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
Title | Year | Author | Number |
---|---|---|---|
CHOCOLATE CRUMB PRODUCTION METHOD | 2010 |
|
RU2518229C2 |
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RU2518243C2 |
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RU2514299C2 |
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RU2518255C2 |
CHOCOLATE CRUMB PRODUCTION METHOD | 2010 |
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RU2518100C2 |
CHOCOLATE CRUMB PRODUCTION METHOD | 2010 |
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RU2518248C2 |
CHOCOLATE CRUMB PRODUCTION METHOD | 2010 |
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RU2513752C2 |
CHOCOLATE CRUMB PRODUCTION METHOD | 2010 |
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RU2518284C2 |
CHOCOLATE AROMA MANIPULATION METHOD | 2002 |
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RU2318394C2 |
CHOCOLATE AROMA MANIPULATION METHOD | 2002 |
|
RU2318393C2 |
Authors
Dates
2014-06-10—Published
2010-02-03—Filed