Patents-Review.com
ClassID:

3771 ⎘

A23G1/18 - CPC Classification

Classification description:

Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor; Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products Apparatus for conditioning chocolate masses for moulding

Recent Application in this class:
#1
20250127184
2025-04-24

METHOD AND APPARATUS

 #2
20220143528
2022-05-12

Use of ultrasound and acoustics to control crystallisation

 #3
20220087281
2022-03-24

Chocolate machine

 #4
20210127701
2021-05-06

Self-optimizing, adaptive industrial chocolate production system, and corresponding method thereof

 #5
20210092974
2021-04-01

DEVICE FOR TEMPERING EDIBLE PRODUCTS

 #6
20190357559
2019-11-28

Chocolate processing system and method

 #7
20190142027
2019-05-16

Chocolate machine

 #8
20190082712
2019-03-21

System for conveying and dispensing heated food material

 #9
20180360066
2018-12-20

PROCESS FOR PRODUCING A SEED SUSPENSION

 #10
20160205963
2016-07-21

Chocolate processing system and method

 #11
20140348999
2014-11-27

Machine and method for making chocolate

 #12
20130202752
2013-08-08

Chocolate production method and apparatus

 #13
20130017039
2013-01-17

MULTI STREAM MATERIAL PROCESSING APPARATUS

 #14
20120251688
2012-10-04

Additive manufacturing system and method for printing customized chocolate confections

 #15
20120148711
2012-06-14

Method for Operating an Installation for Producing Cast Products

 #16
20120132639
2012-05-31

HEATER JACKET AND CONTAINER DEVICE INCLUDING THE SAME

 #17
20120132086
2012-05-31

CHOCOLATE HEATING AND CONVEYING APPARATUS

 #18
20120103201
2012-05-03

Machine for the homogenization and thermal treatment of liquid and semi-liquid food products

 #19
20110212238
2011-09-01

Apparatus And Process For Tempering Chocolate

 #20
20100143644
2010-06-10

APPARATUS AND METHOD FOR SOLIDIFYING A MATERIAL UNDER CONTINUOUS LAMINAR SHEAR TO FORM AN ORIENTED FILM

 #21
20100024665
2010-02-04

Liquid food fountain

 #22
20090274803
2009-11-05

METHOD TO PRE-CRYSTALLIZE REAL CHOCOLATE IN THE FORM OF STABLE BETA V POLYMORPHIC CRYSTALS

 #23
20080179422
2008-07-31

Fountain that flows with fluidic material

 #24
20080111002
2008-05-15

SLEEVE FOR SUPPORTING A CYLINDER OF A CHOCOLATE FOUNTAIN

 #25
20080089988
2008-04-17

Confectionery moulding device

 #26
20070241205
2007-10-18

Fountain That Flows With Multiple Fluidic Materials

 #27
20070202241
2007-08-30

Process For Manufacturing Chocolate Mass, Machine And Compact Installation For The Chocolate Mass Processing

 #28
20070007273
2007-01-11

Multi-tier chocolate fountain apparatus

 #29
20060283975
2006-12-21

Fountain that flows with fluidic material

 #30
20060144256
2006-07-06

Fountain that flows with fluidic material

 #31
20060144255
2006-07-06

Fountain that flows with fluidic material

 #32
20060141110
2006-06-29

Method for producing particles

 #33
20060118595
2006-06-08

Fountain that flows with fluidic material

 #34
20060083497
2006-04-20

Chocolate fountain apparatus with output port

 #35
20060081720
2006-04-20

Multi-tier chocolate fountain apparatus

 #36
20060038035
2006-02-23

Fountain that flows with fluidic material

 #37
20050092853
2005-05-05

Fountain that flows with fluidic material

 #38
20050092852
2005-05-05

Fountain that flows with fluidic material

 #39
20050084598
2005-04-21

Oily cake excellent in heat-resistant shape retention and process for producing the same

 #40
20050049426
2005-03-03

Method of producing seed crystal suspensions based on melted fat

 #41
15600153
2018-05-01

Method for forming three-dimensional chocolate structures