GEP19981072B - Chocolate Paste and Method for its Production - Google Patents

Chocolate Paste and Method for its Production

Info

Publication number
GEP19981072B
GEP19981072B GEAP19942174A GEAP1994002174A GEP19981072B GE P19981072 B GEP19981072 B GE P19981072B GE AP19942174 A GEAP19942174 A GE AP19942174A GE AP1994002174 A GEAP1994002174 A GE AP1994002174A GE P19981072 B GEP19981072 B GE P19981072B
Authority
GE
Georgia
Prior art keywords
production
sugar
milk
powder
butter
Prior art date
Application number
GEAP19942174A
Inventor
Nikoloz Shakulashvili
George Sidamonidze
Original Assignee
Nikoloz Shakulashvili
George Sidamonidze
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 by Nikoloz Shakulashvili, George Sidamonidze filed Critical Nikoloz Shakulashvili
Priority to GEAP19942174A priority Critical patent/GEP19981072B/en
Publication of GEP19981072B publication Critical patent/GEP19981072B/en

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  • Confectionery (AREA)

Abstract

This invention refers to food industry, in particular to confectionery production and concerns chocolate paste and method for its production. The technical result of the invention is to improve organoleptic and gustatory properties of the fini¬shed product to simplify the production tech¬nology. Chocolate paste comprises the components in the fol¬lowing proportion of mass %: milk (concen¬trated or powder) 15-20, sugar 35-40, cocoa powder 6-12, butter 18-25, vanilin 0,01-0,030, organic acid (wine stone acid) 0,015-0,030. emulsifier (lecithin) 0,3-0,5, water 10-17. Method for production of cho¬colate paste comprises mixing concentrated milk with sugar or milk powder with melted sugar, evaporating the obtained mixture, adding cocoa powder, butter, emulsifier of organic acid, water and vanilin and following homogenization, with this, cocoa powder is preli¬minarily mixed with melted butter at temperature 80-90C and is added to the milk and sugar mixture. The obtained mass is passed through the rolling machine prior to homo¬genization.
GEAP19942174A 1994-09-08 1994-09-08 Chocolate Paste and Method for its Production GEP19981072B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GEAP19942174A GEP19981072B (en) 1994-09-08 1994-09-08 Chocolate Paste and Method for its Production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GEAP19942174A GEP19981072B (en) 1994-09-08 1994-09-08 Chocolate Paste and Method for its Production

Publications (1)

Publication Number Publication Date
GEP19981072B true GEP19981072B (en) 1998-02-23

Family

ID=82492924

Family Applications (1)

Application Number Title Priority Date Filing Date
GEAP19942174A GEP19981072B (en) 1994-09-08 1994-09-08 Chocolate Paste and Method for its Production

Country Status (1)

Country Link
GE (1) GEP19981072B (en)

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