Preparation of crude chocolate powder and products therefrom

Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Dry flake – dry granular – or dry particulate material

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Details

426471, 426491, 426584, 426585, 426631, 426660, A23C 918, A23G 100

Patent

active

050512650

ABSTRACT:
To produce a powder for milk chocolate having a high percentage content of free fats, milk, cocoa mass and sugar are mixed, a fatty phase, an aqueous phase and a residue are separated by centrifugation, the residue is incorporated in the aqueous phase and the dispersion obtained is concentrated and seeded with lactose, the fatty phase pasteurized and homogenized at elevated temperature is added and the mixture is sprayed cold under high pressure into a drying tower through which a stream of very hot air is passed.
The powder obtained has a pure cocoa aroma and a milk note. Its rheological properties facilitate its processing to chocolate.

REFERENCES:
patent: 4871573 (1989-10-01), Bohren et al.
Webb, B. and Johnson, A., 1965, "Fundamentals of Dairy Chemistry", AVI Publishing, Westport, Conn.

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