Xyrofin Oy

Suomen Xyrofin Oy

Christof Kruger

Tammy Pepper

Philip M Olinger

Matti Makela

Dietmar Freund

Karl Cappelmann

In the disclosed process for making chocolate, only part of the chocolate mass raw materials is mixed, roller refined and conched. This part contains the cocoa liquor and part of the cocoa butter, possibly part of the emulsifier and, when milk chocolate is to be prepared, also the ingredients derived from milk. The conched portion of the chocolate mass raw materials as a percentage of the total ingredients of the chocolate mass is about 30-60%, preferably 40-55%. Separate from said first part, another part of the raw materials, i.e. the sweetener or the major part thereof, part of the cocoa butter, the possible flavourings, and a small quantity of an emulsifier, is mixed and roller refined. This latter part is not conched. This roller-refined part of the mass is mixed with the conched part of the mass together with the remainder of the cocoa butter and emulsifier and the possible intense sweetener.

Process for preparing chocolate

Fructose-based granulated product and a process for the production

The present invention relates to a composition for preparing sugar-free crust chocolates which composition comprises a polyol, water or a water-alcohol mixture, and a gelatinizing agent or thickening agent, respectively.

Sugar-free crust chocolates

The present invention is directed to edible compositions containing a sweetener combination of xylitol and maltitol. This combination exhibits sweetness synergism. It also lacks the undesired burning aftertaste of pure xylitol, has a substantial cooling effect and avoids set-up problems. The compositions range from confections such as chewing gum, chocolate and hard candy to dietetic foods.

Non-cariogenic sweetener

Growing community of inventors

Hamburg, Germany

Christof Kruger