melt fat by warming to 120 F. blend all dry ingredients in a mixer. add one-third of the lecithin and just enough of the fat to the dry ingredients to make a paste for refining. refine paste in a confectioner's refiner until smooth. add the remaining lecithin and vanillin to the paste and adjust to the proper viscosity with the remaining fat. hold in a 110 F kettle until ready to use or pour into blocks or pieces for storage until needed.
地址：山东省烟台市开发区南昌大街48号
