Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1976-03-04
1978-03-28
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426585, 426588, 426631, 426660, A23G 100, A23C 900
Patent
active
040815684
ABSTRACT:
A method of making a milk chocolate by preparing a mixture of milk, sugar and, if desired, cocoa, adjusting the pH-value of the mixture to a value of from 6.25 to 6.7, and drying to form a product which is subsequently processed into milk chocolate.
REFERENCES:
patent: 3622342 (1971-11-01), Rusoff
patent: 3702252 (1972-11-01), Veltman et al.
patent: 3769030 (1973-10-01), Kleinert
Cook, Chocolate Production and Use, Magazines for Ind., New York, 1963, p. 149.
Cook, Chocolate Production and Use, Magazines for Ind. New York, 1963 pp. 146-147, 211-212.
Williams Chocolate and Confectionery, Leonard Hill, London, 1964, pp. 116-121.
Hunter Jeanette M.
Societe d'Assistance Technique pour Produits Nestle S.A.
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