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Application filed by Univ Autonoma De QueretarofiledCriticalUniv Autonoma De Queretaro
Priority to MX2017010492ApriorityCriticalpatent/MX2017010492A/es
Publication of MX2017010492ApublicationCriticalpatent/MX2017010492A/es
El objetivo de la invención es una formulación de una trufa de chocolate baja en azúcar con relleno de ganache. La composición de la trufa de chocolate baja en azúcar con relleno de ganache comprende cobertura de chocolate, ganache, manteca de bicuitine, lecitina de soya, conservador, esencia de grand marnier, emulsificantes, enzimas catalizadoras y agua. Y la cobertura de chocolate que se utiliza en esta trufa que contiene maltitol, manteca de cacao, leche entera en polvo, pasta fundida, sal, lecitina de soya y grasa butírica.
MX2017010492A2017-08-152017-08-15Trufa de chocolate reducida en azucar con relleno de ganache.
MX2017010492A
(es)
Composition for imparting/enhancing cheese flavor, method for producing composition for imparting/enhancing cheese flavor, method for imparting cheese flavor to foods or enhancing cheese flavor of foods, and method for producing foods with imparted/enhanced cheese flavor