Fuente: WIPO "milk" A chocolate-flavoured milk powder readily dispersible in water is made by mechanically mixing a powder or concentrate of skim milk or whole milk and a chocolate-flavoured powder, i.e. powdered chocolate or ground, roasted cocoa nibs from which all or part of the fat has been removed, and containing, if desired, sweetening agents, flavouring such as vanilla and milk powder, and forming the mixture into aggregates of particles. The preparation preferably contains a sweetening agent, e.g. sucrose, dextrose, fructose, maltose or saccharine, incorporated during the mixing or afterwards. Starches, gums, carboxymethyl cellulose, lecithin may be incorporated. The procedure may be: drying to a powder a cooked wet mix of the chocolate powder containing sucrose and dried skim milk, mixing this powder with skim milk powder and alpha lactose monohydrate, allowing the resulting mixture to fall through moistened air to produce aggregates, and drying the aggregates. Specification 753,600 is referred to. board end the edge of which provides a guide for the knife. Parallel lines 13 may be marked on the board, up to which is moved the loaf face. The vertical edge 11 may incline inwardly. The board may be provided with a crumb-retaining head 16 with a gap for the knife. The abutment may be at the edge of the board base or inwards of that and provided with hinges (Fig. 4, not shown) to lie flat.