| 摘要 |
A chocolate is manufactured without employing traditional time consuming mixing and refining operations by passing cocoa liquor and milk solids, if a milk chocolate is required, so as to form the film or layer in a heat exchange surface of a heat exchanger preferably a scraped heat exchanger at a temperature of 35 to 145.degree.C under a reduced pressure of down to 5 torr to remove undesirable flavours and reduce the water content of the material to 0.5 to 1% by weight. The material is then mixed with microcrystalline sugar and passed at least once through a rotary cone-in-cone colloid mill wherein conical milling elements are spaced apart by a narrowest gap of 25 to 600 microns. |
