Titlebook: Industrial Chocolate Manufacture and Use; S. T. Beckett Book 1994 Springer Science+Business Media Dordrecht 1994 butter.chemistry.chocolat

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Chocolate temper,phic behaviour of the fat phase. Before chocolate can be satisfactorily processed from liquid to solid, it must be tempered. This is a technique of controlled crystallization which is necessary to induce the most stable solid form of cocoa butter in the finished product.

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Instrumentation,rrounding the product, for example, usually needs to be maintained within close limits. The sensing elements, which are used for monitoring process variables in the hostile environment of a production plant, differ significantly from the sensors used for laboratory measurements. The differences are

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