TOERR BASIS BESTAAENDE AV EN BLANDING AV KRYSTALISERT SUKKER, KAKAO OG ANDRE BESTANDDELER OG EN FREMGANGSMAATE FOR DENS PRODUKSJON

摘要

A crystallised sugar, with a mean diameter of between 250 mu m and 500 mu m, is brought to a degree of moisture of between 5% and 12% by weight, a dry mixture consisting of a cocoa powder and other ingredients is produced separately, the moistened sugar is then incorporated into the dry mixture, and then mixed and dried. A dry base material which can be used in automatic drinks dispensers is thus obtained.