3731 ⎘
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor; Processes of manufacture not relating to composition or compounding ingredients; Processes specially adapted for manufacture or treatment of cocoa or cocoa products Manufacture or treatment of liquid, cream, paste, granule, shred or powder
Sub-classes:METHOD AND DEVICE FOR CONVEYING FOOD PRODUCTS
#2FOOD COMPOSITIONS COMPRISING CACAO POD HUSK
#3Emulsion and process for making same
#4COCOA FOOD PREPARATION PRODUCT SUITABLE TO PREPARE A HOT CHOCOLATE DRINK AND PROCESS THEREOF
#5SYSTEM AND METHOD FOR FEEDBACK-BASED COLLOID PHASE CHANGE CONTROL
#6Composition and method for producing the same
#7Use of ultrasound and acoustics to control crystallisation
#8HIGH IMPACT COCOA POWDER
#9COMPOSITION FOR COATING FROZEN CONFECTIONERY AND A PROCESS FOR MANUFACTURING SAME
#10Systems and methods for distributing and dispensing chocolate
#11SPREADABLE FOOD PRODUCT BASED ON CHOCOLATE AND HAZELNUTS, PROCESS AND PLANT FOR PRODUCING SUCH FOOD PRODUCT
#12USE OF UTRASOUND AND ACOUSTICS TO CONTROL CRYSTALLISATION
#13NON-HYDROGENATED CHOCOLATE WITH COCOA BUTTER ALTERNATIVE AND PREPARATION METHOD THEREFOR
#14CHOCOLATE PRODUCTS AND METHODS OF MAKING THEREOF
#15Process of producing cocoa shell powder
#16Emulsion and process for making same
#17TEMPERATURE TOLERANT CHOCOLATE
#18Full fat content non-alkalized shelf stable liquid chocolate processing methods and products
#19Process for producing dark brown natural cocoa
#20Cocoa shell powder and process of making
#21Systems and methods for distributing and dispensing chocolate
#22Caramel precursors with specific thickening characteristics
#23CAFFEINE-REDUCED CACAO COMPOSITION
#24Method for obtaining bloom-retarding components for confectionary products
#25CHOCOLATE PITA DESSERT
#26Machine and method for making chocolate
#27Cocoa bean processing methods and techniques
#28METHOD OF PRODUCING AN AROMATISED AQUEOUS LIQUID
#29Process For Producing Cacao Puree Of High Purity And Yield
#30Process of producing cocoa shell powder
#31METHOD OF PRODUCING HIGH-BRIGHTNESS COCOA POWDER AND REALTED COMPOSITIONS
#32METHOD OF PRODUCING HIGH-BRIGHTNESS COCOA POWDER AND RELATED COMPOSITIONS
#33PROCESS FOR PRODUCING COCOA HUSK EXTRACT
#34PROCESS FOR PREPARING CHOCOLATE CRUMB
#35PROCESS FOR PREPARING CHOCOLATE CRUMB
#36Method for producing a soluble cocoa product from cocoa powder
#37Cocoa bean processing methods and techniques
#38PROCESS FOR PREPARING CHOCOLATE CRUMB
#39PROCESS FOR PREPARING CHOCOLATE CRUMB
#40PROCESS FOR PREPARING CHOCOLATE CRUMB
#41PROCESS FOR PREPARING CHOCOLATE CRUMB
#42PROCESS FOR PREPARING CHOCOLATE CRUMB
#43PROCESS FOR PREPARING CHOCOLATE CRUMB
#44PROCESS FOR PREPARING CHOCOLATE CRUMB
#45COCOA COMPOSITION
#46Obtaining cocoa extracts rich in bioactive peptides with ACE and PEP enzyme inhibitory activity
#47Process and product
#48Process for producing dark chocolate
#49Process for producing high flavour cocoa
#50METHOD FOR PROCESSING MATERIAL TO PRODUCE PARTICLES OF A DESIRED SIZE
#51Chocolate extract, process of making, and uses thereof
#52PROCESS
#53High-Fat Cocoa Product, A Process For Its Manufacture And Its Application In Confections
#54NUTRITIONALLY SUITABLE COCOA FOR ANIMAL FEED
#55Modified cocoa product and process for its manufacture
#56METHOD AND APPARATUS FOR PRODUCING COCOA PRODUCTS
#57Method For Producing Fat and/or Solids From Beans and Compositions Containing Cocoa Polyphenols
#58METHOD OF PRODUCING HIGH-BRIGHTNESS COCOA POWDER AND RELATED COMPOSITIONS
#59Partially Defatted Cocoa Solids Containing Conserved Amounts of Cocoa Polyphenols
#60Method for Solvent Extracting Cocoa Butter from Cocoa Nibs
#61Fountain That Flows With Multiple Fluidic Materials
#62Process For The Roasting Of Cocoa
#63Fountain shaping device
#64Low-fat cocoa powder
#65Ready-to-eat fudge dessert
#66Method for producing fat and/or solids from beans and compositions containing polyphenols
#67Gelatin substitute product and uses in food preparation