| 摘要 |
<p>Cocoa cake is crushed, and powdered at 30-65 deg.C. The powdered cocoa is fluidised by cold air at 5-25 deg.C and kept fluid for at least 3 mins. to cool the cocoa to 18-31 deg.C.. The lipid contained in the cocoa is thus converted to a stable crystal form.</p> |
