Fat determination in cacao products

HydrolEx H-506, FatExtractor E-500: Fat determination in cacao products: from the bean to the chocolate bar.

Fat determination in cacao products

Many steps are involved in the chocolate production. The quality control of the intermediate products is necessary to ensure a high quality of the end product. In this application note, the fat contents of several samples, from the raw material to the final product has been determined according to Weibull-Stoldt. This application follows the AOAC 963.15 official method.

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