ES2069505B1 - PREPARATION PROCEDURE FOR A MELTED CHOCOLATE COMPOSITION. - Google Patents
PREPARATION PROCEDURE FOR A MELTED CHOCOLATE COMPOSITION.Info
- Publication number
- ES2069505B1 ES2069505B1 ES9302272A ES9302272A ES2069505B1 ES 2069505 B1 ES2069505 B1 ES 2069505B1 ES 9302272 A ES9302272 A ES 9302272A ES 9302272 A ES9302272 A ES 9302272A ES 2069505 B1 ES2069505 B1 ES 2069505B1
- Authority
- ES
- Spain
- Prior art keywords
- allows
- mass
- composition
- percent
- cocoa butter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Confectionery (AREA)
Abstract
PROCEDIMIENTO DE PREPARACION DE UNA COMPOSICION DE CHOCOLATE FUNDIDO, DEL TIPO CONOCIDO COMERCIALMENTE COMO "FONDUE" DE CHOCOLATE. LA COMPOSICION TIENE COMO ELEMENTO CARACTERIZADOR QUE EL CONTENIDO DE MANTECA DE CACAO ES MAS ALTO DE LO CORRIENTE, ALCANZANDO UN 25 POR CIENTO, Y QUE LLEVA UN CIERTO CONTENIDO DE AZUCAR INVERTIDO, DEL ORDEN DE 5 POR CIENTO, QUE PERMITE MANTENER EN EL TIEMPO LA EXCELENTE CREMOSIDAD LOGRADA POR LA MANTECA DE CACAO. EL PROCEDIMIENTO CONSISTE EN MEZCLAR INTIMAMENTE TODOS LOS COMPONENTES PARA OBTENER UNA MASA HOMOGENEA, LA CUAL SE ENVASA EN COMODOS RECIPIENTES DE GRES. EL SIMPLE CALENTAMIENTO EN UN HORNO DE MICROONDAS DEL RECIPIENTE QUE CONTIENE AL PRODUCTO DURANTE UNOS TRES MINUTOS Y MEDIO, A BAJA POTENCIA CALORIFICA, PERMITE OBTENER UNA MASA FLUIDA Y CREMOSA CON SUMA COMODIDAD. EL PRODUCTO PERMITE EL REVESTIMIENTO, POR INMERSION EN LA MASA FUNDIDA, DE PAN, BOLLOS, DULCES, FRUTAS O CUALQUIER OTRO PRODUCTO ALIMENTICIO.PROCEDURE FOR THE PREPARATION OF A COMPOSITION OF MELTED CHOCOLATE, OF THE TYPE COMMERCIALLY KNOWN AS A "FONDUE" OF CHOCOLATE. THE COMPOSITION HAS AS A CHARACTERIZING ELEMENT THAT THE CONTENT OF COCOA BUTTER IS HIGHER THAN THE CURRENT, REACHING 25 PERCENT, AND THAT IT HAS A CERTAIN CONTENT OF SUGAR INVERTED, OF THE ORDER OF 5 PERCENT, WHICH ALLOWS TO MAINTAIN IN TIME EXCELLENT CREMOSITY ACHIEVED BY THE COCOA BUTTER. THE PROCEDURE CONSISTS OF INTIMATELY MIXING ALL THE COMPONENTS TO OBTAIN A HOMOGENOUS MASS, WHICH IS PACKAGED IN COMFORTABLE GRES CONTAINERS. THE SIMPLE WARMING IN A MICROWAVE OVEN OF THE CONTAINER THAT CONTAINS THE PRODUCT FOR A FEW THREE AND A HALF MINUTES, AT LOW HEAT POWER, ALLOWS TO OBTAIN A FLUID AND CREAMY MASS WITH COMFORTABLE COMFORT. THE PRODUCT ALLOWS THE COATING, BY IMMERSION IN THE CAST MASS, OF BREAD, BUNS, SWEETS, FRUITS OR ANY OTHER FOOD PRODUCTS.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES9302272A ES2069505B1 (en) | 1993-10-29 | 1993-10-29 | PREPARATION PROCEDURE FOR A MELTED CHOCOLATE COMPOSITION. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES9302272A ES2069505B1 (en) | 1993-10-29 | 1993-10-29 | PREPARATION PROCEDURE FOR A MELTED CHOCOLATE COMPOSITION. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2069505A1 ES2069505A1 (en) | 1995-05-01 |
| ES2069505B1 true ES2069505B1 (en) | 1996-01-01 |
Family
ID=8283472
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES9302272A Expired - Fee Related ES2069505B1 (en) | 1993-10-29 | 1993-10-29 | PREPARATION PROCEDURE FOR A MELTED CHOCOLATE COMPOSITION. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2069505B1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2808475B2 (en) * | 2020-12-02 | 2021-07-01 | Cobo Marc Raventos | Manufacturing procedure of a product to obtain hot chocolate |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1000574A6 (en) * | 1987-05-22 | 1989-02-07 | Ferme Charlemagne S P R L | Preparation cocoa. |
-
1993
- 1993-10-29 ES ES9302272A patent/ES2069505B1/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| ES2069505A1 (en) | 1995-05-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FD1A | Patent lapsed |
Effective date: 20041030 |