Whitepaper/App note

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

Posted: 31 July 2013 | | 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.

This whitepaper is restricted - login or subscribe free to access

Issue 1 2019 New Food coverThank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.

Why subscribe? Join our growing community of thousands of industry professionals and gain access to:

  • bi-monthly issues in print and/or digital format
  • case studies, whitepapers, webinars and industry-leading content
  • breaking news and features
  • our extensive online archive of thousands of articles and years of past issues
  • ...And it's all free!

Click here to Subscribe today Login here


Related organisations

Related industry sectors

Send this to a friend