In-Process Moisture & Fat Control in Chocolate Making

Flow properties and particle size which are influenced to a large extent by fat content, are important parameters in the processing of chocolate. A fat content which is too high will have a detrimental effect on flavour, texture, melting properties and the rate at which it sets, as well as the wasting of high value cacao butter. Too low a fat content will create similar problems, and could result in violation of the minimum fat levels legislated for chocolate and cocoa powder.

Download the application brief to learn how process NIR technologies from KPM Analytics can capture critical moisture and fat measurements to ensure chocolate quality and help manufacturers control costs.