CRUMB, METHOD FOR PRODUCING OF CRUMB, MILK CHOCOLATE AND METHOD FOR PRODUCING OF MILK CHOCOLATE Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: method for producing of chocolate crumb involves mixing and heating solid substances of milk and sugar in the absence or in the presence of solid substances of cocoa and 1,2- 8% of water by weight of mixture to temperature of 85-120 C; providing reaction at temperature of 85-180 C for 2.5-25 min with following drying of resultant mass until moisture content is less than 3% by total weight of mixture. Concentrated chocolate crumb comprises solid milk substances with low fat content, sugar and, optionally, solid substances of cocoa, with ratio of solid substance of milk to sugar being 1:1.5-1.0.1. In case solid substance of cocoa is used in concentrated chocolate crumb, it is preferably provided in an amount of 10-15% by total weight of mixture. EFFECT: improved quality and flavor of crumb and milk chocolate. 15 cl, 3 ex