Mondelez International's Cadbury brand develops chocolate that will stay solid even when left in temperatures of 104 degrees Fahrenheit for more than three hours

Nevin Barich

Nevin Barich

Nov 26, 2012 – Industry Intelligence Inc.

LOS ANGELES , November 26, 2012 () – Mondelez International's confectionery brand Cadbury has developed a chocolate that will stay solid even when left in temperatures of 104 degrees Fahrenheit for more than three hours, Food Business Review reported Nov. 26.

While the standard melting point of chocolate is around 93 degrees Fahrenheit, Cadbury's new Dairy Milk bars features a change in the conching step of chocolate production, where cocoa butter, vegetable oils, milk and sugar are mixed.

The primary source of this article is Food Business Review, London, England, on Nov. 26, 2012.

* All content is copyrighted by Industry Intelligence, or the original respective author or source. You may not recirculate, redistrubte or publish the analysis and presentation included in the service without Industry Intelligence's prior written consent. Please review our terms of use.

Share:

About Us

We deliver market news & information relevant to your business.

We monitor all your market drivers.

We aggregate, curate, filter and map your specific needs.

We deliver the right information to the right person at the right time.

Our Contacts

1990 S Bundy Dr. Suite #380,
Los Angeles, CA 90025 795

+1 (310) 558 0008
+1 (310) 558 0080 (FAX)

About Cookies On This Site

We collect data, including through use of cookies and similar technology ("cookies") that enchance the online experience. By clicking "I agree", you agree to our cookies, agree to bound by our Terms of Use, and acknowledge our Privacy Policy. For more information on our data practices and how to exercise your privacy rights, please see our Privacy Policy.