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The tempering of chocolate can be defined as the time-temperature proc The tempering of chocolate can be defined as the time-temperature proc

The tempering of chocolate can be defined as the time-temperature proc - PDF document

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Uploaded On 2015-11-13

The tempering of chocolate can be defined as the time-temperature proc - PPT Presentation

TEMPERING TRIGLYCERIDES Cocoa Butter is comprised of various triglycerides but mainly they are stearicoleicstearic SOS stearicoleicpalmitic SOP and palmiticoleicpalmitic POP Composi ID: 191748

 TEMPERING TRIGLYCERIDES Cocoa Butter comprised

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