Citas bibligráficas
Yi, A., (2017). Importancia del proceso de temperado en la elaboración del chocolate a nivel industrial [Trabajo de suficiencia profesional, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3026
Yi, A., Importancia del proceso de temperado en la elaboración del chocolate a nivel industrial [Trabajo de suficiencia profesional]. : Universidad Nacional Agraria La Molina; 2017. https://hdl.handle.net/20.500.12996/3026
@misc{renati/246252,
title = "Importancia del proceso de temperado en la elaboración del chocolate a nivel industrial",
author = "Yi Chang, Augusto",
publisher = "Universidad Nacional Agraria La Molina",
year = "2017"
}
The chocolate manufacturing was, until relatively recently time, an artisan process. Due to the popularity of this product the interest behind the science of each of the processes involved has been increasing a lot. The operations behind the chocolate manufacturing process are not very complicated, nevertheless a particular care needs to be taken in several of them. The present work explain the main operations involved in the chocolate manufacturing process, starting from the cocoa beans, reviewing the stages of the process and the main controls to be taken into account in each stage. Emphasis is placed on the chocolate tempering process since this stage is fundamental for the correct formation of crystals that will determine the quality of the final product, it's also mention the main equipments used in the industry to carry out this process and the main characteristics of each one. It´s also describes the way in which the tempering index should be measured which is a direct indication of the quality of the tempering process itself.
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