http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2009309460-B2

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filingDate 2009-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2012-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0df1f4b0c0dca54e108c87852202e216
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publicationDate 2012-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber AU-2009309460-B2
titleOfInvention Process for the preparation of centre-filled chocolate products
abstract A process for the preparation of centre-filled chocolate products and one-shot deposited centre-filled chocolate products. In particular, a one-shot process for the preparation of a centre-filled chocolate product (10; 20) comprising a chocolate shell (12; 22) and a centre-fill (14), wherein a chocolate shell material and a centre-fill material are at least partially co- deposited at respective deposition temperatures onto a substantially planar surface to form a precursor; and the precursor is cooled to set the chocolate shell material and form the centre-filled chocolate product, wherein the precursor is subject to vibration before cooling. The centre-filled chocolate products may be generally disc-shaped and/or may have a mass of less than 3.5g. The centre- fill material may comprise microcrystalline cellulose, invert sugar or carageenan.
priorityDate 2008-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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Total number of triples: 26.