FIELD: food-processing industry, in particular, method for manipulation of chocolate aroma regardless of processes, receipts and origins of components used in chocolate production.
SUBSTANCE: method involves adding effective amount of aroma spice different from that of cocoa/milk aroma spice to chocolate mass for imparting any of the following aroma spices: frying aroma, sweet, bitter, chocolate crumb aroma, caramel, fruit, flower, biscuit, baking, cereal, malt, astringent or praline aroma.
EFFECT: increased efficiency in manipulation of chocolate mass aroma and wider range of aromas which may be imparted to chocolate mass.
11 cl, 4 dwg, 3 tbl, 20 ex
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| 0 |
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SU1565466A1 | |
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