Method and use of an apparatus for continuous tempering of chocolate mass comprising crystals
- Application ID: EP13189399
- Status: █ APPLICATION DEEMED TO BE WITHDRAWN
This patent has the IPC class A23 (FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES) Hepp Wenger Ryffel AG is specialized in A23. Here you find a list of all patent agent firms which are specialized in this IPC class. For a similar patent, they might be a good choice.