FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular to confectionary industry. Method of producing chocolate using a natural sweetener involves mixing grated cocoa, cocoa butter and a sugar sweetener, melting, chocolate mass is conched and tempered, moulded into heated moulds, chocolate is cooled, chocolate bars are removed from the moulds, wrapped and packed. Sweetener used is tagatose. Initial components are used in the following ratio, wt.%: ground cocoa - 65–70, cocoa butter - 10–12, tagatose - 20–23.
EFFECT: chocolate obtained according to the invention is characterized by a taste close to the traditional taste of dark chocolate with complete exclusion of sugar in the product, with no cooling and bitter aftertaste, as well as invention is aimed at prevention of sugar bloom during storage.
1 cl, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING DIET CHOCOLATE | 2022 |
|
RU2795056C1 |
| METHOD FOR PRODUCTION OF DIETARY CHOCOLATE | 2016 |
|
RU2652998C1 |
| METHOD FOR PRODUCTION OF DIETARY VITAMINIZED CHOCOLATE | 2020 |
|
RU2749833C1 |
| CHOCOLATE MANUFACTURING METHOD | 2022 |
|
RU2800603C1 |
| METHOD FOR PRODUCTION OF FUNCTIONAL CHOCOLATE WITH HIGH CONTENT OF Β-CAROTENE | 2023 |
|
RU2814830C1 |
| DIET LAW-ENERGY CHOCOLATE COMPOSITION | 2000 |
|
RU2254029C2 |
| 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 |
| CHOCOLATE MASS FOR PRODUCING CHOCOLATE WITH LOW ENERGY VALUE (VERSIONS) | 2015 |
|
RU2600691C1 |
| LOW CARBOHYDRATE HIGHLY INSTANT CHOCOLATE PRODUCT | 2015 |
|
RU2598045C1 |
| METHOD FOR PRODUCTION OF CHOCOLATE MASS FOR CHOCOLATE PRODUCTION WITH LOW ENERGY VALUE | 2015 |
|
RU2603927C1 |
