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Extrusora dosadora de chocolate
(Universidade Tecnológica Federal do ParanáCuritibaDepartamento Acadêmico de Eletrotécnica, 2013-09-06)
The methods in the making of handmade chocolate fudge limit production. This is due to lack of control of the quantities of chocolate manually placed in the mold, temperature of raw material, time manually filling the mold, ...
Elaboración de confitería a base de chocolate con edulcorantes no calóricos
(2016)
In this paper the most relevant aspects related to research, design and develop of one the most satisfying pleasures in any person´s daily life, like it is chocolate, are detailed Each chocolate that has been elaborated, ...
Avaliação da qualidade microbiológica de produtos a base de chocolates artesanais
(Universidade Tecnológica Federal do ParanáLondrina, 2014-02-26)
Chocolate is great acceptance product around the world, Brazil is the fourth largest consumer and one of major producers. The increased demand level from consumers have increasing the market specialized companies, with the ...
Importancia del proceso de temperado en la elaboración del chocolate a nivel industrial
(Universidad Nacional Agraria La Molina, 2017)
El proceso de fabricación de chocolate hasta hace relativamente poco tiempo era un proceso bastante artesanal. Debido a la popularidad de este producto es que se ha empezado a generar un mayor nivel de interés en la ciencia ...
Propuesta de aplicación de técnicas de chocolatería con especias saladas en recetas de cocina experimental
(Universidad de Cuenca, 2015-11-11)
Chocolate can be flexible in use if you know how to use this product well. The mission of this project is to prove how such a well known ingredient in pastry could be used in different kinds of food such as soups, salads, ...
State-of-the-Art chocolate manufacture: A review
(Wiley Blackwell Publishing, Inc, 2017-11-07)
The aroma, taste, shine, snap, smoothness, "melt-in-your-mouth" sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed. Postharvest handling ...
Formulação, caracterização e análise sensorial de chocolate com adição de okara
(Universidade Tecnológica Federal do ParanáLondrina, 2014-02-17)
Soybeans can provide several benefits to human health .This gives a residue (okara) of its aqueous extract which has high nutritional quality .Currently, the market trend turns to chocolate of origin, such as chocolate soy ...