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Monthly Archives: August 2004
Nature and Composition of Fat Bloom from Palm Kernel Stearin and Hydrogenated Palm Kernel Stearin Compound Chocolates
Smith K.W., Cain F.W., Talbot G., Nature and Composition of Fat Bloom from Palm Kernel Stearin and Hydrogenated Palm Kernel Stearin Compound Chocolates, Journal of Agricultural and Food Chemistry 2004, 52(17), 5539-5544 Palm kernel stearin and hydrogenated palm kernel stearin … Continue reading
Prediction of the Hardness of Chocolate and Compound Coatings
Talbot G., Smith K.W., Prediction of the Hardness of Chocolate and Compound Coatings, Kennedy’s Confection 2004, (July), 22-24 The audible snap of a chocolate bar and the hardness of the chocolate as it’s first bitten into are both important parameters … Continue reading