CHOCOLATE ICING Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: chocolate icing has sugar powder, cocoa products, fat product, phosphatide concentrate. Cocoa butter is used as fat product. Ground cocoa is used as cocoa products. They additionally add substitution of cocoa products, produced by frying of grapes seeds under temperature of 150 - 180 C within 1 - 3 minutes with following grinding, made in two stages. During first stage seeds are subjected to crushing and during second stage - to grinding in film of 0.1-2.0 mm thick under temperature of 110-130 C and with speed of stream of 0.3-5.0 m/s with ratio of shares, in mass % , as follows: substitution of cocoa products - 17-40, ground cocoa - 0.1-5.0, cocoa butter - 12-28, phosphatide concentrate - 0.2-0.4, aromatizer - 0.05-0.06, sugar powder - the rest. Besides, chocolate icing, if required, additionally has confectionery fat in amount of up to 8 mass %. EFFECT: chocolate icing is used in food industry. 2 cl, 4 tbl