Method of manufacturing a chocolate product

Details Method of manufacturing a chocolate product Method of manufacturing a chocolate product

1976-07-14

1977-08-30

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426 98, 426103, 426242, 426445, 426515, 426631, 426660, A23G 100

Patent

active

040455831

ABSTRACT:
A method of manufacturing an expanded temperature-resistant, chocolate product, comprises mixing intimately water, at least one edible fat, sugar and an emulsifier to produce an emulsion of said fat with an aqueous sugar solution. The solution is then evaporated to about 10% moisture content while maintaining the fat in emulsion. Finally, the mixture is dried, preferably under reduced pressure, with gasification to produce an expanded product containing 15-35% fat, at least 40% sugar and not more than 5%, preferably not more than 2%, water. The product contains individual fat particles which are separated from one another in a sugar glass so that fat seepage from the product at elevated ambient temperatures is obviated.

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Williams; "Chocolate and Confectionary"; Leonard Hill Book Ltd., 9 Eden St., N. W. London; 1956; p. 85.

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