Preparation of coated confectionery

Details Preparation of coated confectionery Preparation of coated confectionery

A - Human Necessities

23

G

A23G 3/20 (2006.01) A23G 3/00 (2006.01)

Patent

CA 2282422

Coated confectionery (18) is formed by introducing pieces (16) of a first confectionery material into recesses (4) in one of a pair of cooled rollers (1, 2). These are carried around by contra-rotation of the rollers (1, 2) to a nip (8) where chocolate (14) or the like is introduced into the nip (8) to coat the pieces (16) so as to produce the coated confectionery (18).

La confiserie enrobée (18) est fabriquée par introduction de morceaux (16) d'un premier produit de confiserie dans des évidements (4) dans une des paires de rouleaux refroidis (1, 2). Ces morceaux sont transportés autour par un mouvement contrarotatif des rouleaux (1, 2) vers une ligne de contact (8) où le chocolat (14), ou produits analogues, est introduit dans la ligne de contact (8) pour enrober les morceaux (16) de façon à produire la confiserie enrobée (18).

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