Production of a beverage base of cocoa-coated sugar grains

Details Production of a beverage base of cocoa-coated sugar grains Production of a beverage base of cocoa-coated sugar grains

1992-03-05

1994-08-16

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Dry flake, dry granular, or dry particulate material

426593, 426658, 426588, A23C 9156, A23G 100

Patent

active

053385551

ABSTRACT:
A beverage base is prepared by mixing moistened sugar grains having a mean diameter of 250 .mu.m to 500 .mu.m and a moisture content of from 5% to 12% by weight with cocoa powder so that the moistened grains are coated with the cocoa powder, after which the coated grains are dried. The base has a poured apparent voluminal mass (d1) of from 630 g/l to 750 g/l, a free apparent voluminal mass (d2) of from 750 g/l to 860 g/l and a degree of compressibility (d2-d1)/d2 below 20%.

REFERENCES:
patent: 3385710 (1968-05-01), Reymond et al.
patent: 3472658 (1969-10-01), Isaacs
patent: 3904777 (1975-09-01), Goerling et al.
patent: 4338350 (1982-07-01), Chen et al.

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