CH532365A - Verfahren zur Herstellung von Schokolademasse, insbesondere Milchschokolademasse - Google Patents

Verfahren zur Herstellung von Schokolademasse, insbesondere Milchschokolademasse

Info

Publication number
CH532365A
CH532365A CH1916469A CH1916469A CH532365A CH 532365 A CH532365 A CH 532365A CH 1916469 A CH1916469 A CH 1916469A CH 1916469 A CH1916469 A CH 1916469A CH 532365 A CH532365 A CH 532365A
Authority
CH
Switzerland
Prior art keywords
chocolate mass
production
particular milk
milk chocolate
mass
Prior art date
Application number
CH1916469A
Other languages
English (en)
Inventor
Kleinert Juerg
Original Assignee
Lindt & Spruengli Schokolade
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 Lindt & Spruengli Schokolade filed Critical Lindt & Spruengli Schokolade
Priority to CH1916469A priority Critical patent/CH532365A/de
Priority to DE19702061969 priority patent/DE2061969C3/de
Priority to GB5986270A priority patent/GB1334697A/en
Priority to IT55466/70A priority patent/IT1016008B/it
Priority to FR707045811A priority patent/FR2072010B1/fr
Priority to NL7018514.A priority patent/NL163101C/xx
Priority to AT1147570A priority patent/AT303502B/de
Priority to US00100803A priority patent/US3769030A/en
Priority to JP45115967A priority patent/JPS4928991B1/ja
Publication of CH532365A publication Critical patent/CH532365A/de

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
    • 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
    • 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
    • A23G1/18—Apparatus for conditioning chocolate masses for moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/28—Coffee or cocoa flavours

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
CH1916469A 1969-12-23 1969-12-23 Verfahren zur Herstellung von Schokolademasse, insbesondere Milchschokolademasse CH532365A (de)

Priority Applications (9)

Application Number Priority Date Filing Date Title
CH1916469A CH532365A (de) 1969-12-23 1969-12-23 Verfahren zur Herstellung von Schokolademasse, insbesondere Milchschokolademasse
DE19702061969 DE2061969C3 (de) 1969-12-23 1970-12-16 Verfahren zur Herstellung von Schokolade, insbesondere Milchschokolade
GB5986270A GB1334697A (en) 1969-12-23 1970-12-17 Process for the fabrication of chocolate especially milk chocolate
IT55466/70A IT1016008B (it) 1969-12-23 1970-12-17 Procedimento per la produzione di cioccolata in particolare ciocco lata al latte
FR707045811A FR2072010B1 (de) 1969-12-23 1970-12-18
NL7018514.A NL163101C (nl) 1969-12-23 1970-12-18 Werkwijze voor het bereiden van chocolade.
AT1147570A AT303502B (de) 1969-12-23 1970-12-21 Verfahren zur Herstellung von Schokolademasse, insbesondere Milchschokolademasse
US00100803A US3769030A (en) 1969-12-23 1970-12-22 Process for the fabrication of chocolate, especially milk chocolate
JP45115967A JPS4928991B1 (de) 1969-12-23 1970-12-23

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1916469A CH532365A (de) 1969-12-23 1969-12-23 Verfahren zur Herstellung von Schokolademasse, insbesondere Milchschokolademasse

Publications (1)

Publication Number Publication Date
CH532365A true CH532365A (de) 1973-01-15

Family

ID=4437744

Family Applications (1)

Application Number Title Priority Date Filing Date
CH1916469A CH532365A (de) 1969-12-23 1969-12-23 Verfahren zur Herstellung von Schokolademasse, insbesondere Milchschokolademasse

Country Status (8)

Country Link
US (1) US3769030A (de)
JP (1) JPS4928991B1 (de)
AT (1) AT303502B (de)
CH (1) CH532365A (de)
FR (1) FR2072010B1 (de)
GB (1) GB1334697A (de)
IT (1) IT1016008B (de)
NL (1) NL163101C (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003037100A1 (en) * 2001-10-30 2003-05-08 Societe Des Produits Nestle S.A. Manipulation of chocolate flavour

Families Citing this family (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1425337A (en) * 1973-08-17 1976-02-18 Cadbury Ltd Method of manufacturing a milk chocolate
CH595048A5 (de) * 1975-03-05 1978-01-31 Nestle Sa
US4081559A (en) * 1975-07-22 1978-03-28 Cadbury Limited Edible composition and method of manufacturing same
GB1490814A (en) * 1975-07-22 1977-11-02 Cadbury Ltd Heat-resistant chocolate product and method of manufacturing same
US4011349A (en) * 1975-09-24 1977-03-08 Alfred Riesen Dietetic chocolate composition
US5366661A (en) * 1987-07-27 1994-11-22 Katayama Chemical, Inc. Method for forming a stabilized aqueous dispersion of inorganic particles or organic particles for food stuffs
DE3800323A1 (de) * 1988-01-08 1989-07-20 Jacobs Suchard Ag Hypoallergenische schokolade
US6231902B1 (en) * 1993-03-18 2001-05-15 Nestec S.A. Mousse containing sterilized pieces of chocolate
US6805883B2 (en) 1998-03-12 2004-10-19 Mars, Incorporated Food products containing polyphenol(s) and L-arginine to stimulate nitric oxide
US5932277A (en) * 1998-03-12 1999-08-03 Nestec S.A. Process for making a reduced fat chocolate
ATE372972T1 (de) * 1998-03-12 2007-09-15 Mars Inc Produkte enthaltend polyphenol(e) und l-arginin zur stimulierung der stickstoffoxidproduktion
US8507018B2 (en) * 1998-03-12 2013-08-13 Mars, Incorporated Products containing polyphenol(s) and L-arginine and methods of use thereof
EP0966885A3 (de) * 1998-06-25 2000-04-12 Societe Des Produits Nestle S.A. Schokolade Beschichtung
FR2781647B1 (fr) * 1998-07-31 2000-10-13 Gervais Danone Co Procede de sterilisation d'un produit alimentaire a faible teneur en eau, produit alimentaire obtenu et composition alimentaire le contenant
FR2793654B1 (fr) * 1999-05-21 2003-06-13 Gervais Danone Sa Produit alimentaire comprenant une masse solide a base de chocolat ou analogue de chocolat presentant une faible reprise en eau en contact avec un milieu humide, notamment une base laitiere
FR2793653B1 (fr) * 1999-05-21 2003-05-16 Lu Produit alimentaire comprenant une masse solide a base de chocolat ou analogue de chocolat presentant une faible reprise en eau en contact avec une phase aqueuse
US6521278B1 (en) * 2000-09-12 2003-02-18 Mars, Incorporated Food materials with improved flavor and functionality due to size reduction in a modified atmosphere
CN1635837A (zh) * 2001-10-30 2005-07-06 雀巢产品有限公司 巧克力风味的控制
CA2598009C (en) * 2005-02-11 2013-11-05 Mars, Incorporated Methods and apparatus for forming contoured edible pieces
WO2010068301A1 (en) * 2008-12-12 2010-06-17 Theo Chocolates Inc. Chocolate extract, process of making, and uses thereof
AU2010224226A1 (en) * 2009-03-11 2011-09-22 Cargill, Incorporated Process for making a cocoa product
EP2241190B1 (de) * 2009-04-17 2011-12-07 Kraft Foods R & D, Inc. Verfahren zur Herstellung von hocharomatischem Kakao

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2899309A (en) * 1959-08-11 Chocolate product and process
DE440197C (de) * 1923-02-24 1927-02-02 Hermann Haehle Dr Verfahren zur Behandlung von Kakao und Kakaopraeparaten
US1624154A (en) * 1925-08-11 1927-04-12 Herman G Weicker Vitamine preparation
NL41371C (de) * 1934-07-21 1900-01-01
US2441861A (en) * 1940-03-04 1948-05-18 Widen Olof Edwin Method of removing the nondesirable taste-impairing organic substances contained in cocoa berries
US2457110A (en) * 1945-05-25 1948-12-28 Rockwood & Co Chocolate coated edibles
US2487931A (en) * 1947-05-01 1949-11-15 Latamer Harry Edimble product and method of making the same
DE879646C (de) * 1950-05-21 1953-06-15 Supraton G M B H Deutsche Verfahren zur Herstellung von geschmacklich verbesserter, insbesondere bitterstoffarmer Schokoladenmasse
CH328409A (fr) * 1953-02-24 1958-03-15 Louis Ricard Henri Procédé de purification et mise en goût de la liqueur de cacao et installation pour la mise en oeuvre de ce procédé
FR1075012A (fr) * 1953-02-24 1954-10-12 Procédé de fabrication des pâtes de cacao et de chocolat
FR64797E (fr) * 1953-11-30 1955-12-02 Procédé de fabrication des pâtes de cacao et de chocolat
US2863772A (en) * 1956-04-09 1958-12-09 Gen Foods Corp Chocolate product and process
US3027257A (en) * 1959-10-23 1962-03-27 Kroger Co Process for the manufacture of a chocolate flavored powder
US3397061A (en) * 1965-02-12 1968-08-13 Pillsbury Co Depectinized cocoa and frosting compositions containing the same
NL6801148A (de) * 1968-01-25 1969-07-29
CH526708A (de) * 1970-03-18 1972-08-15 Bodensee Plastik Gmbh & Co Denkmal, insbesondere Grabdenkmal, sowie Verfahren zu seiner Herstellung

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003037100A1 (en) * 2001-10-30 2003-05-08 Societe Des Produits Nestle S.A. Manipulation of chocolate flavour

Also Published As

Publication number Publication date
AT303502B (de) 1972-11-27
JPS4928991B1 (de) 1974-07-31
IT1016008B (it) 1977-05-30
NL7018514A (de) 1971-06-25
GB1334697A (en) 1973-10-24
NL163101C (nl) 1980-08-15
FR2072010A1 (de) 1971-09-24
NL163101B (nl) 1980-03-17
FR2072010B1 (de) 1973-02-02
US3769030A (en) 1973-10-30
DE2061969B2 (de) 1977-05-18
DE2061969A1 (de) 1971-06-24

Similar Documents

Publication Publication Date Title
AT303502B (de) Verfahren zur Herstellung von Schokolademasse, insbesondere Milchschokolademasse
AT299142B (de) Verfahren zur Herstellung von 2,2-Dimethylpropandiol-(1,3)
CH546241A (de) Verfahren zur herstellung von 6,7-benzomorphanen.
CH580082A5 (de) Verfahren zur herstellung von 2,4-diamino-5-benzylpyrimidinen.
CH546805A (de) Verfahren zur herstellung von polyphenylenoxyden.
CH556341A (de) Verfahren zur herstellung von 2-cyanobenzimidazolen.
AT298629B (de) Verfahren zur Herstellung von Indoanilinen
AT311672B (de) Verfahren zur Herstellung von Harnstoff-Formaldehyd-Kondensationsprodukten
CH535249A (de) Verfahren zur Herstellung von 2-Amino-4-hydroxy-6-hydroxymethyl-7,7-dimethyl-7,8-dihydropteridin
CH557345A (de) Verfahren zur herstellung von tetrahydropyranolen.
CH537430A (de) Verfahren zur Herstellung von Dioxydiphenylsulfon/Formaldehyd-Kondensationprodukten
CH542801A (de) Verfahren zur Herstellung von 1,1-Dihydroperfluoralkanolen
CH532566A (de) Verfahren zur Herstellung von 4.20.22-Bufatrienolidrhamnosid-äthern
CH531523A (de) Verfahren zur Herstellung von 2,6-Dichlor-4-heterocyclyl-pyridin-3,5-dicarbonitrilen
CH506547A (de) Verfahren zur Herstellung von Oximen
CH545070A (de) Verfahren zur Herstellung von lauchartigen Aromamischungen
CH529741A (de) Verfahren zur Herstellung von 4,20,22-Bufatrienolidrhamnosidacylaten
CH547298A (de) Verfahren zur herstellung von pyrimidopyridazinen.
CH539015A (de) Verfahren zur Herstellung von 1,3-Diacetoxy-2-methylen-propan
CH524556A (de) Verfahren zur Herstellung von 2,3,6-Trimethylhydrochinon
CH548966A (de) Verfahren zur herstellung von 1,2-cycloalkyliden-3,5,6tri-o-benzyl-d-glucofuranosen.
CH532569A (de) Verfahren zur Herstellung von 6-Alkoxy-5,6-dihydro-4H-pyranen
CH535202A (de) Verfahren zur Herstellung von Aminoketonen
CH551410A (de) Verfahren zur herstellung von 2-phenylamino-(delta)1-pyrrolinen.
AT295544B (de) Verfahren zur Herstellung von 1-Hydroxy-6-nieder-alkoxyphenazin-5,10-dioxyden

Legal Events

Date Code Title Description
PL Patent ceased