ShareInfluence of cooling conditions on chocolate crystallization.
[In German. / En allemand.]
Author(s) : HAUSMANN A., TSCHEUSCHNER H. D., TRALLES I., ZSCHEILE H.
Type of article: Article
Summary
Experimental study of the effect of temperatures and sample thickness on lipid crystallization kinetics in chocolate. Practical recommendations for improving the efficiency of the cooling process.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1994-3661
- Languages: German
- Source: Zucker Süsswarenwirtsch. - vol. 46 - n. 2
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Lipid; Chilling; Crystallization; Chocolate
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