GB999116A - A method for the preparation of chocolate - Google Patents

A method for the preparation of chocolate

Info

Publication number
GB999116A
GB999116A GB709863A GB709863A GB999116A GB 999116 A GB999116 A GB 999116A GB 709863 A GB709863 A GB 709863A GB 709863 A GB709863 A GB 709863A GB 999116 A GB999116 A GB 999116A
Authority
GB
United Kingdom
Prior art keywords
mixture
chocolate
microns
mixed
particle size
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
GB709863A
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.)
GEMEENSCHAPPELIJK BEHEER BELEI
Original Assignee
GEMEENSCHAPPELIJK BEHEER BELEI
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 GEMEENSCHAPPELIJK BEHEER BELEI filed Critical GEMEENSCHAPPELIJK BEHEER BELEI
Publication of GB999116A publication Critical patent/GB999116A/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

In the manufacture of chocolate, the roasted cocoa nibs are ground to particle size of less than 25 microns and the other ingredients, including the sugar, are separately ground to particle size less than 25 microns, the two are then mixed to obtain a liquid mixture, e.g. are mixed in a high-speed beating and mixing apparatus until a temperature of 105-125 DEG C. is attained, and the mixture is then filmcouched, i.e. is couched by a procedure involving distribution of the mixture as a thin layer successively over rotating conical surfaces.
GB709863A 1962-02-23 1963-02-21 A method for the preparation of chocolate Expired GB999116A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL275217 1962-02-23

Publications (1)

Publication Number Publication Date
GB999116A true GB999116A (en) 1965-07-21

Family

ID=19753636

Family Applications (1)

Application Number Title Priority Date Filing Date
GB709863A Expired GB999116A (en) 1962-02-23 1963-02-21 A method for the preparation of chocolate

Country Status (1)

Country Link
GB (1) GB999116A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2241190A1 (en) * 2009-04-17 2010-10-20 Kraft Foods R & D, Inc. Process for producing high flavour cocoa

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2241190A1 (en) * 2009-04-17 2010-10-20 Kraft Foods R & D, Inc. Process for producing high flavour cocoa
US8715766B2 (en) 2009-04-17 2014-05-06 Kraft Foods R&D, Inc. Process for producing high flavour cocoa

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