Abstract
The basic ingredients required for chocolate manufacture are cocoa nibs, cocoa liquor, sugar, other sweeteners, cocoa butter, butter fat (oil), milk powder, milk crumb, and emulsifiers. Some of these ingredients are described in detail elsewhere in the book but their main properties relevant to chocolate are described in the following.
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References
Czyzewski, T. S., and Minifie, B. W. Groen Division (Dover Corp.), Chicago. Patent Application SN. 660, 846.
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© 1989 Van Nostrand Reinhold
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Minifie, B.W. (1989). Chocolate Manufacture. In: Chocolate, Cocoa and Confectionery: Science and Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7924-9_5
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DOI: https://doi.org/10.1007/978-94-011-7924-9_5
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-011-7926-3
Online ISBN: 978-94-011-7924-9
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