METHOD OF CHOCOLATE MASS PRODUCTION Russian patent published in 2000 - IPC

FIELD: food industry, particularly, confectionery branch. SUBSTANCE: method includes mixing of cacao products, sugar, their grinding, liquefaction of prepared mixture with introduction of liquefier and aromatic and flavor additives. During liquefaction, additionally introduced is antioxidant-concentrate of tocopherols mixture in the amount of 0.01-0.1% of total chocolate mass. Then mixture is thoroughly mixed till preparation of mass with homogeneous consistency. Prepared chocolate mass with antioxidant "Tokomiks" preserves its quality factor for one year without changing it. EFFECT: prolonged storage life. 2 cl, 3 ex