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

FIELD: food industry.

SUBSTANCE: invention relates to the confectionary branch of food industry. The method envisages milk and sugar mixture supply into a reaction vessel or milk and sugar mixing together in the reaction vessel. The dry substances content in the mixture is less than 90%. Then excessive liquid is evaporated from the mixture in the reaction vessel to produce sweetened condensed milk. Cocoa mass or ground cocoa is added into the reaction vessel during and/or after the mixing and/or evaporation stages. Then the mixture in the reaction vessel is subjected to conditions effective for sugar crystallisation in the mixture and dried in the same vessel to produce chocolate crumb.

EFFECT: invention allows to produce chocolate crumb of stable quality having a caramel taste.

11 cl, 2 dwg, 2 ex