Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat Pralines
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DOI: 10.3390/foods10051056
Abstract: Fat bloom is an outstanding quality defect especially in filled chocolate, which usually comprises oils of different origins and with different physical properties. Dark chocolate pralines filled with nougat contain a significant amount of hazelnut… read more here.
Keywords: bloom; crystallization nougat; cocoa butter; chocolate ... See more keywords