Stabilization and suspension
Mocha ready-to-drink beverage
Ingredion Ingredients Used:
Formulation Instructions
Formula
Ingredient
Amount
% as is
2% milk
66.00
Water
21.65
Granulated sugar
5.00
Coffee extract
5.00
1.15
Cocoa powder
1.00
Disodium phosphate
0.10
Sodium citrate
0.05
Sodium chloride
0.05
TOTAL
100
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.