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.
Filme: Torta de Chocolate Branco Tipo: Webserie Ano: 2016 Realização: Salted Caramel Filmes Receita / Food Styling: Ana Spengler Likes: 6 Viewed: 279 source
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