Method for producing a fast mixed and a fast conched candy and product thereof

Abstract From the Canadian patent

There is provided a method for producing a chocolate candy, wherein the conventional candy ingredients of sugar, fat and cocoa are mixed in a high speed shearing and mixing device, as opposed to the conventional mixing and mulling devices the resulting mixed paste is conched to the finished candy, e.g. candy coating, by conching in a high speed shearing and mixing device. The shear component in both the mixing and conching step must be 75° or greater. The temperature of the mixing step should not exceed about 120°C and the mixing time should be less than 5 minutes whereby the average particle size in the resulting paste mixture is 120 microns or less. In the conching step temperatures of …