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,...
Patent
1977-06-14
1978-10-10
Naff, David M.
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,...
426584, 426593, 426634, 426466, A23G 100
Patent
active
041197402
ABSTRACT:
Cocoa is extended by adding thereto a cocoa extender prepared by roasting peanut grit, almond shells or soybean flakes at a temperature of from about 275.degree. F to about 475.degree. F for from about 20 to about 90 minutes, and after roasting pulverizing the peanut grit, almond shells or soybean flakes to about 200 mesh.
REFERENCES:
Cook; L. R., Chocolate Production and Use, Magazines for Industry Inc., N.Y. 1963, (pp. 194-197, 204, 205 & 212-215).
Harris, et al., Development and Use of Defatted Peanut Flours, Meals, and Grits, Agricultural Experiment Station, Auburn University Alabama, Bulletin 431, 1972 (pp. 14-17, 30, 31 & 34-37).
Naff David M.
Wilbur Chocolate Company, Inc.
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