NO995287L - Forbedret fremgangsmõte for fremstilling av sjokolade - Google Patents

Forbedret fremgangsmõte for fremstilling av sjokolade

Info

Publication number
NO995287L
NO995287L NO995287A NO995287A NO995287L NO 995287 L NO995287 L NO 995287L NO 995287 A NO995287 A NO 995287A NO 995287 A NO995287 A NO 995287A NO 995287 L NO995287 L NO 995287L
Authority
NO
Norway
Prior art keywords
making process
chocolate making
improved chocolate
improved
making
Prior art date
Application number
NO995287A
Other languages
English (en)
Norwegian (no)
Other versions
NO995287D0 (no
Inventor
Federico De Loyola Carvallo
William Scott Hine
Andreas Valentin Helmreich
Original Assignee
Kraft Foods Inc
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 Kraft Foods Inc filed Critical Kraft Foods Inc
Publication of NO995287D0 publication Critical patent/NO995287D0/no
Publication of NO995287L publication Critical patent/NO995287L/no

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
    • A23G1/10—Mixing apparatus; Roller mills for preparing chocolate
    • A23G1/12—Chocolate-refining mills, i.e. roll refiners

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
NO995287A 1998-10-29 1999-10-29 Forbedret fremgangsmõte for fremstilling av sjokolade NO995287L (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10614898P 1998-10-29 1998-10-29

Publications (2)

Publication Number Publication Date
NO995287D0 NO995287D0 (no) 1999-10-29
NO995287L true NO995287L (no) 2000-05-02

Family

ID=22309752

Family Applications (1)

Application Number Title Priority Date Filing Date
NO995287A NO995287L (no) 1998-10-29 1999-10-29 Forbedret fremgangsmõte for fremstilling av sjokolade

Country Status (10)

Country Link
US (1) US6238724B1 (ro)
EP (1) EP0997076A3 (ro)
AR (1) AR021019A1 (ro)
BR (1) BR9915631A (ro)
CA (1) CA2287698A1 (ro)
NO (1) NO995287L (ro)
PL (1) PL336335A1 (ro)
RO (1) RO121310B1 (ro)
SK (1) SK150399A3 (ro)
UA (1) UA66791C2 (ro)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE60210931T2 (de) * 2001-02-23 2007-01-18 Aarhuskarlshamn Denmark A/S Verfahren zur behandlung von lösungsmittelextrahierten pflanzlichen kleinteilen mit einem fett
GB0225087D0 (en) * 2002-10-29 2002-12-04 Cadbury Schweppes Plc Method of preparing moulded confectionery
US20040161511A1 (en) * 2003-02-14 2004-08-19 Mars Incorporated Grinding and mixing edible fat-based slurries and emulsions using a vibratory media mill
US8367142B2 (en) * 2005-04-29 2013-02-05 Kraft Foods Global Brands Llc Production of shredded or flaked whole grain-containing composite food products
GB0714390D0 (en) 2007-07-21 2007-09-05 Barry Callebaut Ag Process
GB0714389D0 (en) * 2007-07-21 2007-09-05 Barry Callebaut Ag Process and product
IT1399691B1 (it) * 2010-03-30 2013-04-26 Soremartec Sa Metodo per la preparazione di un semilavorato dolciario, ad esempio tipo cioccolato o similare
US8802178B2 (en) * 2011-03-18 2014-08-12 The Hershey Company Method of making a heat stable chocolate confectionery product
GB201106989D0 (en) * 2011-04-27 2011-06-08 Cadbury Uk Ltd Temperature tolerant chocolate
RS20110411A1 (en) * 2011-09-20 2013-04-30 VRBANOVIĆ, Veno FLAVORED CONFECTIONERY PRODUCTS AND PROCEDURE FOR THEIR MANUFACTURING
EP2862449A1 (en) * 2013-10-18 2015-04-22 Bühler AG Method and use of an apparatus for continuous tempering of chocolate mass comprising crystals
US10463057B2 (en) * 2015-01-16 2019-11-05 CocoTerra Company Chocolate processing system and method
CN110691518B (zh) * 2017-04-26 2023-02-24 布勒有限公司 自优化的自适应的工业巧克力生产系统及其对应方法
US11470853B2 (en) 2019-03-15 2022-10-18 CocoTerra Company Interface and application for designing a chocolate-making experience

Family Cites Families (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1275343B (de) 1963-04-08 1968-08-14 Rolf Beetz Verfahren und Vorrichtung zum Mischen und Kneten von Schokoladenmasse od. dgl.
IT968032B (it) * 1971-07-10 1974-03-20 Carle E Montanari Spa Mulino a sfere o rulli per la raf finazione di cacao cioccolato ver nici pitture smalti e prodotti si milari
CH512263A (it) * 1969-10-18 1971-09-15 Carle & Montanari Spa Mulino a sfere o rulli per la raffinazione di cacao, cioccolato, vernici, pitture, smalti e prodotti similari
BE788511A (fr) * 1972-06-30 1973-01-02 Carle & Montanari Spa Moulin pour le broyage de cacao, de chocolat, de vernis, d'emaux et de prduits analogues
US4042721A (en) 1975-11-03 1977-08-16 Beatrice Foods Co. Fast conched candy coating
US4151308A (en) 1978-05-12 1979-04-24 Beatrice Foods Co. Method for producing a fast mixed and milled conchable candy and product thereof
US4224354A (en) * 1978-09-22 1980-09-23 Union Process International, Inc. Method for making chocolate and chocolate flavored materials
GB2033721B (en) * 1978-09-30 1983-03-09 Cadbury Schweppes Ltd Method for manufacturing chocolate
DD148491A1 (de) 1979-12-29 1981-05-27 Klaus Berkes Verfahren und anlage zur kontinuierlichen herstellung von schokoladenmassen
CH653862A5 (de) * 1981-09-16 1986-01-31 Buehler Ag Geb Walzwerk mit wenigstens vier walzen.
IT1161154B (it) * 1983-04-21 1987-03-11 Carle & Montanari Spa Dispositivo per la regolazione e la sorveglianza dello spessore del film di cioccolato in raffinatrici di cioccolato
IT1163626B (it) * 1983-06-29 1987-04-08 Carle & Montanari Spa Raffinatrice per cioccolato a funzionamento regolabile
DE3327814A1 (de) * 1983-08-02 1985-03-07 E.-Ulrich Dipl.-Ing. 6551 Frei Laubersheim Mathieu Druckscherkraft rollen- oder walzenmuehle
FR2550922A1 (fr) * 1983-08-26 1985-03-01 Creusot Loire Procede et installation de preparation d'une pate de chocolat
DE3404932A1 (de) * 1984-02-11 1985-08-14 Gebrüder Bühler AG, Uzwil Walzwerk
CH657252A5 (de) * 1984-05-22 1986-08-29 Buehler Ag Geb Verfahren zum herstellen eines sojaproduktes.
DE3629526A1 (de) 1986-08-29 1988-03-10 Werner & Pfleiderer Verfahren und vorrichtung zur herstellung einer schokolademasse
DE3744962C2 (de) * 1987-03-11 1993-09-30 Buehler Ag Verfahren und Anlage zur Bestimmung der Fließeigenschaften einer teigig-pastösen Masse an einem Walzwerk
NL8701379A (nl) * 1987-06-12 1989-01-02 Wiener & Co Apparatenbouw Bv Veredelingsinrichting.
DE3828144A1 (de) * 1988-08-19 1990-02-22 Bauermeister & Co Verfahrenste Verfahren und vorrichtung zur herstellung von schokolademasse und dergleichen
US5079027A (en) * 1989-01-30 1992-01-07 Procter & Gamble Company Nut butter and nut solid milling process
FR2650198B1 (fr) * 1989-07-26 1995-02-17 Chauveau Jean Marie Procede et broyeur pour la fabrication d'un produit forme par une suspension de particules solides dans un vehicule gras
NL9000105A (nl) * 1990-01-16 1991-08-16 Wiener & Co Apparatenbouw Bv Werkwijze en inrichting voor het verwerken van chocolademassa.
DE4029037A1 (de) 1990-09-13 1992-03-19 Buehler Ag Verfahren und vorrichtung zum betrieb einer conche
US5200220A (en) 1992-04-03 1993-04-06 Mars, Incorporated Chocolate conching
DE4243262B4 (de) * 1992-12-19 2004-04-29 Bühler AG Verfahren zum Regeln der Vermahlung sowie Anlage zur Durchführung des Verfahrens
GB2282952A (en) * 1993-10-20 1995-04-26 Albert Zumbe Process for manufacture of reduced fat and reduced calorie chocolate
DE69419922T2 (de) 1994-10-21 1999-12-02 Vomm Impianti E Processi S.R.L., Rozzano Verfahren zum kontinuierlichen Conchieren von Schokolade
CH690640A5 (de) * 1995-06-05 2000-11-30 Kraft Foods Inc Verfahren zur Verringerung der Viskosität von geschmolzener Schokolade unter Verwendung hoher Scherkräfte.

Also Published As

Publication number Publication date
BR9915631A (pt) 2001-08-21
AR021019A1 (es) 2002-06-12
SK150399A3 (en) 2000-07-11
EP0997076A3 (en) 2001-08-29
US6238724B1 (en) 2001-05-29
UA66791C2 (uk) 2004-06-15
CA2287698A1 (en) 2000-04-29
RO121310B1 (ro) 2007-03-30
EP0997076A2 (en) 2000-05-03
NO995287D0 (no) 1999-10-29
PL336335A1 (en) 2000-05-08

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Legal Events

Date Code Title Description
FC2A Withdrawal, rejection or dismissal of laid open patent application