http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009015494-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2fc68e54b8f81807ebf69fbc48388b00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_535a638f83a1514b557eafd081796d3f http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_774c5b1e75eb1b34e95e305b09f902de http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bc5d5db05f8bf99709e533a17f7438be |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-0009 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-042 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-04 |
| filingDate | 2007-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a8be3e20db75e3f7efe0664896ee0b8c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5df6439add97d018757c4b974329c93 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9510156e4df753ced2808b8fbfb6cb4e |
| publicationDate | 2009-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2009015494-A1 |
| titleOfInvention | Process and device for producing dark chocolate |
| abstract | A process and a plant for the production of dark chocolate are proposed which enable production of dark chocolate, in particular also single-variety dark chocolate, having a high cocoa content, without cocoa powder needing to be produced and/or added. By partial defatting of the cocoa mass in one process step, which is provided upstream of mixing, grinding and/or conching, the fat content in the cocoa mass is reduced to the extent that dark chocolates having a high cocoa content can be produced without cocoa powder needing to be added. The partial defatting of the cocoa mass is preferably carried out using a decanter (50). The cocoa butter fraction (2) according to the invention is obtained on decanting as a high-fat fraction which still contains a fraction of 17 to 21% by weight, maximum 30% by weight, of fat-free cocoa dry matter. In the novel process according to the present invention, the expenditure for production of a highly defatted cocoa powder is avoided, since the cocoa mass (1) is only defatted to the extent that the mass which is produced therefrom can without problem be comminuted with rollers (30) and subsequently conched. The cocoa butter fraction, after comminution in a ball mill, is added during conching. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102010049680-B4 |
| priorityDate | 2007-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.