ES429351A1 - Method of manufacturing a mild chocolate - Google Patents

Method of manufacturing a mild chocolate

Info

Publication number
ES429351A1
ES429351A1 ES429351A ES429351A ES429351A1 ES 429351 A1 ES429351 A1 ES 429351A1 ES 429351 A ES429351 A ES 429351A ES 429351 A ES429351 A ES 429351A ES 429351 A1 ES429351 A1 ES 429351A1
Authority
ES
Spain
Prior art keywords
manufacturing
chocolate
milk
mixture
mild
Prior art date
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.)
Expired
Application number
ES429351A
Other languages
Spanish (es)
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.)
Cadbury UK Ltd
Original Assignee
Cadbury Ltd
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 Cadbury Ltd filed Critical Cadbury Ltd
Publication of ES429351A1 publication Critical patent/ES429351A1/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products

Landscapes

  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

Milk chocolate manufacturing method, which comprises the steps of melting the sugar by heating it to a temperature between 188º and 210ºC, mixing the product obtained with a mixture of milk powder and processing the mixture with other ingredients to obtain the chocolate with milk. (Machine-translation by Google Translate, not legally binding)
ES429351A 1973-08-17 1974-08-17 Method of manufacturing a mild chocolate Expired ES429351A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3896173A GB1425839A (en) 1973-08-17 1973-08-17 Method of manufacturing a mild chocolate

Publications (1)

Publication Number Publication Date
ES429351A1 true ES429351A1 (en) 1976-08-16

Family

ID=10406767

Family Applications (1)

Application Number Title Priority Date Filing Date
ES429351A Expired ES429351A1 (en) 1973-08-17 1974-08-17 Method of manufacturing a mild chocolate

Country Status (10)

Country Link
JP (1) JPS5429583B2 (en)
DE (1) DE2439336C3 (en)
ES (1) ES429351A1 (en)
FR (1) FR2240694A1 (en)
GB (1) GB1425839A (en)
IE (1) IE39815B1 (en)
IN (1) IN139581B (en)
MY (1) MY7700005A (en)
NL (1) NL161345C (en)
ZA (1) ZA745145B (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5399363A (en) * 1977-02-09 1978-08-30 Kenshirou Hayashi Production of liquid chocolate
SE431818C (en) * 1979-03-16 1985-04-18 Turos Foodprocessing Ab PROCEDURE FOR MANUFACTURING CRUMB PRODUCTS BY MIXING THE FLOW OF MILK RECOVERY, PROTEINS AND REDUCING SUGAR
US5490996A (en) * 1994-01-11 1996-02-13 Kraft Jacobs Suchard Ag Process for producing an improved sucrose-free milk chocolate
GB9804401D0 (en) 1998-03-02 1998-04-29 Nestle Sa Chocolate crumb

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1364500A (en) * 1971-12-21 1974-08-21 Cadbury Ltd Method of producing milk chocolate

Also Published As

Publication number Publication date
MY7700005A (en) 1977-12-31
GB1425839A (en) 1976-02-18
DE2439336C3 (en) 1980-10-30
IE39815B1 (en) 1979-01-03
DE2439336A1 (en) 1975-02-27
JPS5429583B2 (en) 1979-09-25
NL161345C (en) 1980-02-15
JPS5048169A (en) 1975-04-30
IE39815L (en) 1975-02-17
DE2439336B2 (en) 1980-03-06
IN139581B (en) 1976-07-03
FR2240694A1 (en) 1975-03-14
NL161345B (en) 1979-09-17
ZA745145B (en) 1975-08-27
NL7410795A (en) 1975-02-19

Similar Documents

Publication Publication Date Title
CA1029594A (en) Process for producing powder from milk or similar liquids
ES324014A1 (en) Procedure for preparation of savoring compositions. (Machine-translation by Google Translate, not legally binding)
NL7606622A (en) PROCESS FOR THE PREPARATION OF MILK PRODUCTS, AS WELL AS PRODUCTS OBTAINED ACCORDING TO THIS PROCESS.
NL149805B (en) PROCESS FOR THE PREPARATION OF A FLAVOR COMPOSITION WITH A BUTTER FLAVOR, AS WELL AS FOR THE PREPARATION OF FLAVORING SUBSTANCES SUITABLE FOR THIS.
ES329163A1 (en) Procedure for the preparation of food creamy products. (Machine-translation by Google Translate, not legally binding)
BE843019A (en) PROCESS FOR THE PREPARATION OF FOOD PRODUCTS.
BE790757A (en) CERAMIC DIELECTRIC COMPOSITION, PARTS SHAPED WITH THIS COMPOSITION AND PROCESS FOR PRODUCING THESE PARTS
CA1018717A (en) Method of making articles from powdered material requiring forming at high temperature
ZA723225B (en) Novel vis-biguanides,process for their preparation and compositions incorporating them
ES429351A1 (en) Method of manufacturing a mild chocolate
ES445753A1 (en) Milk chocolate manufacturing
GB1346756A (en) Food compositions of reduced caloric value and method for the production thereof
ES429350A1 (en) Method of manufacturing a milk chocolate
BR7406368D0 (en) PROCESS FOR EXTRACTION OF INGREDIENTS PRODUCING ODOR AND FLAVOR OF FOODS AND FLOWERS AND PRODUCTS PRODUCED BY THE SAME
ES450139A1 (en) Flavouring
ES426595A1 (en) Method of producing chocolate or chocolate flavoured coatings
ES278693A1 (en) Procedure for the preparation of a complete bread (Machine-translation by Google Translate, not legally binding)
IL39590A0 (en) New oxadiazolone derivatives,process for their preparation and herbicidal compositions containing them
ES381641A1 (en) Procedure for manufacturing jellys wrapped with fruit. (Machine-translation by Google Translate, not legally binding)
ES335309A1 (en) A procedure to produce a food containing sugar. (Machine-translation by Google Translate, not legally binding)
ES238868A3 (en) A procedure for manufacturing a food product (Machine-translation by Google Translate, not legally binding)
ES415603A1 (en) Preparation of malonic acid derivatives
ES404499A1 (en) Method for preparing a mixture of finely crystallized fat and a powder
ES387176A1 (en) Procedure for the preparation of a milk powder resistant to atmospheric oxidation. (Machine-translation by Google Translate, not legally binding)
ES403860A1 (en) A procedure for the preparation of a sweet base for one. (Machine-translation by Google Translate, not legally binding)