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CH478534A - Procédé de fabrication d'un chocolat blanc - Google Patents

Procédé de fabrication d'un chocolat blanc

Info

Publication number
CH478534A
CH478534A CH1820267A CH1820267A CH478534A CH 478534 A CH478534 A CH 478534A CH 1820267 A CH1820267 A CH 1820267A CH 1820267 A CH1820267 A CH 1820267A CH 478534 A CH478534 A CH 478534A
Authority
CH
Switzerland
Prior art keywords
manufacturing process
white chocolate
chocolate
white
manufacturing
Prior art date
Application number
CH1820267A
Other languages
English (en)
Inventor
Rostagno Walter
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Priority to CH1820267A priority Critical patent/CH478534A/fr
Priority to BE724796D priority patent/BE724796A/xx
Priority to FR1594982D priority patent/FR1594982A/fr
Priority to ES361639A priority patent/ES361639A1/es
Priority to GB6069468A priority patent/GB1196380A/en
Publication of CH478534A publication Critical patent/CH478534A/fr

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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • 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
    • 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
    • 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

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)
CH1820267A 1967-12-27 1967-12-27 Procédé de fabrication d'un chocolat blanc CH478534A (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
CH1820267A CH478534A (fr) 1967-12-27 1967-12-27 Procédé de fabrication d'un chocolat blanc
BE724796D BE724796A (fr) 1967-12-27 1968-12-02
FR1594982D FR1594982A (fr) 1967-12-27 1968-12-10
ES361639A ES361639A1 (es) 1967-12-27 1968-12-19 Procedimiento de fabricacion de un producto de confiteria.
GB6069468A GB1196380A (en) 1967-12-27 1968-12-20 Confectionery Composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1820267A CH478534A (fr) 1967-12-27 1967-12-27 Procédé de fabrication d'un chocolat blanc

Publications (1)

Publication Number Publication Date
CH478534A true CH478534A (fr) 1969-09-30

Family

ID=4431248

Family Applications (1)

Application Number Title Priority Date Filing Date
CH1820267A CH478534A (fr) 1967-12-27 1967-12-27 Procédé de fabrication d'un chocolat blanc

Country Status (5)

Country Link
BE (1) BE724796A (fr)
CH (1) CH478534A (fr)
ES (1) ES361639A1 (fr)
FR (1) FR1594982A (fr)
GB (1) GB1196380A (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2516690A1 (de) * 1975-03-05 1976-09-16 Nestle Sa Verfahren zur herstellung von milchschokolade
EP0016745A2 (fr) * 1979-03-16 1980-10-01 Turos-Foodprocessing AB Procédé de fabrication de produits dits "crumbs"
BE1006476A3 (nl) * 1992-12-28 1994-09-06 Coillie Germaan Van Werkwijze voor het vervaardigen van een chocolade-artikel met het uiterlijk uitzicht van een friet en aldus bekomen chocolade-artikel.

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1364500A (en) * 1971-12-21 1974-08-21 Cadbury Ltd Method of producing milk chocolate
US4323587A (en) * 1978-12-11 1982-04-06 National Can Corporation Colorants for lipid-based edible compositions and lipid-based compositions made therefrom
US4323583A (en) * 1978-12-11 1982-04-06 National Can Corporation Colorants for lipid-based edible compositions and lipid-based compositions made therefrom
US4315035A (en) * 1978-12-11 1982-02-09 National Can Corporation Colorants for lipid-based confection compositions and lipid-based compositions made therefrom
GB9804401D0 (en) 1998-03-02 1998-04-29 Nestle Sa Chocolate crumb
AU2002354950B2 (en) 2001-07-20 2008-08-21 Mars, Incorporated Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same
EP1733625B1 (fr) * 2005-06-16 2008-08-13 Kraft Foods R & D, Inc. Zweigniederlassung München Procédé de fabrication de matériaux de base granulés pour la fabrication du chocolat
US8067051B2 (en) 2006-06-19 2011-11-29 Kraft Foods R & D, Inc. Process for milling cocoa shells
DE102006033012A1 (de) * 2006-07-17 2008-01-24 Hochschule Neubrandenburg Verfahren zur Aufbereitung von Milchpulver für die Schokoladenherstellung
BE1027014B1 (fr) * 2019-01-31 2020-09-01 Isera & Scaldis Sugar Méthode de production d’une composition de caramel aromatique

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2516690A1 (de) * 1975-03-05 1976-09-16 Nestle Sa Verfahren zur herstellung von milchschokolade
EP0016745A2 (fr) * 1979-03-16 1980-10-01 Turos-Foodprocessing AB Procédé de fabrication de produits dits "crumbs"
EP0016745B1 (fr) * 1979-03-16 1984-10-24 Turos-Foodprocessing AB Procédé de fabrication de produits dits "crumbs"
BE1006476A3 (nl) * 1992-12-28 1994-09-06 Coillie Germaan Van Werkwijze voor het vervaardigen van een chocolade-artikel met het uiterlijk uitzicht van een friet en aldus bekomen chocolade-artikel.

Also Published As

Publication number Publication date
GB1196380A (en) 1970-06-24
FR1594982A (fr) 1970-06-08
BE724796A (fr) 1969-06-02
ES361639A1 (es) 1970-11-16

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Legal Events

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