FIELD: food industry.
SUBSTANCE: invention relates to thermally stable chocolate, in particular, to one containing ingredients of unconched and conched chocolate, as well as to methods for production of the said thermally stable chocolate. One proposes a method for manufacture of a thermally stable chocolate product which involves: (a) manufacture of unconched chocolate ingredients containing fat, one or more sweeteners and one or more components chosen from among milk and grated cocoa and (b) mixing the said unconched chocolate ingredients with conched chocolate to produce a chocolate product; conched chocolate is added in an amount of 10 - 40 wt % of the mixture of unconched chocolate ingredients and conched chocolate. Additionally, one proposes a method for manufacture of a thermally stable chocolate product which involves: (a) unconched paste manufacture by such method involving the following stages: (i) manufacture of initial ingredients containing one or more sweeteners and one or more components chosen from among milk and grated cocoa and (ii) the said initial ingredients coating with fat to produce paste, (iii) the said paste milling in the refiner, (b) the said unconched paste mixing with conched chocolate to produce a chocolate product; conched chocolate is added in an amount of 10 - 40 wt % of the mixture of unconched paste and conched chocolate, and (c) the said chocolate product milling in the refiner. Additionally, one proposes a thermally stable chocolate product manufactured by the said methods and a thermally stable chocolate product containing a mixture of ingredients of conched chocolate and unconched chocolate; the conched chocolate is present in an amount of 10 - 40 wt % of the chocolate product; all the unconched chocolate ingredients contain fat, one or more sweeteners and one or more components chosen from among milk and grated cocoa.
EFFECT: invention allows to produce a thermally stable chocolate product.
32 cl, 3 dwg, 6 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| THERMALLY STABLE CHOCOLATE | 2012 |
|
RU2575362C2 |
| METHOD OF PRODUCING CHOCOLATE WITH LOW FAT CONTENT AND REDUCED CALORICITY | 1994 |
|
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| METHOD AND APPARATUS FOR LIQUEFYING OF FATTY-BASED POWDER-LIKE PRODUCT, IN PARTICULAR, IN PRODUCTION OF CHOCOLATE AND LIKE PRODUCTS | 2003 |
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RU2628499C2 |
