Flavour enhanced chocolate crumb

Details Flavour enhanced chocolate crumb Flavour enhanced chocolate crumb

A - Human Necessities

23

G

A23G 1/00 (2006.01) A23G 1/02 (2006.01)

Patent

CA 2425400

A process for the prepeation of chocolate crumb comprising mixing and heating from 15 to 70 % by weight of milk solids, with 10 to 75 % weight of sugar and 0.1 to 10 % by weight of milk or vegetable protein hydrolysates, the percentages being based on the weight of the mixture.

La présente invention concerne un procédé de préparation de mie de chocolat comportant le mélange et le chauffage de 15 à 70 % en poids d'ingrédients de lait avec 10 à 75 % en poids de sucre et 0,1 à 10 % en poids de produits d'hydrolyse de protéines du lait ou végétales, les pourcentages étant exprimés par rapport au poids du mélange.

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