Filled confectionery prodn - eg pralines impregnating shell before filling with low m pt fat

摘要

Hollow edible products with liquid or semiliquid filling, esp. confectionery and pralines are produced by placing an impregnating medium not attacked by the filling on the inner surface of the hollow body and introducing the filling into this after hardening the impregnating medium. The medium is pref. cocoa butter or a similar fat with a m.pt. 36 degrees C.