Method of manufacturing a milk chocolate

Details Method of manufacturing a milk chocolate Method of manufacturing a milk chocolate

1974-08-16

1978-08-15

Sever, Frank

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426631, 426584, A23G 100

Patent

active

041073479

ABSTRACT:
A method of manufacturing a milk chocolate comprises the steps of heating an aqueous sugar solution, which may contain up to 5% by weight of glucose, to a temperature of 250.degree. F to 320.degree. F. The heated sugar solution is then immediately poured into milk powder in a heated melangeur and the resultant mixture is then processed to form milk chocolate. Anhydrous butter fat, cocoa mass and/or cocoa powder may be present with the milk powder when the heated sugar solution is added.

REFERENCES:
patent: 2209202 (1940-07-01), Horne
patent: 2328791 (1943-09-01), Drury
patent: 2452770 (1948-11-01), Lang
patent: 3126283 (1964-03-01), Noznick
patent: 3248226 (1966-04-01), Stewart, Jr.
patent: 3385710 (1968-05-01), Reymond et al.
patent: 3607309 (1971-09-01), Olney et al.
patent: 3622342 (1971-11-01), Rusoff
patent: 3769030 (1973-10-01), Kleinert
Chem. Abstracts v. 75 108701s, Model Studies on Non-Enzymic browning reactions, 1971.
Chem. Abstracts v. 75 4281p, Non-enzymic browning, 1971.
Principles of Dairy Chemistry by Jenness et al., pub. by John Wiley and Sons, N. Y. 1959, pp. 346-357.

Affiliated with

Also associated with

Rating

Method of manufacturing a milk chocolate does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method of manufacturing a milk chocolate, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of manufacturing a milk chocolate will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1435633