Chocolate

Topics and questions about chocolate.

1. Chocolate Tempering Machines

   Chocolate Tempering Machine is designed for chocolate production, can be used for tablets, chocolates, Easter eggs production and among oth…

2. pH of chocolate

   How to check the pH of dark chocolate, what should be the pH of chocolate? (adsbygoogle window.adsbygoogle []).push({});

3. Oats chocolate

   Im trying to develop oats chocolate is it possible get the commercial oats chocolate recipe please

4. Smart Chocolate Centers Machine

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5. Chocolate flavored Syrup microbiology

   Hi everyone, can any one tell me that how can i calculate "d" "z" and "F" value of a chocolate syrup if i thermally process the syrup at a…

6. Chocolate Coating with High Melting Point

   Looking to create a compound chocolate coating for a client that wont melt at higher temperatures (above 130°F) when products are being shi…

7. Chocolate with Vitamin C

   I tasted dark chocolate with vitamin C. How can I remove the chemical taste, the orange version is also nice 😄

8. Chocolate and Milk Flavors

   Hello, I am developing a new food product and I need Vanilla and Chocolate flavors in powder form without sugar. I already have them in liq…

9. Fat in baked chocolate

   Hi Which type of fat used in chocolate for making baked chocolate past for using inner filled biscuits or cookies. Kindly guide me

10. Chocolate Rheology

    Dear colleagues, I have a problem about chocolate rheology. I have chocolate samples to analyze. We are using rheometer called Brookfield D…

11. The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery

    The study aimed at assessing changes in the quality of certain types of chocolate products over the storage period with particular focus on…

12. About the Chocolate category

    Topics and questions about chocolate.