Patents by Inventor Hartmut Balzer

Hartmut Balzer has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Chocolate product and process for producing the same
    Patent number: 10321698
    Abstract: The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.
    Type: Grant
    Filed: September 10, 2012
    Date of Patent: June 18, 2019
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Konstantinos Paggios, Martin Thiele, Hartmut Balzer, Stephen Pearson
  • Chocolate Product And Process For Producing The Same
    Publication number: 20150024109
    Abstract: The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.
    Type: Application
    Filed: September 10, 2012
    Publication date: January 22, 2015
    Applicant: KRAFT FOODS R & D, INC.
    Inventors: Konstantinos Paggios, Martin Thiele, Hartmut Balzer, Stephen Pearson
  • Method Of Producing Chocolate
    Publication number: 20150024110
    Abstract: A method of producing chocolate comprising mixing for 10-120 minutes a composition having a temperature of 35-50 C, the composition comprising: chocolate base mass; and one or more surfactants; wherein the composition has a fat content of 22-30 wt. % and a water content of at least 1.1 wt. % relative to the total mass of the composition.
    Type: Application
    Filed: September 11, 2012
    Publication date: January 22, 2015
    Applicant: KRAFT FOODS R & D, INC.
    Inventors: Konstantinos Paggios, Martin Thiele, Hartmut Balzer, Imola Zsigmond