Correct Answer: Filled Chocolate Products

  • Author: ChemViews Magazine
  • Published: 01 December 2015
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim
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Products with butterfat fillings are particularly vulnerable to partial crystallization if the cooling is insufficient. Coconut oil based fillings are less affected and chocolate products with hazelnut oil are the least critical ones.


 

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Magazine of Chemistry Europe (16 European Chemical Societies) published by Wiley-VCH