Method of producing granular cocoa

Details Method of producing granular cocoa Method of producing granular cocoa

1980-03-10

1981-12-29

Bernstein, Hiram

Food or edible material: processes, compositions, and products

Building up units from diverse edible particulate material...

426631, A23G 100

Patent

active

043082882

ABSTRACT:
Improved granular cocoa which is sufficiently dense and stiff but nevertheless is readily soluble in water, even in cold water, can be produced without using any binder by subjecting a cocoa powder of which fat content is 12-29% to compression, feeding the compressed powder to a roller press thereby forming small plate-like agglomerates which are 0.5-3 mm thick, and crushing and sifting the agglomerates to obtain 10-30 mesh granules of cocoa. The physical properties of the cocoa granules are further improved by ageing the granules at temperatures below about 27.degree. C., most preferably at 15-25.degree. C., for a few hours to several days. the starting cocoa powder may have been added with powdered sugar and/or milk.

REFERENCES:
patent: 2889225 (1959-06-01), Palik
patent: 3053663 (1962-09-01), Donahue

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