Pre-crystallysation of chocolate mass by new shortened process
1998
Jovanovic, O. | Karlovic, Dj. | Jakovljevic, J. | Pajin, B. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
The influence of simultaneous addition of seed crystal and emulsifiers was investigated on the crystallization kinetics and quality of chocolate. The tempering seed method of precrystallization was applied. The precrystallization was performed in the laboratory crystallizer - the modified Brabender pharinograph where the rheological characteristics of the precrystallized chocolate mass were measured. The resistance on fat blooming was determined by the cyclo-thermo test 32/20 deg C method. Sensory method was applied for the determination of chocolate quality. The results of laboratory investigations show that the modified process can be successfully performed only in the presence of both seed crystals and emulsifier.
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