Need to Chocolate like neutral

Any body suggest me process and ingredients.

Hi… Please explain quality control parameter on raw material related to confectionary and confectionary finished product which is important to maintain quality on industrial scale production

Its about to your product but when we look at generally the control parameters must be water activity, stickiness(hard-soft sugar or jelly), solubility(chocolate), extensibiltiy and stickiness(chewing gum). Also, sensory analysis, color analysis, texture analysis are important to all of them.

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