February 14, 2006
Hi there, this may be a question for OzChoc as he seems fairly good on the subject but i was wondering if anyone knew about some of the scientific methods that choc companies use to analyse their chocolate.
I'm studying Materials science and Engineering and we have a project On chocolate. I know a bit but any info would be very much appreciated.
Perhaps.. How do companies test for...
1. The particle size of choc.
2. What type of crystal type is present.
3. Quality of temper.
5. C butter content.
also I was wondering what contributres to the main flavours in chocolate. and also what are the top 20 constituents of chocolate.
I may post some of my findings as i wil have to do a lot of reseach.. if any of it is interesting that is.
Many thanks for any info!
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