Schokolade. Forschung an einem technologisch anspruchsvollen Genußmittel

Abstract

Chocolate technology means an interesting field of research. The roasting and conching processes have been improved to gain the optimal chocolate flavor. An optimal crystallization of chocolate masses is necessary to get heat stable, glossy and well tasting products. Several control methods have been developed to measure flavor quality of cocoa and nucleation tendency of cocoa butter. Continuous common research is needed to be able to solve futural problems and topics in the fields of cocoa processing and chocolate manufacturing