chocolate crumb preparation with predetermined time, temperature and weight parameters

摘要

The process consists of mixing and heating milk solids, sugar, with or without cocoa solids, and from 1.2 to 8% by weight of water based on the weight of the mixture n a mixer. The mixture is heated to a temperature of 85 to 120o C. The mixture is reacted at 85 to 180o C for 2.5 to 25 minutes followed by drying to a moisture content of not less than 3% by weight based on the total weight of the mixture.