Chocolate crumb
CA 2260406 A1 · Owner: Carli, Sophie · Inventors: Jercher, Loreta; Armstrong, Euan; Carli, Sophie
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A process for the preparation of chocolate crumb which comprises mixing and heating mixing and heating low fat milk solids sugar, in the absence or, presence of cocoa solids and from 1.2 to 8% by weight of water based on the weight of the mixture in a mixer to a temperature of 85° to 120°C, reacting at a, temperature of 85° to 180°C for a period of from 2.5 to 25 minutes followed by, drying to a moisture content of less than 3% by weight based on the total weight of the mixture. The present invention also provides a concentrated chocolate crumb comprising low fat milk solids sugar and optionally cocoa, solids wherein the ratio of milk solids to sugar is between 1:1.5 and 1: 0.1. When …
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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
- Filed February 16, 1999. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended February 16, 2019.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by February 16, 2021.
- 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.