GB1424597A - Method of producing chocolate or chocolate flavoured coatings - Google Patents

Method of producing chocolate or chocolate flavoured coatings

Info

Publication number
GB1424597A
GB1424597A GB2524673A GB2524673A GB1424597A GB 1424597 A GB1424597 A GB 1424597A GB 2524673 A GB2524673 A GB 2524673A GB 2524673 A GB2524673 A GB 2524673A GB 1424597 A GB1424597 A GB 1424597A
Authority
GB
United Kingdom
Prior art keywords
temperature
chocolate
ingredients
milk powder
mixture
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
GB2524673A
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
Priority to GB2524673A priority Critical patent/GB1424597A/en
Priority to IN1044/CAL/74A priority patent/IN139783B/en
Priority to AU68971/74A priority patent/AU474710B2/en
Priority to ES426595A priority patent/ES426595A1/en
Priority to JP49058051A priority patent/JPS5212268B2/ja
Publication of GB1424597A publication Critical patent/GB1424597A/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
    • 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
    • A23G1/305—Products for covering, coating, finishing, decorating

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)

Abstract

1424597 Chocolate or chocolate flavoured coatings CADBURY Ltd 2 May 1974 [25 May 1973] 25246/73 Heading A2B Chocolate or chocolate flavoured coatings are produced from a milk powder by heating at least a proportion of the milk powder to a temperature of not less than 90‹C, in a fat medium in the presence of sugar prior to addition of other ingredients and, after adding the other ingredients, refining and conching the resultant mixture. The process may be carried out in a mixing vessel equipped with accurate temperature control and mixing blades. The fat is first put into the vessel and heated to a temperature approximately 15 to 20‹C above processing temperature. Milk powder and sugar are added causing the temperature to drop to the operating temperature. The mixture is stirred at the desired temperature for an appropriate time, and the temperature then allowed to fall to between 50 and 60‹C, the other ingredients added and the mixture refined and conched.
GB2524673A 1973-05-25 1973-05-25 Method of producing chocolate or chocolate flavoured coatings Expired GB1424597A (en)

Priority Applications (5)

Application Number Priority Date Filing Date Title
GB2524673A GB1424597A (en) 1973-05-25 1973-05-25 Method of producing chocolate or chocolate flavoured coatings
IN1044/CAL/74A IN139783B (en) 1973-05-25 1974-05-10
AU68971/74A AU474710B2 (en) 1973-05-25 1974-05-15 A method of producing chocolate or chocolate type coatings
ES426595A ES426595A1 (en) 1973-05-25 1974-05-22 Method of producing chocolate or chocolate flavoured coatings
JP49058051A JPS5212268B2 (en) 1973-05-25 1974-05-24

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2524673A GB1424597A (en) 1973-05-25 1973-05-25 Method of producing chocolate or chocolate flavoured coatings

Publications (1)

Publication Number Publication Date
GB1424597A true GB1424597A (en) 1976-02-11

Family

ID=10224588

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2524673A Expired GB1424597A (en) 1973-05-25 1973-05-25 Method of producing chocolate or chocolate flavoured coatings

Country Status (5)

Country Link
JP (1) JPS5212268B2 (en)
AU (1) AU474710B2 (en)
ES (1) ES426595A1 (en)
GB (1) GB1424597A (en)
IN (1) IN139783B (en)

Also Published As

Publication number Publication date
ES426595A1 (en) 1976-07-01
AU6897174A (en) 1975-11-20
IN139783B (en) 1976-07-31
JPS5018664A (en) 1975-02-27
AU474710B2 (en) 1976-07-29
JPS5212268B2 (en) 1977-04-06

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee