Bolliger et al., 1998 - Google Patents
Comparison of precrystallization of chocolateBolliger et al., 1998
View PDF- Document ID
- 15877681033469887246
- Author
- Bolliger S
- Breitschuh B
- Stranzinger M
- Wagner T
- Windhab E
- Publication year
- Publication venue
- Journal of Food Engineering
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Snippet
Two continuous processes for the precrystallization of chocolate were investigated. An Aasted temper AMT 250 is compared to a newly developed high shear crystallizer. The main features of the high shear crystallizer are the compact design, the improved heat and mass …
- 235000019219 chocolate 0 title abstract description 87
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