Kraft Foods R & D, Inc.

Kraft Foods Schweiz Holding Gmbh

Martin Thiele

Konstantinos Paggios

Hartmut Balzer

Mehran Rose

Stephen Pearson

Stephan Simbuerger

Maria Florencia Williams

Uwe Riedel

Stephen Malcolm Pearson

Hartmut Heinrich Balzer

Gerhard Hecht

Lawrence P Kleman

Imola Zsigmond

Sarah Redeborn

The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.

Chocolate product and process for producing the same

The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

Process for producing a confectionery product

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Holzkirchen, Germany

Martin Thiele