Preparation of milk crumb for milk chocolate manufacture

Details Preparation of milk crumb for milk chocolate manufacture Preparation of milk crumb for milk chocolate manufacture

1976-03-25

1978-04-11

Naff, David M.

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426584, 426587, 426631, 426660, A23C 2300, A23G 100

Patent

active

040840115

ABSTRACT:
Milk crumb for use in milk chocolate manufacture is prepared by forming a mixture containing milk, sugar and optionally cocoa, drying the mixture under reduced pressure to form a milk crumb product and compressing the crumb product under a pressure of at least 100 Kg/cm.sup.2 to crystallize amorphous sugar present in the crumb.

REFERENCES:
patent: 333652 (1886-01-01), Matthiessen
patent: 3098746 (1963-07-01), Noznick et al.
Minifie; B. W., Chocolate, Cocoa and Confectionary, J & A Churchill, London, 1970 (pp. 91-104).
Compression of Dehydrated Foods Will Save Shipping Space, Food Industries, 2/1943 (pp. 74-75).
Hanrahan et al., Properties of Compressed Nonfat Dried Milk, J. Da. Sci., vol. 48, No. 11, 1965 (pp. 1533-1535).

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