addition, since the previous grinding process will have created
many new surfaces not yet covered with fat, the conching
phase coats these new surfaces and improves the flow
properties (Beckett, 1999). The tempering process is a technique

of controlled crystallization that is necessary to

induce the most stable solid form of cocoa butter (which
is a polymorphic fat) in the finished product (Talbot,
1999). Chocolate refining depends on product type (milk,
dark or compound), on process (crumb vs. milk powder)

and on ingredients (granulated or powder sugar). Grinding

این مطلب را هم بخوانید :

operations may be evaluated on the basis of their costs
(capital, maintenance and energy) and the characteristics