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Primary Examiner: Hunter, Jeanette M.
Assistant Examiner:
Attorney: Watson, Leavenworth, Kelton & Taggart

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Title: Milk chocolate manufacturing

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.

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Other info:

Inventors: Bracco, Umberto (La Tour-de-Peilz, CH)

Application Number: 663716
Filing Date: 1976-03-04
Publication_date: 1978-03-28
Assignee: Societe d'Assistance Technique pour Produits Nestle S.A. (Lausanne, CH)
Primary Class(es): 426/584 426/585, 426/588, 426/631, 426/660
Other Classes:
US Patent Ref:

3622342	Nov, 1971	Rusoff	426/660.
3702252	Nov, 1972	Veltman et al.	426/584.
3769030	Oct, 1973	Kleinert	426/660.

Other Refs: Other References: 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.