METHOD OF PRODUCTION OF HOT CHOCOLATE MIXTURE Russian patent published in 2008 - IPC A23G1/32 

FIELD: food industry.

SUBSTANCE: at the beginning of the cooking process cocoa butter and crude chocolate is melt at the temperature of heating elements of 40-45°C. Chocolate mass is cooked by blending cocoa powder, sand sugar, crude chocolate and cocoa butter. The obtained mass is chopped twice. At the first stage by the three-roll mill till particle size of 80-100 mkr. At the second stage by the five-roll mill till particle size of 25-30 mkr. The obtained dry chocolate mass is tempered with simultaneous cooling down to the temperature of 18-21°C and blending in the container with a water jacket and a mixer-turner at active mass ventilation till completion of the crystallization process of fat in the content of the chocolate mass. Then the obtained chocolate mass is conditioned for 12-36 hours and mixed with dry cream and/or flavouring agent, and/or thickening agent. The obtained mass is packed at the filling equipment in disposable consumer containers - packages or glasses.

EFFECT: preparation of dry hot chocolate mix is provided with a good solubility without a fixed residual and a long shelf-life as well as with increased flowability without caking.

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