3. Implementation

Step 1 – Mixing and dispersing

This operation requires the ingredients to be incorporated into the mixer in the correct order to obtain a satisfactory premix. First, the aqueous phase is prepared by heating and dissolving water, sugar, cream, milk powder and/or lacto-replacers with surface-active properties (whey proteins, egg white and yolk, pea peptides, soya lecithin, etc.), thickeners (guar, xanthan, carob, carrageenan, etc.), and other additives.), thickeners (guar, xanthan, carob, carrageenan, modified corn starch, etc.), gelling agents (gelatin), glucose syrup, non-fat cocoa powder, caramel, etc. At the same time, the fat phase is prepared from butter, anhydrous milk fat, cocoa butter and emulsifiers (E 471 mono- and diglycerides of fatty acids, E 472 b diacetyl-lactic esters of mono- and diglycerides of fatty acids). The latter is...