Description
Moreno Roncato, Carle & Montanari SpA. Presented at the 2011 conference
According to the book Chocolate, Cocoa, and Confectionery by Bernard W. Minifie, moulding is “…the casting of chocolate into moulds … followed by cooling and demoulding….”This is a good, intuitive definition explaining how the moulding process is composed of a sequence of steps or operations producing perfectly formed chocolate products.
