METHOD FOR PRODUCTION OF CHOCOLATE CREAM

A methods provides adding powdered sugar and the condensed milk to the churned butter, whipping to obtain light, air mass, then adding a powder of cocoa, vanillin, cognac or sweet wine and repeatedly whipping, thus, during whipping adding a mix of water and the activated coal to butter in the ratio...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	TAVDIDISHVILI, DODO, KARCHAVA, MANANA
Format:	Patent
Sprache:	eng
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A methods provides adding powdered sugar and the condensed milk to the churned butter, whipping to obtain light, air mass, then adding a powder of cocoa, vanillin, cognac or sweet wine and repeatedly whipping, thus, during whipping adding a mix of water and the activated coal to butter in the ratio (20-25):1, in amount of 0,5-1,0 % per 10 kg of the cream.