CHOCOLATE GLAZE PRODUCTION METHOD Russian patent published in 2009 - IPC A23G1/30 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry and can be used in technology of confectioner's good production technology. Manufacturing process is performed in rotor turbo conching machine by sequential mixing of components with rotor movement frequency 55-65 rpm at the temperature 45-55°C. Turbo conching machine is cylindrical container with motionless plates made of special steel set on its inner surface. Motionless plates with adjustable pressing force are attached to rotor. Rotor is operated through the system of kinematical links by electric motor. Rubbing, milling and conche treatment takes place as a result of rotor rotation at mentioned speed. Moisture and volatile impurity are removed with help of extractor fan. External case with heat-transfer circulating in is provided for possibility of tempering. Hot water is used as heat-transfer. It provides mentioned temperature of treatable mass. For manufacturing of chocolate glaze first fructoze is mixed with fat component, kneaded till temperature of 50-55°C during 20-30 minutes. Both are taken in ratio providing fat content in mixture 31-32% After that, formula mix is prepared by mixing of prepared fruit-fat mixture with cacao products with following mixing of the mixture during 12-14 hours with simultaneous rubbing, milling and conche treatment of the mass with three-stage dilution of obtained product during mixing. On first stage - by mixture of soya phosphatidic concentrate and cacao butter substitute, on the second stage - by mixture of synthetical emulsifier PGPR and cacao butter substitute, on the third stage - by previously kneaded cacao butter substitute. Cacao butter and\or cacao butter equivalent is used as fat component. Cacao mass or cacao powder is used as cacao product. Ratio of components in mixtures, used on first and second stages of dilution is equal.

EFFECT: method provides reduction of hygroscopic properties and increase of dispersity of glaze on fructose.

4 cl, 3 ex