Общество с ограниченной ответственностью "Кастом Фуд" (RU)
发明人:
Лобанов Михаил Михайлович (RU)
申请号：
RU2013100420/13
公开号：
RU2013100420A
申请日:
2013.01.10
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
1. A method of manufacturing chocolate bars with additives, characterized in that the chocolate mass is heated and tempered in a tempering machine, then cooled and poured into molds, characterized in that the chocolate mass is heated for 10-50 minutes until completely melted and then the melted chocolate mass subsequently heated for 3-20 minutes, then cooled to 28-30 ° for 5-60 minutes, depending on the type of chocolate, wherein during the heating and cooling process, the mass is stirred uniformly, after cheg poured into molds, placed on top additives, and shapes with chocolate was placed in the refrigerator where incubated for 10-50 minutes at a temperature of -2 ° C to + 2 ° C, then removed from the refrigerator, the chocolate removed from the molds and upakovyvayut.2. A method of manufacturing chocolate bars with additives, characterized in that the chocolate mass is heated and tempered in a tempering machine, then cooled and poured into molds, characterized in that the chocolate mass is heated for 10-50 minutes until completely melted and then the melted chocolate mass is subsequently heated for 3-20 min, then cooled to 28-30 ° for 5-60 minutes, depending on the type of chocolate, wherein during the heating and cooling process, the mass is stirred uniformly, whereupon and the bottom of the mold stack supplements dispensed chocolate, chocolate with shape placed in a refrigerator where incubated for 10-50 minutes at a temperature of -2 ° C to + 2 ° C, then removed from the refrigerator, the chocolate removed from the molds and upakovyvayut.3. A method of manufacturing chocolate bars with additives, characterized in that shoko1. Способ изготовления плиточного шоколада с добавками, характеризующийся тем, что шоколадную массу подогревают и темперируют в темперирующей машине, затем охлаждают и разливают по формам, отличающийся тем, что шоколадную массу подогревают в течение 10-50 мин до полного расплавления, затем расплавленную шоколадную массу продолжают нагревать в
