ВИРС Майкл (DE),ГУСТАВ Торстен (GB),ОЗМУТЛУ Озлем (DE)
申请号：
RU2014103313/13
公开号：
RU2014103313A
申请日:
2012.07.02
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
1. A method for producing a confectionery product comprising the steps of: (i) sealing unsolidified confectionery mass within the primary packaging, which is in direct cooperation with the confectionery mass and (ii) immersing the primary packaging containing unhardened confectionery mass in a liquid, characterized by a temperature below the solidification temperature of the confectionery mass in order to effect solidification of the confectionery mass, wherein the primary package is impermeable to confectionery mass and zhidkosti.2. The method of claim. 1, characterized in that the confectionery mass comprises shokolad.3 tempered. A method according to Claim. 1 or 2, wherein said primary package contains polimer.4. The method of claim. 3, characterized in that the primary package comprises at least one of polyvinyl chloride, polyethylene terephthalate and polipropilena.5. A method according to any one of claims. 1, 2 or 4, wherein the primary package is sealed in step (i) by ultrasonic welding or thermal svarki.6. A method according to any one of claims. 1, 2 or 4, wherein the primary package includes a shaped portion, whereby in step (ii) located therein confectionery mass is solidified in a predetermined forme.7. The method of claim. 6, characterized in that the shaped part comprises several cavities in which in steps (i) and (ii) is massa.8 confectionery. A method according to any one of claims. 1, 2 or 4, characterized in that the primary packaging is characterized by a pre-shaped and can conform to the shape of at least a portion of the confectionery massy.9 unsolidified. A method according to claim. 8, characterized in that appeal ve1. Способ получения кондитерского изделия, включающий стадии:(i) герметизация незатвердевшей кондитерской массы внутри первичной упаковки, которая находится в непосредственном взаимодействии с кондитерской массой и(ii) погружение первичной упаковки, содержащей незатвердевшую кондитерскую массу, в жидкость, характеризующуюся темпер
