date:Jul 04, 2012
e the production process by skipping unnecessary processes, increasing yields and reducing spoilage during storage.
Tracing these stages can also allow chocolate flavour profiles to be optimised, it said for example by introducing starter cultures to the fermentation process or reducing alkalinisation.
Source:
Food Control, Vol. 29, No. 1, pp. 167-187, doi: 10.1016/j.foodcont.2012.05.054.
Optimizing chocolate production through traceability: A review of the influence of farming practices on