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

FIELD: food industry, particularly, confectionery branch. SUBSTANCE: method involves mixing of dry dairy product, sugar, cacao butter, and cocoa paste. Prepared mixture is subjected to grinding, liquefaction, homogenization, tempering and forming. For liquefaction emulsifier is used in the form of soya phosphatide concentrate in the amount of 0.4-0.5% from total mass and one more emulsifier consisting of ethers of polyglycerine and interesterified ricinic acids in the amount of 0.1-1.1% from total mass. If necessary, additives may be introduced during the process of forming and before it in the form of nuts and/or dried fruits in the amount of 2-15% of total mass. Method provides reduction of product cost price due to using at stage of liquefaction increased quantity of emulsifier in the form of cacao butter replacer and increased quantity of introduced dry dairy product. EFFECT: reduced cost price. 3 cl, 2 ex