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 Then liquid is evaporated from the mixture. One adds cocoa mass or ground cocoa to the mixture during and/or after the stages of milk and sugar mixing and/or liquid evaporation. Then the produced mixture is subjected to conditions effective for sugar crystallisation in the mixture and dried to produce chocolate crumb. Then chocolate crumb is pressed under a pressure of 0.5-5 MPa into multiple pieces of essentially the same shape.

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

18 cl, 4 dwg, 2 ex