A high stearic oilseed stearin fat including: from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is higher than 1; and at least 1% of trisaturated triglycerides; in which the Ssn-2/Stotal100 value is of from 11 to 98; and a process for preparing the same.

A method for producing a chocolate composition having dry cocoa solids content of 55% or less by weight. The method includes a first step of providing a first mixture comprising dry non-fat cocoa solids component and plant-based component, a second step of grinding the first mixture and a third step of adding a fat component and a sweetener component to the first mixture for providing the chocolate composition.

A method for producing a chocolate composition having dry cocoa solids content of 55% or less by weight. The method includes a first step of providing a first mixture comprising dry non-fat cocoa solids component and plant-based component, a second step of grinding the first mixture and a third step of adding a fat component and a sweetener component to the first mixture for providing the chocolate composition.

The invention relates to a method of separating cocoa mass into cocoa butter and cocoa cake by means of a press (1) comprising one or more pressing elements (6) in turn comprising a pot (7) having a cavity (8) for receiving cocoa mass to be pressed, a squeezer (9) located at least partially in the cavity (8), and at least one filter (11) disposed in front of the squeezer (9) and/or on the side of the cavity (8) opposite the squeezer (9), which method comprises the steps of filling the cavity or cavities (8) with cocoa mass, exerting pressure on the pressing element(s) (6) thus pressing cocoa butter through the filter(s) (11), releasing pressure from the pressing element(s) (6), and opening the pot(s) (7) to remove the cocoa cake(s) from the cavity or cavities (8). Prior to releasing the pressure from the pressing element(s) (6), cocoa butter is purged from at least the space(s) (13) behind the filter(s) (11).

The present invention relates to an edible product, which comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to a corresponding method for producing said edible product and its use in at least one of food, food supplement, medicinal, cosmetic, well-being, nutraceutical or phytotherapeutical applications. The plants used may be all plants comprising one or more substances of interest for an edible product.

The present invention provides methods for processing fruit seeds, such as cocoa beans or cupuacu beans without the need of microbial fermentation. Fruit seeds are treated by adding unfermented seeds to a solution of a defined concentration of ethanol in a volume sufficient to cover the seeds, and maintaining the solution at a set temperature for a certain period of time.

The present invention relates to the field of confectionery production, particularly to the use of a modular, flexible process and the use thereof in combination with the confectionery cooling step of the present invention.

An apparatus (300) for aerating a food product, (200, 300) comprising a housing (10) with an inlet (100) for the food product and an outlet for the aerated food product, and, within the housing (10), first and second pairs (210, 220, 240) of a rotor and a stator each having complementary toothed rims orientated in opposition in the axial direction, and a gas injector (1) for injecting, at an upstream position relative to the first pair (210, 220) of a rotor and a stator, a gas in the food product to be aerated, wherein a further inlet (310) is provided for injecting, at a position between a pair (210, 220) and an adjacent pair (240) of a rotor and a stator, an additional composition to be mixed with the food product.

The invention relates to a device, method and system for dispensing a fat-based edible consumable, and more particularly relates to a device, method and system for dispensing melted or softened chocolate. The device includes a receptacle having a chamber configured to receive a fat-based edible consumable and adapted to be coupled with a source of heated and pressurised fluid; and a barrier member adapted to separate heated and pressurised fluid supplied by the source from the consumable, wherein the barrier member is configured to transfer heat and pressure from the heated and pressurised fluid; such that when heated and pressurised fluid is delivered to the barrier member at least a portion of the consumable is softened and is urged through an opening.

The present technical solution refers to food and confectionary industry. In particular, it refers to the method for cooking chocolate with processed buckwheat tea seeds based on original compositions and handcraft technology of production.

The technical problem of this technical solution lies in production of a chocolate product that has a consistent quality, contains only natural ingredients and is enriched by both macro- and microelements. Such product also has useful properties for the consumers, ingenious taste and smell and gastronomical attractiveness in comparison with other existing types of chocolate.