Nestec S.a.

Hans-Josef Piek

Niklaus Meister

To produce a powder for milk chocolate having a high percentage content of free fats, milk, cocoa mass and sugar are mixed, a fatty phase, an aqueous phase and a residue are separated by centrifugation, the residue is incorporated in the aqueous phase and the dispersion obtained is concentrated and seeded with lactose, the fatty phase pasteurized and homogenized at elevated temperature is added and the mixture is sprayed cold under high pressure into a drying tower through which a stream of very hot air is passed. The powder obtained has a pure cocoa aroma and a milk note. Its rheological properties facilitate its processing to chocolate.

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Rossens, Switzerland

Hans-Josef Piek