the invention is further developed by the characterizing features of the subclaims . the mixture which is put into a kneading machine comprises a dry matter content of 70 to 99 % by weight according to the present invention . to attain the desired taste profile of the chocolate product , as well as for reasons of technological workability , texture - giving disaccharide alcohols are used such as the product sold under trademark &# 34 ; palatinit &# 34 ;, maltitol , lactitol , the product sold under the trademark &# 34 ; palatinose &# 34 ; and leucrose , as well as polydextrose , or mixtures thereof , are used . the substances which are necessary for the formation of the crumb are therefore employed in such quantities that , after its manufacture , those percentage portions which are given above ( on a dry basis ) are present . in this connection it is advantageous that , according to the invention , the resulting crumb product has a water content which is less than 1 . 3 % ( not including water of crystallization of the sucrose substitute ). preferably , the portion of sucrose substitutes is 45 to 60 % by weight , that of the milk products is 30 to 45 % by weight and that of the chocolate liquor containing up to 50 % native cocoa butter is 0 to 15 % by weight . if the sucrose - free crumb product ( which is not sealed hermetically ) is interstratified or layered prior to subsequent treatment , it will absorb water more or less rapidly depending on the prevailing interstratifying or layering conditions . in that case , the crumb product can have a water content reaching up to 5 . 2 %; usually , the water content is between 1 . 0 and 3 . 5 %. however , during further processing of the interstratified or layered crumb product into chocolate , the high water content does not have a negative effect . as a substitute for the chocolate liquor containing up to 50 % native cocoa butter , cocoa powder can also be used , with or without the addition of cocoa butter . moreover , by the crumb process according to the invention , an improvement of the physical consistency of the crumb product is attained . however , there is also a causal connection with the change in flavour , that is to say , a refinement of the taste accompanies the improvement in consistency . moreover , it is advantageous that the sucrose substitutes in the crumb powder crystallize very finely during rapid cooling - down . hence , they have a large specific surface area and in this way an increased sorption reaction for the cocoa flavour is attained . in this way , the typical taste profile of chocolate is attained . ______________________________________ parts water contentthe following are employed : by weight parts by weight______________________________________1 . the sucrose substitute 58 . 3 2 . 90 &# 34 ; palatinit &# 34 ; 2 . evaporated milk , 14 . 8 10 . 00unsweetened , 8 . 2 % fat3 . whole - milk powder , 25 % fat 33 . 2 1 . 164 . chocolate liquor containing up 6 . 6 0 . 10to 50 % native cocoa butter 112 . 9 14 . 16______________________________________ ______________________________________composition of the unsweetenedevaporated milk dry basis______________________________________water 67 . 6 % -- fat content 8 . 2 % 25 . 3 % lactose 12 . 3 % 38 . 0 % protein 9 . 9 % 30 . 5 % ash 2 . 0 % 6 . 2 % 100 . 0 % 100 . 0 % ______________________________________ the sucrose substitute &# 34 ; palatinit &# 34 ;, unsweetened evaporated milk and whole - milk powder are put into a vacuum kneading machine and are heated to 94 ° c . the chocolate liquor containing up to 50 % native cocoa butter is added and the mixture is dried in a vacuum of - 7 . 8 × 10 4 to 9 . 3 × 10 4 pa , until a powdery product with a water content of 1 % is obtained . after cooling down to about 20 ° c ., the product is passed through a mesh with a mesh aperture of 2 mm . after bags have been filled with it , it can forthwith be further used for the manufacture of milk chocolate . the composition of the diabetic milk - crumb on a dry basis is as follows : ______________________________________the sucrose substitute &# 34 ; palatinit &# 34 ; 56 . 0 % milk constituents ( calculated 37 . 4 % from whole - milk powder , 25 % fat ) chocolate liquor containing up to 50 % native cocoa 6 . 6 % butter______________________________________ the water content is about 0 . 6 % and the fat content 13 . 0 % ( not including the water of crystallization of the sucrose substitute ). ______________________________________chocolate recipe______________________________________1 . diabetic milk - crumb ( as above ) 70 . 33 % 2 . chocolate liquor containing up to 50 % native cocoa 6 . 60 % butter3 . cocoa butter 22 . 30 % 4 . lecithin 0 . 48 % 5 . saccharin - na 0 . 03 % 6 . cyclamate - na 0 . 24 % 7 . vanilla 0 . 02 % 100 . 00 % ______________________________________ the above diabetic milk - crumb is mixed with the chocolate liquor containing up to 50 % native cocoa butter , the saccharin , the cyclamate and a portion of the cocoa butter . the mixture is rolled ( with or without roughing - down or breaking - down ) and is then poured into the conche with the remaining cocoa butter and submitted to a tumbling , the tumbling temperature being 67 ° to 71 ° c . hence , in contrast with the otherwise usual tumbling temperature it can be higher than 40 ° to 50 ° c . the tumbling time is usually 12 - 24 hours . with the use of newer installations , however , it can also be shortened by up to about 1 hour . after the addition of the lecithin and flavouring , a chocolate is obtained which has the following analytical characteristics : ______________________________________water content : 0 . 5 - 0 . 8 % ( compartment drier 102 ± 2 ° c ., 3 . 5 hours ) retained on a 20 micron - 48 % on a fat - free drymesh screen basisfat content : 35 . 0 - 35 . 5 % viscosity 40 ° c . : about 4400 mpa · s______________________________________ with regard to taste this chocolate has a light caramel taste and compared with diabetic chocolate manufactured according to a conventional process , it is clearly superior in all respects . ______________________________________ parts water contentthe following are employed : by weight parts by weight______________________________________the sugar substitute 58 . 3 2 . 90 &# 34 ; palatinit &# 34 ; 2 . milk powder , special , low 38 . 0 1 . 33in lactose , 25 % fat3 . water 10 . 0 10 . 004 . chocolate liquor containing up to 6 . 6 0 . 1050 % native cocoa butter 112 . 9 14 . 33______________________________________ the manufacture of crumb , as well as the further processing into milk chocolate , are identical with example 1 . ______________________________________ parts water contentthe following are employed : by weight parts by weight______________________________________1 . maltitol , crystalline 53 . 7 -- 2 . whole - milk powder , 25 % fat 37 . 1 1 . 33 . water 11 . 5 11 . 54 . chocolate liquor containing up to 6 . 5 0 . 150 % native cocoa butter 108 . 7 12 . 9______________________________________ the manufacture of crumb is effected according to example 1 . the composition of crumb is identical with example 1 . the water and the fat content are about 1 . 0 % and 13 . 0 %, respectively . with regard to the sweetening power of maltitol , the recipe is identical with example 1 , i . e . it is possible to reduce or replace saccharin - na and cyclamate - na by acesulfame - k with regard to the sweetening power of the sweeteners . ______________________________________ parts water contentthe following are employed : by weight parts by weight______________________________________1 . the sucrose substitute 55 . 4 --&# 34 ; palatinose &# 34 ; 2 . milk powder , special , 38 . 0 1 . 33low in lactose , 25 % fat3 . water 19 . 0 19 . 004 . chocolate liquor containing up to 6 . 6 0 . 1050 % native cocoa butter 119 . 0 20 . 43______________________________________ the manufacture of crumb as well as the further processing into milk chocolate are identical with example 1 . ______________________________________ parts water contentthe following are employed : by weight parts by weight______________________________________1 . lactitol , dihydrate 61 . 5 6 . 152 . whole - milk powder , 25 % fat 38 . 0 1 . 333 . water 6 . 8 6 . 804 . chocolate liquor containing up to 6 . 6 0 . 1050 % native cocoa butter 112 . 6 14 . 38______________________________________ the manufacture of crumb is effected according to example 1 . the composition of crumb is identical with example 1 . the water and the fat contents are about 1 . 0 % and 13 . 0 %, respectively ( not including the water of crystallization of the sucrose substitute ). with regard to the sweetening power of lactitol , the recipe is identical with example 1 , i . e . saccharin - na and cyclamate - na have to be increased or replaced by acesulfame - k in consideration of the sweetening power of the sweeteners . the method for analyzing the water content ( compartment - drier - method ) provides identical values as they are obtained according to the method l 44 . 00 published in the official digest of analyzing methods in compliance with § 35 lmbg , beuth - verlag , berlin - koln , dec . 1985 . using the karl - fischer - method , for example , one can obtain slightly lower values of the water content when analyzing the chocolate at 50 ° c . in a mixture of &# 34 ; hydranal &# 34 ; solvent ( registered trade mark ) and chloroform ( 2 : 1 , v / v ).
there is disclosed a process for the manufacture of sugar - free dietetic and / or teeth - sparing chocolates with the preceding separate production of a sugar - free crumb and its further processing with its use of the chocolate constituents otherwise usual and subsequent tumbling into chocolate .