FIELD: food industry.
SUBSTANCE: method for the production of chocolate, which involves mixing cocoa liquor, cocoa butter, tagatose, sucralose, stevioside, melanging the resulting chocolate mass, conching and tempering it. Next, the chocolate mass is poured into heated molds, cooled, the resulting chocolate bars are removed from the molds, the ready-made chocolate is wrapped and packaged.
EFFECT: production of chocolate, which is characterized by a taste of dark chocolate close to traditional, and improved organoleptic characteristics with the complete exclusion of sugar in the product.
1 cl, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF DIETARY CHOCOLATE | 2022 |
|
RU2819738C2 |
| METHOD FOR PRODUCTION OF DIETARY VITAMINIZED CHOCOLATE | 2020 |
|
RU2749833C1 |
| METHOD FOR PRODUCTION OF DIETARY CHOCOLATE | 2016 |
|
RU2652998C1 |
| CHOCOLATE MANUFACTURING METHOD | 2022 |
|
RU2800603C1 |
| METHOD FOR PRODUCTION OF FUNCTIONAL CHOCOLATE WITH HIGH CONTENT OF Β-CAROTENE | 2023 |
|
RU2814830C1 |
| LOW CARBOHYDRATE HIGHLY INSTANT CHOCOLATE PRODUCT | 2015 |
|
RU2598045C1 |
| METHOD FOR PRODUCTION OF CHOCOLATE CRUMB FOR CHOCOLATE WITH REDUCED CALORIC CONTENT, METHOD OF SUCH CHOCOLATE PRODUCTION AND CHOCOLATE PRODUCED BY SUCH METHOD | 2018 |
|
RU2722037C1 |
| CONFECTIONERY MASS PRODUCTION METHOD | 2011 |
|
RU2442428C1 |
| DIET LAW-ENERGY CHOCOLATE COMPOSITION | 2000 |
|
RU2254029C2 |
| "CHOCOSPORT" SPORT ALIMENTATION CHOCOLATE | 2013 |
|
RU2529155C1 |
