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. The method involves a) milk and sugar mixture production or milk and sugar mixing together to produce a mixture, b) the mixture heating up to a temperature within the interval of 55-110°C under reduced pressure within the interval of 18-25 kPa to evaporate liquid from the mixture, c) cocoa mass or ground cocoa addition to the mixture during and/or after stage (a) and/or stage (b), d) the mixture exposure to conditions causing sugar crystallisation in the mixture, and e) the mixture drying to produce chocolate crumb. Evaporation is performed at/under reduced temperature and pressure to produce sweetened condensed milk.

EFFECT: invention allows to produce chocolate crumb by a more effective method.

15 cl, 2 dwg, 2 ex