Alternatives for Sugar Replacement in Food Technology
Abstract The physical, chemical, thermal, rheological, and sensory characteristics of spreads with noncarbohydrate nutritive sweeteners (su…
#chocolate
Discussions tagged chocolate on FSTDESK. Browse 43 related threads.
-
-
Cocoa CRISPR: Gene editing shows promise for improving the ‘chocolate tree’
Use of the powerful gene-editing tool CRISPR-Cas9 could help to breed cacao trees that exhibit desirable traits such as enhanced resistance…
-
Terahertz Non-Contact Monitoring of Cocoa Butter in Chocolate
Abstract Chocolate is widely enjoyed in many sweets and foods all over the world. In cocoa butter, fatty acids combine together and give co…
-
The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods
Abstract The food additive named polyglycerol polyricinoleate (PGPR) and identified with the code E-476 (PGPR) is used as emulsifier in tin…
-
Chocolate Tempering Machines
Chocolate Tempering Machine is designed for chocolate production, can be used for tablets, chocolates, Easter eggs production and among oth…
-
Glucose / Glucose syrup in cocoa; cocoa sugar definition?
we have new raw material, which is called Cocoa sugar according to the supplier. But in the ingredient list, there is no sugar (as saccharo…
-
Multigrain chocolate
Hello food Technologist I want to make a Multigrain chocolate, but I am not able to choose the best binder for the chocolate, so that I can…
-
pH of chocolate
How to check the pH of dark chocolate, what should be the pH of chocolate? (adsbygoogle window.adsbygoogle []).push({});
-
Oats chocolate
Im trying to develop oats chocolate is it possible get the commercial oats chocolate recipe please
-
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…
-
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…
-
Chocolate with Vitamin C
I tasted dark chocolate with vitamin C. How can I remove the chemical taste, the orange version is also nice 😄
-
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…
-
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
-
Chocolate Rheology
Dear colleagues, I have a problem about chocolate rheology. I have chocolate samples to analyze. We are using rheometer called Brookfield D…
-
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…
-
Spreadable chocolate regulation
Hi everybody. I have a question. I have a new product and we want to use some claim its sticker. Which one we can use? preservative free ad…
-
High protein shake
Hello I'm in the process of developing a high-protein drink and I'd like to know how do I go about doing trials and knowing what exact ingr…
-
Shea Butter / oil
Some chocolate and similar products contain shea butter or shea oil. For this raw material, there are additional pesticide limits in the EU…
-
Chocolate spread using mayonnaise technology
Can anybody advise? What stabilizer can work for this
-
About the Chocolate category
Topics and questions about chocolate.
-
Request for Reference Materials: Compound Chocolate Manufacturing
Good day FST Colleagues, Will it be possible if you can please share your reference materials (preferably electronic copy) in relation to C…
-
Spreadable cream with cocoa and hazelnut
Hi everyone. I am looking for resources about spredabble cream with cocoa and hazelnut. Can you help me? Also i have a problem. When this p…
-
Collagen chocolate
What do you think about collagen supplements? chocolate vs.
-
Chocolate donuts
Hi there, first time using this platform, so I hope I am not doing so inappropriately! Anyway, I have a question regarding baking: I see a…
-
Looking for a cocoa powder supplier
Hi all, I somehow got a hold of an old sample of cocoa powder called Malaga 10-12% and used it in a formula. Customer loves is, does not wa…
-
Use of dextrose in heat resistant chocolate
Which ingredient other than dextrose should I use in heat resistant chocolate (chocolate drops - chunks)? Why should I not use dextrose?
-
Instant hot chocolate powder formulation
Hi I need some help and expert advice for an instant hot chocolate powder formulation. The final product should be less than 30 grams in po…
-
What is the secret to making good chocolates?
What is the secret to making good chocolates?
-
Cocoa powder drinks
Dear All, Kindly assist with formulation of cocoa powder/malt extract drink. For example Ovaltine cocoa drink (powder)
-
Career Opportunities for food technology professional
Hello everyone Hope you all are safe and healthy My topic is somewhat different I don't know whether I should speak it on this platform or…
-
Why does the shellac peel off after it has dried on dragees?
Why does the shellac peel off after it has dried on dragees?
-
How To Make CHOCO Milkshake without Deposit On glass bottles
Kindly give Solution for choco MILK shake product development
-
Validation Allergens
Hello, any advice for validation of allergens. Is for validate absence of milk in chocolate machines, for FSSC 22000 implementation. Any Id…
-
Room temperature stable chocolate
Please house...how can I produce chocolate that will remain stable in room temperature not hard not melted? We want to produce peanuts grit…
-
Polishing for sugar coated dragee
Hi everyone please let me know how to do polishing of sugar coated dragee using wax lined pan. How to apply wax on coating pan and what is…
-
Nigeria cocoa beans for sale
I have cocoa beans for sales...please interested people should indicate interest or help link me to companies that will buy.
-
Chocolate bars
Can anyone suggest me the alternate of sugar in trail mix bars(Multigrain bars)
-
Rework about caramel chocolate process
Do you have any idea about rework of caramel, how can we make it. how can we seperate from chocolate to caramel can you share me your exper…
-
Need to Chocolate like neutral
Any body suggest me process and ingredients.
-
Chocolate, hazelnut cream, ingredient
Hello, Could you advice a source for hazelnut cream and ingredient of hazelnut cream?
-
Hazelnut cream, cocoa cream, food technology
Hi guys! What are the quality defects in cocoa cream?
-
What is the main differences between chocolate and compound?
Basicly; Chocolate contains only cocoa butter and may be some milk butter. Compound contains vegetable oils like palm oil. Of course compou…
Best discussions tagged chocolate
High-signal #chocolate discussions selected from replies, views and recent activity.
-
What is the secret to making good chocolates?
What is the secret to making good chocolates?
-
Rework about caramel chocolate process
Do you have any idea about rework of caramel, how can we make it. how can we seperate from chocolate to caramel can you share me your experiance thanks a lot best regarts
-
The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods
Abstract The food additive named polyglycerol polyricinoleate (PGPR) and identified with the code E-476 (PGPR) is used as emulsifier in tin-greasing emulsions for the baking trade…
-
Terahertz Non-Contact Monitoring of Cocoa Butter in Chocolate
Abstract Chocolate is widely enjoyed in many sweets and foods all over the world. In cocoa butter, fatty acids combine together and give cocoa butter 6 different types of crystals…
-
What is the main differences between chocolate and compound?
Basicly; Chocolate contains only cocoa butter and may be some milk butter. Compound contains vegetable oils like palm oil. Of course compound can be contains cocoa butter too but…
-
Instant hot chocolate powder formulation
Hi I need some help and expert advice for an instant hot chocolate powder formulation. The final product should be less than 30 grams in powder weight and it would be packaged ins…
-
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 liquid form, but I need them in powder form…
-
Chocolate bars
Can anyone suggest me the alternate of sugar in trail mix bars(Multigrain bars)