Ziegleder, G.G.ZieglederMikle, H.H.Mikle2022-03-032022-03-031995https://publica.fraunhofer.de/handle/publica/186193By 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.dechocolatecocoa buttercrystallizationfat bloomFettreifHaltbarkeitKakaobutterKristallisationSchokoladeshelf life664688journal article