The importance of expanded rheology information and emulsifier functionality in chocolate production
Posted: 31 July 2013 | Palsgaard A/S | No comments yet
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 or three-step viscosity 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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