| 摘要 |
Cocoa is extended by adding thereto a cocoa extender prepared by roasting peanut grit, almond shells or soybean flakes at a temperature of from about 275 DEG F to about 475 DEG F for from about 20 to about 90 minutes, and after roasting pulverizing the peanut grit, almond shells or soybean flakes to about 200 mesh.
|
