ROUND-STICK FORMED CHOCOLATE COMPOSITION

摘要

The rounded stick form chocolate can be produced to have small diameter and near circular cross section area by controling the emulsifier's amount and the nozzle passing temperature. The rounded stick form chocolate is produced by adding the emulsifier like 0.1 to 0.4 weight % of lecithin and glycerin fatty acid esters to the raw materials like the white sugar, cocoa mass, dried milk, and grease. At this point, cool it to 20 to 27 deg.C right before it passes through the nozzle and after it pass through the nozzle, cool it to 10 to 20 deg.C.