Process for making a reduced fat chocolate

Details Process for making a reduced fat chocolate Process for making a reduced fat chocolate

1998-03-12

1999-08-03

Paden, Carolyn

Food or edible material: processes, compositions, and products

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

Plant material is basic ingredient other than extract,...

426660, A23G 100

Patent

active

059322772

ABSTRACT:
A processs for the preparation of a reduced fat milk chocolate which comprises preparing a powdered premix of substantially all the non-fat ingredients, adding up to 96% of the fat containing ingredients to the powdered premix and mixing to give a mass containing from 18 to 24% by weight fat based on the total weight of the mass, refining the mass on refining rollers to give a particle size of from 25 to 35 microns, adding the remainder of the fat containing ingredients and lecithin, conching, tempering to give a reduced fat milk chocolate containing less than 27% by weight of fat.

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Minifie 1980 Chocolate, Cocoa and Confectionary AVI Publishing Connecticut pp. 107, 113, 134, 114-126.

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