Does an expensive bar of chocolate taste better?
Why does white chocolate taste greasy?
Is all chocolate the same the world over?
For those in the industry, how can consistent monitoring of particle size save you a fortune?
This webinar provided answers to all these questions
Steve Ward-Smith Ph.D. - Segment Marketing Manager & Technical Specialist
- Who should attend?
- Those working in the chocolate industry and those who want to know more about the science behind their favourite treat¸
- What will you learn?
- You will gain an appreciation of how the taste profile is related to size.
- For those on the plant, you will get an appreciation of how getting the size “just right” gives a mouth feel customers love and save money on processing costs.