Method of preparation of chocolate crumb, and precursor componen

Details Method of preparation of chocolate crumb, and precursor componen Method of preparation of chocolate crumb, and precursor componen

1996-02-16

1997-05-06

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426588, 426659, 426660, 426631, A23G 300, A23C 918

Patent

active

056269005

ABSTRACT:
Milk chocolate may be prepared from a chocolate crumb, or other milk and sugar precursor component, by which the required amount of dried milk solids are provided for subsequent processing, together with at least some sugar. Molasses or brown sugar is hydrated with milk, dried, and further processed by addition of the balance of sugar, fats, cocoa butter, and cocoa liquor if used; and the product is then set aside for subsequent pasting and conching operations which are typically used in the production of milk chocolate.

REFERENCES:
patent: 3622342 (1971-11-01), Rusoff
patent: 4084011 (1978-04-01), Chevalley et al.
patent: 4086371 (1978-04-01), Minifie et al.
patent: 5393538 (1995-02-01), Chmiel et al.
"Chocolate, Cocoa and Confectionery . . . " B.W. Minifie, AVI Publishing Company, Inc., 1980, 2nd Edition, pp. 108-114.
"Spray dried whole milk powder . . . " S.O. Hansen & P.S. Hansen, Dairy Information, Feb. 1990, pp. 79-82.
"The Influence of Milk Fat . . . " G. Hogenbirk, Proceeding of 44th PMCA Production Conference, 1990, pp. 53-60.
"Incorporation of Milkfat Fractions . . . " C.M. Barna, R.W. Hartel & S. Metin, Proceedings of PMCA Production Conference, 1992, pp. 62-71.

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