METHOD OF PRODUCING BAR CHOCOLATE WITH LARGE-SIZE ADDITIVES

摘要

FIELD: food production industry. SUBSTANCE: method implies introduction of additives into heat treated chocolate mass, pouring it into forms and cooling. Used as large-size additive is mixture of raisin with expanded rice at relation of volumetric proportions of first and second components in mixture being 1.0:(0.8-1.3). Mixture of raisin and expanded rice when introduced in given volumetric proportion to each other and to chocolate mix possesses ability of being retained in mouth cavity, thus stimulating chewing reflex and to certain degree forcing subject to thorough chewing which leads to formation of food lump impregnated with saliva before swallowing, thus to ensure full digestion and absorption in digestion system and to reduce creation of toxins by microflora of bowels. EFFECT: high efficiency.