Chocolate viscosity application not new
I was somewhat surprised by the article, “New Chocolate Viscosity Application” (July, p. 69). You cited Alejandro Tomato, whom I do not know, but I can personally assure you that this is not a “new” application. I published a paper on this topic in 1979, and Brookfield has actively marketed the equipment to the confectionery industry ever since. The Chocolate Manufacturer’s Association and the National Confectioners Association officially adopted the proced…

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