PRODUCTION METHOD OF CHOCOLATE DRAWING Russian patent published in 2009 - IPC A23G1/50 

Abstract RU 2372784 C1

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular to confectionary industry. Chocolate drawing production method provides for preparation of chocolate mass plating, effective viscosity according to Kasson at 40°C is chosen within the range 500-13000 MPa, preparation of dying basen on chocolate mass with adding of dying agent dissolved in fatty component (cocoa butter or/and its equivalent, and/or substitute, and/or palm oil), obtained dye is warmed up to 25-38°C before putting on the plating with its following dying so the compound is chosen in such way that effective viscosity according to Kasson at 40°C corresponds 0.4-7 Pa. Dye components are taken in following ratio ( wt. parts): chocolate mass - 1000-1100, fatty component - 14-14.1, food dye - 1.8-1.83.

EFFECT: invention provides more distinct application of the drawing without spreading on the plating surface with saving of the drawing during environment effects.

8 cl, 3 ex

Similar patents RU2372784C1

Title Year Author Number
CHOCOLATE COMPOSITION WITH LOWER CALORIC CONTENT AND COMPOSITION PRODUCTION METHOD (VERSIONS) 2010
  • Ehl'Darkhanov Timur Adnanovich
  • Ehl'Darkhanova Irina Borisovna
RU2462040C2
METHOD FOR PRODUCING OF CONFECTIONERIES 2006
  • Ehl'Darkhanova Irina Borisovna
  • Ehl'Darkhanov Roman Adnanovich
RU2312511C1
DRAGEE PRODUCTION METHOD 2008
  • Ehl'Darkhanov Ruslan Adnanovich
  • Ehl'Darkhanova Irina Borisovna
RU2372785C1
VITAMINOUS JELLY MARMALADE AND ITS PRODUCTION METHOD 2010
  • Ehl'Darkhanov Ruslan Adnanovich
RU2468605C2
PRODUCTION METHOD OF CHOCOLATE PRODUCT OF COMPLEX CONFIGURATION WITH HIGH DETAILING 2007
  • Ehl'Darkhanov Roman Adnanovich
  • Ehl'Darkhanova Irina Borisovna
RU2355178C1
CONFECTIONARY PASTE PRODUCTION METHOD 2008
  • Kochetov Vladimir Kirillovich
  • Amineva Nadezhda Petrovna
  • Ageeva Natal'Ja Vasil'Evna
  • Revina Ljubov' Aleksandrovna
  • Talejsnik Mikhail Aleksandrovich
RU2370088C1
GLAZED CURD CHEESE BARS PRODUCTION COMPOSITION 2013
  • Ryl'Skaja Larisa Anatol'Evna
RU2524153C1
CONFECTIONARY PASTE PRODUCTION METHOD 2008
  • Kochetov Vladimir Kirillovich
  • Amineva Nadezhda Petrovna
  • Amineva Irina Jadokarovna
  • Ageeva Natal'Ja Vasil'Evna
  • Revina Ljubov' Aleksandrovna
  • Talejsnik Mikhail Aleksandrovich
RU2370087C1
COMPOSITION FOR PRODUCING OF CARAMEL WITH AERATED FILLING 2005
  • Ivanov Valerij Nikolaevich
  • Afanas'Eva Galina Andreevna
  • Mochalova Irina Petrovna
RU2306712C2
METHOD FOR PRODUCING OF FATTY FILLER FOR CONFECTIONERY SUGARY OR FARINACEOUS PRODUCTS 2006
  • Tumanova Alla Evgen'Evna
  • Petrichenko Valerija Vladimirovna
RU2293467C1

RU 2 372 784 C1

Authors

Ehl'Darkhanova Irina Borisovna

Ehl'Darkhanov Roman Adnanovich

Dates

2009-11-20Published

2008-06-07Filed