Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute)

Abstract One of the important components in making chocolate is cocoa butter because it affects the texture and melting point of the final product. The production process involves several stages, from fermentation to extraction. Therefore, cocoa butter has a high price with li...

Descripción completa

Detalles Bibliográficos

Autores principales:	Raina Khoirunisa Zain, Erwana Dewi, Muhammad Yerizam
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2025-04-01
Colección:	Jurnal Pangan dan Agroindustri
Materias:	cocoa butter cocoa butter substitute chocolate bar vco
Acceso en línea:	https://jpa.ub.ac.id/index.php/jpa/article/view/1198
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!