Share

GUARANTEED REQUIRED CHOCOLATE LAYER THICKNESS ON ICE CREAM.

[In Russian. / En russe.]

Author(s) : OLENEV Ju. A., TVOROGOVA A. A.

Type of article: Article

Summary

CALCULATING THE MEANS FOR DETERMINING THE CHOCOLATE LAYER THIC KNESS ON ICE CREAM PORTIONS OF VARIOUS WEIGHTS AND SHAPES IN ORDER TO MEET A STANDARD SPECIFYING THE WEIGHT REQUIRED FOR ICE CREAM COATING. THE FACTORS ACTING ON THE CHOCOLATE LAYER THICKNESS AND THE CAUSES FOR THE DETERIORATION OF ICE CREAM QUALITY ARE STUDIED. THE OPTIMUM CONDITIONS FOR CHOCOLATE COATING ARE PRESENTED AND RECOMMENDATIONS ARE GIVEN IN ORDER TO STANDARDIZE THICKNESS.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1988-0686
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 1
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (149)
See the source

Indexing