A - Human Necessities – 23 – G
Patent
A - Human Necessities
23
G
A23G 1/00 (2006.01)
Patent
CA 2494482
A malted-infused chocolate formulation comprises from 19% to 50% by weight of cocoa liquor and from 81% to 50% by weight of a non-fat, cereal based cocoa extender; or alternatively the formulation comprises from 11 % to 29% by weight of cocoa butter, and from 89% to 71% by weight of non-fat, cereal-based cocoa extender. The non-fat, cereal based cocoa extender consists of finely ground toasted malted cereal chosen from the group consisting of barley, wheat, rye, buckwheat, rice and mixtures thereof. Methods of making the chocolate formulations include the steps of toasting the cereal to a desired colour and flavour, grinding the toasted cereal, cooling, and adding the requisite amount of cocoa liquor or cocoa butter.
Préparation chocolatée à infusion de malt comprenant en poids de 19% à 50% de liqueur de cacao et de 81% à 50% d'un créo-extendeur de cacao à base de céréale, non gras; ou, en variante, de 11 % à 29% de beurre de cacao et de 89% à 71% d'un créo-extendeur de cacao à base de céréale, non gras. Le créo-extendeur de cacao à base de céréale, sans graisse, se compose d'une céréale maltée grillée finement moulue, prise dans le groupe composé d'orge, de froment, de seigle, de sarrasin, de riz et de mélanges de ces céréales. Le procédé de fabrication de ces préparations chocolatées consiste à griller la céréale jusqu'à obtention de la couleur et de l'arôme recherchés, à moudre la céréale grillée, à la laisser refroidir et à y ajouter la dose requise de liqueur de cacao ou de beurre de cacao.
Gowan Intellectual Property
Miller Van
LandOfFree
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