METHOD OF PREPARING CHOCOLATE GLAZE FOR ICE-CREAM

METHOD OF PREPARING CHOCOLATE GLAZE FOR ICE-CREAM

FIELD: dairy industry, in particular, preparation of chocolate glaze for ice-cream. SUBSTANCE: cocoa-product or cocoa-products are introduced in melted hard vegetable fat and mixed up to homogeneous consistency. Then sugar syrup is introduced by separate batches for ensuring and keeping in prepared...

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Hauptverfasser: PROTASOVA L.V, EGOROVA V.N, ZAMURIEV V.I, KAZAKOVA N.V, PODKOLZIN A.I, TVOROGOVA A.A
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
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creator PROTASOVA L.V
EGOROVA V.N
ZAMURIEV V.I
KAZAKOVA N.V
PODKOLZIN A.I
TVOROGOVA A.A
description FIELD: dairy industry, in particular, preparation of chocolate glaze for ice-cream. SUBSTANCE: cocoa-product or cocoa-products are introduced in melted hard vegetable fat and mixed up to homogeneous consistency. Then sugar syrup is introduced by separate batches for ensuring and keeping in prepared product emulsion of vegetable fat of reverse type "water-in-fat". Melted butter may be used as well as melted hard fat. EFFECT: simplification of process. 4 cl
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subjects 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
title METHOD OF PREPARING CHOCOLATE GLAZE FOR ICE-CREAM
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