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    The importance of expanded rheology information and emulsifier functionality in chocolate production

    The importance of expanded rheology information and emulsifier functionality in chocolate productionThe importance of expanded rheology information and emulsifier functionality in chocolate production

    Keeping rheology simple and accessible can cause problems in the daily production of chocolate due to lack of information. Moving beyond single-speed chocolate viscosity measuring to flow-curve and three-step measuring, allows for a better understanding of practical production situations such as moulding and enrobing as well as the true savings of optimal emulsifier usage.

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