Chocolate milk
A standard half fat chocolate milk. Complete stabilisation of the cocoa particles is affacted by milk, cocoa and carrageenan types.
Recipe Procedure
Mix dry ingredients and add to milk with continuous stirring. Add flavour. Heat to 75C and homogenise at 200 bar. UHT process at 140C for 3-5 seconds, cool to 5C, fill and pack off aseptically.
Recipe Formulation
| Ingredient | Percentage |
| Half fat milk | 92 |
| Sugar | 6.38 |
| Cocoa | 1.6 |
| Kappa carrageenan | 0.02 |
| Flavour (as required) | 0 |
| TOTAL | 100 |