PL414187A1 - Method for producing chocolate mousse - Google Patents
Method for producing chocolate mousseInfo
- Publication number
- PL414187A1 PL414187A1 PL414187A PL41418715A PL414187A1 PL 414187 A1 PL414187 A1 PL 414187A1 PL 414187 A PL414187 A PL 414187A PL 41418715 A PL41418715 A PL 41418715A PL 414187 A1 PL414187 A1 PL 414187A1
- Authority
- PL
- Poland
- Prior art keywords
- chocolate mass
- main
- raw materials
- mass
- chocolate
- Prior art date
Links
Landscapes
- Confectionery (AREA)
Abstract
Sposób wytwarzania masy czekoladowej według przedstawionego rysunku, w którym surowce na masę czekoladową miesza się, rozdrabnia i poddaje się konszowaniu, charakteryzuje się tym, że od 70% do 97% wagowo masy czekoladowej przygotowuje się w linii głównej, w której do miksera dozuje się surowce na masę czekoladową główną, które po wymieszaniu mieli się i poddaje konszowaniu na sucho przez okres od 4 do 72 godzin do uzyskania masy czekoladowej głównej. Pozostałą część w uzupełnieniu do 100% wagowo masy czekoladowej przygotowuje się w linii pomocniczej, w której do miksera dozuje się surowce na masę czekoladową pomocniczą wraz z dodatkami w postaci stałej, innymi niż surowce na masę czekoladową główną, które po wymieszaniu mieli się i poddaje konszowaniu ciągłemu podczas przepływu w konszy ciągłej płynnej i uzyskaną masę czekoladową pomocniczą przemieszcza się do zbiornika buforowego, do którego dodaje się kolejne dodatki, inne niż surowce na masę czekoladową główną, po czym masę czekoladową główną miesza się z masą czekoladową pomocniczą w homogenizatorze do uzyskania jednorodnej homogennej masy czekoladowej.The method of producing chocolate mass according to the presented figure, in which raw materials for chocolate mass are mixed, ground and subjected to conching, characterized by the fact that from 70% to 97% by weight of chocolate mass is prepared in the main line, in which raw materials are dosed to the mixer for the main chocolate mass, which, after mixing, were ground and dry-primed for 4 to 72 hours to obtain the main chocolate mass. The remaining part, in addition to 100% by weight of chocolate mass, is prepared in an auxiliary line in which raw materials for the chocolate mass are added to the mixer together with solid additives, other than raw materials for the main chocolate mass, which after mixing are ground and subjected to conching during continuous flow in a continuous liquid cone and the obtained chocolate auxiliary mass is transferred to a buffer tank, to which further additives other than raw materials are added to the main chocolate mass, after which the main chocolate mass is mixed with the auxiliary chocolate mass in a homogenizer to obtain a homogeneous homogeneous chocolate mass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL414187A PL232985B1 (en) | 2015-09-30 | 2015-09-30 | Method for producing chocolate mousse |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL414187A PL232985B1 (en) | 2015-09-30 | 2015-09-30 | Method for producing chocolate mousse |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL414187A1 true PL414187A1 (en) | 2017-04-10 |
| PL232985B1 PL232985B1 (en) | 2019-08-30 |
Family
ID=58463552
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL414187A PL232985B1 (en) | 2015-09-30 | 2015-09-30 | Method for producing chocolate mousse |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL232985B1 (en) |
-
2015
- 2015-09-30 PL PL414187A patent/PL232985B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL232985B1 (en) | 2019-08-30 |
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