Description
Jørgen Holdgaard, Palsgaard A/S. Presented at the 2011 conference
Is there something wrong with the current way that rheology is treated and used in the confectionery industry? Some companies are handling rheology quite reasonably, but a number of companies have tried to keep the topic too simple and easily accessible to everyone.This is a sympathetic gesture, but it often causes problems in daily work due to lack of information
