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CHOCS AWAY FOR CHOC ICES.

Author(s) : BYRNE M.

Type of article: Article

Summary

THE PRODUCTION PROCEDURES ARE DESCRIBED FOR MAKING THE ICE CREAM AND THE CHOCOLATE COUVERTURE, AND THE PROCESS OF COATING THE PIECES OF ICE CREAM AT 252 K (-21 DEG C) WITH THE ENROBING CHOCOLATE AT 301 TO 303 K (28 TO 30 DEG C). WRAPPING AND PACKING TAKES PLACE AT 256 K (-17 DEG C) AND STORAGE AT 243 K (-30 DEG C). C.R.F.

Details

  • Original title: CHOCS AWAY FOR CHOC ICES.
  • Record ID : 1985-1610
  • Languages: English
  • Source: Food Manuf. - vol. 59 - n. 10
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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