Method for continuously producing milk chocolate masses

Details Method for continuously producing milk chocolate masses Method for continuously producing milk chocolate masses

1976-03-10

1979-05-29

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426660, A23G 100

Patent

active

041567439

ABSTRACT:
A process for continuously producing milk chocolate masses, wherein the roasted cocoa kernel fragments are finely ground and, with the addition of cocoa butter, lecithin, sugar and powdered milk, are kneaded, rolled, homogenized and refined, in which the finely ground cocoa kernel fragments are subjected continuously and alternately to a batch mixing or kneading, and in this alternate batch treatment, cocoa butter and powdered milk are added, while, during the treatment of one batch, the other batch which has been mixed or kneaded is continuously removed and the mass already containing the powdered milk is subsequently subjected to a thin layer treatment for desiccation and evaporation while, subsequently, cocoa butter, lecithin and sugar are added to the mass and the mass is continuously subjected to alternate batch homogenization, from which the finished mass of one batch is continuously removed while the other batch undergoes homogenization.

REFERENCES:
patent: 3357836 (1967-12-01), Beetz
patent: 3904777 (1975-09-01), Goerling et al.
patent: 3955489 (1976-05-01), Goerling et al.

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