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Abstract

The conching process is of paramount importance in the production of chocolate. During this process chemical and physical processes are taking place concurrently and should not be separated from each other. These include the development of the full desirable chocolate flavour and also the conversion of the powdery, crumbly refined product into a flowable suspension of sugar, cocoa and milk powder particles in a liquid phase of cocoa butter (and other fats as appropriate). For many years more attention was paid to the physical processes than to the chemical ones, because the former were easier to study visibly.

Keywords

Cocoa Butter Plastic Viscosity Dark Chocolate Milk Chocolate Flavour Component 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Referance

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • D. Ley

There are no affiliations available

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