HUT37009A - Method for producing sweets industrial produces of decreased cocoa content respectively cocoaless one of chocolate character
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Method for producing sweets industrial produces of decreased cocoa content respectively cocoaless one of chocolate character
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Publication number
HUT37009A
HUT37009AHU388283AHU388283AHUT37009AHU T37009 AHUT37009 AHU T37009AHU 388283 AHU388283 AHU 388283AHU 388283 AHU388283 AHU 388283AHU T37009 AHUT37009 AHU T37009A
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Application filed by Budapesti Edesipari Vallalat, Noevenyolajipari MososzergyartfiledCriticalBudapesti Edesipari Vallalat
Priority to HU388283ApriorityCriticalpatent/HU192196B/en
Publication of HUT37009ApublicationCriticalpatent/HUT37009A/en
Publication of HU192196BpublicationCriticalpatent/HU192196B/en
Confectionary prods. of the chocolate-type with reduced cocoa content or contg. no cocoa material at all are produced from partly or totally oil-free oil-seed suitable for human consumption by using more than 10 wt.% oil-free oil-seed in the basic mixt., pref. as much oil-free oil-seed as the cocoa powder or fat free cocoa solids proportion in the original chocolate recipe, and in order to replace the oil eliminated from the oil-seed, adjusting the fat content of the basic mixt. with special vegetable fats suitable for making the different shapes of chocolate prods. to 28-43 wt.%.
HU388283A1983-11-141983-11-14Method for producing decreased cocoa-matter bearing respectively cocoa-matterless sweets industrial products of chocolate character
HU192196B
(en)
A chocolate composition for the preparation of heat-resistant chocolate articles, a process for its manufacture and its working into foodstuff articles.