| abstract |
The invention relates to a process for producing seed crystal suspensions based on melted fat. In particular, the invention describes a process for generating stable microdisperse cocoa butter crystal suspensions which have a high beta<SUB>VI </SUB>modification share and using the seed suspensions in the seed crystallization of fat-based suspensions containing disperse solid particles such as chocolate, chocolate-like masses, or the like. The invention also describes an apparatus for carrying out the process. |