Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
DEPARTMENT OF FOOD ENGINEERING 
HOMEPAGE
Atelier - Laboratory
Food Microbiology Lab.General Chemistry Lab.Enstrümental Analiz Araştırma Laboratuvarları Sensory Analysis LaboratoryUnit Operations LaboratoryQUALİTY CONTROL AND FOOD CHEMISTRY LABORATORYBiotechnology Laboratory
Course Details
Course Title
Chocolate Manufacturing
Code
FE 435
Course Info
Traditional chocolate making. Chocolate ingredients. General aspects of the chemistry of flavor development in chocolate. Fermentation, drying, and roasting. Mixing and refining. Blending, conching, tempering, molding, and packaging. Chocolate flow properties and bulk chocolate handling. Recipes, and quality control.
Credit
2
ECTS
2
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