"minifie" - 1 õppematerjal

Tumeda šokolaadi tootmine kakaooast

olulisimaks sokolaadimassi piisav peenestamine, konseerimine ja kakaovõi ebaühtlase kristallumise vältimiseks jahutamine kontrollitud reziimil Evelin Edro Kakaooast tumeda sokolaadini 17  Referentsid · Thamke, I., Dürrschmid, K., Rohm, H. Sensory description of dark chocolates by consumers. LWT - Food Science and Technology, 42 (2009). Pages 534­539. · Minifie, B. W. (1970). Chocolate, cocoa and confectionery: science and technology. Westport (Conn.). · Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000. Relating to cocoa and chocolate products intended for human consumption. · Food and Drug Administration Code of Federal Regulations, Title 21, Chapter I, Subchapter B, Part 163. Cacao Products · FAOSTAT: http://faostat.fao.org (06.03.2010) ·