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5 Chocolate

5.1 Chocolate manufacturing
5.2 Chocolate processing
5.3 Raw materials and additives

This chapter has three main sections.

Paragraph 5.1, Chocolate manufacturing, centres round equipment and processes that are important in chocolate and couverture production, including the rheological aspects.

Paragraph 5.2, Chocolate processing, deals with techniques and methods used to process liquid chocolate into an end product attractive to the consumer, and concludes by giving a survey of problems that may occur during processing.

Paragraph 5.3, Raw materials and additives for chocolate, discusses in detail raw material quality standards and specifications, and describes and discusses the major groups of raw materials and additives used by the chocolate manufacturer.

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