FIELD: food industry. SUBSTANCE: cacao butter, ground cacao and sugar powder are metered out in accordance with the formula, mixed and ground. Before metering, ground cacao is additionally treated in active zone created by alternating electromagnetic field with magnetic induction of 0.01-0.05 T ensuring a shearing rate of 250-900 s-1 in which case the flow velocity is 0.2-0.1 m/s. Then the resulting mixture is treated with phosphatide concentrate, cacao butter, aromatizers, and delivered for homogenization. EFFECT: reduced prime cost of mass achieved by decreasing consumption of cacao butter and improving quality of mass.
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Authors
Dates
1995-04-30—Published
1991-05-15—Filed