METHOD FOR PRODUCTION OF BAR CHOCOLATE WITH COARSE ADDITIVES Russian patent published in 2006 - IPC A23G1/48 

FIELD: food processing industry in particular confectionery industry.

SUBSTANCE: Claimed method includes providing of chocolate mass by blending and grinding of sand sugar, cocoa paste, roast almond nut meat, burn sugar, cocoa oil, emulsifiers and vanilla flavoring with simultaneous mass heating up to 45-47°C and viscosity of 9-12 Pa.s. Then obtained mixture is tempered in tempering devise with water cooling having temperature of 13-14°C. In the first cooling zone tempering is carried out at chocolate mass temperature of 27-28°C for 2-3 min. In the second cooling zone tempering is carried out at 28-29°C for 4-5 min. Before discharging from tempering devise chocolate mass temperature is adjusted to 29-30°C. Then mass is blended with roast shredded almond nut and shredded waffles in spiral mixer of dropping head and temperature in outlet side is maintained at 29-30°C. Then mixture is fed into preliminary heated up to 29-31°C forms arranged on shaking conveyor at rate of 0.01-0.05 m/s. Filled forms are fed in cooling box having inlet temperature of 11-13°C and outlet one of 15-17°C. Cooling is carried out for 20-60 min. Further formed articles are removed from forms at air temperature at most 21°C. Ratio of chocolate mass and coarse additives is (8-9):(2:1). As emulsifiers mixture of lecithin and emulsifier PGPR in ratio of 2:1 and in amount of 0.4 and 0.2 mass % respectively, based on total weight of chocolate mass is used. Chocolate mass components are taken in the next ratio (mass %): cocoa paste 19.7-21.9, cocoa oil , roast almond nut meat 8.8-10.0, roast shredded almond nut 8.8-10.0, shredded waffles 5.0-7.0; burn sugar 0.57-0.8, emulsifier mixture 0.5-0.74, vanilla flavoring 0.04-0.044, and balance: sand sugar.

EFFECT: chocolate mass in stable beta-form with increased ductility and improved method for production thereof.

2 cl, 3 ex