Nestec S.a.

Societe D'assistance Technique Pour Produits Nestle S.a.

Alain Gueroult

Remi Lemoyne

Noel Clairouin

Alain Daouse

Gaston Fournet

Jérôme Laffont

Daniel Sauterey

The invention is a frozen, microwavable dessert that includes a frozen confectionery core, a coating of semi-fluid composition having an insulating character with respect to microwaves, partially or completely surrounding the core, a layer of biscuit serving as support for the core-coating combination, the coating and the biscuit being arranged such that the core is completely surrounded, and a layer of sauce having microwave-absorbing character.

Frozen dessert and process of manufacture

A reformed fish product is provided in the form of a sausage which has boned skinless fish fillets encompassed by fish fillets with skin. When sliced, the sausage resembles a natural fish steak with an outer skin, but without the bones.

Reformed fish products

To make fish sausages with skin on the outside and no backbone, fillets with skin are placed at the periphery and skinless fillets at the center of a filling machine, after which the fillets are pushed into a casing closed at one end and the other end of the casing is closed. The sausages obtained are then frozen. The sausages removed from the casings and cut into slices form steaks which may be served as the basis of prepared dishes.

Process for the manufacture of reformed fish products

To make decorated strands of pasty products, a pasty material is continuously extruded from a nozzle integral with a mobile support disposed above a continuously moving conveyor belt. The apparatus thus includes a conveyor belt adapted for continuous movement, a mobile support disposed above the conveyor belt, at least one extrusion nozzle integral with the mobile support, at least one source for providing a continuous supply of pasty product to each nozzle and means adjacent an edge of the conveyor for transmitting movement to the support for moving it in one plane while keeping it in the same orientation in space for providing a repetitive curved trajectory for each extrusion outlet orifice. In operation, the extrusion nozzles, having their outlet orifices above the conveyor belt, are positioned at an angle of from 60.degree. towards the direction of movement of the conveyor belt to being parallel with the belt. The relative movements of the nozzle and the conveyor belt are such that a continuous, regularly wound strand is formed on the conveyor belt.

Extrusion apparatus

The invention relates to a process for the production of bases for tarts or pizzas from pastry of the dough type and a tool for carrying out the process. According to the process the dough is kneaded, divided into lumps, the lumps thus formed are left standing for a short period, flattened, are subjected to a single rise and the bases thus formed are baked, characterized in that the flattening operation is carried out directly without preliminary rolling or rising. The tool shown in FIG. 1 comprises a stamp and a die receiving a lump on its support and means for forming a cushion of air between the stamp and the dough.

Growing community of inventors

Goincourt, France

Alain Gueroult