Description
Jan Schnitgerhans, Sollich KG
Moderator: Abdoulaye Traore, ofi
This presentation will delve into how high and low temperatures in various parts of chocolate processing affects the final product. Being aware of temperature during different stages of processing is extremely important and there are various influencing factors to keep track of. Entering and leaving a tempering unit, degree of temper and air temperatures in an enrober are just some considerations. Cooling, ambient, packaging and storage conditions can have an effect on your product as well. Understanding all these influences leads to greater control in achieving the desired qualities of your finished chocolate product.
