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 VI
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.
