GB1196380A - Confectionery Composition - Google Patents

Confectionery Composition

Info

Publication number
GB1196380A
GB1196380A GB6069468A GB6069468A GB1196380A GB 1196380 A GB1196380 A GB 1196380A GB 6069468 A GB6069468 A GB 6069468A GB 6069468 A GB6069468 A GB 6069468A GB 1196380 A GB1196380 A GB 1196380A
Authority
GB
United Kingdom
Prior art keywords
product
mixture
conched
dec
confectionery composition
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
GB6069468A
Other languages
English (en)
Inventor
Walter Rostagno
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 SA filed Critical Societe des Produits Nestle SA
Publication of GB1196380A publication Critical patent/GB1196380A/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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • 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
    • 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
    • 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)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
GB6069468A 1967-12-27 1968-12-20 Confectionery Composition Expired GB1196380A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1820267A CH478534A (fr) 1967-12-27 1967-12-27 Procédé de fabrication d'un chocolat blanc

Publications (1)

Publication Number Publication Date
GB1196380A true GB1196380A (en) 1970-06-24

Family

ID=4431248

Family Applications (1)

Application Number Title Priority Date Filing Date
GB6069468A Expired GB1196380A (en) 1967-12-27 1968-12-20 Confectionery Composition

Country Status (5)

Country Link
BE (1) BE724796A (xx)
CH (1) CH478534A (xx)
ES (1) ES361639A1 (xx)
FR (1) FR1594982A (xx)
GB (1) GB1196380A (xx)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4315035A (en) * 1978-12-11 1982-02-09 National Can Corporation Colorants for lipid-based confection compositions and lipid-based compositions made therefrom
US4323587A (en) * 1978-12-11 1982-04-06 National Can Corporation Colorants for lipid-based edible compositions and lipid-based compositions made therefrom
US4323583A (en) * 1978-12-11 1982-04-06 National Can Corporation Colorants for lipid-based edible compositions and lipid-based compositions made therefrom
US6261627B1 (en) 1998-03-02 2001-07-17 Nestec S.A. Crumb products for chocolate production and their preparation
EP1733625A1 (en) * 2005-06-16 2006-12-20 Kraft Foods R & D, Inc. Zweigniederlassung München Process for producing granular chocolate base materials for chocolate production and products thereof
US7229657B2 (en) 2001-07-20 2007-06-12 Mars Incorporated Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same
US8067051B2 (en) 2006-06-19 2011-11-29 Kraft Foods R & D, Inc. Process for milling cocoa shells
EP1880615A3 (de) * 2006-07-17 2012-03-21 Hochschule Neubrandenburg Verfahren zur Schokoladenherstellung mit Aufbereitung von Milchpulver
BE1027014B1 (fr) * 2019-01-31 2020-09-01 Isera & Scaldis Sugar Méthode de production d’une composition de caramel aromatique

Families Citing this family (4)

* 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
CH595048A5 (xx) * 1975-03-05 1978-01-31 Nestle Sa
SE431818C (sv) * 1979-03-16 1985-04-29 Turos Foodprocessing Ab Forfarande for framstellning av crumbprodukter genom blandning av floden av mjolkravara, proteiner och reducerande socker
BE1006476A3 (nl) * 1992-12-28 1994-09-06 Coillie Germaan Van Werkwijze voor het vervaardigen van een chocolade-artikel met het uiterlijk uitzicht van een friet en aldus bekomen chocolade-artikel.

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4315035A (en) * 1978-12-11 1982-02-09 National Can Corporation Colorants for lipid-based confection compositions and lipid-based compositions made therefrom
US4323587A (en) * 1978-12-11 1982-04-06 National Can Corporation Colorants for lipid-based edible compositions and lipid-based compositions made therefrom
US4323583A (en) * 1978-12-11 1982-04-06 National Can Corporation Colorants for lipid-based edible compositions and lipid-based compositions made therefrom
US6261627B1 (en) 1998-03-02 2001-07-17 Nestec S.A. Crumb products for chocolate production and their preparation
US6706307B2 (en) 1998-03-02 2004-03-16 Nestec S.A. Preparation of crumb products for chocolate production
US7229657B2 (en) 2001-07-20 2007-06-12 Mars Incorporated Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same
US8137726B2 (en) 2001-07-20 2012-03-20 Mars Incorporated Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same
EP1733625A1 (en) * 2005-06-16 2006-12-20 Kraft Foods R & D, Inc. Zweigniederlassung München Process for producing granular chocolate base materials for chocolate production and products thereof
US8067051B2 (en) 2006-06-19 2011-11-29 Kraft Foods R & D, Inc. Process for milling cocoa shells
EP1880615A3 (de) * 2006-07-17 2012-03-21 Hochschule Neubrandenburg Verfahren zur Schokoladenherstellung mit Aufbereitung von Milchpulver
BE1027014B1 (fr) * 2019-01-31 2020-09-01 Isera & Scaldis Sugar Méthode de production d’une composition de caramel aromatique

Also Published As

Publication number Publication date
FR1594982A (xx) 1970-06-08
BE724796A (xx) 1969-06-02
ES361639A1 (es) 1970-11-16
CH478534A (fr) 1969-09-30

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Legal Events

Date Code Title Description
PS Patent sealed
PLE Entries relating assignments, transmissions, licences in the register of patents
PCNP Patent ceased through non-payment of renewal fee