Mocha ready-to-drink beverage

Preparation

1. Prepare cocoa slurry by adding cocoa powder to portion of water, heat to 74ºC, hold for 5 minutes, cover, and then maintain at 49ºC.
2. Add disodium phosphate, sodium citrate, and sodium chloride to water and mix for 5 minutes.
3. Add coffee extract to Step 2 slurry and mix for 5 minutes at 600 rpm.
4. Hydrate Ticaloid PRO 122 RD in 2% milk separately from water for 10 minutes.
5. Add Ticaloid PRO 122 RD/milk slurry from Step 4 to the Step 2 slurry.
6. Add master cocoa slurry and mix for 2 minutes.
7. Add granulated sugar and mix for 2 minutes.
8. High shear mix for 1 minute at 7500 rpm using Silverson high shear mixer.
9. Indirect UHT process: preheat 65ºC, main heat 140ºC for 3 seconds, homogenize upstream at 2000/500 psi.
10. Collect cold into sterile bottles and store in refrigerator.