Process of making a fruit ganache
AssigneePuratos Naamloze Vennootshcap
InventorsDimitri Dumoulin, Jean-Luc Rene Soyeur
Life of this patent
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Abstract
A fruit ganache for decorating, coating and/or filling pastry, biscuit and/or chocolate product, which has the physical and functional properties of a ganache, contains fruit, fruit extracts, or fruit substitutes and a fat which is a cocoa butter substitute in the form of a solid fat when kept at 25.degree. C., as well as the usual ingredients of a ganache, namely sugar or a sugar substitute, water, one or more emulsifiers, milk or a reconstituted product based on milk powder and optionally additives. The fruit ganache is in the form of a water-in-oil emulsion.
Claims14
A process for the production of a fruit ganache, comprising the steps of:
- dissolving sugar or a sugar substitute in water to form a sugar solution;
- heating and maintaining the temperature of the sugar solution at a temperature of between 55 and 60.degree. C.;
- melting a fat which is a cocoa butter substitute, wherein the cocoa butter substitute is in the form of a solid fat when kept at 25.degree. C. with one or more emulsifiers and tempering the melted fat at a temperature of approximately 60.degree. C.;
- transferring the tempered fat into the sugar solution, during slow stirring, to form a water-in-oil emulsion;
- adding a milk or reconstituted product based on milk powder, which has been tempered, to the emulsion at a temperature of between 20 and 25.degree. C.;
- slowly stirring the milk-added emulsion until a homogeneous paste is obtained;
- and
- adding fruit, fruit extracts, or fruit substitute to the paste, thereby producing the fruit ganache.
Dependencies are inferred from the claim text.