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) liquid evaporation from the mixture, c) cocoa mass or ground cocoa addition into the mixture during and/or after stages (a) and/or (b), d) the mixture exposure to conditions causing sugar crystallisation in the mixture e) the mixture drying at a temperature of 50 - 95°C during 35 - 200 minutes to produce chocolate crumb and f) chocolate crumb cooling at a temperature within the interval from 29°C to the said drying temperature during 20 - 1000 minutes.

EFFECT: invention allows to produce chocolate crumb with a stable quality, taste and aroma, in particular, the applied drying parameters ensure development of an excellent taste, aroma and texture.

20 cl, 2 dwg, 2 ex