| 摘要 |
A process for the preparation of chocolate crumb which comprises mixing and heating low fat milk solids, sugar, in the absence or presence of cocoa solids and from 1.2 to 8% by weight of water based on the weight of the mixture in a mixer to a temperature of 85 DEG to 120 DEG C, reacting at a temperature of 85 DEG to 180 DEG C for a period of from 2.5 to 25 minutes followed by drying to a moisture content of less than 3% by weight based on the total weight of the mixture.The present invention also provides a concentrated chocolate crumb comprising low fat milk solids, sugar and optionally cocoa solids wherein the ratio of milk solids to sugar is between 1:1.5 and 1: 0.1. When cocoa solids are present, preferably the amount of cocoa solids in the concentrated chocolate crumb is from 10 to 15% by weight based on the total weight of the mixture. |
