Fast conched candy coating
AssigneeBeatrice Foods Co.
InventorSalvatore F. Ziccarelli
Life of this patent
Estimating the term…
Abstract
A fast conched candy coating is prepared by heating fat to above the melting point thereof and mixing the fat with sugar, optionally with milk solids, emulsifiers, flavoring, cocoa or cocoa butter. The mixture is maintained above the melting point of the fat but below 150.degree. F. The heated mixture is then conched in a high speed shearing and mixing device wherein the solid particles of the mixture are sheared to 40 microns or less and the mechanical energy imparted during the shearing and mixing raise the conching temperature to between 190.degree. F and 250.degree. F in less than 30 seconds.
Claims7
A conched candy coating composition comprising the ingredients of:
- a. 30 to 65 parts fat;
- b. 40 to 65 parts sugar;
- c. 0 to 8 parts milk and or whey solids;
- d. 0 to 1 part emulsifier;
- e. 0 to 12 parts cocoa;
- f. 0 to 2 parts flavor;
- wherein the ingredients have been heated to at least 150.degree. F and mixed to a conched form by a high speed shearing and mixing wherein the shearing is by shear forces having an average shear component of 75.degree. or greater, the particle sizes of solids in the composition are 40 microns or less and the conching time has been 30 seconds or less and thereafter cooled to prevent deterioration thereof.
Dependencies are inferred from the claim text.