Enhanced mouthfeel
Indulgent chocolate milk
Ingredion Ingredients Used:
Formula
Ingredient
Amount
% as is
Milk (2% fat)
up to 100
Sugar
5.00
Cocoa powder (10-12% fat)
1.50
Carrageenan
0.025
TOTAL
100
Preparation
1. Add powders to liquid phase using a high-speed mixer.
2. Adjust the pH to 6.8 with a buffer solution.
3. Preheat at 65°C and homogenise at 200/50 bar.
4. Heat to 90°C for two minutes.
5. Apply the UHT process at 140°C for four seconds.
6. Aseptic cold fill into bottles at 15°C and refrigerate until consumption.