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Scientists have uncovered the physics behind the process — known as conching — which is responsible for creating chocolate’s distinctive smooth texture. The findings may hold the key to producing confectionary with lower fat content, and could help make chocolate manufacturing more energy efficient. A team led by the University of Edinburgh studied mixtures resembling liquid chocolate created using the conching process, which was developed by Swiss confectioner Rodolphe Lindt in 1879.

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The Petri Dish is malaysia’s first dedicated science newspaper. Through The Petri Dish we aim to engage the public on the latest developments on biotechnology.