Chocolate Compound – From Coatings, Fillings and Icings to Rework
By NETZSCH Confectionery
Coatings, icings and fillings differ from chocolate in that they have a higher fat content. Their properties are primarily determined by the vegetable fats used. Depending on the temperature, they are essentially responsible for the taste and viscosity, and affect the consistency, mouthfeel, aroma and melting characteristics.
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