date:Jun 27, 2012
ion to testing the effects of using silica pre-treatment.
Because cocoa butter forms the continuous phase of chocolate, it has a major influence on the quality of the final product, said the researchers.
Therefore, it is crucial that the cocoa butter has an optimal quality,they revealed.Many processing steps precede the final cocoa butter pressing but it may still contain undesired components sometimes making it necessary to refine the product.
The team found that high temperatures used to re