Method of manufacturing a milk chocolate
CA 1053962 A · Owner: Cadbury Limited · Inventors: Burley, Victor G.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method of manufacturing a milk chocolate comprises the steps of heating an aqueous sugar solution which may, contain up to 5% by weight of glucose to a temperature of, 250°F to 320°F. The heated sugar solution is then immediately poured into milk powder in a heated melangeur and the resultant mixture is then processed to form milk chocolate. Anhydrous butter fat, cocoa mass and/or cocoa powder may be present with the milk powder when the heated sugar solution is added.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted May 8, 1979. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended May 8, 1996.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.