ShareCONTROLLING 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
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Measurement; Chilling; Chocolate
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TEMPERING, COATING AND COOLING OF CHOCOLATE.
- Author(s) : GERHARD N.
- Date : 1979
- Languages : English
- Source: Manuf. Confect. - vol. 59 - n. 11
View record
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TEMPERING, COATING AND COOLING OF CHOCOLATE.
- Author(s) : GERHARD N.
- Date : 1988
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 257
View record
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Influence of cooling conditions on chocolate cr...
- Author(s) : HAUSMANN A., TSCHEUSCHNER H. D., TRALLES I., ZSCHEILE H.
- Date : 1993
- Languages : German
- Source: Zucker Süsswarenwirtsch. - vol. 46 - n. 2
View record
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COOLING REQUIREMENTS OF CHOCOLATE LAURIC AND NO...
- Author(s) : SAWITZKI P.
- Date : 1987
- Languages : English
- Source: Manuf. Confect. - vol. 67 - n. 11
View record
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RECIPES FOR THE CHOCOLATE ICING OF ICE CREAM.
- Author(s) : OLENEV Ju. A., TVOROGOVA A. A.
- Date : 1987
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 12
View record