COMPOSITION FOR CHOCOLATE PRODUCTION Russian patent published in 2015 - IPC A23G1/30 A23G1/32

Abstract RU 2548467 C1

FIELD: food industry.

SUBSTANCE: composition for chocolate preparation contains the following components, wt %: ground cocoa - 25.4-35.85; cocoa butter - 14.94-15.52; dry cheese powder - 2-8; dry garlic powder - 1-5; lecithin - 0.38-0.41; vanilla and cream flavouring agent - 0.05-0.06; "Chocolate" flavouring agent - 0.02-0.03; sugar powder - balance.

EFFECT: creation of chocolate with high biological value, new taste and organoleptic properties.

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RU 2 548 467 C1

Authors

Shepelenko Vitalij Borisovich

Chernichenko Vladimir Viktorovich

Dates

2015-04-20—Published

2014-02-12—Filed