CALIBRATING DAIRY VISCOSITY IS KEY TO CONFECTIONERY AND ICE CREAM MOUTH FEEL
May 1st, 2013
THROUGH their fat content, dairy products affect viscosity in the production of confectionery, bakery and ice-cream products and also the ‘mouth feel’ of the end product. The trick in manipulating this to advantage is to start from ingredients as near ideal characteristics as possible, then use the most reliable and sensitive equipment that return-on-investment considerations allow.Innovation in ingredient production and manufacturing process control for chocolate, confectionery, pastries and ice cream is more marked at the front end of the chain when it ...
Full access to this article can be arranged with permission from the client that first ordered it. Please contact us to request access. Entries are uploaded to our archive at least one year after being published by a client – free access is restricted to International News Services journalists for background research only. The article date indicates when copy was filed to a client, not when posted to this archive. Upon client requests, International News Services will remove such articles from the archive or not upload them in the first place. They are included to demonstrate the breadth of topics undertaken by the agency and also to help promote clients’ coverage.