Scientists X-ray Chocolate
Study shows ways to reduce unwelcome whitish fat bloom
15-May-2015 -
An X-ray study carried out at DESY allows to improve the quality of chocolate. The study offers new insights into the formation of fat bloom, an unwelcome white layer that occasionally forms on chocolate. “Although fat blooming is perfectly harmless, it causes millions in damage to the food ...
components
confectionary
food
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