| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves preparing powder premix of components substantially free of fat; adding up to 96% of fat-containing components into said premix and mixing resultant mixture containing fat in an amount of 18-24% by total weight of product; processing mass by means of rolls for fine grinding thereof until 25-35 micron particles are obtained; adding into resultant mass remaining part of fat-containing components and lecithin; subjecting said mass to conching and tempering for obtaining of low-fat milk chocolate containing less than 27 wt% of fat. Chocolate has improved physical properties due to imparting of wet consistency thereto at the stage of grinding premix mixture free of fat and mass of fat-containing components, as well as because chocolate may contain up to 90% of fat in free unbound state. EFFECT: simplified method and improved qualitative characteristics of chocolate. 9 cl, 1 ex |
