Cocoa in focus
The first issue in 2016 shows the scientific progress in chocolate crystallization and the influence if various starter cultures for cocoa fermentation. We also answer the question: what is hermetic sealing
Content:
- Application of various starter cultures for the fermentation of cocoa
- Chocolate crystallization – influenced by minor lipids
- Bar production – behind bars
- Interview – What is hermetic sealing?
- Concept tests – successful between top and flop