Method of making a reduced fat chocolate confectionery product
AssigneeThe Hershey Company
InventorsXiaoying WANG, Gregory T. ZERPHY, Julie HICKEY
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Abstract
A method for creating a reduced fat confectionery product is disclosed. The method includes providing a mixture of a chocolate compatible fat and a sweetener, thereafter refining the mixture to form a powder having a predetermined average particle size, thereafter agitating the refined powder mixture at a temperature above the melting temperature of the chocolate compatible fat to form a dough and thereafter solidifying the dough to form a confectionery product having a total formulated fat content of less than 29% by weight.
Claims20
A method for creating a confectionery product comprising:
- providing a mixture comprising a chocolate compatible fat and a sweetener;
- thereafter
- refining the mixture to form a powder having a predetermined average particle size;
- thereafter
- agitating the refined powder mixture at a temperature above the melting temperature of the chocolate compatible fat to form a dough;
- and thereafter
- solidifying the dough to form a confectionery product having a total formulated fat content of less than 29% by weight.
A method for creating a confectionery product comprising:
- providing a mixture comprising a chocolate compatible tempering fat, milk, cocoa solids, sugar and an emulsifier;
- thereafter
- refining the mixture to form a chocolate powder having an average particle size in the range of about 15 to about 40 microns at a temperature greater than the melting temperature of the chocolate compatible tempering fat;
- thereafter
- agitating the refined chocolate powder mixture at a temperature above the melting temperature of the chocolate compatible tempering fat to form a dough in the presence of an additional added emulsifier;
- tempering the dough in the presence of greater than about 0.3% by weight tempering seed;
- forming the dough into a predetermined shape;
- and thereafter
- solidifying the dough to form a confectionery product having a total formulated fat content of 27% or less by weight.
Dependencies are inferred from the claim text.