Process for producing a confectionery product

摘要

The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

主权项

1. A process for producing a confectionery product comprising;
simultaneously spraying a liquid with one of chocolate or a compound mass so that the liquid mixes with the chocolate or compound mass to form a confectionery mixture, the liquid comprising a material selected from the group consisting of water, polyol, and combination thereof, wherein when the liquid is sprayed with the chocolate, the liquid and chocolate are at a temperature of 29° C. to 35° C. or when the liquid is sprayed with the compound mass, the liquid and compound mass are at a temperature of 30° C. to 45° C., the temperature being maintained for a period such that the liquid mixes with the chocolate or compound mass; and curing the confectionery mixture to provide a solidified confectionery product.