METHOD TO INCREASE THE ANTIOXIDANT ACTIVITY OF CHOCOLATE

The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps: - a dry conching step performed at a temperature of between 50°C and 70°C, - and subsequent a wet conching step performed at a temper...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	COLLIN, Sonia, NGUYEN, Fanny, DELEDICQUE, Catherine, OUWERX, Caroline, BEHEYDT, Bram
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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