Using extra dry milk ingredients for accelerated conching of milk chocolate

European Food Research and Technology

Volumn 227, Issue 6, 2008, Pages 1677-1685

  Bolenz, Siegfried ^a   Kutschke, Elisa ^a   Lipp, Eberhard ^b  

^a Hochschule Neubrandenburg   (Germany)

^b Lipp Mischtechnik GmbH   (Germany)

Author keywords

Conch; Continuous liquefaction; Dry conching; Drying; Milk chocolate; Milk powder; Productivity

Indexed keywords

AGRICULTURAL PRODUCTS; BATCH DATA PROCESSING; CURING; DAIRY PRODUCTS; DEWATERING; DRYING; INDUSTRIAL WATER TREATMENT; LIQUEFACTION; MIXING; POWDERS; STANDARDS;

%MOISTURE; BATCH PROCESSING; CONCH; CONTINUOUS LIQUEFACTION; DRY CONCHING; DRYING METHODS; FLOW PROPERTIES; HIGH SHEAR; HIGH-SHEAR MIXERS; INDUSTRIAL EQUIPMENTS; LIQUEFACTION PROCESS; MILK CHOCOLATE; MILK POWDER; MILK POWDERS; PRODUCTIVITY; SCALE-UP; SKIM MILK POWDER; WATER REMOVAL;

FOOD PRODUCTS PLANTS;

THEOBROMA CACAO;

EID: 51849133189     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0893-z     Document Type: Article

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