Improved chocolate quality with controlled cocoa fermentation, says Barry Callebaut
The taste of chocolate can be vastly improved by adding starter cultures during cacao bean fermentation, according to Barry Callebaut.
Archives for February 4, 2014
Pick packaging carefully to thwart carcinogenic mineral oils, says BDSI
The Association of Germany Confectionery Industry (BDSI) has urged the industry to choose plastic packaging that provides a protective barrier against carcinogenic mineral oils.