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Home › Chocolate Compound - From Coatings, Fillings and Icings to Rework

 

Chocolate Compound - From Coatings, Fillings and Icings to Rework

2013-10-28 18:00:00| Food Processing Technology

Coatings, icings and fillings differ from chocolate in that they have a higher fat content. Their properties are primarily determined by the vegetable fats used. Depending on the temperature, they are essentially responsible for the taste and viscosi

Tags: to chocolate compound coatings

Category:Food and Related Products

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