Patent ID: 6117478
Filing Date: 2000-09-12
Classification: A23G,A23L

Abstract:
A process of preparing a reduced fat agglomerated chocolate having an average particle size up to 5 mm and continuing from 18 to 24% by weight fat based on the the total weight of the chocolate which comprises preparing a powdered premix of non-fat ingredients which at least include dry milk and cocoa, adding up to 96% of the fat containing ingredients to the powdered premix and mixing to give a mass containing from 18 to 24% by weight fat based on the total weight of the mass, refining the mass on refining rollers to a particle size of from 25 to 35 microns, adding water to the refined mass and mixing to form homogeneous mass, freezing the homogeneous mass, grinding the frozen mass into pieces having an average particle size of up to 10 mm, and freeze drying the ground pieces to obtain low fat agglomerated chocolate having an average particle size of up to 5 mm.