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THE MAKING(English Version)(289)The Making of Chocolate

This series follows the technology used to make products we regularly come in contact with. In this episode we introduce chocolate. Chocolate is made from the ...

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News & Reviews

[09/03/18, via ]
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IDA Report [08/27/18, via IDA Report]
Caramel Chocolate Market: Marketing Channel, Future Trends, Manufacturers, Distributors and Dealers The report gives an overview about the dynamics of the market, by discussing various aspects such as gross margin, growth rate, consumption, import, export, Industry chain, manufacturing process, cost structure. Request for Sample Report of Caramel  [...]

IDA Report [08/31/18, via IDA Report]
Chocolate Syrup Market Segment and Manufacturers analysis by Region, Type and Applications Asia-Pacific Chocolate Syrup Market Effect Factor Analysis: – Technology Process/Risk Considering Substitute Threat and Technology Progress in Asia-Pacific Chocolate Syrup Industry, Consumer Needs or What Change Is Observed in Preference of  [...]

commercialaviation24.com [08/22/18, via commercialaviation24.com]
Global Chocolate Market 2017-2026 By Raw Materials, Manufacturing Expenses And Process Analysis Chocolate Industry Analysis Globally 2017 – 2026 is the insight research document distribute crucial information regarding the Chocolate industry. The Chocolate market research study specifies a understandable summary of the market extension factors [...]

FoodNavigator.com [08/27/18, via FoodNavigator.com]
Fresh avocados add health halo to indulgent chocolate dessert, says Onist Setting up its own manufacturing unit in the Cotswolds, an area in south-west England, however, has given it “total control​” and made the entire process much easier, Lynch said. Available in four flavours – salted caramel, dark chocolate, mint and [...]

@hormetik @DennisDemori @Mangan150 Why would they put Lead or Cdmium in their chocolate? Or is this a by product of… t.co/Y7Trqxe0QD 

At Cailler Discovering the oldest process of chocolate manufacturing And learning about the history of the factor… t.co/Xqnba71Ipk 

The Science of Chocolate The Science of Chocolate
Published by Royal Society of Chemistry 2017
ISBN 0854046003,9780854046003
175 pages
Chocolate, Cocoa and Confectionery: Science and Technology Chocolate, Cocoa and Confectionery: Science and Technology
Published by Springer Science & Business Media 1989
ISBN 083421301X,9780834213012
904 pages
Chocolate Science and Technology Chocolate Science and Technology
Published by John Wiley & Sons 2016
ISBN 9781118913772,1118913779
536 pages
The Economics of Chocolate The Economics of Chocolate
Published by Oxford University Press 2015
ISBN 9780198726449,0198726449
478 pages

Danny Trejo Brings a Killer Doughnut Game to Hollywood - Eater LA

guilbert’s thelastchocolatemakerintown thehistoryofchocolatemakinginbristol Photo by brizzle born and bred on Flickr

The shop itself is also hot pink, so expect tons of looks just from the color palette alone. And of course, Trejo brings his own crowds wherever his name pops up. In fact, the push behind the celebrity backer has been so fierce, Trejo and his team are now envisioning a companywide valuation at somewhere in the area of $100 million ,... And then there’s the food , with classics like cake doughnuts and sprinkles, apple fritters, and yeast doughnuts like chocolate crumb — to say nothing of the more inventive flavors like nacho, which comes topped with cheddar cheese, jalapeños, and... There’s supposedly even a machete-shaped donut, for fans of Trejo’s most iconic role.

[via la.eater.com]

Ammonium Phosphatides Market Is Expected To Generate Huge Profits by 2017 – 2027 - LANews By Abhishek Budholiya (press release) (blog)

uk trafficlight candy twix zoom chocolate banjo celebrations galaxy jacobs bandit cadburys kitkat gobstoppers pinkpanther bonbons texan imps lovehearts butterscotch opalfruits maltesers pacers jellybabies sweetshop doubleagent milkbottles barleysugar spangles boiledsweets dollymixture aniseedballs qualitystreet bazookajoe chewits bullseyes mackintoshs somerdale freshenup cabanabar spacedust sherbertfountain fruitsalads rhubarbcustard pineapplechunks wrigleysextra aciddrops callardbowser childhoodsweets fryschocolatecream frysbristol sweetcigarettes sweetsinglassjars amazinraisin liquoricepipes bluebirdtoffee jamboreebag frysorangecream fryspeppermintcream frysfivecentres banjobar cabanabars oldfashionedbritishsweets oldenglishspangles pineapplemars aztecbars sherbertflyingsaucers blackjackschews licoricebootlaces japdesserts sweetbananas nuttypure blackmagicchocolates jsfryltd fryschocolatefactory Photo by brizzle born and bred on Flickr

Ammonium Phosphatide is generally used as an emulsifier in chocolate industry. It enables chocolate manufacturers to replace lecithin, thus imparting better viscosity control, ensuring consistent quality and fulfilling the requirements of stable supply. Ammonium phosphatide is also used in the manufacturing of vegetable fat-based coatings and is considered as the best alternative to lecithin in chocolate manufacturing. Ammonium Phosphatides remains neutral on taste and odor with most chocolates, when added up-to dosages of less than 1%. Furthermore it helps save cocoa butter up to 2%, thus significantly saving costs. Ammonium Phosphatide inherent chemical properties makes it the best emulsifies for chocolate manufacturing.

[via www.lanews.org]

Vegan but a fan of chocolate? Head to Auroville to taste organic, single-origin vegan chocolates

Run by duo Jane and Fabien, Mason & Co. is completely staffed by women artisans who produce chocolates right from the bean to the bar in Auroville.Jane Mason and Fabien Bontems, a lawyer and a sound engineer respectively, came together in the Indo-French town of Pondicherry in Southern India, to set up a organic, single-origin chocolate business, Mason & Co.Being trained as a chocolate maker and a raw food chef, Jane has always harbored love for good-quality vegan dark chocolate. The...

Sweet move for chocolate-maker

Lauren Blanco's plans for a chocolate shop began a few years ago when her company first opened operations in an old restaurant building.There was plenty the first-time business owner needed to do to simply get Hello Cocoa, a bean-to-bar chocolate-maker, up and running at its Fayetteville location. But Blanco was busy imagining the future in a new place at the same time."I was researching floor tile because I couldn't wait to design a space where we could create this cool, chocolate...

Chocolate War: When Geeks Make Better Chocolate

What is Ruby chocolate? There is a type of chocolate out there called Bean-to-Bar (BTB) chocolate which is named after the process of making it. This new version of the well-known snack could constitute a threat to the existing chocolate-making companies.  ( Wilkies Chocolate | Wilkies Chocolate ) Bean-to-Bar (BTB) means that all the process of making the chocolate happens in-house. From sorting, to roasting, to cracking, all the way to moulding, the entire BTB process happens...

Innovative Packaging for Millions of Chocolate Santas

Chocolate Santa Clauses. Photo via Constantia Flexibles.VIENNA - December 22, 2017 - Every year, Constantia Flexibles manufactures packaging for more than 50% of the 150 million chocolate Santa Clauses produced in Germany. With the company’s patented Tepro2 method, they can be unwrapped in one piece without breaking the chocolate. The aluminum foil prevents the migration of printing ink components and other substances from the outside and offers complete protection from the light.Around 1820,...