Development of the composition of chocolate mass that resistant to bloom
Chocolate or used as a coating on the surface of the sweets chocolate mass when exposed to a temperature drop and/or a drop in the humidity of the environment, change color, lose gloss and acquire an unwanted grayish-white surface. The loss of the appearance of chocolate – the effect of bloom is the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2017-05-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/1431 |