The properties of chocolate that ma...

The properties of chocolate that make it mostly appealing to consumers resonate as a of the same features that make confectioners fare nuts when they try to coat with it. In order to obtain the snap, glos and mouthfeel consumers' desire in a chocolate confection, cocoa butter must be fited to reach its most stable crystal form.

Hence, pay by substitution coatings were developed to give consumer the chocolate experience without the technical challenges associated with chocolate coating production. intermingle coatings, with the exception of cocoa butter equivalents (CBEs), usually do not ne to proceed through a tempering process. Also, depending onward ...