Abstract
AbstractTaste and melting behavior are important quality criteria for chocolate. Beyond these, the gloss, snap, and texture are relevant. Different process parameters influence the gloss as well as other criteria such as shell life and fat bloom resistance. In this work, a method to measure the gloss of chocolate is introduced and adapted to small chocolate articles. With this, the gloss could be measured reproducibly. Different process parameters are varied and the gloss of the chocolate is determined. Various methods to improve the gloss are suggested and evaluated.
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