ShareTEMPERING, COATING AND COOLING OF CHOCOLATE.
[In Italian. / En italien.]
Author(s) : GERHARD N.
Type of article: Article
Summary
THE TECHNIQUES FOR TEMPERING AND COOLING CHOCOLATE ARE SUMMARIZED. THE FEATURES AND PERFORMANCE OF A PROCESSING FACTORY ARE DESCRIBED. A. M.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1989-0641
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 257
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Manufacture; Chilling; Chocolate
-
TEMPERING, COATING AND COOLING OF CHOCOLATE.
- Author(s) : GERHARD N.
- Date : 1979
- Languages : English
- Source: Manuf. Confect. - vol. 59 - n. 11
View record
-
CONTROLLING THE TEMPERING OF CHOCOLATE.
- Author(s) : READE M. G.
- Date : 1988
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 264
View record
-
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
-
COOLING REQUIREMENTS OF CHOCOLATE LAURIC AND NO...
- Author(s) : SAWITZKI P.
- Date : 1987
- Languages : English
- Source: Manuf. Confect. - vol. 67 - n. 11
View record
-
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