GB294790A - Method of manufacturing chocolate - Google Patents

Method of manufacturing chocolate

Info

Publication number
GB294790A
GB294790A GB2422227A GB2422227A GB294790A GB 294790 A GB294790 A GB 294790A GB 2422227 A GB2422227 A GB 2422227A GB 2422227 A GB2422227 A GB 2422227A GB 294790 A GB294790 A GB 294790A
Authority
GB
United Kingdom
Prior art keywords
cocoa
fat
mass
milk
beans
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
GB2422227A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB2422227A priority Critical patent/GB294790A/en
Publication of GB294790A publication Critical patent/GB294790A/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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
    • A23G1/047—Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
    • 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
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • 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
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients

Landscapes

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

Abstract

294,790. Nyrop, A. Sept. 14, 1927. Cocoa preparations.-In making chocolate, in place of the usual intensive grinding of the initial materials they are brought into liquid form and then atomized in a heated atmosphere of air or other gas. Melted cocoa butter and/or cocoa mass or other fat and a solution or liquid mass of sugar and cocoa in milk are simultaneously atomized in warm gas by the same or separate atomizers. The chocolate particles are thus coated with the cocoa butter, cocoa mass, or fat, and the powder may be pressed into moulds or formed into block chocolate. Some of the liquid mass may be added to the fat or some of the fat may be added to the liquid mass prior to the atomization. For bringing the initial materials to liquid form ground cocoa beans may be swelled in a solution of sugar in milk, or unground roasted and peeled' beans may be swelled by heating in water or milk and then comminuted in the swelled state. To increase the flavour the beans in aqueous suspension may be fermented or alkali may be added before the drying operation.
GB2422227A 1927-09-14 1927-09-14 Method of manufacturing chocolate Expired GB294790A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2422227A GB294790A (en) 1927-09-14 1927-09-14 Method of manufacturing chocolate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2422227A GB294790A (en) 1927-09-14 1927-09-14 Method of manufacturing chocolate

Publications (1)

Publication Number Publication Date
GB294790A true GB294790A (en) 1928-08-02

Family

ID=10208299

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2422227A Expired GB294790A (en) 1927-09-14 1927-09-14 Method of manufacturing chocolate

Country Status (1)

Country Link
GB (1) GB294790A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0377849A1 (en) * 1989-01-11 1990-07-18 Societe Des Produits Nestle S.A. Beverage mixes

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0377849A1 (en) * 1989-01-11 1990-07-18 Societe Des Produits Nestle S.A. Beverage mixes

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