Exploring Chocolate Density Changes: From Warm to Chilly, From Bitter to Sweet
2023-12-13Application Note
This study highlights the importance of true density analysis in the optimization of chocolate manufacturing. It reveals a consistent pattern of density variations across chocolates with different cocoa content, no matter if it's sweltering or freezing. The BetterPyc 380 gas pycnometer is here to assist in the detection and control of this physical phenomenon, ensuring the quality of sweetness.
With BetterPyc 380, we can find out that melted chocolate has less density than solid chocolate; and when there's more cocoa content in the mix, the chocolate will be bitter and lighter, which affects its texture and how it sensory. This isn't about one specific brand – it's a chocolate truth that all your favorite chocolates share. So, whether you're a chocolate maker or just someone who adores chocolate, this little discovery ensures that your chocolate adventure is consistently delightful, no matter which brand you choose.
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Chocolates
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Instrument used for chocolate density testing：
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