MILK CHOCOLATE GLAZE PRODUCTION METHOD

摘要

FIELD: food industry.SUBSTANCE: method envisages preparation of a mixture of sugar powder, dry whole milk and dry defatted milk. Then into the said mixture one introduces cocoa butter or cocoa butter equivalent fat or SOS-type cocoa butter improver in an amount of 70-75 wt % of the quantity envisaged by the recipe and liquid soya bean lecithin with diluent capability equal to no more than 6.0% in an amount of 50.0 wt % of the quantity envisaged by the recipe. Then one performs the produced mass milling in the first ball mill for 10-35 mcm sized particles to account for at least 92 wt % of the total solid phase granulometric composition. Then one introduces ground cocoa and mills the produced mass in the second ball mill for 10-35 mcm sized particles to account for at least 70 wt % of the total solid phase granulometric composition. At the end one introduces the remaining liquid soya bean lecithin with diluent capability equal to no more than 6.0% and homogenises the milled mass in the conching machine. One performs dilution with the remaining cocoa butter or cocoa butter equivalent fat or SOS-type cocoa butter improver. The components are taken at the specified weight ratio.EFFECT: invention allows to produce glaze quickly hardening on the goods surface and having the required granulometric composition and rheological characteristics, reduce fat weight fraction in glaze and consequently produce quality confectionary goods.2 ex