GB571524A - Improved process of making chocolate and the product thereof - Google Patents

Improved process of making chocolate and the product thereof

Info

Publication number
GB571524A
GB571524A GB148744A GB148744A GB571524A GB 571524 A GB571524 A GB 571524A GB 148744 A GB148744 A GB 148744A GB 148744 A GB148744 A GB 148744A GB 571524 A GB571524 A GB 571524A
Authority
GB
United Kingdom
Prior art keywords
chocolate
low
butter
product
improved process
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
GB148744A
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 GB148744A priority Critical patent/GB571524A/en
Publication of GB571524A publication Critical patent/GB571524A/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

Landscapes

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

Abstract

571,524. Chocolate manufacture. CARVER, F. S. Jan. 26, 1944, No. 1487. [Class 129] To prevent chocolate from softening in high atmospheric temperatures and " blooming " or "graying," the low-melting part of cocoa butter is pressed out of the liquor chocolate, and the expressed cocoa butter, or other, is cooled and pressed to remove the low-melting part, and the butter is combined with the treated liquor. Various proportions of removed low-melt butter, and the relevant temperatures, are given in the specification. The figure shows the sequence of operations according to one method of operation. The pressing can be carried out by means of presses described in Specification 241,981, [Class 46], and 449,940, [Group 1].
GB148744A 1944-01-26 1944-01-26 Improved process of making chocolate and the product thereof Expired GB571524A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB148744A GB571524A (en) 1944-01-26 1944-01-26 Improved process of making chocolate and the product thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB148744A GB571524A (en) 1944-01-26 1944-01-26 Improved process of making chocolate and the product thereof

Publications (1)

Publication Number Publication Date
GB571524A true GB571524A (en) 1945-08-28

Family

ID=9722869

Family Applications (1)

Application Number Title Priority Date Filing Date
GB148744A Expired GB571524A (en) 1944-01-26 1944-01-26 Improved process of making chocolate and the product thereof

Country Status (1)

Country Link
GB (1) GB571524A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2740369A1 (en) * 2012-12-07 2014-06-11 Loders Croklaan B.V. Process for preparing a confectionery ingredient or product
CN112913954A (en) * 2021-03-04 2021-06-08 廊坊维朗妮卡食品有限公司 Preparation method of sucrose-free chocolate

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2740369A1 (en) * 2012-12-07 2014-06-11 Loders Croklaan B.V. Process for preparing a confectionery ingredient or product
WO2014086590A1 (en) * 2012-12-07 2014-06-12 Loders Croklaan B.V. Process for preparing a confectionery ingredient or product
CN112913954A (en) * 2021-03-04 2021-06-08 廊坊维朗妮卡食品有限公司 Preparation method of sucrose-free chocolate

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