CHOCOLATE CRUMB PRODUCTION METHOD Russian patent published in 2014 - IPC A23G1/00 A23G1/56 

FIELD: food industry.

SUBSTANCE: invention relates to a chocolate crumb production method as well as to chocolate crumb and confectionary products manufactured by the method. The method involves the following stages: a) provision of a mixture of milk and sugar or mixing together milk and sugar to produce a mixture, b) liquid evaporation from the mixture, c) cocoa mass or ground cocoa addition to the mixture during and/or after Stages (a) and/or (b), d) sugar crystallisation in the mixture by way of the mixture exposure to a temperature within the interval from 55 to 110°C under reduced pressure within the interval from 3.5 to 18 kPa during 10-20 minutes and e) the mixture drying to produce chocolate crumb.

EFFECT: invention leads to reduced contamination of the equipment and chocolate crumb with development of an excellent taste and texture of the latter.

22 cl, 4 dwg, 2 ex