| 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°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°F and 250°F in less than 30 seconds. |