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Structure and processing for high-quality of chocolate pralines (ProPraline)
Date du début: 1 oct. 2008, Date de fin: 30 sept. 2011,
Chocolate is a complex material, which can be damaged by means of bloom growth or cracking. This is a significant issue for filled products such as pralines or wafers. For SMEs and larger companies these problems can prevent the manufacture of products of sufficient quality. It is the aim of this project to study the phenomena of chocolate bloom and crack propogation in chocolate for filled swe ...
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