# US 4,017,645 A · Fast conched candy coating and method

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- Number: US 4,017,645 A
- Document ID: US4017645A
- Status: Granted
- Kind: A
- Application number: 05/716,794
- Filed: 1976-08-23
- Granted: 1977-04-12
- Earliest claimed: 1975-11-03
- Assignees: Beatrice Foods Co.
- Inventors: Salvatore F. Ziccarelli
- Web page: https://patentgrep.com/patent/US4017645A

## CPC

- A23G 1/305: {Products for covering, coating, finishing or decorating}
- A23G 1/04: Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products (machines for roasting cocoa A23N12/00)
- A23G 1/125: {Conches}
- A23G 2200/12: containing dairy products
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

## Abstract

A fast conched candy coating is prepared by providing a mixture of fat and sugar, optionally with milk solids, emulsifiers, flavoring, cocoa or cocoa butter, heating the mixture to a temperature above the melting point of the fat but below 150.degree. F, and conching the mixture in a high speed shearing and mixing device. The mechanical energy imparted during the shearing and mixing raise the conching temperature to between 150.degree. and 250.degree. F in less than 30 seconds.

## Claims

### Claim 1

A process for producing a candy coating comprising:
1. providing a mixture in a paste form having the following ingredients:
a. 30 to 65 parts fat,
b. 40 to 70 parts sugar,
c. 0 to 8 parts milk and/or whey solids,
d. 0 to 2 parts emulsifier,
e. 0 to 12 parts cocoa, and
f. 0 to 2 parts flavors; and
2. conching the paste mixture by high speed shearing and mixing, wherein the mixture is subjected to shearing forces having an average shear component of 75.degree. or greater to produce an essentially mechanically generated conching temperature in the mixture of about 150.degree. to 250.degree. F in a conching time of less than 20 seconds and to reduce the

### Claim 2 (depends on 1)

The process of claim 1 wherein the ingredients are: 30 to 35 parts fat; 45 to 55 parts sugar; 4 to 12 parts cocoa; and 3 to 8 parts milk and/or

### Claim 3 (depends on 2)

The process of claim 2 wherein the ingredients also include: 0.1 to 0.8

### Claim 4 (depends on 1)

The process of claim 1 wherein the ingredients are: 30 to 35 parts hard

### Claim 5 (depends on 4)

The process of claim 4 wherein the ingredients also include 0.1 to 0.8

### Claim 6 (depends on 1)

The process of claim 1 wherein the ingredients are: 30 to 65 parts fat;

### Claim 7 (depends on 6)

the process of claim 6 wherein the ingredients also include 0.1 to 0.8

### Claim 8 (depends on 1)

The process of claim 1 wherein the conching temperature is below

### Claim 9 (depends on 1)

The process of claim 1 where the average shear component is at

### Claim 10 (depends on 9)

The process of claim 9 where the average shear component is at

### Claim 11 (depends on 1)

The process of claim 1 wherein the conching temperature is between

### Claim 12 (depends on 11)

The process of claim 11 wherein the conching temperature is between

### Claim 13 (depends on 1)

The process of claim 1 wherein the conching time is less than 15

### Claim 14 (depends on 12)

The process of claim 12 wherein the conching time is less than 10

### Claim 15 (depends on 1)

The product produced by the process of claim 1.