Chocolate heat-resistance by particulate polyol gel addition
1999
Mandralis, Z.I. | Weitzenecher, D.P.
Chocolate-based confectionery products having improved heat-resistance are prepared by mixing a polyol gel in particulate form with a flowable chocolate or a flowable mixture of ingredients for preparing a chocolate or chocolate-type composition in an amount to obtain a product having, based upon the product weight, a polyol content of from 0.2 percent to 60 percent by weight
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños