PROCESSING COCOA

A method for processing caramelised cocoa bean fragments by preparing a mixture containing at least cocoa bean fragments, sugar and water and/or milk, heat treating the mixture to caramelise the cocoa bean fragments, and tempering then heat treating the caramelised cocoa bean fragments, is disclosed...

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Hauptverfasser:	IDRISS, FAYCAL, VAREILLE, PHILIPPE
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator	IDRISS, FAYCAL VAREILLE, PHILIPPE
description	A method for processing caramelised cocoa bean fragments by preparing a mixture containing at least cocoa bean fragments, sugar and water and/or milk, heat treating the mixture to caramelise the cocoa bean fragments, and tempering then heat treating the caramelised cocoa bean fragments, is disclosed. Caramelised cocoa bean fragments and the use thereof in food are also disclosed.
format	Patent
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Caramelised cocoa bean fragments and the use thereof in food are also disclosed.</description><edition>6</edition><language>eng ; fre</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1997</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19970918&DB=EPODOC&CC=CA&NR=2247200A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19970918&DB=EPODOC&CC=CA&NR=2247200A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>IDRISS, FAYCAL</creatorcontrib><creatorcontrib>VAREILLE, PHILIPPE</creatorcontrib><title>PROCESSING COCOA</title><description>A method for processing caramelised cocoa bean fragments by preparing a mixture containing at least cocoa bean fragments, sugar and water and/or milk, heat treating the mixture to caramelise the cocoa bean fragments, and tempering then heat treating the caramelised cocoa bean fragments, is disclosed. Caramelised cocoa bean fragments and the use thereof in food are also disclosed.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1997</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBAICPJ3dg0O9vRzV3D2d_Z35GFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8c6ORkYm5kYGBo6GxkQoAQDFlhzh</recordid><startdate>19970918</startdate><enddate>19970918</enddate><creator>IDRISS, FAYCAL</creator><creator>VAREILLE, PHILIPPE</creator><scope>EVB</scope></search><sort><creationdate>19970918</creationdate><title>PROCESSING COCOA</title><author>IDRISS, FAYCAL ; VAREILLE, PHILIPPE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA2247200A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>1997</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>IDRISS, FAYCAL</creatorcontrib><creatorcontrib>VAREILLE, PHILIPPE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>IDRISS, FAYCAL</au><au>VAREILLE, PHILIPPE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCESSING COCOA</title><date>1997-09-18</date><risdate>1997</risdate><abstract>A method for processing caramelised cocoa bean fragments by preparing a mixture containing at least cocoa bean fragments, sugar and water and/or milk, heat treating the mixture to caramelise the cocoa bean fragments, and tempering then heat treating the caramelised cocoa bean fragments, is disclosed. Caramelised cocoa bean fragments and the use thereof in food are also disclosed.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record>
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subjects	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	PROCESSING COCOA
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