Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
2 ~
l:).N. 003-90
PROCESS OF REFINING SACC~HARIDE
CRYSTALS DURING FQOD PROCESSING
BACKGROUND OF THE INVENTION
1. Field of the Inventlon
This invention relates generally to food process- !
ing and to the refining of crystalline saccharides
such as sugar, and more particularly it relates to the
refining of crystalline saccharides in a process for
making confections such as dark and milk chocolate,
and ingredlents therefor.
2. Brief Description of the Prior Art
Food products made from ingredients lncludiny a
saccharide such as sucrose and an edible oil or fat
such as cocoa butter are well known. An important
group of these food products is comprised of
confections, including candy.
Dark chocolate is a well known confectlon prepared
from chocolate liquor, sugar and cocoa butter, and may
include other ingredients. Milk chocolate is a choco-
late which includes milk or milk solids as well. As
used herein "chocolate" denotes both dark and milk
chocolate. The process of making chocolate is
reviewed generally in B. L. Zoumas and E. J. Finnegan,
IlChocolate and Cocoa", Kirk-Qthmer Encyclopedia of
Chemical Technology, Vol. 6 (3rd Ed., Wiley~
Interscience N~ 19.
As a confection, chocolate can take the form of
solid pieces of chocolate, such as bars, and can also
2~
be lncorporated as a component of other, more complex
confections that are typically hollow ltems formed
from chocolate, or confections which lnclude chocolate
as a coating upon a center lngredlent of the
confection, such as caramel, fruit pleces, nuts or the
like.
The process of coating chocolate onto a confection
ls known as enrobing the plece. Enrobing is accom-
pllshed when the chocolate is in a fluid state, and a
proper viscoslty must be maintained in order to pro-
duce a satlsfactory coated product.
Finlshed chocolate is a suspension of very fine
particles (ususally less than 50 micrometers) in fat.
The particles consist of cocoa solids and crystalline
sucrose as well as milk solids in the case of milk
chocolate. Because of their prlor processlng, the
cocoa solids are generally already flne enough be~ore
incorporation into the milk chocolate mixture. Milk
solids requlre little size reduction. Sucrose,
however, requires considerable size reduction, since
extra fine grade sucrose, for example, typically var-
ies ln crystal slze from about 400 micrometers to
about one millimeter, with the greatest frequency of
size occurring at about 750 micrometers. To satisfac-
torily function as an lngredient ln chocolate,
therefore, these sucrose crystals must be reducsd in
size to less than about 50 micrometers. Similar con-
slderatlons apply in the process1ng of other types of
confectlons.
It ls known that the viscosity of chocolate
increases in direct proportion to the amount of water
present in the paste. This factor is normally con-
trolled by eliminating water from the chocolate.
Moreover, it is known that at least about fifty per-
cent of the surface area of particles ln milk choco-
late is produced by the presence of particles below
-- 2 --
~ J~ ~
two micrometers ln size. The presence of these
ultrafine particles increases viscosity and increasing
amounts of cocoa butter ~fat) are required to coat
such particles in order for the chocolate to flow
properly in manufacturlng operations.
Processes for producing dark or mllk chocolate can
be either "wet," in which process condensed milk is
employed, or "dry," ln which process milk powder is
used. In one "wet" process for making milk chocolate
given ln ~ernard W. Minifie, Chocolate, Cocoa and
Confectionery: Science and Technology~ (The AVI
Publishing Co., Inc., Conn., 1970), pp. 90-94, the
following steps are carried out:
1) Raw mllk is filtered, cooled to about 40~ F and
stored in large insulated stainless steel tanks.
2) The milk is preheated to about 75~ C (165~ F) and
concentrated to about 30-40~ total solids by weight in
a continuous evaporator.
3) The total solids content of the milk is measured
and sucrose is added to form a sugar/milk mixture.
The mixture is transferred to vacuum pans.
Condensation under vacuum at about 75D C (165~ F) is
permitted to occur until a total solids content of
about 90% by weight is attained. Some sugar crystal-
lization may begin to occur.
4) Cocoa liquor is charged to a heavy duty mixer
(e.g.~ a melange~r) and the condensed sugar/milk mix-
ture is added gradually with mixing. The contents of
the mixer are kneaded for 20~0 minutes giving a stiff
paste. Crystallization of the sucrose continues to
occur during kneading.
5) The paste is placed in shallow trays and dried in
a vacuum oven at about 75~C - 105~C for 4 - 8 hours,
depending on the heat transfer fluid ~steam or hot
water) used, to give a crumb.
6) The crumb is mlxed in a kneader with cocoa butter
l ?.~
to glve a coarse paste.
7) The paste is "refined" (ground) by passing the
coarse paste from the kneader through the nlps of
pairs of steel rollers to give a drier, powdery
material. Refining mechanically breaks up crystalline
sugar partlcles, flbrous cocoa matter, and mllk
solids. The paste is repeatedly passed through the
refiner until a target partlcle slze range ls obtalned
~for flne chocolates, about 20-~0 micrometers).
8) The reflned paste ls mlxed with flavoring materi-
als such as vanillin, and cocoa butter ls added to
adjust viscosity, and an emulsifier such as lecithin
may be added.
9) The refined paste is "conchPd," that is, slowly
kneaded or mixed at a temperature of from about 45-55~
C~ to permit moisture and volatile acids to escape.
In view of the complexity of the ~ust described
wet process for making milk chocolate, a less complex
dry process has been developed comprising the follow-
ing steps:
A. Extra flne grade granulated sucrose, cocoa butter,
chocolate liquor, and spray dried whole milk powder
are combined and mixed.
B. The mixture from step (A) is passed repeatedly
through the nips of a plurality of highly polished
refining rolls, such that the sizes of the particles,
~specially the sucrose, are significantly reduced.
C. Step (B) can be repeated with finer roll se-ttings
such that particles smaller than 50 micrometers are
produced. D. The mixture is then stirred while heat-
ing to give the final desired consistency to the milk
chocolate.
The ~ust described process of steps A-D i3 obvi-
ously less complex than the former wet process, how-
ever it has been found that the particle distributions
of the two processes differ, thereby producing milk
~ 7
chocolate having diverse flow characteristlcsO In the
process embodying the step of dissolving sucrose ln
fresh whole mllk, the sucrose ls eventually
recrystallized to a partlcle slze range from about 10
micrometers to about 25 micrometers.
In the process employing whole milk powder instead
of fresh whole milk, there ls obviously an absence of
water to dissolve the sucrose crystals. Ilherefore, in
passing through the refining rolls set to produce par-
ticles smaller than 50 micrometers, the sucrose crys-
tals must first be reduced in size from an inltial
size of up to one millimeter to less than 50
micrometers. In fact, by using the technique of scan~
ning electron microscopy (SEM), it has been found that
such crushing of sucrose crystals produces many
ultrafine crystals having a particle size below two
micrometers, and that the particle count in such a
process increases exponentially as the particle size
decreases linearly, Moreover, sucrose particles that
have been crushed look very much like broken glass,
being irregular and having ~agged edges, while sucrose
crystals which have been dissolved in whole milk and
recrystallized have the appearance of glass that has
been fire polished. These two prior processes of pro-
ducing milk chocolate are known to produce chocolate
having different viscosity characteristics.
It is an ob;ect of this invention to provide a
process for making food products including both at
least one saccharide and at least one edible oil or
fat that is both economical and which enables the vis-
cosity characteristics of the product to be readily
controlled. In the case of milk chocolate, the inven-
tion enables the more economical and modern dry proc-
ess to produce product which, like the wet process, is
rheologlcally more desirable than obtained in the dry
process described above. In the case of dark
-- 5 --
~~
chocolate, the lnventlon enables this tradltionally
dry process to produce product with more deslrable
rheologlcal characteristics.
It ls an ob~ect of this lnvention to provide proc-
esses for prepariny food products, such as confectlons,
which comprise an lmproved manner of controlllng
saccharlde crystal partlcle size dlstrlbution.
It is an ob~ect of this invention to provide milk
and dark chocolates in which the fat content is
reduced compared to the classical whole milk powder
and classical dark chocolate processes.
SUMMARY OF THE INVENTION
We have now discovered a process for the produc-
tion of food products such as confections which is a
significant improvement over prior art processes and
that can provide accurate control of the ViSCQSity
characteristics of both semi-processed ingredients and
final food products. In the case of the production of
chocolate, the process of the present invention pro-
vides a significant improvement over prior whole milk
powder and dark chocolate processes, and also provides
accurate control of the vlscosity characteristics of
confection pastes.
In the process of the present invention, at least
one crystalline saccharide, such as crystalline
sucrose, is refined to produce particles smaller than
about 50 micrometers. Before refining the crystalline
saccharide can be mixed with at least one edible oil
or fat, such as cocoa butter, to form an initial
blend.
Alternatively, the crystalline saccharide can be
mixed with a minor amount of water to form an initial
blend, or as in a presently preferred embodiment, the
crystalline saccharide can be mixed with both at least
one edible oil or fat and with a minor amount of water
-- 6 --
to form a initial blend. When an inltial blend is
formed, it is the initial blend which ls refined to
produce saccharide particles which are smaller than
about 50 micrometers.
When the crystalline saccharide is refined ln the
absence of water, a minor amount of water is added
after refining the crystalline saccharide to produce
particles smaller than about 50 micrometers.
Alternatively, a portlon of the minor amount of water
can be added before the saccharide is refined, and the
remaining portion of the minor amount of water can be
added a~ter the saccharide is refined. Similarly, a
portion of the edible oil or fat can be added before
the saccharide is refined, the remaining portion of
the edible oil or fat being added after the saccharide
is refined.
In each case the mixture of the refined saccharide
particle, the minor amount of water, and the at least
one edible oil or fat can be referred to as a "refined
blend." This refined blend consists essentially of the
refined saccharide particles, the minor amount of
water, and the at least one edible oil or fat.
In a presently preferred embodiment, an initial
blend is refined by passing it at least once through
the nip of at least one pair of refining rolls set to
produce particles smaller than about 50 mlcrometers.
In another embodiment, a minor amount of water is
added to a blend of saccharide and edible fat or oil
after the blend has passed at least once through the
nip of at least one pair of refining rolls set to pro-
duce particles smaller than about 50 micrometers~ The
minor amount of water added to the refined blend of
saccharide and edible fat or oil is predetermined so
as to be sufficient to dissolve substantially all
saccharide fine particles having a size less than
about 5 micrometers.
~ ~~3 ~
~ n each case, the total amount of water added pre~
determined so as to be sufficient to dissolve substan-
tially all saccharide fine particles having a size
less than about 5 micrometers. The mlnor amount of
water is then evaporated, thereby causing recrystall-
izatlon of the dlssolved saccharide. The evaporatlon
of the minor amount of water can be carried out ln any
effective manner. For example, the refined blend can
be heated with agitation to evaporate the minor amount
of water. Preferably, the refined blend ls maintained
at a temperature above the melting point of the edible
fat or oil at least until after the minor amount of
water has been evaporated.
It is lmportant that the refined blend not include
milk solids, chocolate liquor, or like components
which would interfere with the recrystallization of
the saccharide. Such components can compete for
available water with the saccharide and may produce
undesirable side reactions.
There is thus provided a semi-processed lngredient
comprising at least one crystalline saccharide, such
as crystalline sucrose, dispersed in a fat, such as
cocoa butter, which is sultable for further
processing, or for use in the manufacture of other
products.
BRIEF DESCRIPTION OF THE DRAWINGS
Figs. 1 and 2 are electron micrographs of
untreated crystals treated by a prlor art process
~controls).
Figs. 3 and 4 are electron micrographs of sucrose
crystals treated by an embodiment of the process of
the present invention.
DESCRIPTIO~ OF THE PREFERRED EMBODIMENTS
One presently preferred embodlment of the process
of this invention for use in the production of milk
chocolate comprises the steps of:
a) forming a mixture of crystalline sucrose, cocoa
butter and a minor amount of water;
b) passing said mixture through the nip of at least
one pair of highly polished refining rolls set to pro-
duce particles smaller than about 50 micrometers, said
refining process normally producing an amount of crys-
talline sucrose fine particles having a size less than
about 10 micrometers, whereby said minor amount of
water is effective to dissolve sucrose particles hav-
ing a slze less than about 5 micrometers;
c) agitating the refined product of step tb) under
the application of heat sufficient to evaporate the
minor amount of water and thereby cause
recrystallization of the dlssolved sucrose;
dl combini~g with the mixture from step (c) amounts
of melted chocolate liquor and whole milk powder;
e) passing the combined mixture from step (d)
through the nip of at least one pair of highly pol-
ished refinin~ rolls set to produce particles smaller
than 50 micrometers;
f) adding sufficient melted cocoa butter to the mix-
ture from step (e) to reach a predetermined fat
content, while agitating this mixture with the appli-
_ g _
CA 02031996 1998-11-12
cation of heat until the desired milk chocolate con-
sistency is obtained.
Another embodiment of the process of this inven-
tion for use in the production of milk chocolate com-
prises the steps of:
a) forming a mixture of crystalline sucrose and
cocoa butter;
b) passing sald mlxture through the nlp of at least
one pair of highly pollshed refining rolls set to pro-
duce particles smaller than about 50 micrometers to
give a refined mixture, said refining process normally
producing an amount of crystalline sucrose fine parti-
cles having a size less than about 10 micrometers;
c) combining the refined mixture with a minor amount
of water to form a refined product, whereby said minor
amount of water is effective to dissolve the sucrose
particles in the refined mixture having a size less
than about 5 micrometers;
d) agitating the refined product of step (c) under
the application of heat sufficient to evaporate the
minor amount of water and thereby cause
recrystallization of the dissolved sucrose;
e) combining with the mlxture from step (d) amounts
of melted chocolate liquor and whole milk powder;
f) passing the combined mixture from step ~e)
through the nip of at least one pair of highly pol-
ished refining rolls set to produce particles smaller
than 50 micrometers;
g) adding sufficient melted cocoa butter to the mix-
ture from step tf) to reach a predetermined fat
content, while agitating this mixture with the appli-
cation of heat until the desired milk chocolate con-
sistency is obtained.
It is essential to the process of this invention
that the at least one saccharide ingredient be
refined. A minor amount of water can be combined with
-- 10 --
the at least one saccharide ingredient before the
refining step, after the refining step, or as a por-
tlon before the reflning step with thP remainder after
th~ refining step. Similarly, and edible fat or oil,
such as cocoa butter, can ke combined with the
saccharide ingredient, or a blend of the saccharide
ingredient and a minor amount of water, before the
refinlng step, or as a portion of the edible fat or
oil before the refining step wlth the remainder of the
edible fat or oil being added after the refining step.
In any case, the minor amount of water is selected
so that all of the water present will serve to dis-
solve the superfine saccharide particles to a prede-
termined deslred extent. Ingredients such as the
whole milk powder and chocolate liquor, if present
during such water refining, would compete for the
available water more sucessfully than the saccharide
particles. This would lead to undesirable side reac-
tlons and prevent accurate predetermination of the
effective amount of water necessary to achieve
saccharide fine particle dissolution.
The minor amount of water required to dissolve the
superfine saccharide particle~ can be readily deter-
m1ned experimentally. Excess water, whlch would tend
to dissolve the larger crystals of saccharide, ls to
be avoided. When the saccharide is sucrose and the
fat is cocoa butter, it is preferred to use l~ss than
about ten percent water by weight of sucrose, more
preferred to use less than about five percent water by
weight of sucrose, and especially preferred to use
about two percent water by weight of sucrose. The
solubility of sucrose in water is such that two parts
by weight sucrose will dissolve in one part by weight
water.
When dark chocolate is being produced, the whole
milk or dry milk powder is of course omitted. When
other confections are produced, other types of fat can
be substltuted for cocoa butter in the process.
The at least one saccharide can be, for example,
sucrose, another saccharide such as fructose or
lactose, or a mixture of sucrose with another
saccharide. The at least one fat can be cocoa butter,
or another edible fat or oil such as monounsaturated,
d~saturated triglycerides (hard butters) isolated by
fractionation of hydrogenated oils, naturally hard
butters, or interesterified mixtures of ~ully hydro-
genated coconut or palm kernel oils and fully hydro-
genated cottonseed or other nonlauric oils.
Of course, the ref'ning step need not employ a
roll mill~ and other types of equipment effectlve for
comminution of saccharide particles can be used.
The following examples illustrate the process of
this invention:
EXAMPLE 1
79~.97 grams of room temperature (20~C) extra fine
grade granulated sucrose are combined with ~5~.62
grams of melted cocoa butter at 40~C and mixed for
thirty seconds using a Hobart~ N-50 mixer using a
Hobart stainless steel bowl and Hobart~ flat mixer pad-
dle at speed no. 1. To the slurry formed are added
16.0 grams of distilled, deionized, room temp0rature
water with a pipet while the slurry is under agitation
on the Hobart~ N-50 mixer at speed no. 1. Mixing is
continued for fifteen additional seconds after the
addition of minor amounts of water. This watered
slurry is then refined on a small 3-roll refiner, the
roll gap having been set to produce particles smaller
than 50 micrometers. Immediately after refining, the
mass is agitated for two hours using a ~obart~ N-50
mixer in a stainless steel bowl with a flat paddle
uslng speed no. 1, with a heat gun blowing hot a~r on
the bowl so as to maintaln the mass at a temperature
of 51.7~C. To this heated mass are added 159.17 grams
of melted cocolate liquor at ~O~C and 1~8.29 grams of
spray dried whole milk powder, followed by mixing for
30 seconds using a Hobart~ N-50 mixer ln a stainless
steel bowl with a flat paddle on speed no. lo
Refinlng is again carried out on the small 3 roll
refiner set to the same setting used for the first
refining, taking care that only agglomerates are
reduced in size. Then cocoa butter is added to the
desired fat content and the mass agitated as before,
but for four hours. Flnal rheology is ad~usted by
adding soya lecithin.
Four batches of milk chocolate were made using the
process of Example 1, and the yield value and plastic
viscosity were determined. Four other batches of milk
chocolate were made using the prior whole milk powder
process and comparable formulations, similar
rheological or flow measurements being taken.
A comparison of these flow measurements is set
forth in Table 1.
TABLE 1
Example or Yield Value Plastic Viscosity
Comparatlve Ex. (dynes/cm2) (poise
Prior Process:
Comp. Ex . lA 8 9 .1 2 6 .1
Comp. Ex. lB 54.7 31.5
Comp. Ex. lC ~5.8 29.3
Comp. Ex. lD 79.9 28.2
Mean 72.4 28.8
Process of Invention:
Example lA 4 . 6 37 . 4
Example 2B 3.2 3~.2
Example 3C 7.4 37. a
Example ~D 5.5 39.9
Mean 5.2 38.3
It is apparent from Table 1 that the milk choco-
late produced in accordance with the process of this
invention has si~nificantly different flow character~
istics from the comparable prior process. These flow
characteristics have been found to be commercially
improved and advantageous, and the process ln accor-
dance with this lnvention effects approximately a 1.5
percent savings in fat requirement (Pxpressed as cocoa
butter) compared to the prior process.
EXAMPLE 2
40.63 kilograms of room temperature (20~C) extra
fine grade granulated sucrose are combined with 12.83
kilograms of melted cocoa butter at 40~C and mixed for
thirty seconds in a pilot scale McCarter pug mill at a
speed of approximately 50 rpm with a hot water ~acket
maintaining 51.7~C. To the slurry formed are added
0.8127 kilograms of distilled, deionized, room temper-
2 ~
ature water whlle the slurry is under agitation ln themlxer. Mixing is continued for fifteen additisnal
seconds after the addition of the minor amount of
water. This watered slurry is then refined on a small
3 roll refiner, the roll gap having been set to pro-
duce particles smaller than 50 micrometers.
ImmPdiately after refining, the mass is agitated for
two hours in a Petzholdt PVS-75 pilot scale conche, at
apprnximately 50 rpm, with the hot water ~acket main-
taining the mass temperature of 51.7~C. To this
heated mass are added 8.09 kllograms of melted choco-
late li~uor at 40~C and 10.07 kllograms of spray dried
whole milk powder, followed by mixing for 30 seconds
the Petzholdt~ PVS-75 at approximately 5~ rpm.
Refining ls again carried out on the small 3 roll
refiner set to the same setting used for the first
refining, taking care that only agglomerates are
reduced in size. Cocoa butter is then added to pro-
duce the desired fat content and the mass ls agitated
as before, but for four hours. Final rheology is
ad~usted by adding soya lecithin.
EXAMPLE 3
The superior results obtainable using the process
of the present invention are illustrated by the
Figures, in which electron micrographs of sucrose
crystals treated by the process of the present inven-
tion are glven (Figs. 3 and ~) and are to be compared
with electron micrographs of sucrose crystals (Figs. 1
and 2) treated by a prior art process.
The sucrose crystals shown in Fig. 3 were prepared
as follows. 799.97 grams extra fine grade sucrose and
252.62 grams cocoa butter were mixed to form a slurry.
16 ml water was then added to the slurry and the mix-
ture was refined on a refiller with rolls set to pro-
2 ~ f~
vide a 55 micrometer gap. The refined mixture wasthen conched for two hours to glve the sucrose partl-
cles shown ~n Flg. 3. The same process was used to
give the sucrose particles shown in Fig. 4. A similar
process wa~ employed to produce the sucrose samples
shown ln FlgsO 1 and 2, except that no water was added
to the sucrose/cocoa butter slurry. The electron
microscopic sample preparation was the same for both
the sucrose particles shown ln Figs. 1 and 2 and those
shown in ~igs. 3 and 4. First, cocoa butter was
removed in three washings using H~LC grade n-hexane
with centrifugation. The separated sucrose crystals
were dried at 40~c, then cooled under desiccation.
EXAMPLE 4
~ 8.67 kllograms of room temperature (20~C) extra
fine grade granulated sucrose are combined with 7.62
kilograms of melted cocoa butter at 40~C and mlxed
until homogeneous and warmed to 51.7~C in a Littleford~
DVT 130 mixer. The slurry formed is then refined on a
pilot scale Buhler~ three-roll refiner, the roll gap
having besn set to produce particles smaller than
about S0 micrometers. After refining the mass is
returned to the Littleford~ DVT-130 mixer and mixed at
51.7~C until homogeneous, about thirty minutes. To
the refined, homogeneous slurry are added 1.15
kilograms of distilled, deionized, room temperature
water. Agitation continues at 51.7~C until all the
added water had been driven off, as determined
analytically by the Fischer method. To this heated,
dried mass area added 6.11 kilograms of chocolate
liquor at 40~C and 7.05 kilograms of whole milk powder
at room temperature, following by mixing for 30
seconds. Refining is again carried out on the pilot
scale Buhler~ three-roll refiner, set to the same
settlng used for the first refinlng, taking care that
only agglomerates are reduced in size. 1.63 kilograms
of cocoa butter is then added to produce 29% fat con-
-tent and the mass is agitated as before, but for 6
hours. Final rheology is ad~usted by adding soya
lechithln.
A presently preferred formulation for milk
chocolate to be prepared according to the process of
the present invention as exemplified by Example 4 is
provided in Table 2 as a function of the fat level
desired in the product.
TABLE 2
Weight
Ingredient (kilo~rams)
sugar 28.67
cocoa butter 7.62
chocolate li~uor 6.11
whole milk powder7.05
water 1.15
cocoa butter added:
for 27% fat level0.37
for 29% fat level1.63
for 31% fat level2.96
for 33% fat level4.37
soya lsithin 0.095
Examples 5-14
The process of Example 4 was repeated in three
separate runs. In each run the effect of the level of
cocoa butter (i.e. fat) on the flow characteristics of
the product by adding sufficient cocoa butter to
obtaln the desired fat level, mixing the blend
thoroughly, and then withdrawing a sample of the blend
2 t~ ~J~
for determination of its flow characteristics~
Samples with progresslvely higher fat levels were
obtained in this matter, in three separate run~, to
give Examples 5-14. In addition, in one run the
process of Example 4 was repeated, except that no
water was added to the refined mass of sucrose and
cocoa butter, to give Comparative Examples 1-4~ The
yield value and plastic viscosity of the resulting
products were measured, and one shown ln Table 3.
These results show the significantly improved flow
characteristics of the product of the process of the
present invention. For example, the yield value and
plastic viscosity of Comparative Example 2 (29~ fat
content) are significantly greater than the yield
value and plastic viscosity of Examples 4, 8, and 12.
- lB -
J ~
TABLE 3
Example/ Calcu- Yleld Plastlc
Comparative Run lated Value Viscoslty
Example No. Fat ~ (dynes/cm2) (poise)
Example 4 ll 29 16 41.7
Example 5 1l 31 22 28.1
Example 6 11 33 15 20.5
Comparatlve 1 22 27 * *
Comparative 2 22 29 715 293.1
Comparative 3 22 31 508 18.4
Comparative 4 22 33 208 29.9
Example 7 31 27 380 185.fi
Example 8 31 29 240 62.0
Example 9 31 31 146 32.9
Example lO 31 33 85 20.9
Example ll 41 27 lO 58.2
Example 12 41 29 5 35O9
Example 13 41 31 4 25.9
Example 14 41 33 4 21.7
l 2% water after the first refining.
2 Control, no water added.
* Too viscous to measure on the viscometer.
Example 15
799.97 grams of room temperature (~0~C) extra fine
grade granulated sucrose are combined with 252.62
grams of melted cocoa butter at 40~C and mixed for
thirty seconds using a Hobart~ N-50 mixer using a
Hobart~ stainless steel bowl and Hobart flat mixer
- 19 --
2 ~
paddle at speed no. 1. This slurry is th2n refined on
a small 3-roll refiner, the roll gap having been set
to produce particles smaller than 50 micrometers. The
resultant refined mass ls mixed for thirty minutes at
40~C using a Hobart~ N-50 mixer using a Hobart~
stalnless steel bowl and Hobart flat mlxer paddle a~
speed no. 1. Whlle agitatlon of the m~ss continues,
16.0 grams of distilled, de-ionized, room temperature
water is added to the mass with a pipet. Agitatlon of
this watered slurry continues at 51.7~ C until the
added water has been driven off, as determined
analytically by the Fischer method. To the re-dried
mass are added 159.17 grams of melted chocolate liquor
at 40~C and 198.29 grams o~ spray dried whole milk
powder, followed by mixing for 30 seconds using a
Hobart~ N-50 mixer in a stainless steel bowl wlth a
flat paddle on speed no. 1. Reflning is again carried
out on the small 3-roll refiner set to the same
setting used for the first refining, taking care that
only agglomerates are reduced ln size. Then cocoa
butter is added to the desired fat content and the
mass agitated as before, but for four hours. Final
rheology is adjusted by adding soya lecithin.
Numerous modifications and variations of the
present process will be understood to be within the
purvlew of the present lnventlon as defined by the
appended claims to those skilled in the art.
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