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Schokolade. Forschung an einem technologisch anspruchsvollen Genußmittel

Chocolate technology. An interesting field of research
 
: Ziegleder, G.

Zucker- und Süßwaren Wirtschaft 46 (1993), No.9, pp.430-438
ISSN: 0373-0204
German
Journal Article
Fraunhofer ILV ( IVV) ()
aroma; chocolate; common research; Conchieren; conching; crystallization; flavor; Forschung; Gemeinschaftsforschung; Kristallisieren; Qualitätskontrolle; quality control; research; roasting; Rösten; Schokolade

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.

: http://publica.fraunhofer.de/documents/PX-32814.html