METHOD OF OBTAINING CHOCOLATE MASS Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: cacao butter, grated cacao and confectioner's sugar are dosed according to the formulation, are mixed up and crushed. Then the phospholipin concentrate, cacao butter and aromatic principles are added to the obtained mixture. The mixture is directed for homogenization into an electromagnetic apparatus with a variable rotating electromagnetic field having the intensity from 50 to 150 kA/m in the active zone. It ensures the creation of hydrodynamic mode characterized by Eulerian criterion from 250 to 750. EFFECT: enhanced quality of chocolate mass at the expense of lowering its viscosity and raising the dispersity, reduced expenditure of cacao butter, reduced power-consuming and reduced manufacturing cost of the product.