| 摘要 |
FIELD: confectionery industry. SUBSTANCE: chocolate has the following ratio of components, mas.%: grated cocoa, 39.5-44.5; cacao butter, 7.85-8.85; soya phosphatide concentrate, 0.32-0.43; soya dry milk, 10.8-11.95; balsam "Nazir", 0.41-0.53; sugar powder, the balance. EFFECT: improved organoleptical properties and increased biological value. 4 ex
|
