Description
Presenter: Rebecca Kuehn, Guittard Chocolate Company
Moderator: Kumar Padmanabhan, Equinom Ltd.
Melted chocolate is often thought of silky, velvety smooth in its texture and the nature of its flow. The rheological properties are a defining characteristic of chocolate and can make or break the eating experience through mouthfeel and flavor release, and quality perceptions based on appearance. It is the chocolate formulation and processing equipment and conditions that drive the rheology of the finished chocolate. Confectioners, bakers and food technologists working with chocolate to create unique finished chocolate snacks rely on certain flow properties of chocolate depending on their product and processing equipment. Applying basic chocolate rheology principles to chocolate formulation and manufacture and use creates a more involved understanding of chocolate rheology, leading to benefits in the development and manufacture of consistently high-quality chocolate confections and snacks.
