CHOCOLATE MILK POWDER

To prepare a powder for milk chocolate having a high percentage of free fat, milk, cocoa mass and sugar are mixed, a fatty phase, an aqueous phase and a pellet are separated by centrifugation, the pellet is incorporated in the aqueous phase and the dispersion obtained is concentrated and inoculated with lactose, the fatty phase, pasteurised and homogenised in the heated state, is added to it and the mixture is powdered in the cold state under high pressure in a drying tower through which a stream of very hot air is maintained. The powder obtained has an distinct flavour of cocoa and a milky note. Its rheological properties facilitate its processing to chocolate.