Method of manufacturing a milk chocolate

Details Method of manufacturing a milk chocolate Method of manufacturing a milk chocolate

A - Human Necessities

23

G

99/42

A23G 1/02 (2006.01) A23G 1/00 (2006.01)

Patent

CA 1053962

ABSTRACT OF THE DISCLOSURE A method of manufacturing a milk chocolate comprises the steps of heating an aqueous sugar solution, which may contain up to 5% by weight of glucose, to a temperature of 250°F to 320°F. The heated sugar solution is then immediately poured into milk powder in a heated melangeur and the resultant mixture is then processed to form milk chocolate. Anhydrous butter fat, cocoa mass and/or cocoa powder may be present with the milk powder when the heated sugar solution is added.

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