2023
DOI: 10.1051/bioconf/20238004002
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Changes of Dark Couverture Chocolate Hardness During Storage Tempered Using Automatic Tempering Machine with Tank and Tempering Temperature as Variables

Shiammita Rosmindari,
Arifin Dwi Saputro,
Nursigit Bintoro

Abstract: Couverture chocolate is highly demanded by consumers. Dark couverture chocolate is known as chocolate with high proportion of cocoa. There are several parameters that need to be considered to ensure the quality of this chocolate. One of the important chocolate qualities is hardness. In chocolate making, which is affected by the tempering process. Generally, the tempering process is carried out manually or automatically. Manual tempering is done by hand and is difficult to control the process temperature. There… Show more

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