Product code: FS-153-W
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FS-153-WTempering 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.
11/1/2023
Gabriela Chire-Fajardo; Rossemary Carpio, Ximena Yepez, Amanda Deering