GRAHAM GODFREY,ANDREW JOSEPH KEOGH,GRAHAM MAUDSLAY JACKSON,IAN CHILVER
申请号：
BRPI1007912
公开号：
BRPI1007912A2
申请日:
2010.02.03
申请国别(地区):
BR
年份:
2015
代理人:
摘要：
The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture； b) evaporating liquid from the mixture； c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or (b)； d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixtune； e) drying the mixture at a temperature in the range of 50 to 95° C. for 35 to 200 minutes so as to form chocolate crumb； and f) cooling the chocolate crumb by subjecting it to a temperature which is less than the drying temperature. The drying parameters employed in the process result in superior flavour and texture development of the chocolate crumb.
