METHOD FOR PRODUCTION OF STRUCTURIZED CHOCOLATE OR FAT-BEARING CONFECTIONERY MATTER

摘要

FIELD: food-production industry. SUBSTANCE: method is used in confectionery industry and particularly in production of chocolate or fat-bearing confectionery matter. According to method, chocolate or fat-bearing confectionery matter is delivered into extrusive device and pressure is applied to chocolate or fat-bearing confectionery matter before narrowing of flow in direction of flow in zone provided with multiplicity of forming rods. For extrusion of chocolate or fat-bearing confectionery matter in the form of continuous mass actually having longitudinal passages, chocolate or fat-bearing confectionery matter is extruded in solid or semi-solid and in non-pouring or non-fluidic condition. Application of aforesaid matter allows for widening of range of ready products. EFFECT: higher efficiency. 13 cl, 6 dwg