Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Societe des Produits Nestle SA, Nestle SAfiledCriticalSociete des Produits Nestle SA
Priority to ES286301ApriorityCriticalpatent/ES286301A1/en
Publication of ES286301A1publicationCriticalpatent/ES286301A1/en
Method of making chocolate, characterized in that it consists first in choosing and then toasting the cocoa beans at a temperature comprised between approximately 110 and 130, after which said beans are crushed, peeled, ground and placed, under the thick liquor form, in a mixer containing at least ground sugar; then the mixture is refined in order to obtain a homogeneous paste. (Machine-translation by Google Translate, not legally binding)
ES286301A1963-03-221963-03-22Chocolate manufacturing procedure (Machine-translation by Google Translate, not legally binding)
ExpiredES286301A1
(en)
Improvements in the procedures for the obtaining of fat compositions intended for the manufacture of chocolate products. (Machine-translation by Google Translate, not legally binding)
Improvements in the procedure for the manufacture of pure chocolate, bleached and with addition of other materials. (Machine-translation by Google Translate, not legally binding)