Hard fat and chocolate
A hard fat and chocolate technology, applied in the direction of edible oil/fat, edible oil/fat phase, cocoa, etc., can solve the problem of low heat resistance, and achieve the effect of excellent non-sticky surface and excellent gloss
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Embodiment 1
[0080] To 98 parts of the above prepared fat W as fat A, add 2 parts of fully hardened palm oil (IV=1) as fat B, and melt it at about 80° C. to obtain a uniform fat composition. Kneading machine, Tama Seiki Kogyo Co., Ltd.) was cooled to 15° C., stored at 30° C. for 1 day, and stored in a refrigerator (5° C.) for 1 day to prepare hard fat.
Embodiment 2
[0082] To 98 parts of the above-prepared fat X as fat A, add 2 parts of the same fat B used in Example 1, and melt it at about 80°C to obtain a uniform fat composition. Prepare hard fat in the same way.
Embodiment 3
[0084] To 98 parts of the above prepared fat W as fat A, add 2 parts of completely hardened rapeseed oil (IV=1) as fat B, and melt it at about 80° C. to obtain a uniform fat composition. Use and Examples Prepare hard fat in the same way as described in 1.
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