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
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Manufacture; Chilling; Chocolate
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TEMPERING, COATING AND COOLING OF CHOCOLATE.
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- Date : 1979
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CONTROLLING THE TEMPERING OF CHOCOLATE.
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- Date : 1988
- Languages : Italian
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- Date : 1993
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- Author(s) : DIAS M. J., ALVARENGA N. B., SOUSA I. de
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- Formats : PDF
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