| 摘要 |
<p>Ganache-type chocolate compositions being excellent in filling (mechanical) suitability when filled in cake dough and having a high durability to baking. These compositions comprise 1 to 30 % by weight of a non-fat cacao component, 10 to 50 % by weight of fat, 4 to 40 % by weight of moisture and 0.2 to 10 % by weight (in terms of dry matter) of heat coagulating protein and are in a non-flowable state at 5 °C. Chocolate cake products can be easily produced by filling these compositions in cake dough or applying thereto. Also, chocolate products having a novel texture can be provided by baking these compositions per se.</p> |
