Technical / White Paper

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

Published

Format: PDF file | Document type: Technical / White Paper

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

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.

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