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Un proceso para mejorar la resistencia al calor de chocolate o productos del tipo del chocolate, de manera que tengan una tendencia reducida a deformarse a temperaturas elevadas que comprende mezclar un producto de gel de poliol en forma de partÃculas con una mezcla fluible de ingredientes del tipo del chocolate en una cantidad para lograr un contenido de poliol de 0,2 a 60% por peso en base a la cantidad total del chocolate resultante.A process for improving the heat resistance of chocolate or chocolate-like products so that they have a reduced tendency to deform at elevated temperatures comprising mixing a particulate polyol gel product with a flowable mixture of ingredients of the type of the chocolate in an amount to achieve a polyol content of 0.2 to 60% by weight based on the total amount of the resulting chocolate.
ECSP9514671995-06-171995-06-17
CHOCOLATE-BASED SWEET PRODUCTS RESISTANT TO HEAT
ECSP951467A
(en)
A chocolate composition for the preparation of heat-resistant chocolate articles, a process for its manufacture and its working into foodstuff articles.
AN AGLOMERATED CHOCOLATE, WITH A REDUCED FAT CONTENT, PROCESS TO PREPARE IT, THE PRODUCTS OF REPOSTERIA, CHOCOLATE, MIXTURE OF `` CHOCOLATEREAL '', DESSERTS, ICE CREAMS, PASTELS, CHOCOLATE SOCKS, CHOCOLATE MIXTURE WITH CHOCOLATES AND CHOCOLATES CONTAIN AND THE PROCESS TO PREPARE DICHOC
CHOCOLATE CONFECTIONERY PRODUCTS CONTAINING PEANUTS, PROCEDURE TO PREPARE SUCH PRODUCTS AND PROCEDURE TO PROLONG LIFE IN STORAGE OF SUCH CONFECTIONERY PRODUCTS.
Longitudinal study of the cant of the occlusal plane and the denture frame in cases with congenitally missing third molars. Further evidence for the occlusal plane change related to the posterior discrepancy