GODFREY GRAHAM,KEOGH ANDREW JOSEPH,JACKSON GRAHAM MAUDSLAY,CHILVER IAN
申请号：
IN3016/KOLNP/2011
公开号：
IN2011KN03016A
申请日:
2011.07.18
申请国别(地区):
IN
年份:
2012
代理人:
摘要：
a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture b) evaporating liquid from the mixture c) adding cocoa mass / liquor to the mixture during and / or after step (a) and / or (b) d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixture e) drying the mixture at a temperature in the range of 50 to 95°C for 35 to 200 minutes so as to form chocolate crumb and f) cooling the chocolate crumb by subjecting it to a temperature which is less than the drying temperature. The drying parameters employed in the process result in superior flavour and texture development of the chocolate crumb.
