CONFECTIONERY AND METHODS OF PRODUCTION THEREOF

• Main Authors: VAMAN, SHAMA, KARU, NORTON, CLIVE, RICHARD, THOMAS, PEARSON, SARAH, JAYNE
• Format: Patent
• Language: English; French
• Published: 01.04.2010
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a confectionery product comprising a first extruded portion and a second extruded portion, wherein each portion has a plurality of capillaries disposed therein, and the capillaries of the first and second portions are: a) discontinuous; and/or b) continuous and oriented in more than one direction. The present invention also relates to a process for making the same. La présente invention concerne un produit de confiserie comprenant une première partie extrudée et une seconde partie extrudée, une pluralité de capillaires étant disposée à l'intérieur de chacune de ces parties et lesdits capillaires de ces première et deuxième parties étant a) discontinus et/ou b) continus et orientés dans plus d'une direction. L'invention concerne également un procédé de fabrication dudit produit de confiserie.