Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute)

Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute)

Abstract One of the important components in making chocolate is cocoa butter because it affects the texture and melting point of the final product. The production process involves several stages, from fermentation to extraction. Therefore, cocoa butter has a high price with li...

Full description

Saved in:
Bibliographic Details
Main Authors: Raina Khoirunisa Zain, Erwana Dewi, Muhammad Yerizam
Format: Article
Language:English
Published: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2025-04-01
Series:Jurnal Pangan dan Agroindustri
Subjects:
cocoa butter
cocoa butter substitute
chocolate bar
vco
Online Access:https://jpa.ub.ac.id/index.php/jpa/article/view/1198
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items