Process to modify the crystalline structure of cocoa butter...

Details Process to modify the crystalline structure of cocoa butter... Process to modify the crystalline structure of cocoa butter...

A - Human Necessities

23

G

A23G 1/00 (2006.01) A23D 9/00 (2006.01) A23G 1/18 (2006.01)

Patent

CA 2059829

ABREGE On ensemence du beurre de cacao fondu par un nombre très élevé de germes de SOS-.beta. et on maintient la masse dans un intervalle de température où seuls les triglycérides-.beta. cristal- lisent. Le beurre de cacao ainsi modifié permet, par adjonction à du chocolat sortant de conche, de supprimer l'opération de tempérage de ce chocolat. Ce dernier, une fois moulé, résiste remarquablement au blanchiment et à la chaleur.

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