J. Peter Clark

Controlling crystallization is one of the most critical objectives of most confectionery processes. It is an interesting and baffling phenomenon, influenced by many factors which are not well understood. Confections, of course, are immensely varied and popular foods, usually based on one or more sweeteners and often incorporating chocolate or cocoa as well. The processes and equipment used have evolved over the years, mostly in an empirical fashion.

Richard Hartel, Professor of Food Science at th…

Stages of normal (fat) bloom on chocolate discs stored incorrectly or for long periods.

Bloom on untempered chocolate (sugar and cocoa solids) appears quickly at room temperature.

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