METHOD FOR PREPARING HEAT-RESISTANT CHOCOLATE AND HEAT-RESISTANT CHOCOLATE Russian patent published in 1997 - IPC

Abstract RU 2090082 C1

FIELD: food industry. SUBSTANCE: method involves adding moisture to chocolate and using technology of miscella; with its help stable emulsion of water-in-oil type is received, for example, hydrated lecithin. Stable emulsion is added to tempered chocolate during the process of its treating and after its ageing and stabilization, chocolate product is prepared. EFFECT: delicate taste, higher organoleptical properties. 7 cl

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RU 2 090 082 C1

Authors

Kirk S.Kilej[Us]

Nehnsi V.Kuon[Us]

Dates

1997-09-20—Published

1992-03-18—Filed