Manufacture of dry chocolate drink product

Claim 1

IN A PROCESS FOR THE MANUFACTURE OF A DRY CHOCLATE DRINK PRODUCT, MIXING FLUID SKIM MILK AND SUCROSE, CONTROLLED FOREWARMING OF SUCH MIXTURE TO PRODUCE WHEY PROTEIN VALUES OF ABOUT 1.0 TO 2.5 MGS. PER GRAM OF NONFAT DRY MILK IN THE RESULTANT NONFAT MILK SOLIDS BASE PRODUCT, CONCENTRATING THE MIXTURE AND DRYING THE SAME TO FORM SAID NONFAT MILK SOLIDS BASE PRODUCT, MIXING DRY COCOA WITH A WETTING AGENT FOR COCOA TO FORM A COCOA BASE PRODUCT, BLENDING THE NONFAT MILK SOLIDS BASE PRODUCT AND THE COCOA BASE PRODUCT WITH NONFAT DRY MILK, MULTIPLE TYPE SUGAR AND A STABILIZER, SUBJECTING THE BLENDED PARTICLES TO CONTROLLED WETTING WHILE BEING SUBJECT TO HEATED HIGH VELOCITY AIR FLOW TO CAUSE PARTICLES TO ADHERE TO EACH OTHER IN AGGREGATED FORM AND RAPIDLY DRYING SUCH AGGREGATED PARTICLES.