Filled Chocolate Products

  • Author: ChemViews Magazine
  • Published: 04 December 2015
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim
thumbnail image: Filled Chocolate Products

Filled chocolate products are very popular, but they can easily lose quality during production and storage.

Filling lipids might influence the crystallization behavior of the chocolate. As cooling is cost intensive, cooling time during production is reduced to a minimum. However, an altered crystallization behavior might lead to insufficient crystallization, resulting in unstable products.

Make a guess: Which filling is particularly vulnerable to insufficient cooling?


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