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. One ensures milk and sugar mixture production or milk and sugar mixing to produce a mixture and liquid evaporation from the mixture. During mixing and/or liquid evaporation one adds cocoa mass or ground cocoa and mixes the components. Then the mixture is subjected to the impact of conditions effective for sugar crystallisation in the mixture and dried to produce chocolate crumb. Fat is added after sugar crystallisation.

EFFECT: invention allows to produce chocolate crumb with an improved transportation profile during crumb storage with further processing for chocolate manufacture.

14 cl, 2 dwg, 2 ex