Description
Rebecca Kuehn, Guittard Chocolate Company. Presented at the 2022 conference
Melted chocolate texture and flow is often thought of as silky and velvety smooth. Confectioners, bakers and food technologists rely on the flow characteristics of chocolate since these rheological properties are defining aspects that can make or break appearance, mouthfeel and flavor release. Applying basic rheology principles to formulation, manufacture and use ensures consistent, high-quality chocolate confections and snacks.
