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A chocolate and pastry technology, which is applied in the processing of dough, baking, baked food, etc., to achieve the effect of reasonable processing method, good effect and satisfying taste requirements
Inactive Publication Date: 2016-10-26
CHACHA FOOD CO LTD
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At present, chocolate products on the market mostly exist in the form of candies or cakes, and there are few products that u
Method used
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Embodiment 1
[0027] Embodiment 1: the preparation of cocoa biscuit and finger biscuit
[0028] Cocoa biscuits: Put vegetable oil, edible essence, and phospholipids into the horizontal dough mixer, mix and stir at a slow speed of 35r / min for 3min, then add wheat flour, white sugar, cocoa powder, wheat starch, whole milk powder, mix and stir for 5min at 45r / min , finally add an appropriate amount of water (dissolved sodium bicarbonate, edible salt, ammonium bicarbonate, citric acid) and mix and stir at 45r / min for 3 minutes; roll forming, after forming, bake according to the baking process parameters, cool, and pulverize for later use;
[0029] Finger biscuits: Put vegetable oil, wheat flour, white granulated sugar, and whole milk powder into the horizontal dough mixer, mix and stir at 35r / min for 5 minutes, add appropriate amount of water (dissolved sodium bicarbonate, edible salt, ammonium bicarbonate, citric acid) and then Mix and stir at 45r / min for 3min until it forms a ball, after 4 st...
Embodiment 2
[0031] Put the chocolate into a 50°C water-bath insulation tank to melt until there are no particles or chunks of chocolate in the chocolate slurry, then mix the chocolate slurry, cocoa biscuit pieces, and finger biscuit pieces in proportion, and then pour the mixed material into the mold to form. After forming, it is cooled, demoulded, packaged and sold.
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Abstract
The invention relates to chocolate pastries. The chocolate pastries are made from raw materials of milk chocolate, cocoa biscuits and finger biscuits, and are made through melting, crushing, uniform stirring, injection moulding, cooling and demouding. The chocolate pastries are characterized by being made from the following ingredients in parts by weight: 33.33% of milk chocolate, 60% of cocoa biscuits and 6.67% of finger biscuits. The invention aims to combine fine, smooth, fragrant and sweet tastes of chocolate with crisp and delicious taste of biscuits, and processing is performed in a cold processing manner, so that requirements of different consumers are met, and the adaptability of products is sufficient. The chocolate pastries disclosed by the invention not only are reasonable and practical in processing method but also are simple to operate, good in effects and suitable for wide popularization.
Description
technical field [0001] The invention mainly relates to the technical field of food processing and manufacturing, in particular to a method for processing chocolate cakes. technical background [0002] Chocolate is a sweet food made from cocoa pulp and cocoa butter. It not only has a delicate and sweet taste, but also has a strong fragrance. Chocolate is rich in carbohydrates, fat, protein and various minerals. Eating chocolate is beneficial to control the content of cholesterol, maintain the elasticity of capillaries, and prevent cardiovascular and circulatory diseases. It has a certain effect on improving strength, strengthening memory, delaying aging and improving intelligence. With the development of snack foods, chocolate products are also increasingly diversified, and the development of new chocolate products is the need of the future market. At present, most chocolate products in the market exist in the form of candies or cakes, and there are still few products that ...
Claims
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Application Information
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