Ingredient preparation: the science of tempering
Smith K.W., Ingredient preparation: the science of tempering, In Science and technology of enrobed and filled chocolate, confectionery and bakery products Ed. Talbot G., Woodhead Publishing Limited, Cambridge (2009)
This chapter considers tempering from a scientific, rather than practical, perspective. It begins by looking at the importance of tempering as it relates to product quality, before climbing the steps to its understanding. Starting with the polymorphic behaviour triacylglycerols, it moves on the look at the specific behaviour of cocoa butter, examines how tempering leads to the formation of stable seeds, then looks at how the quality of temper is measured. Finally, comments are made on technologies that may have an impact on tempering in the future.