Cocoa Processing: Tempering

$0.00
In stock
SKU
FS-153-W
Tempering plays a vital role in the production of chocolate. In this publication, researchers from Purdue University and Peru explain how tempering is done, how the process can work for small and artisanal operations, and what causes white spots on chocolate.

This publication is also available in Spanish.

Download links will be made available after the order is fully processed.
Free Download

More Information

More Information
SKU FS-153-W
Author Gabriela Chire-Fajardo
Produced Oct 31, 2023
Purdue University is an equal access, equal opportunity university.
Copyright © 2024-2025 Purdue Extension - All rights reserved.