Method for manufacturing product mass

Abstract

A method for the production of a product mass, in particular a chocolate mass, as a basic mass for foodstuffs, with a plurality of ingredients and a recipe total fat content, using a conching device with a conching container, which can be opened and closed hermetically sealed. The method includes filling of the conching container with a low-fat partial mass, which includes at least a part of the plurality of ingredients and has a fat content which is smaller than the recipe total fat content. Furthermore, the method includes a first conching of the low-fat partial mass with a closed conching container and second conching of the low-fat partial mass with an opened conching container with simultaneous active drying of the low-fat partial mass. Before the second conching, the method includesan addition of a further part of the plurality of ingredients to the low-fat partial mass until a fat content is reached in the range from approximately 11% to approximately 17%. The method also includes liquefaction of the partial mass while adding the rest of the plurality of ingredients and mixing the latter with the low-fat partial mass to form a total mass representing the product mass, whichat least essentially includes the recipe total fat content.

Description

technical field [0001] The present invention relates to a method for the manufacture of product masses as food substrates. Background technique [0002] Such product masses, especially chocolate masses, are usually stirred and kneaded during their production in stirring and kneading devices (also called chocolate stirring and kneading machines). This mixing and kneading is the main process step that determines the quality and taste of the final product. During stirring and kneading, the constituent components of the product mass are mixed in a manner known to the skilled person and processed under the action of compressive and / or shearing forces. Stirring and kneading, for example in the case of chocolate production, make it possible to remove moisture and other undesirable substances, such as acetic acid or aldehydes, from a matrix comprising, for example, cocoa mass, sugar, cocoa butter and milk powder. [0003] When using modern stirring and kneading devices, stirring a...

AI Technical Summary

Problems solved by technology

But in order to be able to achieve satisfactory rheological properties in terms of taste and mouthfeel and especially low viscosity, this reduction is limited

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