PROCESS OF CHOCOLATE PRODUCTION

The process can include mixing ingredients into a cocoa mass, conching the cocoa mass, and, subsequently to conching, measuring viscosity of the conched cocoa mass, contingent upon said viscosity being higher than a target viscosity value, calculating, based on the measured viscosity and reference d...

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Bibliographische Detailangaben
1. Verfasser:	LECLERC, Jean-Philippe
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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Beschreibung
Zusammenfassung:	The process can include mixing ingredients into a cocoa mass, conching the cocoa mass, and, subsequently to conching, measuring viscosity of the conched cocoa mass, contingent upon said viscosity being higher than a target viscosity value, calculating, based on the measured viscosity and reference data representing a reference model of viscosity vs. viscosity-reducing substance content for the chocolate to be produced, a quantity of cocoa butter to be added to the cocoa mass, and adding the quantity of cocoa butter to be added to the cocoa mass.