www.statiflo.net © Statiflo International Ltd. All rights reserved Food & Pharmaceutical Chocolate Refining PROBLEM In the early stages of chocolate refining, cocoa beans are ground to a pulp called cocoa mass, which is prone to rapid biological degradation. This is avoided by pasteurising the cocoa mass shortly after the grinding operation. The cocoa mass is a viscous non-Newtonian slurry with high solids content making it extremely di

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