Cocoa powder – quality as a trend
In issue 5 we are talking about cocoa powder qualities and trends in this industry. We also take a look into the problem of water activity in sugar confectionery and we give a detailed review of the last Round Table Cocoa in Hamburg.
- Cocoa powder – qualitiy and trends
- Water activity in sugar confectionery
- Round Table Cocoa Hamburg
- Methods for optimizing theacid reduction in chocolate paste during conching
- Identifying flavour volatiles in California Almonds