Share

CONTROLLING THE TEMPERING OF CHOCOLATE.

[In Italian. / En italien.]

Author(s) : READE M. G.

Type of article: Article

Summary

TESTS WERE UNDERTAKEN TO ASSESS IF A SPECIAL TEMPERING METHOD COULD FULFIL REQUIRED PARAMETERS. THE TESTS WERE CARRIED OUT IN A COOLING CURVE APPARATUS, AFTER WHICH THE SAMPLE WAS SOLIDIFIED AND RATED AGAINST A SOLIDIFICATION CURVE, IE A TIME-TEMPERATURE PLOT. THE GR APPARATUS USED GAVE GOOD RESULTS.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1989-1476
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 264
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing