Differences in cocoa bean quality requirements between chocolate manufacturers and cocoa powder and cocoa butter manufacturers

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Bibliographic Details
Published inManufacturing Confectioner Vol. 65; no. 4; pp. 55 - 59
Main Author Terink, J.L
Format Publication
LanguageEnglish
Published 1985
Subjects
chocolate
cocoa beans
cocoa butter
cocoa powder
consistency
flavor
food quality
high-yielding varieties
purity
seed quality
selection criteria
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Bibliography:http://www.chocolateusa.org/pdfs/Archives/ACRI_119.pdf