Polyglycerol polyricinoleate or PGPR is a food emulsifier derived from the seeds of the castor oil plant. With its excellent emulsifying properties, PGPR effectively combines fat and water-based ingredients, ensuring they remain mixed without separation. In chocolate production, PGPR plays a crucial role in creating a desirable smooth and creamy texture by effectively binding cocoa solids and cocoa butter together.
Understanding the melting point of various types of chocolates is indispensable in baking, cooking, confectionery, and storage of chocolate. In baking and confectionery, for example, melting and tempering chocolate ensures achieving the desired texture, appearance, and stability of baked goods,
Many people prefer white chocolate over dark chocolate because it is sweet and creamy. While it is not technically chocolate, white chocolate is made of cocoa butter that contributes to its buttery and creamy taste. In this article, we’ll look
To produce the flavor we associate with chocolate, cocoa beans are roasted to produce flavor compounds while driving off the sour‐tasting acetic acid and ethanol
Dutch-processed or alkalized cocoa is cocoa that has been treated with an alkalizing agent to neutralize its acidity.
Basically, conching involves even distribution of cocoa butter within chocolate by mixing, agitating, and aerating. This is a very long process as it takes several hours to complete.
Chocolate bloom is characterized by a whitish coating on the surface. What causes it? Is bloomed chocolate safe to eat?
Tempering chocolate is the trickiest part in making chocolate. Learn how exactly it works.
While people, chocolate lovers in particular, call it white chocolate, it may not be really chocolate. Keep reading to know why. Chocolate is everyone’s favorite sweet treat. In the United States alone, the chocolate comprises around 60% of the entire