Process for producing a confectionery product
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.
1. A process for producing a confectionery product comprising:
spraying water and/or a polyol solution from a first spray nozzle onto a surface;
spraying chocolate from a second spray nozzle onto the surface;
wherein the water and/or the polyol solution sprayed from the first spray nozzle and the chocolate sprayed from the second spray nozzle mix prior to reaching the surface.
2. The process according to claim 1 , wherein the chocolate comprises milk chocolate, dark chocolate or white chocolate.
3. The process according to claim 1 , wherein the polyol comprises a sugar, sorbitol, mannitol, maltitol, erythritol, xylitol, lactitol, or glycerol.
4. The process according to claim 1 , wherein the water and/or the polyol solution is sprayed from the first nozzle and the chocolate from the second nozzle is sprayed while the water and/or the polyol solution is at a temperature identical to the temperature of the chocolate.
5. The process according to claim 4 , wherein the temperature is in the range of 29-31.5° C. when spraying the chocolate.
6. The process according to claim 1 , wherein a pressure of a compressed air stream used for spraying the chocolate is from 0.5 bar to 1.5 bar.
7. The process according to claim 1 , wherein a pressure of a compressed air stream used for spraying the water and/or the polyol solution is to 0 to about 0.5 bar.
8. The process according to claim 1 , wherein the surface is a tray.
9. The process according to claim 8 , wherein the surface is a confectionery substrate.
10. An apparatus for producing a confectionery product comprising:
a first nozzle for spraying water and/or a polyol solution; and
a second nozzle for spraying chocolate;
wherein the first and second nozzles are configured such that the water and/or the polyol solution sprayed from the first spray nozzle and the chocolate sprayed from the second spray nozzle mix prior to reaching a surface.
11. A confectionery product obtainable by a process according to claim 1 .