CHOCOLATE SEEDS AND CHOCOLATE COMPRISING A MILK FAT FRACTION

The invention relates to a method for preparing a chocolate seed composition or chocolate compound seed composition having a primary endotherm melt peak position of at least 40 °C, comprising subjecting a liquid fat blend comprising (i) 50-99.5 wt. % of a stear in fraction of milk fat, and (ii) 50-0...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	BOERBOOM, Franciscus Johannes Gerardus, GREINER, Maximilian Martin, DEPYPERE, Frédéric Roger, KLOEK, William, SOMERS, Marco Albertus Franciscus Johannes
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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