GB1364500A - Method of producing milk chocolate - Google Patents

Method of producing milk chocolate

Info

Publication number
GB1364500A
GB1364500A GB5949971A GB5949971A GB1364500A GB 1364500 A GB1364500 A GB 1364500A GB 5949971 A GB5949971 A GB 5949971A GB 5949971 A GB5949971 A GB 5949971A GB 1364500 A GB1364500 A GB 1364500A
Authority
GB
United Kingdom
Prior art keywords
chocolate
heating
dec
milk chocolate
water
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
GB5949971A
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.)
Cadbury UK Ltd
Original Assignee
Cadbury Ltd
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 Cadbury Ltd filed Critical Cadbury Ltd
Priority to GB5949971A priority Critical patent/GB1364500A/en
Priority to DE19722262481 priority patent/DE2262481A1/en
Priority to CH1860272A priority patent/CH558145A/en
Priority to FR7245738A priority patent/FR2169842B1/fr
Publication of GB1364500A publication Critical patent/GB1364500A/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
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy 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
    • A23G1/30—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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products

Landscapes

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

Abstract

1364500 Chocolate CADBURY Ltd 12 Dec 1972 [21 Dec 1971] 59499/71 Heading A2B A method of manufacturing milk chocolate comprises the step of heating full cream or skim milk powder to at least 85‹C for 20-120 minutes before it is added to other chocolate ingredients. The milk powder may be heated together with sugar and/or water. The sugar forms 10-25% of the heated mixture and the water up to 10%. The temperature preferably does not rise above 140‹C and the maximum temperature/heating time relationship is preferably within the shaded area of the figure. The heating may be done batchwise in trays in a hot air oven, or continuously using a band oven or a fluidised bed. The end product is milk chocolate which also contains cocoa mass, cocoa butter and lecithin.
GB5949971A 1971-12-21 1971-12-21 Method of producing milk chocolate Expired GB1364500A (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
GB5949971A GB1364500A (en) 1971-12-21 1971-12-21 Method of producing milk chocolate
DE19722262481 DE2262481A1 (en) 1971-12-21 1972-12-20 METHOD OF MANUFACTURING MILK CHOCOLATE
CH1860272A CH558145A (en) 1971-12-21 1972-12-20 PROCESS FOR MAKING MILK CHOCOLATE.
FR7245738A FR2169842B1 (en) 1971-12-21 1972-12-21

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB5949971A GB1364500A (en) 1971-12-21 1971-12-21 Method of producing milk chocolate

Publications (1)

Publication Number Publication Date
GB1364500A true GB1364500A (en) 1974-08-21

Family

ID=10483868

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5949971A Expired GB1364500A (en) 1971-12-21 1971-12-21 Method of producing milk chocolate

Country Status (4)

Country Link
CH (1) CH558145A (en)
DE (1) DE2262481A1 (en)
FR (1) FR2169842B1 (en)
GB (1) GB1364500A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6261627B1 (en) 1998-03-02 2001-07-17 Nestec S.A. Crumb products for chocolate production and their preparation
US7186435B2 (en) 2000-06-14 2007-03-06 Nestec S.A. Milk chocolate containing water

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1425839A (en) * 1973-08-17 1976-02-18 Cadbury Ltd Method of manufacturing a mild chocolate
GB1425337A (en) * 1973-08-17 1976-02-18 Cadbury Ltd Method of manufacturing a milk chocolate
CH595048A5 (en) * 1975-03-05 1978-01-31 Nestle Sa
SE431818C (en) * 1979-03-16 1985-04-29 Turos Foodprocessing Ab PROCEDURE FOR MANUFACTURING CRUMB PRODUCTS BY MIXING THE FLOW OF MILK RECOVERY, PROTEINS AND REDUCING SUGAR

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH478534A (en) * 1967-12-27 1969-09-30 Nestle Sa Manufacturing process of a white chocolate

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6261627B1 (en) 1998-03-02 2001-07-17 Nestec S.A. Crumb products for chocolate production and their preparation
US6706307B2 (en) 1998-03-02 2004-03-16 Nestec S.A. Preparation of crumb products for chocolate production
US7186435B2 (en) 2000-06-14 2007-03-06 Nestec S.A. Milk chocolate containing water
US7651721B2 (en) 2000-06-14 2010-01-26 Nestec S.A. Milk chocolate containing water

Also Published As

Publication number Publication date
CH558145A (en) 1975-01-31
FR2169842B1 (en) 1975-09-12
FR2169842A1 (en) 1973-09-14
DE2262481A1 (en) 1973-07-05

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee