A23G1/0003 - CPC Classification Index

ClassID:

3729 ⎘

A23G1/0003 - CPC Classification

Classification description:

Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor Processes of manufacture not relating to composition or compounding ingredients

Sub-classes:

A23G1/0006 » {Processes specially adapted for manufacture or treatment of cocoa or cocoa products } 64
A23G1/002 » {Processes for preparing or treating cocoa beans or nibs} 85
A23G1/0023 » {Cocoa butter extraction by pressing} 10
A23G1/0026 » {Mixing; Roller milling for preparing chocolate} 25
A23G1/0046 » {Processes for conditioning chocolate masses for moulding} 35
A23G1/005 » {Moulding, shaping, cutting, or dispensing chocolate } 33
A23G1/0076 » {Processes for moulding hollow products, open shells or other articles having cavities, eg. open cavities} 35
A23G1/0079 » {Chocolate moulds processing } 14
A23G1/0089 » {Tapping or jolting tables treatment} 2
A23G1/0093 » {Moulds conveying, e.g. associated manipulations} 8
A23G1/0096 » {Removing chocolate from the mould } 7

Recent Application in this class:

20250331532

CHOCOLATE PRODUCT WITH HIGH FIBRE

20240099324

METHOD FOR PREPARING A CHOCOLATE PRODUCT

20240080991

METHOD OF MANUFACTURING TRANSIENT ELECTRONICS

20220256881

CACAO POD HUSK POWDER, METHOD OF ITS PREPARATION AND ITS USE IN FOOD, PHARMACEUTICAL AND COSMETIC COMPOSITIONS

20200015509

FOOD PRODUCT PRINTER SYSTEM

20170215453

TEMPERED CHOCOLATE PRINTING SYSTEM, KIT AND RELATED METHOD

20120142963

PROCESS FOR PRODUCING COCOA HUSK EXTRACT

20100173042

Chocolate extract, process of making, and uses thereof

20100068365

Process for reducing the microbial count in a chocolate mass

20060172047

Method of modifying taste

20060172029

Magnetic industrial device

20060127553

Process for thermally treating a product with steam