Milchfettfraktionen. Tl.2. Die Rezeptur muß stimmen.

High melting milkfat fractions are an interesting ingredient for chocolate manufacturing. So expensive cocoa butter or soft milkfat may be partly replaced by such fractions. Dark chocolates containing 2 percent of milkfat fraction (mp. 42 degrees C) are comparable in taste to normal chocolates but are much more stable against fat bloom. The addition of 5 percent milkfat fraction (mp. 42 degrees C) to dark chocolates gives less good results, f.e. a rather soft chocolate and a special form of bloom after longterm storage. For milk chocolate manufacturing a replacement of up to 2 percent of cocoa butter against high melting fractions seems applicable. Tempering conditions have to be changed if milkfat fractions are used.