date:Jun 27, 2012
The study published in theJournal of Food Engineering investigated the impact of the cocoa butter refining process on milk chocolate quality, finding that a flexible process that involves the option of pre-treatment with silica and the ability to refine at varying temperatures could help to boost the quality of milk chocolate products.
The team, led by Nathalie De Clercq of Ghent University, Belgium, subjected a crude cocoa butter to a steam refining process at different temperatures, in addit