Weighing ingredients for developing a new type of chocolate

Weighing ingredients for developing a new type of chocolate

The history of cocoa began in Central America, the history of chocolate in Europe. Many processing steps are necessary in order to maintain the taste sensation, the melting and the bite at the same time. A new type of chocolate is created in the laboratory. The ingredients, i.e. the cocoa variety, the cream and the spices such as cinnamon, cardamom and ginger are weighed very carefully with precision scales. This meticulous work is important in order to achieve the reproducibility of the recipe. A process that pays off afterwards in production, creates an excellent product and generates customer loyalty

A new type of chocolate is created in the laboratory. The individual ingredients are carefully weighed using precision scales. This meticulous work is important in order to achieve the reproducibility of the recipe. A process that pays off afterwards in production, creates an excellent product and generates customer loyalty