Tag Archives: rheological properties


Published 22 Aug 2011

Rheology – the master chocolatier!

I have always found it fascinating that in the US dark chocolate is often referred to as hard chocolate, because milk chocolate is actually much harder than hard chocolate. It seems softer because it has a lower melting point, just…READ MORE >

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Published 5 Jul 2011

I scream, you scream, we all scream, for ice cream…

For most people, ice cream is a staple requirement of the summer days now upon us, even better when served in a cone on a sunny beach. Europeans have eaten ice cream out of paper cases, seashells, and the edible…READ MORE >

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