RO87403B1 - White chocolate and process for producing the same - Google Patents
White chocolate and process for producing the sameInfo
- Publication number
- RO87403B1 RO87403B1 RO110114A RO11011483A RO87403B1 RO 87403 B1 RO87403 B1 RO 87403B1 RO 110114 A RO110114 A RO 110114A RO 11011483 A RO11011483 A RO 11011483A RO 87403 B1 RO87403 B1 RO 87403B1
- Authority
- RO
- Romania
- Prior art keywords
- cocoa butter
- sugar
- chocolate
- followed
- white chocolate
- Prior art date
Links
- 235000019222 white chocolate Nutrition 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 2
- 229940110456 cocoa butter Drugs 0.000 abstract 4
- 235000019868 cocoa butter Nutrition 0.000 abstract 4
- 235000000346 sugar Nutrition 0.000 abstract 3
- 244000144725 Amygdalus communis Species 0.000 abstract 2
- 235000011437 Amygdalus communis Nutrition 0.000 abstract 2
- 244000299461 Theobroma cacao Species 0.000 abstract 2
- 235000020224 almond Nutrition 0.000 abstract 2
- 235000019219 chocolate Nutrition 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 2
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical compound CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 235000009499 Vanilla fragrans Nutrition 0.000 abstract 1
- 244000263375 Vanilla tahitensis Species 0.000 abstract 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 abstract 1
- 229940073505 ethyl vanillin Drugs 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000008476 powdered milk Nutrition 0.000 abstract 1
- 238000007670 refining Methods 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 238000005496 tempering Methods 0.000 abstract 1
- 235000008939 whole milk Nutrition 0.000 abstract 1
Landscapes
- Confectionery (AREA)
Abstract
Inventia se refera la o ciocolata alba, realizata pe baza de zahar, unt de cacao si lapte praf, caracterizata prin aceea ca, în scopul obtinerii unui produs cu o valoare nutritiva si energetica mare, avînd totodata caracteristici organoleptice superioare, include 39,52% zahar, 31,43% unt de cacao 27,7% lapte praf, 0,93% alcool, 0,19% esenta de migdale, 0,18% lecitina, 0,018% etilvanilina. Procedeul de realizare a ciocolatei albe consta în urmatoarele: dozare, amestecare framîntare la 40 degree C a zaharului, a laptelui praf integral si a unei treimi din untul de cacao, apoi urmeaza maruntirea-rafinarea la valturi, dupa care amestecul este trecut din nou în melanjor, unde se adauga a doua treime din cantitatea de unt de cacao, vanilina si arome de migdale, urmeaza apoi a treia valtuire a întregului amestec, apoi consarea în consa 48 ore la 50 degree C, apoi ciocolata se pastreaza timp de 48 de ore la 34 degree C, urmeaza apoi faza de temperare si în final, fazele de modelare a ciocolatei masive în racirea în dulapul de racire final.The invention relates to a white chocolate made on the basis of sugar, cocoa butter and powdered milk, characterized in that, in order to obtain a product with a high nutritional and energetic value, having also superior organoleptic characteristics, it includes 39.52% sugar, 31.43% cocoa butter 27.7% milk powder, 0.93% alcohol, 0.19% almond essence, 0.18% lecithin, 0.018% ethyl vanillin. The white chocolate process consists of the following: dosing, stirring at 40 degrees C of sugar, whole milk powder and one third of the cocoa butter, followed by crushing and refining in rolls, after which the mixture is passed again melanjor, where two thirds of the amount of cocoa butter, vanilla and almond flavor is added, followed by a third rolling of the whole mixture, then consume 48 hours at 50 ° C, then the chocolate is stored for 48 hours at 34 degrees C, then the tempering phase followed, and finally the massive chocolate modeling phases in cooling in the final cooling cabinet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RO83110114A RO87403A2 (en) | 1983-02-23 | 1983-02-23 | WHITE CHOCOLATE AND THE PROCESS FOR IMPLEMENTATION |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RO83110114A RO87403A2 (en) | 1983-02-23 | 1983-02-23 | WHITE CHOCOLATE AND THE PROCESS FOR IMPLEMENTATION |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RO87403B1 true RO87403B1 (en) | 1985-08-31 |
| RO87403A2 RO87403A2 (en) | 1985-08-31 |
Family
ID=20112718
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RO83110114A RO87403A2 (en) | 1983-02-23 | 1983-02-23 | WHITE CHOCOLATE AND THE PROCESS FOR IMPLEMENTATION |
Country Status (1)
| Country | Link |
|---|---|
| RO (1) | RO87403A2 (en) |
-
1983
- 1983-02-23 RO RO83110114A patent/RO87403A2/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| RO87403A2 (en) | 1985-08-31 |
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