cemile

Food Technician

1. 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…

2. pH of chocolate

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

3. Collagen chocolate

   What do you think about collagen supplements? chocolate vs.

4. 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?