SUBSCRIBE

Breaking News on Confectionery & Biscuit Processing

Products > White / Technical Paper

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

Published: 16-Jan-2012 | Format: PDF file | Document type: White / Technical Paper
Related applications: Ingredients

Rheological single-speed viscosity measurements can cause problems in chocolate production due to lack of information. Flow-curve and three-step viscosity measurements allow for increased understanding of production and the savings of optimal emulsifier usage.

Supplier's Info Centre

Palsgaard A/S logo