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Chocolate Consultancy Services
We offers consultancy in the following typical Fields:
Chocolate recipe development, Chocolate ingredient size reduction - milling, five roll refining and pre-refining, Chocolate conching, Chocolate flavour development, Chocolate viscosity measurement and control, Chocolate emulsifier choice and optimal use, Chocolate temperers and tempering, Control of chocolate viscosity after temper, Control of chocolate weight in enrobing and shell making, Chocolate cooling; how to optimise conditions to achieve gloss, hardness and good contraction, Heat damage, white work, bloom and how to avoid it, Self heating due to Maillard reactions in storage silos.This cannot be an exhaustive list. If there are other problems you have, do get in contact: there is always a chance that I'll be able to help.
We are also very happy to carry out a tailored training programme for you or your staff on any of the above topics.
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