PROCESS FOR PREPARING CHOCOLATE CRUMB

A process for the manufacture of chocolate crumb and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture so as to form sweete...

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Main Authors KEOGH, ANDREW JOSEPH, JACKSON, GRAHAM MAUDSLAY, GODFREY, GRAHAM, CHILVER, IAN
Format Patent
LanguageEnglish
French
Published 17.10.2017
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:A process for the manufacture of chocolate crumb and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture so as to form sweetened condensed milk; c) adding and mixing cocoa mass/liquor to the sweetened condensed; d) subjecting the sweetened condensed milk and cocoa mass/liquor mixture to conditions effective to bring about sugar crystallisation in the mixture; e) drying the mixture so as to form chocolate crumb; and f) seeding the mixture with sugar during and/or between one or more of steps (c) to (e). The mixture is seeded with sugar so as to promote crystallisation prior to and/or during and/or after sugar crystallisation. L'invention concerne un procédé d'élaboration de mie de chocolat ainsi que de la mie de chocolat et des produits de confiserie réalisés par ce procédé. Le procédé consiste à: a) fournir un mélange de lait et de sucre ou à mélanger du lait et du sucre pour former un mélange; b) induire une évaporation de liquide à partir du mélange pour donner du lait condensé sucré; c) ajouter en la mélangeant au lait condensé sucré de la pâte de cacao/liqueur; d) soumettre le lait condensé sucré et le mélange de pâte de cacao/liqueur à des conditions efficaces pour induire une cristallisation du sucre dans le mélange; e) sécher le mélange pour donner la mie de chocolat; et f) enrichir en sucre le mélange durant une ou plusieurs étapes (c) à (e) et/ou entre certaines de ces étapes. Le fait d'enrichir ce mélange en sucre permet de promouvoir la cristallisation avant et/ou pendant et/ou après la cristallisation du sucre.
Bibliography:Application Number: CA20102749412