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Chocolate bloom — one of the most complex quality issues the confectionery industry faces.
🌡️ With heat waves this summer sweeping across Europe, North America, and beyond, it's a good time to talk about chocolate bloom. Summer heat is an obvious culprit, but chocolate bloom often has far more complex roots, which could include: Chocolate formulation Tempering profile (temperature and throughput) Mould conditioning temperature Deposit temperature Cooling profile (temperatures, zoning and speed) Fat migration Warehouse storage conditions In-shop placement and seve
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