Description
Francois Adele, Dumoulin. Presented at the 2017 conference
Every type of coating has its own structure, stability and ingredients, which result in a good orinferior combination with a center.This paper will discuss how to create a correct interface between a center having specific structure,size,fat and moisture content with a chocolate coating orsugar coating in orderto maintain a good shelf life.We will explain how to use different centers and coating ingredients with intermediate precoating, pregumming, varnishing, etc.
