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Abstract

A method for the production of a product mass, in particular a chocolate mass, as a basic mass for foodstuffs, with a plurality of ingredients and a recipe total fat content, using a conching device with a conching container, which can be opened and closed hermetically sealed. The method includes filling of the conching container with a low-fat partial mass, which includes at least a part of the plurality of ingredients and has a fat content which is smaller than the recipe total fat content. Furthermore, the method includes a first conching of the low-fat partial mass with a closed conching container and second conching of the low-fat partial mass with an opened conching container with simultaneous active drying of the low-fat partial mass. Before the second conching, the method includes an addition of a further part of the plurality of ingredients to the low-fat partial mass until a fat content is reached in the range from approximately 11% to approximately 17%. The method also includes liquefaction of the partial mass while adding the rest of the plurality of ingredients and mixing the latter with the low-fat partial mass to form a total mass representing the product mass, which at least essentially includes the recipe total fat content.

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First Claim