Description
Josh Rahn, Cargill Cocoa and Chocolate. Presented at the 2011 conference
Chocolate was consumed only as a beverage for a couple of centuries until the advent of solid chocolate. As the food industry and consumer demand evolved, industrial chocolate manufacturers have adapted to their needs and created a multitude of forms. Over time, customer demand has driven manufacturers to create different types of industrial depositing chocolate. These forms are not purchased just to provide an aesthetic appeal for their prototypes—thoughts of storage conditions and cost come to mind.This paper focuses on the different types of industrial chocolate forms and how they are deposited, customer preferences, formulations and challenges that are encountered.
