CHOCOLATE MANUFACTURING METHOD Russian patent published in 2023 - IPC A23G1/32 A23G1/48 

Abstract RU 2800603 C1

FIELD: food industry.

SUBSTANCE: method for the production of chocolate, which includes mixing grated cocoa, cocoa butter, white sugar, their melange, conching with the introduction of a mixture of natural powders of pumpkin, with a mass fraction of moisture not more than 7%, and carrots, with a mass fraction of moisture not more than 6%, lecithin and vanillin. Tempering the resulting chocolate mass, pouring it into heated molds, cooling the chocolate, removing the chocolate bars from the molds, wrapping and packaging the chocolate.

EFFECT: obtaining chocolate with improved organoleptic parameters, traditional dark chocolate taste and increased nutritional value.

1 cl, 1 tbl

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Authors

Nikitin Igor Alekseevich

Posnova Galina Vladimirovna

Ivanova Natalya Gennadevna

Velina Darya Aleksandrovna

Dzhabborova Munira Abdumukhibovna

Mutallibzoda Sherzodkhon

Klokonos Mariya Vyacheslavovna

Orlovtseva Olga Aleksandrovna

Tefikova Svetlana Nikolaevna

Dates

2023-07-25Published

2022-07-14Filed