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 mixture envisages milk and sugar mixture production or milk and sugar mixing together to produce a mixture The produced mixture has a total dry substances quantity within the range of 81% - 88%. Then cocoa mass or ground cocoa is added to the mixture. Then the mixture is subjected to conditions effective for sugar crystallisation in the mixture and dried to produce chocolate crumb. At least the first three stages are performed in a sole reaction vessel.

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

9 cl, 2 dwg, 2 ex