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Fettreif. Probleme, Ursachen, neuere Ergebnisse. Teil 3

Fat bloom. Problems, origin, new results. Part 3
: Ziegleder, G.; Mikle, H.

Süßwaren 39 (1995), No.11, pp.26-28
ISSN: 0721-0825
ISSN: 0039-4653
Journal Article
Fraunhofer ILV ( IVV) ()
chocolate; cocoa butter; crystallization; fat bloom; Fettreif; Haltbarkeit; Kakaobutter; Kristallisation; Schokolade; shelf life

By means of optimized processing the risks of bloom formation can be minimized. Main influences on chocolate stability arise from tempering, cooling, packaging and the geometrical shape of filled chocolate articles. It is discussed how the addition of milk fat or of special triglycerides as well as post tempering may prevent bloom formation.