Chocolate solid wafer and method of manufacture

Details Chocolate solid wafer and method of manufacture Chocolate solid wafer and method of manufacture

1975-02-03

1976-06-29

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426601, 426659, 426660, 426662, A23G 100

Patent

active

039669971

ABSTRACT:
A substantially unsweetened homogeneous solid chocolate composition useful as an intermediate in producing chocolate fudge toppings and chocolate variegating sauces for ice cream and method for preparation thereof which composition consists essentially of 25 to 40 weight percent of cocoa determined on a fat-free basis, 30 to 40 weight percent of a mixture of hydrogenated vegetable oil and cocoa butter, 18 to 25 weight percent of starch, 0 to 10 weight percent of low fat milk powder, 0.5 to 2.0 weight percent of lecithin and 0.5 to 3.0 weight percent of salt. Small amounts of flavor imparting materials such as vanillin may be present.

REFERENCES:
patent: 2188489 (1940-01-01), Veatch
patent: 2221563 (1940-11-01), Young
patent: 2287838 (1942-06-01), Stanley
patent: 2459908 (1949-01-01), Alikonis
patent: 2487931 (1949-11-01), Lataner
patent: 2760867 (1956-08-01), Kempf et al.
patent: 3098746 (1963-07-01), Noznick et al.

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