Cocoa butter replacer (CBR) chocolate food and preparation method thereof
A technology for replacing cocoa butter and chocolate, applied in the direction of cocoa, food science, application, etc., can solve the problems of insufficient nutrition, reduce the taste of chocolate, and the body cannot play a role in health care, and achieve rich taste, good nutrition and heat, new taste effect
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[0050] A cocoa butter substitute chocolate food, made of the following components by weight: 333kg of white pulp, 300kg of small biscuits, and 367kg of brown pulp;
[0051] The thickness of the above-mentioned small biscuit is: 0.3mm-0.7mm, diameter 0.5-2cm, the size of the cake is uniform, no adhesion, no damage.
[0052] The white pulp is made of the following components by weight: 300kg of white granulated sugar, 120kg of whey powder, 50kg of whole milk powder, 150kg of maltodextrin, 80kg of palm oil, 180kg of cocoa butter substitute, 80kg of shortening, edible hydrogenated oil 8kg, soybean lecithin 5kg, vanillin 0.45kg, ethyl vanillin 0.15kg, flavor powder 2.2kg, seasoning salt 0.24kg;
[0053] The palm pulp is made of the following components by weight: 300kg of white granulated sugar, 160kg of maltodextrin, 160kg of alkalized cocoa powder, 105kg of palm oil, 175kg of cocoa butter substitute, 60kg of shortening, 6kg of edible hydrogenated oil, soybean lecithin 5kg, vanil...
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