FIELD: confectionery industry.
SUBSTANCE: chocolate bar production method envisages introduction of sifted cocoa powder into the chocolate bar heated to temperature of 40–42 °C cocoa butter, stirring produced mixture to homogeneous consistence, addition of fresh prepared raspberries and natural honey, emulsification by way of driving of liquid water phase into fat water at impact force of 125–150 N, with rate of 2,500–3,000 beats per minute during 5–7 minutes. Then poured into molds and cooled to temperature of 5–7 °C for 5–10 minutes, frozen to temperature of -18–20 °C and held for 40–50 minutes at said temperature with subsequent extraction of articles from molds and packaging at temperature of 22–24 °C. Components are taken in certain weight ratios.
EFFECT: invention is aimed at increase of vitamin C and food fibers content, reduction of caloric content, increase of consistence homogeneity, storage life extension.
1 cl, 2 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
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