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
November 26, 2012
(Industry Intelligence Inc.)
– 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.