GODFREY GRAHAM,KEOGH ANDREW JOSEPH,JACKSON GRAHAM MAUDSLAY,CHILVER IAN
申请号：
IN3029/KOLNP/2011
公开号：
IN2011KN03029A
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 steps (a) and/or (b) d) effecting sugar crystallisation in the mixture by subjecting the mixture to a temperature in the range of 55 to 1100C, under a lowered pressure in the range of 3.5 to 18kPa for 10 to 20 minutes and e) drying the mixture so as to form chocolate crumb. The sugar crystallisation parameters employed in the process result in reduced fouling of equipment and chocolate crumb having superior flavour and texture development.
