Method for manufacturing chocolate

Details Method for manufacturing chocolate Method for manufacturing chocolate

A - Human Necessities

23

G

99/43

A23G 1/04 (2006.01) A23G 1/00 (2006.01)

Patent

CA 1116927

ABSTRACT OF THE DISCLOSURE A chocolate is manufactured without employing traditional time consuming mixing and refining operations by passing cocoa liquor and milk solids, if a milk chocolate is required, so as to form the film or layer in a heat exchange surface of a heat exchanger preferably a scraped heat exchanger at a temperature of 35 to 145°C under a reduced pressure of down to 5 torr to remove undesirable flavours and reduce the water content of the material to 0.5 to 1% by weight. The material is then mixed with microcrystalline sugar and passed at least once through a rotary cone-in-cone colloid mill wherein conical milling elements are spaced apart by a narrowest gap of 25 to 600 microns.

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