date:Jun 16, 2014
de fat blooming or very complex processing.
The new Choc-a-like compounds offer the crack and shine of regular chocolate in a wide variety of textures for different mouth feel and taste experiences. Rapid cooling is possible as Choc-a-like compounds only require basic cooling methods: in most cases simply shock cooling is required. Excellent shrinking properties ensure easy unmolding and guarantee an appealing, deep gloss. Low melting points between 40 and 50C allow for rapid processing. On top