PROCEDURE FOR THE PRODUCTION OF AN EGG FOR THE CIOCCOLATE AND /OR CREAM -BASED DOLLING INDUSTRY, AND HALF -REALIZED EGG

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专利权人:

LUIGI ZAINI SPA

发明人:

ZAINI, Luigi,ZAINI LUIGI

申请号：

ITUA20162845

公开号：

ITUA20162845A1

申请日:

2016.04.22

申请国别(地区):

IT

年份:

2017

代理人:

摘要：

The egg (1) for the confectionery industry comprises two half-parts (2, 3), each one comprising an internal chocolate and/or pastry cream half-shell (4, 5) externally covered by an external wafer biscuit half-shell (6, 7), and has a uniform increase in the thickness of the chocolate and/or pastry cream along a perimeter edge (9, 11) of the internal chocolate and/or pastry cream half-shell (4, 5) and a uniform decrease in the thickness of the wafer biscuit along a perimeter edge (8, 9) of the external wafer biscuit half-shell (6, 7).

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