With increasing demand for chocolate products in warmer climates, Barry Callebaut developed new milk and dark chocolate as well as compound recipes with a higher thermo-tolerance. The new recipes have a melting point which is up to 4 degrees Celsius higher than normal. R&D Project Lead, Elien van Steen, explains the specialties of the new thermo-tolerant chocolate.
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This is My Revolting Recipe Likes: 1 Viewed: 12 source
This short stop motion animation tells the story of creating a gathering from the perspective of food. Created and illustrated by Cayley Lux for Visual Communication Design 394 at the […]
Companion video to August’s SC Stories profile of Kim Nelson. Likes: 1 Viewed: 449 source