Figure 19.3. SEM image of crumb chocolate showing geometric shapes of the sucrose crystal facets resulting
from recrystallization of sucrose during crumb preparation, and the presence of milk proteins associated with
the surface of the sucrose crystals.
Sucrose crystalMilk
protein
on surface
of sucrose
crystalFigure 19.4. Flow diagram of milk - powder - based chocolate manufacture.
SUGARMILLCLASSIFIERMIXERREFINERCONCHEVISCOSITY
ADJUSTMENTSTORAGEMILK
POWDERLECITHINLECITHINCOCOA
BUTTERCOCOA
LIQUOR BUTTER505