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.

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