ES222828A1 - A procedure for the obtaining of a chocolate condensed-cream. (Machine-translation by Google Translate, not legally binding)
- Google Patents
A procedure for the obtaining of a chocolate condensed-cream. (Machine-translation by Google Translate, not legally binding)
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Process for obtaining a condensed-cream chocolate, characterized in that the natural milk will be subjected to a pasteurization process, in suitable sterilizers for a time and calories proportional to the masses treated, removing by boiling the part of h20 as an integral natural element so that there remains a dairy product with a concentration of calories at 67%, the lactic acid being neutralized in its original form by said treatment, with properties of impossible fermentation and an effective preservation, while the part of the alcohol has been eliminated by pumps of emptiness. (Machine-translation by Google Translate, not legally binding)
ES222828A1955-11-301955-11-30A procedure for the obtaining of a chocolate condensed-cream. (Machine-translation by Google Translate, not legally binding)
ExpiredES222828A1
(en)
Procedure and device for treating vegetable tissues, with the object of removing from them the nutritive and active components that needed to be used, in particular, to improve foods intended for the nutrition of men, animals and (Machine-translation by Google Translate, not legally binding)
A method for the preservation of low acidity food products in hermetically closed containers. (Machine-translation by Google Translate, not legally binding)
A procedure for the manufacture of sterilized preserves of mixture of amilaceous caulescent bulbs and animal albumin (proteins) (Machine-translation by Google Translate, not legally binding)
Procedure for the elaboration and obtaining of a liquid food product by myelization of natural milk of animal origin (Machine-translation by Google Translate, not legally binding)