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Priority to ES0241018ApriorityCriticalpatent/ES241018A1/es
Publication of ES241018A1publicationCriticalpatent/ES241018A1/es
Procedimiento de fabricación de chocolate el cual se caracteriza en el procedimiento de fabricación por la acción calorífica a la que hay que someter a la semilla del cacao , temperatura que debe ser brusca es decir con elevaciones prontas con objeto de que la semilla conserve su pureza y sus características mantecosas pero que permita su fácil descascarillado.
ES0241018A1958-03-271958-03-27Nuevo procedimiento para fabricar chocolate acaramelado
ExpiredES241018A1
(es)