CHOCOLATE PRODUCTION METHOD Russian patent published in 1994 - IPC

FIELD: food industry. SUBSTANCE: method involves dosing of components followed by grinding, supplementation with phosphatide concentrate (0.3-0.5% ), and homogenization. The phosphatide concentrate is obtained by hydratation of oil exposed to electromagnetic activation (layer thickness 1.0-1.5 mm, electromagnetic field tension 200-250 kA/m, flow rate 1.0-1.5 m/c). Phosphatide concentrate is dried in permanent electromagnetic field (tension 200-250 kA/m) at 70-75 C and flow rate 0.2-0.5 m/s. The product is chocolate (viscosity 8.5-9.0 Pac, content of oil and fat 33.7-34.0%) and chocolate glaze (viscosity 9.5-10.0 Pac, content of oil and fat 34.5-34.7%). The consumption of expensive cocoa oil and chocolate glaze is cut down by 7-10 kg/t and 10-12 kg/t respectively. EFFECT: higher product quality; less consumption of cocoa oil or replacers. 6 tbl