Crumb process

Abstract

A process for the production of crumb is disclosed in which a wet crumb feedstock comprising bulk sweetener, protein and water is formed and then simultaneously dried and comminuted in a thin layer rotary paddle dryer. The wet crumb feedstock is preferably formed into discrete, free-flowing granules prior to the simultaneous drying and comminuting. Apparatus for the production of crumb is also disclosed.

1 . A process for the production of chocolate crumb comprising:
 Preparing chocolate crumb granules consisting essentially of bulk sweetener, protein, 5 wt. % to 10 wt. % water and optionally, cocoa mass and/or cocoa butter; and   Providing the chocolate crumb granules to a dryer wherein the granules are dried, at ambient pressure, to have a water content of 4 wt. % or less in a time period of from 10 seconds to 15 minutes.   
     
     
         2 . The process of  claim 1 , wherein the chocolate crumb granules are dried to a water content of 2 wt. % or less water. 
     
     
         3 . The process of  claim 1 , wherein the drying time is between 30 seconds and 5 minutes. 
     
     
         4 . The process of  claim 3 , wherein the drying time is between 1 minute and 3 minutes. 
     
     
         5 . The process of  claim 1 , wherein the drying is accomplished by exposing the chocolate crumb granules to air at a temperature of from 20° C. and 180° C. and in an amount of between 0.08 m 2  air per kg of crumb to 4 m 2  air per kg of crumb. 
     
     
         6 . The process of  claim 5 , wherein the air temperature is from 50° C. and 120° C. and the amount is from 0.5 m 2  air per kg of crumb and 1 m 2  air per kg of crumb. 
     
     
         7 . The process of  claim 1 , wherein the chocolate crumb granules are continuously stirred or agitated during drying. 
     
     
         8 . The process of  claim 7 , wherein the chocolate crumb granules are comminuted to form a powder of particles less than 1 mm in diameter. 
     
     
         9 . The process of  claim 1 , further comprising, forming the chocolate crumb granules by conditioning discrete pieces of crumb. 
     
     
         10 . The process of  claim 9 , wherein the conditioning comprises maintaining the discrete pieces of crumb at a temperature between 10° C. and 80° C. for a time period of from 0.5 to 120 minutes. 
     
     
         11 . The process of  claim 10 , wherein the temperature is between 40° C. and 60° C. 
     
     
         12 . A process for the production of chocolate crumb comprising:
 Preparing chocolate crumb granules consisting essentially of bulk sweetener, protein, 5 wt. % to 10 wt. % water and optionally, cocoa mass and/or cocoa butter; and   Providing the chocolate crumb granules to a dryer wherein the granules are dried, at ambient pressure, by exposing the granules to air at a temperature of from 20° C. and 180° C. and an amount of between 0.08 m 2 /kg of crumb to 4 m 2 /kg of crumb to have a water content of 4 wt. % or less.   
     
     
         13 . The process of  claim 12 , wherein the air temperature is from 50° C. and 120° C. and the amount is from 0.5 m 2 /kg of crumb and 1 m 2 /kg of crumb. 
     
     
         14 . The process of  claim 12 , wherein the chocolate crumb granules are dried to a water content of 2 wt % or less water. 
     
     
         15 . The process of  claim 12 , wherein the drying time is between from 10 seconds to 15 minutes. 
     
     
         16 . The process of  claim 12 , wherein the chocolate crumb granules are continuously stirred or agitated during drying. 
     
     
         17 . The process of  claim 16 , wherein the chocolate crumb granules are comminuted to form a powder of particles less than 1 mm in diameter. 
     
     
         18 . A process for the production of chocolate comprising:
 Providing chocolate crumb granules to a fluidized layer dryer wherein the granules are dried, at ambient pressure, to have a water content of 4 wt. % or less, and   Using the dried chocolate crumb granules in the preparation of a chocolate.   
     
     
         19 . The process of  claim 18 , wherein the drying is accomplished by exposing the chocolate crumb granules to air at a temperature of from 20° C. and 180° C. and an amount of between 0.08 m 2 /kg of crumb to 4 m 2 /kg of crumb. 
     
     
         20 . The process of  claim 18 , wherein the fluidized layer dryer is a rotary paddle dryer.