| 摘要 |
Chocolate coating formulations for baked products such as biscuits and cookies have a novel fat component where the solid fat is at least 35% at 30 DEG C, at least 10% at 32.5 DEG C and not more than 5% at 35 DEG C, all such amounts being by weight of the fat component included in the formulation. As a result of these characteristics, the coating formulations can be used all year round without alteration and also without changing the coating conditions. |
