Beyond the Basics: Applying the Principles of Chocolate Rheology

摘要

Flow properties of chocolate are deeply intertwined within all facets of chocolate production and the quality and sensory attributes of finished chocolate confections. When working with and troubleshooting rheology, a thorough understanding of these flow properties enhances communication and collaboration with internal teams or externally with chocolate suppliers and equipment manufacturers. The world of chocolate is ever-changing, with new novel ingredients, processes and evolving consumer tastes creating opportunities to apply principles of chocolate rheology that improve products and processes while fostering innovation.