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RU2018128628A - CHOCOLATE PRODUCTION METHOD - Google Patents

CHOCOLATE PRODUCTION METHOD Download PDF

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Publication number
RU2018128628A
RU2018128628A RU2018128628A RU2018128628A RU2018128628A RU 2018128628 A RU2018128628 A RU 2018128628A RU 2018128628 A RU2018128628 A RU 2018128628A RU 2018128628 A RU2018128628 A RU 2018128628A RU 2018128628 A RU2018128628 A RU 2018128628A
Authority
RU
Russia
Prior art keywords
product
mass
chocolate
rate
weight
Prior art date
Application number
RU2018128628A
Other languages
Russian (ru)
Other versions
RU2018128628A3 (en
Inventor
Анатолий Анатольевич Славянский
Юлия Андреевна Гончаренко
Original Assignee
Анатолий Анатольевич Славянский
Юлия Андреевна Гончаренко
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 Анатолий Анатольевич Славянский, Юлия Андреевна Гончаренко filed Critical Анатолий Анатольевич Славянский
Priority to RU2018128628A priority Critical patent/RU2018128628A/en
Publication of RU2018128628A publication Critical patent/RU2018128628A/en
Publication of RU2018128628A3 publication Critical patent/RU2018128628A3/ru

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Claims (1)

Способ производства шоколада, включающий получение шоколадной массы, ее нагревание, темперирование, добавление в шоколадную массу пищевых добавок, перемешивание, формование и застывание полученного продукта, отличающийся тем, что в горькую шоколадную массу, содержащую какао-тертое из расчета 55-65%, какао-масло - 35-45%, лецитин - 0,4-0,5%, сукралозу - 0,02-0,03% по массе продукта, добавляется свекловичный пектин в виде порошка с размером частиц в пределах 0,05-0,07 мм в количестве 0,10-0,15% по массе продукта и концентрированная паста топинамбура из расчета 8-10% по массе продукта, полученная масса перемешивается до однородного состояния и по известной технологии доводится до кипения.Method for the production of chocolate, including obtaining chocolate mass, heating, tempering, adding food additives to the chocolate mass, mixing, molding and solidification of the obtained product, characterized in that in bitter chocolate mass containing cocoa liquor at the rate of 55-65%, cocoa -oil - 35-45%, lecithin - 0.4-0.5%, sucralose - 0.02-0.03% by weight of the product, beet pectin is added in the form of a powder with a particle size in the range of 0.05-0, 07 mm in an amount of 0.10-0.15% by weight of the product and concentrated Jerusalem artichoke paste at the rate of 8-10% p about the mass of the product, the resulting mass is mixed to a homogeneous state and brought to a boil by known technology.
RU2018128628A 2018-08-06 2018-08-06 CHOCOLATE PRODUCTION METHOD RU2018128628A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2018128628A RU2018128628A (en) 2018-08-06 2018-08-06 CHOCOLATE PRODUCTION METHOD

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2018128628A RU2018128628A (en) 2018-08-06 2018-08-06 CHOCOLATE PRODUCTION METHOD

Publications (2)

Publication Number Publication Date
RU2018128628A true RU2018128628A (en) 2020-02-07
RU2018128628A3 RU2018128628A3 (en) 2020-02-07

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ID=69415809

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2018128628A RU2018128628A (en) 2018-08-06 2018-08-06 CHOCOLATE PRODUCTION METHOD

Country Status (1)

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RU (1) RU2018128628A (en)

Also Published As

Publication number Publication date
RU2018128628A3 (en) 2020-02-07

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