ShareCOOLING REQUIREMENTS OF CHOCOLATE LAURIC AND NON LAURIC COATINGS.
Author(s) : SAWITZKI P.
Type of article: Article
Summary
DEFINITION OF THE COOLING CONDITIONS FOR COCOA-BUTTER, ITS SUBSTITUTES AND COATINGS MADE OF VEGETABLE OR ANIMAL OILS WITH LOW OR HIGH LAURIC ACID CONTENTS. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-230819.
Details
- Original title: COOLING REQUIREMENTS OF CHOCOLATE LAURIC AND NON LAURIC COATINGS.
- Record ID : 1988-1539
- Languages: English
- Source: Manuf. Confect. - vol. 67 - n. 11
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Cocoa; Confectionery; Chocolate
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- Author(s) : WOOD G. A. R., LASS R. A.
- Date : 2001
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Industrial chocolate manufacture and use.
- Author(s) : BECKETT S. T.
- Date : 2002
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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
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