissementDispositions pour la circulation de gaz, p. ex. d'air, dans les enceintes refroidies pour la circulation de gaz, p. ex. convection naturelle par circulation d'air forcée en utilisant des conduits
Biscuit dough compositions for making baked biscuit or cookie products include instantized pre-gelatinized waxy starch instead of soluble corn fiber and may include a native starch to improve the exterior color and/or structural integrity of the baked biscuits.
There is provided a non-dairy oil-in-water-emulsion savoury dip, the dip comprising: at least 60wt% water; 2 to 10wt% fat; and at least 1wt% protein, wherein the dip comprises a yeast protein concentrate.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23J 1/18 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des levures
Baked products (e.g., biscuits, cookies, etc.), doughs for making such products, fat-based products (e.g., crèmes, fillings, fudges, etc.), and jelly-based products include a food grade purple colorant and the baked products have an exterior CIELAB color space L* value of about 80 or greater, and the jelly based food products have an exterior CIELAB color space b* value of about -0.75 to about 0.75, thus advantageously having a less brownish or yellow appearance (and being more visually pleasing to consumers), but having taste, texture, and other properties that are similar to their traditional counterparts made with traditional ingredients and via conventional processes. In addition, the food products described herein advantageously do not include titanium dioxide.
29 - Viande, produits laitiers et aliments préparés ou conservés
Produits et services
Dried, preserved, cooked and stewed fruits; jellies; jams; marmalade; fruit spreads; nut-based spreads; snacks based on potato, vegetable or fruits; roasted, dried, salted and seasoned nuts; cocoa butter; dairy products; dairy substitutes; dairy spreads; spreads made from dairy substitutes; dairy dips; dips made from dairy substitutes; dairy desserts and chilled dairy desserts, including crèmes [dairy products]; desserts made from dairy substitutes; preparations for making desserts made from milk products; preparations for making desserts made from dairy substitutes; yoghurt products; yoghurt-based beverages; cheese; cheese-based products; cream cheese; cheese spreads; fromage frais; cottage cheese; milk and milk products; milk substitutes; almond milk; soya milk; rice milk; coconut milk; oat milk; peanut milk; powdered milk; flavoured milk-based beverages, including flavored milk-based beverages with chocolate, white chocolate and/or coffee; milk shakes; beverages made from milk Substitutes; shakes made from dairy substitutes; creams; whipped cream; prepared cream-based dairy food products; non-dairy creams.
41.
METHODS AND SYSTEMS FOR PRODUCTION OF HIGH FIBER BAKED GOODS
Low calorie and low fat baked goods and methods of making thereof are provided. The baked goods include insoluble dietary fiber and low calorie bulking agents and have low moisture, low water activity, and low fat and calorie levels, providing consumers with a desirable taste and organoleptic properties while also satisfying today's health-conscious consumers.
A21D 13/062 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en sucre modifiéeProduits sans sucre
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23L 33/22 - Parties fibreuses broyées de plantes, p. ex. bagasse ou pulpe
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Cocoa; cocoa and chocolate based beverages and preparations for making such beverages; chocolate, chocolate confectionery; biscuits, wafers, cakes, pastries, cheesecakes, baked and dough products; preparations made from cereals; edible ices, namely ice cream products, frozen chocolate confectionery and desserts; chilled chocolate confectionery and desserts; chocolate spreads.
A carton displays packages disposed therein. The cartons are configured to be stacked upon one another with package indicia facing a display opening. The carton includes a top opening through which the packages are loaded in a vertical orientation. The top opening is closable by two opposing flaps that adjoin along a top center line, and secured with tabs disposed on two other flaps. The carton also includes a removable portion defined by a line of weakness spanning across the front panel, optionally opposing side panels, and the two opposing flaps. The removable portion is removable by tearing the removable portion along the line of weakness by peeling or pulling a cut-out.
The present invention relates to a caramel-like filling, the caramel-like filling comprising: (a) 25 to 35wt% soluble fiber; (b) 25 to 50wt% sugar alcohol; (c) 4 to 16wt% cocoa butter; (d) 8 to 15wt% water. In particular the filling has caramel-like properties without requiring a heat-treatment step as in conventional caramel production. This significantly broadens the application of the faux caramel.
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23L 33/26 - Polyesters de polyol, p. ex. polyesters de sucrosePolymères synthétiques de sucre, p. ex. polydextrose
A packaging box defines a first axis, a second axis perpendicular to the first axis, and a third axis perpendicular to the first axis and the second axis, and includes an upper cover, a lower cover, wherein the upper cover and the lower cover can be combined together along the third axis to form an internal packaging space therebetween, and at least one spacer provided in the interior of at least one of the upper cover and the lower cover extending along the second axis. When the upper cover and the lower cover are combined, the spacer divides the internal packaging space into at least a left cavity and a right cavity. The packaging box includes opposing front and rear walls extending along the first axis, and opposing right and left walls extending along the second axis.
B65D 83/04 - Réceptacles ou paquets comportant des moyens particuliers pour distribuer leur contenu pour distribuer de petits objets en forme d'anneau, de disque, de sphère ou similaire, p. ex. des comprimés ou des pilules
A baked snack comprises natural cheese, flour, and pregelatinized waxy maize starch. The natural cheese is present in the baked snack at a higher wt.% relative to any other ingredient. A matrix formed at least in part by the natural cheese fills an interior of the baked snack. Methods of preparing the snack are also provided.
A computing platform is configured to (1) extract a first source dataset from a first database containing data about a set of product-level ingredients, (2) extract a second source dataset from a second database containing data about food products, (3) merge the first and second source datasets into a first merged dataset, (4) update the first merged dataset by inserting a column representing a data variable that, for each product-level ingredient in the set, provides a respective dry mass measurement of the respective product-level ingredient within a corresponding food product in which the respective product-level ingredient is included, (5) extract a third source dataset from a third database containing environmental-impact values for ingredients, (6) merge the updated first merged dataset and the third source dataset into a second merged dataset, and (7) determine a group of environmental-impact indicators for each product-level ingredient in the set using the second merged dataset.
A software tool for predicting candidate recipes for a food product using (a) a predictor model that is trained to output, for a given candidate recipe that is passed as input to the predictive model, (i) a predicted value of at least one target variable and (ii) predicted values of a given subset of assessment variables, and (b) a generator model that functions to: (1) train an underlying predictive model that is configured to output (i) predicted values of the at least one target variable for a space of possible recipes and (ii) uncertainty estimates for the predicted values, and (2) select candidate recipes from the space of possible recipes based on (i) a balancing between the predicted values and the uncertainty estimates output by the underlying predictive model and (ii) the set of constraints.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Coffee; coffee extracts; coffee substitutes; cocoa;
chocolate; chocolate candy; cocoa, chocolate and coffee
beverages and preparations for making such beverages; tea;
bakery products; sugar and sweeteners; pastry; cookies
(biscuits); cookies; brownies; cheesecakes; cakes; waffles;
wafers; confectionery, in particular sugar confectionery and
chocolate confectionery; chocolate spreads; confectionery in
frozen and chilled form; ice cream; cereal and
chocolate-based desserts; dessert mousses (confectionery);
cereal- and chocolate-based frozen desserts; frozen cakes;
frozen yogurts (edible ices); chilled desserts based on
cereals and chocolate; ready-to-bake dough-based products;
cereal-based preparations; breakfast cereals; ice cream;
fruit ices; honey; puddings; popcorn and corn chips; snacks
based on corn, rice, barley, rye or in the form of fine
pastries.
60.
SYSTEMS AND METHODS FOR USING ARTIFICIAL INTELLIGENCE TO PREDICT RECIPES FOR A FOOD PRODUCT
A software tool for predicting candidate recipes for a food product using (a) a predictor model that is trained to output, for a given candidate recipe that is passed as input to the predictive model, (i) a predicted value of at least one target variable and (ii) predicted values of a given subset of assessment variables, and (b) a generator model that functions to: (1) train an underlying predictive model that is configured to output (i) predicted values of the at least one target variable for a space of possible recipes and (ii) uncertainty estimates for the predicted values, and (2) select candidate recipes from the space of possible recipes based on (i) a balancing between the predicted values and the uncertainty estimates output by the underlying predictive model and (ii) the set of constraints.
The present invention provides a method for the manufacture of a cream cheese, the method comprising: (i) providing cheese curds, (ii) providing a whey protein solution by blending a sweet rennet whey solution and an acid whey solution, wherein the sweet rennet whey solution is present in a greater amount by weight than the acid whey solution, (iii) concentrating the whey protein solution by ultrafiltration to a whey protein concentration of from 5 to 15 wt %, based on the weight of the concentrated whey protein solution, (iv) subjecting the concentrated whey protein solution to a cavitation treatment sufficient to heat the concentrated whey protein solution to a temperature of at least 70° C. to provide a heat-treated whey protein solution, (v) mixing the cheese curds and the heat-treated whey protein solution to form a mixture, and (vi) subjecting the mixture to a texture-building heat-treatment to form the cream cheese, wherein the whey in the whey protein solution provided in step (ii) consists of whey from the sweet rennet whey solution and whey from the acid whey solution.
A23C 19/076 - Fromages à pâte fraîche, p. ex. fromage blanc ou à la crème
A23C 9/142 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre dans lesquelles la composition chimique du lait est modifiée par des traitements non chimiques par dialyse, osmose inverse ou ultrafiltration
The present application generally relates to an alkalised cocoa powder, in particular to an alkalised cocoa powder having a sodium content of from 26.0 to 49.0 mg/100g. There is also disclosed a method for preparing an alkalised cocoa powder.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/02 - Traitements préliminaires, p. ex. fermentation du cacao
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
The present application generally relates to an alkalised cocoa powder, in particular to an alkalised cocoa powder having a colour L-value as measured by the White diluent method of from 21.7 to 26.0. There is also disclosed a method for preparing an alkalised cocoa powder.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
The present application generally relates to an alkalised cocoa powder, in particular to an alkalised cocoa powder having a sodium content of less than 150.0 mg/100g and a colour L-value as measured by the White diluent method of from 21.3 to 26.0. There is also disclosed a method for preparing an alkalised cocoa powder.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/02 - Traitements préliminaires, p. ex. fermentation du cacao
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
The present application generally relates to an alkalised cocoa powder, in particular to an alkalised cocoa powder having a pH of from 6.0 to 8.0 and a colour L-value as measured by the White diluent method of from 21.3 to 26.0. There is also disclosed a method for preparing an alkalised cocoa powder.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/02 - Traitements préliminaires, p. ex. fermentation du cacao
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
The present application generally relates to an alkalised cocoa powder, in particular to an alkalised cocoa powder having a sodium content of less than 150.0 mg/100g and a pH of from 6.00 to 7.60. There is also disclosed a method for preparing an alkalised cocoa powder.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/02 - Traitements préliminaires, p. ex. fermentation du cacao
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
72.
METHOD FOR PREPARING A COCOA COMPOSITION, AND A COCOA COMPOSITION
The present application generally relates to a method for preparing an alkalised cocoa powder. The method may comprise the steps: (a) adding a sample of cocoa powder to a reaction vessel; (b) adding an alkali solution to the reaction vessel; (c) adding a gas to the reaction vessel such that the pressure in the reaction vessel reaches a first pressure (P1); (d) releasing at least a portion of the gas from the reaction vessel to reduce the pressure in the reaction vessel to a second pressure (P2); and (e) adding a gas to the reaction vessel such that the pressure in the reaction vessel reaches a third pressure (P3), wherein P1 is greater than 3.0 bara, P3 is greater than 2.5 bara, and P2 is less than P1 and P3.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
The present application generally relates to an alkalised cocoa powder, in particular to an alkalised cocoa powder having a D90 value of from 33.0μm to 39.0 μm. There is also disclosed a method for preparing an alkalised cocoa powder.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
A23G 1/02 - Traitements préliminaires, p. ex. fermentation du cacao
The present application generally relates to an alkalised cocoa powder, in particular to an alkalised cocoa powder having a D90 value of less than 50.0 μm and a colour L-value as measured by the White diluent method of from 15.0 to 26.0. There is also disclosed a method for preparing an alkalised cocoa powder.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/02 - Traitements préliminaires, p. ex. fermentation du cacao
A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
The present application generally relates to an alkalised cocoa powder, in particular to an alkalised cocoa powder having a pH of from 6.10 to 6.65. There is also disclosed a method for preparing an alkalised cocoa powder.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/02 - Traitements préliminaires, p. ex. fermentation du cacao
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
This invention provides a confectionery product comprising at least two portions wherein a first portion comprises a chocolate mass and a second portion comprises at least 95 wt.% cocoa liquor.
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 3/48 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A method of predicting a temper level and/or a viscosity of a tempered mass, provided by tempering of a fat-containing, crystallisable mass, for example a chocolate mass, by flowing the mass successively through a temperer comprising an inlet, a crystallization stage to form crystals therein and a reheat stage to melt unstable crystals formed therein, is described. The method is implemented, at least in part, by a computer including a processor and a memory. The method comprises predicting the temper level and/or the viscosity of the tempered mass using a model, wherein the model relates the temper level and/or the viscosity of the tempered mass to one or more temperer process parameters. A method of controlling tempering and a temperer are also described.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/18 - Appareils à conditionner les masses de chocolat à mouler
A23G 3/02 - Appareils spécialement conçus pour la fabrication ou le traitement des sucreries ou de la confiserieLeurs accessoires
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
G05B 13/04 - Systèmes de commande adaptatifs, c.-à-d. systèmes se réglant eux-mêmes automatiquement pour obtenir un rendement optimal suivant un critère prédéterminé électriques impliquant l'usage de modèles ou de simulateurs
78.
OVEN WITH INDEPENDENTLY-CONTROLLABLE SLOT JET REATTACHMENT NOZZLES
An apparatus for baking or drying products includes a tunnel oven (100, 200) that includes one or more zones, one or more heaters (210) coupled to the zone(s) of the tunnel oven, slot jet reattachment (SJR) nozzles (220a, 220b) positioned at each zone(s), and a controller (240) operatively coupled to the tunnel oven. Each SJR nozzle (220a, 220b) includes an electrical heating element (220) and is coupled to at least one sensor (224). The controller is configured to set a temperature of the air to be generated by the one or more heaters (210), independently set a temperature of the air to be generated by each electrical heating element (220) coupled to each of the SJR nozzles (220a, 220b), and obtain readings from the at least one sensor (224)of any one of the SJR nozzles (220a, 220b) to determine whether the temperature of the air to be generated by the electrical heating element (220) of the one of the SJR nozzles has been reached.
A21B 1/24 - Fours chauffés par des agents circulant à l'intérieur de ceux-ci
A21B 1/26 - Fours chauffés par des agents circulant à l'intérieur de ceux-ci par air chaud
A21B 1/40 - Fours de boulangerie caractérisés par les moyens de régulation de la température
B05B 1/26 - Buses, têtes de pulvérisation ou autres dispositifs de sortie, avec ou sans dispositifs auxiliaires tels que valves, moyens de chauffage avec des moyens pour briser ou dévier mécaniquement le jet à sa sortie, p. ex. des déflecteurs fixesDispersion du liquide ou d'autre matériau fluide sortant à l'aide de jets d'impact
A21B 1/48 - Fours de boulangerie caractérisés par des surfaces de cuisson mobiles pendant la cuisson à surfaces en forme de bande sans fin
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Cocoa; cocoa and chocolate based beverages and preparations for making such beverages; chocolate, non-medicated confectionery, in particular chocolate confectionery and sugar confectionery; biscuits, wafers, cakes, pastries, croissants, cheesecakes, baked and dough products; preparations made from cereals; edible ices, namely ice cream products, frozen confectionery and desserts; chilled confectionery and desserts; chocolate spreads.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
(1) Café; extraits de café; succédanés de café; cacao; chocolat; bonbons de chocolat; boissons au cacao, au chocolat et au café et préparations pour faire ces boissons; thé; produits de boulangerie; sucre et édulcorants; pâtisserie; biscuits; cookies; brownies; cheese-cakes; gâteaux; gaufres; gaufrettes; confiseries, en particulier confiseries au sucre et confiseries au chocolat; pâtes à tartiner au chocolat; confiseries sous forme congelée et réfrigérée; crèmes glacées; desserts à base de céréales et de chocolat; desserts sous forme de mousses (confiserie); desserts congelés à base de céréales et de chocolat; gâteaux congelés; yaourts glacés (glaces alimentaires); desserts réfrigérés à base de céréales et de chocolat; produits à base de pâte prête-à-cuire; préparations à base de céréales; céréales pour le petit-déjeuner; crèmes glacées; glaces aux fruits; miel; poudings; pop-corn et chips de maïs; en-cas à base de maïs, riz, orge, seigle ou sous forme de pâtisseries fines.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Coffee; coffee extracts; coffee substitutes; cocoa; chocolate; chocolate candy; cocoa, chocolate and coffee beverages and preparations for making such beverages; tea; bakery products; sugar and sweeteners; pastry; cookies (biscuits); cookies; brownies; cheesecakes; cakes; waffles; wafers; confectionery, in particular sugar confectionery and chocolate confectionery; chocolate spreads; confectionery in frozen and chilled form; ice cream; cereal and chocolate-based desserts; dessert mousses (confectionery); cereal- and chocolate-based frozen desserts; frozen cakes; frozen yogurts (edible ices); chilled desserts based on cereals and chocolate; ready-to-bake dough-based products; cereal-based preparations; breakfast cereals; ice cream; fruit ices; honey; puddings; popcorn and corn chips; snacks based on corn, rice, barley, rye or in the form of fine pastries.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Savoury or sweet food products for aperitifs based on
flavoured or natural potatoes. Bakery products, sweet or savoury tarts, sweet or savoury
pies, crackers, cookies, biscuits (sweet or savoury), pastry
products, cakes, snacks containing chocolate, waffles,
wafers, savoury or sweet cocktail snacks containing baking
dough, biscuit mixture or pastry mixture, bread, rusks,
flour and cereal preparations, crispy snacks made of
cereals, corn and rice, bread rolls.
A package for storing a comestible includes a tray having a plurality of walls including a bottom wall and at least one sidewall and an open space formed in one or more of the plurality of walls. The plurality of walls have a total projection area and more than half of the total projection area is the open space. A wrapper is loosely laid about the tray to enclose the tray.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Coffee; coffee extracts; coffee substitutes; cocoa;
chocolate; cocoa, chocolate and coffee beverages and
preparations for such beverages; tea; bakery products; sugar
and sweeteners; pastry; cookies (biscuits); cookies;
brownies; cheesecakes; cakes; waffles; wafers;
confectionery, particularly sugar confectionery and
chocolate confectionery; chocolate bars; chocolate spreads;
frozen and refrigerated confectionery other than ice cream;
chocolate desserts, dessert mousses (confectionery), frozen
chocolate desserts other than ice cream; frozen cakes;
frozen yogurts (edible ices); refrigerated chocolate
desserts; ready-to-bake dough-based products; cereal-based
preparations; breakfast cereals; honey; puddings; popcorn;
corn chips; snacks based on corn, rice, barley, rye or in
the form of fine pastries.
A package (20) for displaying a plurality of items (10) includes a carton body having at least a bottom panel (24), a first side panel (26), a second side panel (28), and a rear panel (30). At least one support is extendable from at least one of the first side panel, the second side panel, and the bottom panel. At least one support (60) is engageable with a rear surface of one of the plurality of items. The at least one support is located remotely from the rear panel.
