Temperado de chocolate
نویسندگان
چکیده
منابع مشابه
Reologia de chocolate
The characteristic flavor of chocolate has to be developed in several processing steps. During processing, the components are mixed, refined, and conched to attain desired rheological properties for a final defined product texture and melting characteristics. A conche is a scraped-surface mixer that optimizes flavor development and turns chocolate mass into a flowable liquid. Through shear and ...
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ژورنال
عنوان ژورنال: Boletín Científico de las Ciencias Económico Administrativas del ICEA
سال: 2014
ISSN: 2007-4913
DOI: 10.29057/icea.v2i4.91