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