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 to produce a mixture, b) liquid evaporation from the mixture to produce sweetened condensed milk, c) sweetened condensed milk heating to a temperature equal to 85 - 110°C during a period of time lasting 10-60 minutes, d) cocoa mass or ground cocoa addition or mixing with sweetened condensed milk to produce a mixture; the said addition is performed at a temperature of 80°C - 110°C, e) the mixture exposure to conditions causing sugar crystallisation in the mixture, f) the mixture drying to produce chocolate crumb.

EFFECT: invention allows to produce chocolate crumb with improved taste and structure parameters.

14 cl, 2 dwg, 2 ex