[Evaluation Case] Measurement of Chocolate Ingredients and Processing Stability
It is possible to measure across different types of chocolate and compare their spectra.
We will introduce a case study utilizing viscosity measurement and spectroscopic measurement for assessing chocolate components and processing stability. It is possible to measure across different types of chocolate and during the chocolate processing. We also support monitoring of processing stability. Additionally, by downloading the PDF, you can view comparisons of spectra for white chocolate and cocoa butter. 【Case Overview】 ■ Measurement across different types of chocolate ■ Measurement of chocolate during processing ■ Monitoring of chocolate processing stability *For more details, please download the PDF or feel free to contact us.
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