ECSP992870A - CHOCOLATE CRUMPS - Google Patents

CHOCOLATE CRUMPS

Info

Publication number
ECSP992870A
ECSP992870A ECSP992870A ECSP992870A EC SP992870 A ECSP992870 A EC SP992870A EC SP992870 A ECSP992870 A EC SP992870A EC SP992870 A ECSP992870 A EC SP992870A
Authority
EC
Ecuador
Prior art keywords
weight
solids
sugar
mixture
chocolate
Prior art date
Application number
Other languages
Spanish (es)
Inventor
Richard Gibson
Loreta Jercher
Sophie Carli
Euan Armstrong
Brian Samuel
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed filed Critical
Priority to ECSP992870 priority Critical patent/ECSP992870A/en
Publication of ECSP992870A publication Critical patent/ECSP992870A/en

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  • Confectionery (AREA)

Abstract

Se describen un proceso para la preparación de grumos de chocolate el cual comprende mezclar por calentamiento 5 y calentar sólidos de leches bajos en grasa, azúcar, en ausencia o presencia de sólidos de cacao y desde 1.2 hasta 8% en peso de agua, y en base en el peso de la mezcla, en un mezclador a una temperatura de de 85oC a 120oC, reaccionar a una temperatura de 85o a 180oC durante un periodo desde 2.5 hasta 25 minutos seguido por 10 secado hasta un contenido de humedad de menos de 3% en peso, en base en el peso total de la mezcla. La presente invención también proporciona grumos de chocolate concentrados que comprenden sólidos de leche bajos en grasa, azúcar y opcionalmente sólidos de cacao, en donde la proporción de sólidos de leche respecto a 15 azúcar está entre 1:1.5 y 1:01. Cuando están presentes sólidos de cacao preferiblemente la cantidad de sólidos de cacao en los grumos de chocolate concentrados está entre 10 y 15% en peso en base en el peso total de la mezcla.A process for the preparation of chocolate lumps is described which comprises mixing by heating 5 and heating milk solids low in fat, sugar, in the absence or presence of cocoa solids and from 1.2 to 8% by weight of water, and in based on the weight of the mixture, in a mixer at a temperature of 85oC to 120oC, react at a temperature of 85o to 180oC for a period of 2.5 to 25 minutes followed by 10 drying to a moisture content of less than 3% by weight, based on the total weight of the mixture. The present invention also provides concentrated chocolate lumps comprising low-fat milk solids, sugar and optionally cocoa solids, wherein the ratio of milk solids to sugar is between 1: 1.5 and 1:01. When cocoa solids are present, preferably the amount of cocoa solids in the concentrated chocolate lumps is between 10 and 15% by weight based on the total weight of the mixture.

ECSP992870 1999-02-26 1999-02-26 CHOCOLATE CRUMPS ECSP992870A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ECSP992870 ECSP992870A (en) 1999-02-26 1999-02-26 CHOCOLATE CRUMPS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ECSP992870 ECSP992870A (en) 1999-02-26 1999-02-26 CHOCOLATE CRUMPS

Publications (1)

Publication Number Publication Date
ECSP992870A true ECSP992870A (en) 1999-08-12

Family

ID=42043859

Family Applications (1)

Application Number Title Priority Date Filing Date
ECSP992870 ECSP992870A (en) 1999-02-26 1999-02-26 CHOCOLATE CRUMPS

Country Status (1)

Country Link
EC (1) ECSP992870A (en)

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