Verfahren zur Herstellung von Schokoladenmassen

verfasst von

Horst Dieter Tscheuschner, Knut Franke

Abstract

Chocolate compsn. is prepd. from a cocoa compsn., sugar and/or sugar substitute cocoa butter and opt. milk powder, emulsifier and flavourings as follows: (a) the cocoa compsn. is pre-treated with addn. of sugar soln., at 75-100 deg C and with a fresh air feed, to below 1.8% moisture content; and in prodn. of a milk-free compsn., (b1) crystal sugar is mixed and ground uniformly with cocoa butter, part of the pre-treated cocoa compsn. and opt. emulsifier; and (b2) the compsn. is subjected to mechanical shear treatment at 75-100 deg C, with addn. of the remaining components: or (2) in prodn. of milk chocolate, (c1) the compsn. from (a) is mixed and uniformly ground with milk powder and opt. cocoa butter and then stirred, with a fresh air feed, at 50-80 deg C to a moisture content of 1.8-1.5%; (c2) the crystal sugar is mixed and uniformly ground with part of the compsn. from (c1) and opt. emulsifier; and (c3) the compsns. from (c1) and (c2) are mixed and subjected to mechanical shear treatment at 50-90 deg C, with addn. of the remaining components.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Arbeitsbereich Lebensmitteltechnologie

Typ

Patent

Publikationsdatum

19.09.1996

Publikationsstatus

Veröffentlicht