| 摘要 |
The chocolate dessert which is eaten directly, spread or as a filler in other foods, contains 20% max water, 24% min. milk solids, 6% min milk fat, 1.18% of min. cocoa powder and has 2% max ash residue at 400-550 deg C. The cocoa powder with high purity is added in the final mixing stage, mixing for 10 mins. in a concentrator-stirrer to obtain a prod. of creamy, bland consistency, smooth uniform texture, clean smooth aroma and non-crystallised.
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