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Particle size reduction

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Industrial Chocolate Manufacture and Use

Abstract

Particle size reduction (or grinding) cannot be looked at in isolation from the other stages of the chocolate masse manufacturing process. The particle size reduction process chosen depends upon the processes which both precede and succeed it, and affects both the economic viability of the chocolate manufacturingprocess and the final quality of the chocolate masse. The differences in the quality of chocolate found in the trade are due not only to differences in the recipe; they are also dependent on the production process used. The consumer’s quality criteria for chocolate vary according to geographical location, and within a single market there are considerable differences. Producers are able to cover many of these various different requirements by supplying a range of products.

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Authors
  1. E. A. Niediek
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Editors and Affiliations

  1. Yorkreco Nestec, York, UK

    S. T. Beckett

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© 1994 Springer Science+Business Media Dordrecht

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Niediek, E.A. (1994). Particle size reduction. In: Beckett, S.T. (eds) Industrial Chocolate Manufacture and Use. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2111-2_7

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  • DOI: https://doi.org/10.1007/978-1-4615-2111-2_7

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5879-4

  • Online ISBN: 978-1-4615-2111-2

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