Rheology of pre-crystallised chocolate masses
4 November 2013 | By Wolfgang Danzl, Head of Laboratory of Chocolate Technology, Fraunhofer IVV and Dr Gottfried Ziegleder, University of Applied Science
Chocolate can be described as a suspension consisting of non-fat particles (sugar, cocoa solids and milk powder particles) dispersed in cocoa butter and a portion of milk fat as a continuous phase. Its unique pleasant taste is produced by a complex interaction of odour-active volatile compounds, which are supplementary to…