| abstract |
FIELD: food industry. n SUBSTANCE: present invention relates to confectionary branch. The chocolate composition includes 50-65 wt % of sweetener, 25-30 wt % of cocoa butter substitute and/or cocoa butter equivalent, 4-10 wt % of non-fat dry cocoa substances, 0-2 wt % of cocoa butter and dry milk substances. Milk whey accounts for at least 80 wt % of dry milk substances. Milk whey accounts for 5-25 wt % of the composition. Additionally, one proposes a method for production of this chocolate composition and a product containing the composition. n EFFECT: invention allows to manufacture a chocolate composition with organoleptic indices close to those of traditional milk chocolate. n 10 cl, 6 tbl, 4 ex |