CHOCOLATE SHEET SPREAD FORMULA

Abstract

This invention concerns a sheet jam product formulated from dark chocolate, milk chocolate or white chocolate. The sheet chocolate jam formula consists of chocolate with a proportion of 15-40%, UHT milk with a proportion of 40-46%, sugar with a proportion of 20-23%, cornstarch with a proportion of 3-3.5%, tapioca flour with a proportion of 1-1.2%, agar with a proportion of 0.8-1%, and margarine with a proportion of 2.8 - 3.2% of the total jam mixture, where the preferred proportion of dark chocolate is 18.16%, the preferred proportion of milk chocolate is 22.83 (w / w), and the preferred proportion of milk chocolate is 30% (w / w) of the total jam mixture. This sheet chocolate jam can be consumed directly or with bread. This formula can be applied to the food industry.