date:Mar 06, 2013
mainly of cocoa butter, crystallizes in its desirable form i.e. form V. It is critical for reducing processing failures and ensure a quality end product. Incorrect tempering makes the chocolate dull, hypersensitive to fat bloom, soft in texture as well as difficult to de-mould.
IRIS, a Barcelona-based company, offers advanced engineering and RD solutions to optimise its industrial processes and improve product performance, quality and safety.