COMPOSITION FOR CHOCOLATE PRODUCTION

摘要

FIELD: food industry.SUBSTANCE: composition for chocolate preparation contains the following components, wt %: ground cocoa - 25.4-35.85; cocoa butter - 14.94-15.52; dry cheese powder - 2-8; dry garlic powder - 1-5; lecithin - 0.38-0.41; vanilla and cream flavouring agent - 0.05-0.06; "Chocolate" flavouring agent - 0.02-0.03; sugar powder - balance.EFFECT: creation of chocolate with high biological value, new taste and organoleptic properties.