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Monthly Archives: January 2010
Bloom Formation on Poorly-Tempered Chocolate and Effects of Seed Addition
Y. Kinta, R.W. Hartel, J. Am. Oil Chem. Soc., 2010, 87, 19–27 Bloom on chocolate with different levels of cocoa butter seed addition was investigated. When insufficient cocoa butter seed crystals were added to give proper temper, the chocolate developed … Continue reading